Food and Agriculture Spectrum Journal https://fasj.org/index.php/fasj <p><strong>Food and Agriculture Spectrum Journal (FASJ) </strong>ISSN- 2582-7545<strong> </strong>as open access, peer-reviewed international journal dedicated to the promotion of research in Food, Agriculture sciences, and allied fields.</p> <p>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 incorporates Food technologists, engineers, researchers, supervisors, specialists, strategy producers, and undergraduates. Food and Agriculture spectrum Editorial Board comprises specialists, academicians, and agents of industry.</p> The Genesis of Science Research and Literature Foundation en-US Food and Agriculture Spectrum Journal 2582-7545 Consumption, health impact and detection of pesticides https://fasj.org/index.php/fasj/article/view/79 <p>World population increasing rapidly therefore it is a major concern to provide food to the ever-increasing population. The pest and diseases drastically affect the growth of agricultural commodities, more than 30% of world food is destroyed due to pest’s infestation. One of the most effective methods to meet the world food requirement is pest’s management which is done by using various pesticides. But due to the excessive use of pesticides in agriculture, the residues of pesticides are appearing in our daily diets and causing several ill effects to humans. In the world, China was the leading consumer of pesticides followed by the USA and Brazil. India was also ranked highest in the imports and exports of agrochemical in the world. The aim of this study is to provides the nation and worldwide scenario of pesticides consumption, its impact on human health and also, we discussed the methodologies used for the detection of pesticide</p> <p>World population increasing rapidly therefore it is a major concern to provide food to the ever-increasing population. The pest and diseases drastically affect the growth of agricultural commodities, more than 30% of world food is destroyed due to pest’s infestation. One of the most effective methods to meet the world food requirement is pest’s management which is done by using various pesticides. But due to the excessive use of pesticides in agriculture, the residues of pesticides are appearing in our daily diets and causing several ill effects to humans. In the world, China was the leading consumer of pesticides followed by the USA and Brazil. India was also ranked highest in the imports and exports of agrochemical in the world. The aim of this study is to provides the nation and worldwide scenario of pesticides consumption, its impact on human health and also, we discussed the methodologies used for the detection of pesticide</p> Rajat Singh Prabhu Molath Copyright (c) 2021 https://creativecommons.org/licenses/by-nc/4.0 2021-08-31 2021-08-31 2 05 316 320 Effect of refrigeration on anthocynin content of pomogranate arils when stored in different packaging material https://fasj.org/index.php/fasj/article/view/80 <p>Pomegranate (<em>Punica granatum</em>) is a fruit that belongs to the family <em>Lythraceae</em>, subfamily Punicoideae. Pomegranates are a rich source of Anthocyanins, Vitamin C, Vitamin K, etc. Anthocyanins are naturally occurring compounds, members of the flavonoid groups of photochemical, involved in defense against the damaging effects of UV irradiation in plants and protect from many oxidants. They are common components of the human diet, as they are present in many foods, fruits, and vegetables, especially in berries and red wine. Anthocyanin belongs to the class of molecules called flavonoids synthesized via the phenylpropanoid pathway. They occur in all tissues of higher plants, including leaves, stems, roots, flowers, and fruits. Anthocyanin content in pomegranate arils decreases at a lower temperature. Compared to HDPE and PP, Anthocyanin content in metalized film decreases at a slower rate. There is an increase in TSS, Acidity, and Brix Acid ratio.</p> Yuthika Ahiwale Dhanashri Atiwadkar Copyright (c) 2021 https://creativecommons.org/licenses/by-nc/4.0 2021-08-31 2021-08-31 2 05 321 325 A review on technological innovation in the food industry https://fasj.org/index.php/fasj/article/view/81 <p>The ever growing population in India has put forth exciting challenges to the food technologists. The utmost priority of this generation food technologists is to feed and cater the growing population with limited sources. Technological innovation in the food sector has a quantum effect in assembly and distribution of food. So as to sustain in this competitive world it is important to adopt and adapt to the newer technologies available. With the increased demand for packaged foods and drinks during the lockdown due to Covid-19 pandemic, the adaptation of newer technologies has become all the more important, as the demand for safe and nutritious food has increased. The technologies available in the market provide innovative solutions, assist pricing strategy and also live up to consumer expectations. The use of technology also changes the consumer’s perception of the product. Advancements in the food sector also help to create a digitally traceable and safer food system. Indian food industries are now accepting these novel strategies and technologies to keep up with the competitive world. This paper is an effort to review the technological advancements available and its application in the food industry for enhancing the processing and distribution techniques. The paper identifies different aspects of technological innovation for enhancing the food preservation and processing techniques.</p> Shivani Ojha Shubham Chavan Shantanu Rajguru Copyright (c) 2021 https://creativecommons.org/licenses/by-nc/4.0 2021-08-31 2021-08-31 2 05 326 330 Current Trends in Dairy Analogues: Functional Food https://fasj.org/index.php/fasj/article/view/85 <p>In recent decades, functional food and novel products have risen dramatically in the food sector associated with a massive increase in shifting towards healthy diets. Milk is a complete food that provides a nutrient-dense diet among other food products. However, some drawbacks are deficiency of some minerals and also some health issues such as milk allergy and lactose intolerance, which have exacerbated certain population groups to seek dairy alternatives that are much more superior to conventional dairy products. At present, dairy analogs are available commercially and different types of dairy analogs are discussed in this review such as imitation milk, non-dairy fat, cheese analogs, and nondairy dessert. These products are considered a functional food, which provides health-promoting substances beyond their natural nutrients. Dairy analogs are prepared from soybean, oat, coconut, multigrain, etc., which are subjected to some pre-treatments to ensure their functional compounds. Plant-based dairy alternatives would endow a convenient option to dairy products when they are postulated into broadly appealing and highly nutritious products.</p> Gayathri Devi M K Copyright (c) 2021 https://creativecommons.org/licenses/by-nc/4.0 2021-08-31 2021-08-31 2 05 331 337 Process of Freeze Drying Technology https://fasj.org/index.php/fasj/article/view/86 <p>From various methods of Drying, In this article has mentioned only “Freeze Drying”. Sublimation is the basic principle of Freeze Drying Technology. Freeze Drying is the method mainly used for drying thermolabile materials. Lyophilization or Cryodessication is another name for Freeze Drying, it is a low-temperature dehydration method that involves freezing the product, lowering the pressure, and removing the ice by sublimation.</p> Shreyas Mondhe Copyright (c) 2021 https://creativecommons.org/licenses/by-nc/4.0 2021-08-31 2021-08-31 2 05 338 340