Food and Agriculture Spectrum Journal <p><em>Food and Agriculture Spectrum Journal With its reviews on late advancement in the zone of Food Science and Technology and Engineering, educated perspectives on industry-related issues, and wide inclusion of market improvements, Food and Agriculture Spectrum has built up a huge readership base. The spectrum of incorporate Food technologists, engineers, researchers, supervisors, specialists, strategy producers, and undergraduates. Food and Agriculture spectrum Editorial Board comprises of specialists, academicians, and agents of industry. The group of specialists from the over three key divisions gives Food and Agriculture Spectrum a chance to have an all-encompassing perspective.</em></p> <p> </p> Food and Agriculture Spectum en-US Food and Agriculture Spectrum Journal PROBIOTICS, PREBIOTICS & SYNBIOTICS: A NEW ERA <p>The gut microflora health is important to consider as the alteration in the species gives rise to many diseases related to Gastrointestinal tract, Gut-lung axis, Gut-brain axis giving a birth to various types of inflammations, cancer and other metabolic problems. In this review, there is a discussion about the probiotic microbes with its broad range of capability of alleviating diseases, lactose intolerance, lung inflammation, immunomodulation, deficiency of B-vitamins, etc. The prebiotics acts as a food for probiotics, which are present in abundance in natural sources. Synbiotics are made with various formulations of probiotics and probiotics to confer health benefits.</p> Nandani Goyal varsha yadav Mahima Rastogi Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 The Aftermath of COVID-19 ON Food and Agrisector <p><em>Coronaviruses are the large family of viruses which may cause illness and respiratory infection ranging from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS) and Severe Acute Respiratory Syndrome (SARS) and was discovered recently in Wuhan, China, December 2019. The main focus of this paper is its impact on Food and Agriculture Sector as food is one of the basic necessities of a person and also this sector contributes to a large portion of our country’s economy. Due to COVID-19, 30% of the Indian population is currently suffering from food unavailability and food scarcity. This paper highlights the effect of the pandemic on the three basic pillars of the food industry that are raw materials availability, production of goods, and marketing of the finished product. These are required to run a factory efficiently. During the COVID-19 situation, the raw material availability abruptly stopped which causes the production to stand still and markets were closed which caused a huge loss. This paper also emphasizes various consequences due to the pandemic on different food industries such as the dairy industry, fruits, and vegetable industry, meat and poultry industry, fisheries, and aquaculture. The preventive measures adopted by the country which include border closures, quarantines, and trade disruption had limited the people’s access to the sources of food and thus increased the risk of food crises shortly. In the future, food industries have to come up with some new protocols to live in this NEW NORMAL WORLD with more focus on Artificial Intelligence including minimal human contact with proper sanitation and hygiene practices.</em></p> <p>&nbsp;</p> Divya Tripathi Tanya garg Muskan Sindher Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 Food Extrusion Processing : Charectristics, impacts on nutritional and fuctional properties <p><em>Extrusion cooking is a multi-utilitarian warm/mechanical procedure, which has attracted wide consideration agro-food preparing enterprises. This procedure has different useful impacts like the decimation of against healthful elements, gelatinization of starch, expanded dissolvable dietary fiber, and decreased lipid oxidation. Then again, Maillard's reaction additionally impacts the health benefit of the food by the connection between protein and sugars. There is an impact of raw material composition and process conditions on the health benefits of the product. The extrusion cooking is broadly applied for cereals and protein handling with the end goal that the mellow expulsion condition (low temperature, low habitation time, and high dampness) improves the nourishing nature of food to a great extent. If there should arise an occurrence of hot extrusion condition, for example, high temperature &lt;200ºC, low dampness content (&lt;15%) with the nearness of high receptive sugars unfavorably influences the dietary nature of food. To acquire a healthfully adjusted food control of procedure parameters alongside the Physico-chemical changes ought to be observed appropriately at a convenient premise. This review additionally endorses the ongoing advancement in food ventures in regards to the expulsion innovation.</em></p> Santosh Shendge Sandip Gaikwad Shilpa Bansode R. B. Kadam Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 The Emerging trends of microencapsulation <p><em>In this day and age, people shift to a robust lifestyle, consumers are growing cognisance about what they consume and what helpfulness definite elements have in nourishing their health. Averting infirmity by diet is a distinctive opportunity for innovative so-called "functional foods" and "bioactives". </em></p> Ritu Rani Bhakat Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 Meat alternative gaining importance over traditional meat products: A review <p>The whole world is witness of, how environmental pressure is increase and greenhouse effect is also major concern because of exponential increase of population. Considering all these reasons, humans become health conscious and also worried about environment and also convince to adopt meat alternative instead of animal meat. Due to current scenario, market of artificial meat is at its peak. Concept of Meat analog is not new, it was followed by ancient times but it is now in trend. Some examples of it is as follows: Plant Based Meat Analogs, Cultured meat, Pulses, Algae, and Insects etc. [1]&nbsp; This article mainly covers about Plant based meat analogs, cultured meat, Algae and pulses.</p> Riya Ajwalia Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 “AIR PROTEIN AND ITS DERIVATIVE FOOD” – An evolutionary and sustainable future food. <p><em>Ever growing populations and utilization of vast areas of land, consumption of enormous natural resources for food production are leading to serious natural disasters and calamities. The approach towards new sustainable and efficient ideas is important in terms of conservation and maintenance of the ecosystem. ‘Air protein’ is an evolutionary technology involving utilization of limited natural resources, renewable sources (air, water, and solar energy) and probiotic process to produce ‘Air-based meat’ which properties resemble original meat and other food derivatives.</em></p> <p>&nbsp;</p> Yash Jagdale Viren Khot Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 Leaf to beat plastic - Macaranga Nicobarica <p>Plastic is not only staple in our daily lives but it is also basic packaging material in all types of food industries due to its suitable properties and cheaper cost. Which create a lot of plastic pollution and leads to global warming, ozone depletion, Acid rain etc. According to the report by Forbes, only 9% of plastic of the 9 BILLION of plastic produced gets recycled. Research also suggest that disposable plastic can take 400 years to 450 years before they get completely decompose. To cut down the demand of plastic for packaging purposes leafy alternatives are safe substitutions. They are complete ecofriendly and gets decompose in soil a lot more faster than plastic.</p> Deepali Singh Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2 SHORTBREAD <p>Shortbread is a cookies, made from Maida, sugar, butter, and corn flour. Other ingredients like ground rice flour or for changing the texture of shortbread added sometimes flour. From original recipe made many more modern recipe . Shortbread made using vegetable fat (Fat spread) and butter and chemical leaving agent giving different texture, chemical leaving agent like baking powder. Shortbread cookies are crispy and crunchy in texture. A Britain woman named Mrs. McLintock originated Shortbread first printed recipe, in 1736. Shortbread is widely consume during Christmas , all around the world walkers shortbread brand are consume. Shortbread baking on 180°c to 220°c,For avoiding browning shortbread are baked on low temperature. After baked, it is look white, or a light golden brown. Shortbread are available in many shapes.</p> Akshay Londhe Rohit Nimbalkar Sagar Kusal Copyright (c) 2020 Food and Agriculture Spectrum Journal 2020-06-28 2020-06-28 1 2