NATURALLY DERIVED SUBSTANCES HAVING ANTIMICROBIAL PROPERTIES FOR EXTENDING STORAGE LIFE OF FOOD

Chitosan is polysaccharide in nature with linearity in arrangement and composed of β-(1-4)-linked D-glucosamine (deacetylatedunit) and N-acetyl-D glucosamine (acetylated unit) which remain in a random distribution. Chitin and the derived chitosan having promising antimicrobial properties, both have potential industrial and biomedical implications for treatment of many ailments in human beings

Application and Effectiveness of Immunostimulants, Probiotics, and Prebiotics in Aquaculture: A Review

Immunostimulants, also called immunomodulators, adjuvants, or biological response modifiers, stimulate the immune system. They can be administered in the form of drugs or nutrients. Probiotics are organisms or substances that improve the intestinal microbial balance of a host animal. Prebiotics are indigestible components in a diet that are metabolized by specific microorganisms and prove helpful for the growth and health of the host. When provided as dietary supplements in feeds, even in small quantities, immunostimulants, probiotics, and prebiotics usually improve immunity, feed efficiency, and growth performance of crustaceans and fishes. The use of immunostimulants, probiotics, and prebiotics in aquaculture are presented in this review

AN OUTLOOK AND SPECIALIZED OPINION ON AQUATIC FOOD CHAIN

Food chain is the Linkages of organisms within an ecosystem, in which each link feeds on the one before it and is fed on by the one after it. Only the first link in the chain (called herbage) is a producer and all the rest are consumers. Different food chains intertwine with one another and form the intricate networks called food webs. Nature maintains itself through maintaining a quantitative balance between living species via food chain. First of all Food chain and Food web concepts were introduced in a book published in year 1927 by Charles Elton

Factors governing the performance of Auxiliary Nurse Midwives in India: a study in Pune district

Background: The Auxiliary nurse midwife (ANM) cadre was created to focus on maternal and child health. ANMs are respected members of their communities and established providers of maternal and child health care within the community and at the facility level. Over time, additional roles and responsibilities have been added. Despite the importance of ANMs in the primary healthcare system in India, studies that consider factors governing the performance of ANMs in their workplaces are limited. We aimed to study factors governing performance of ANMs in Pune district, India. Methods: Semi-structured interviews were conducted with 13 purposely selected key informants at facility, district, state, and national levels. Focus group discussions were conducted with 41 ANMs and 25 members of the community. Non-participatory observations with eight ANMs provided information to expand on and scrutinise findings that emerged from the other lines of inquiry. A realist lens was applied to identify ANMs’ performance as a result of “mechanisms” (training, supervision, accountability mechanisms) within the given “context” (regulatory system, infrastructure and resources, ANMs’ expanded scope of work, gender roles and norms). Results: Weak enforcement of regulatory system led to poor standardisation of training quality among training institutions. Challenges in internal accountability mechanisms governing ANMs within the health system hierarchy made it difficult to ensure individual accountability. Training and supervision received were inadequate to address current responsibilities. The supervisory approach focused on comparing information in periodic reports against expected outputs. Clinical support in workplaces was insufficient, with very little problem identification and solving. Conclusion: Focusing on the tasks of ANMs with technical inputs alone is insufficient to achieve the full potential of ANMs in a changing context. Systematic efforts tackling factors governing ANMs in their workplaces can produce a useful cadre, that can play an important role in achieving universal health coverage in India

Role of Biochemical factors and Mineral Supplementation in Livestock ration for Maintenance of their Fertility and Healthy Reproductive Status: A Review

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Biography, Dr. Subha Ganguly

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EXTRUSION TECHNIQUE IN FOOD PROCESSING AND A REVIEW ON ITS VARIOUS TECHNOLOGICAL PARAMETERS

*Author for Correspondence Extrusion technique is a process in food processing technology which combines several unit operations including mixing, cooking, kneading, shearing, shaping and forming. Food extrusion is a form of extrusion used in food processing. It is a process by which a set of mixed ingredients are forced through an opening in a perforated plate or die with a design specific to the food, and is then cut to a specified size by blades. The machine which forces the mix through the die is an extruder, and the mix is known as the extrudate. The extruder consists of a large, rotating screw tightly fitting within a stationary barrel, at the end of which is the die. Key Words: Extrudate, Extrusion and Food Processin