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Higher gene expression profiles were observed in the 8 flavonoid genes studied in pigmented rice varieties as compared to non-pigmented varieties. The colorlessness of non-pigmented rice and its lower levels of phytoconstituents correlated with the low transcript levels of flavonoid genes recorded in them. This study provides a basis for understanding the health-promoting properties of pigmented rice over non-pigmented rice at the biochemical and molecular levels.The aim of the present study was to investigate the combined effect of chitosan dip (1% w/v) and vacuum packaging on the shelf life of fresh chicken burgers packaged in LDPE/PA/LDPE bags and stored at 4 ± 1 °C for up to 12 days. Furthermore, the possible correlation among microbiological, physico-chemical and sensory indices was investigated. selleck kinase inhibitor Burger treatments included aerobic packaging (AP, control), vacuum packaging (VP), chitosan dipping (CHI), and vacuum packaging plus chitosan dipping (VP + CHI). Microbiological [Total viable count (TVC), Pseudomonas spp., Brochothrix thermosphacta, Enterobacteriaceae, Lactic acid bacteria (LAB)], physicochemical [color, pH, total volatile basic Nitrogen (TVB-N), and Thiobarbituric acid (TBA)] and sensory (odor, taste, and texture) analyses were carried out. Results showed that the majority of microbiological, physico-chemical, and sensory analysis parameters varied significantly (p  less then  0.05) depending on treatment. Based primarily on sensory, followed by microbiological and physico-chemical data, the shelf life of chicken burgers was 4 days for AP samples, 8 days for VP samples, 10 days for CHI treated samples, and 12 days for the VP + CHI treated samples. Finally, a positive and significant correlation (p  less then  0.05) was observed among most microbiological, sensory, and physico-chemical data, introducing new data relating initial TVC to TVB-N values regarding alternative treatments of minced chicken meat for its optimum preservation.The furan levels in commercial coffee product samples (17 instant coffees, 12 mixed coffee, 8 canned coffee) were 49-2155, 10-201 and 15-209 ng/g, respectively. Since thermal degradation/rearrangement of carbohydrates is the main source of furan, the concentrations of furan and monosaccharides (mannose, rhamnose, glucose, galactose and arabinose) were analysed in 26 green and roasted coffee bean (Coffea arabica) varieties. In coffee beans, furan levels ranged from 4.71 (Bourbon Cerrado, Brazil) to 8.63 mg/kg (San Vicente, Honduras). Galactose was the main monosaccharide in green beans, followed by arabinose, glucose, mannose and rhamnose, on average. Roasting decreased the glucose content by about 81%, and arabinose decreased about 27% in all coffee beans. Glucose decreased the greatest after roasting and is thereby considered the major contributor to the formation of furan.In recent years Melamine is upgraded as a type three carcinogen. It is a sorry fact that still; people are in the fantasy mode and abaft the melamine tableware as they are a good piece of decorative material which sets dining an opulent look. The present study focuses on the determination of melamine leaching from melamine tablewares. The food stimulants culled for this study are conventional Indian cuisines. FT-IR is used as an analytical tool to determine the leaching of melamine from melamine diners. The present study reveals melamine leaching when hot food articles are in contact with melamine wares. Microwave heating is unsuitable for melamine tablewares. This is the first report in India, on the leaching of melamine from melamine tablewares. Calf thymus (ct) DNA is added to the samples and the extent of DNA damage in vitro is analyzed by Comet assay (also called Single cell gel electrophoresis). The results from comet assay portray significant DNA damage with the treated samples. This is a vigilance study that helps the mundane man to avoid such decorative materials and to voluntarily move to our traditional dining culture.Diplazium maximum (D. Don) C. Chr. is a wild edible fern, traditionally consumed in the tribal areas of western Himalayas. The edible part of the plant (young fronds) was analyzed for its nutritional and phytochemical composition. The dried young fronds (DYF) were found to have high contents of dietary fibre (38.32 g/100 g dry basis) and crude protein (25.39 g/100 g dry basis). Branched-chain-essential-amino acids, polyunsaturated fatty acids (PUFA) (constituting more than 50% of total fatty acids), dihomo-gamma-linolenic acid (unique omega-6 PUFA) and phenolics like epicatechin, myricetin, catechin and procatechuic acid were present in nutritionally significant amounts. Hydro-alcoholic extracts of the DYF contained maximum distribution of polyphenols and flavonoids and exhibited high antioxidant capacities. Analysis of functional properties of DYF such as water and oil absorption capacity, dispersibility and swelling capacity indicated its potential application in instant convenience food products such as soup mixes. Sensory scores of soup mix prepared using DYF was similar to that of commercially available soups. In conclusion, D. maximum is nutritious enough to be popularized for domestication, wide consumption and inclusion in the form of instant food products in existing food basket.Use of nano minerals in farm animal nutrition offers considerable advantages over inorganic or organic mineral sources. But, the conventional chemical synthesis of nano minerals suffers from disadvantage of possible environmental accumulation and pollution due to the non-biodegradable materials and chemicals. This study investigated the effects of green nano-zinc (GNZ) and market nano-zinc (MNZ) with respect to the inorganic zinc (IZ) on meat quality, antioxidant status, mineral deposition, and bone development in broiler chicken. Following a 3 × 3 factorial design, nine dietary treatments were formulated by employing three levels (40, 60, and 80 ppm) and three sources (inorganic, green nano, and market nano) of zinc viz. IZ-40, GNZ-40, MNZ-40, IZ-60, GNZ-60, MNZ-60, IZ-80, GNZ-80, MNZ-80. Six replicates of broiler chicken were assigned to each treatment with eight birds in each. The birds fed 80 ppm Zinc of either GNZ or MNZ source resulted in significantly higher serum SOD, glutathione peroxidase, catalase, zinc, calcium, and phosphorus levels; increased bone dimensions, weight, total ash, phosphorus, and zinc content along with higher liver and muscle zinc concentration.