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Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly as International Celebrity in Food Technology Rocks World with Landmark International Food Technology Award-2015
30 May, 2015, India, USA NEWS CORP
Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly rock the world of Food Technology, while International Media reports confirmed their recognition on World’s 500 Most Influential Food Technologists for Year 2015 on Earth. Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly are awarded with International Food Technology Award-2015. In a high profile international competition flooded with thousands of participants from several countries, India has once again proved it’s leadership in the area. Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly won the meritorious competition and established the international leadership in Food Technology. International Agency for Standards and Ratings expressed it’s views that Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly’s efforts will explore tremendous opportunities in this segment leading it to new height. It is surely a matter of pride for civilians of India to have such brain storming intellectuals for close interaction. India has once again confirmed a rich tradition to produce world renowned intellectuals to benefit international society.
Arpita Paul is Student at Dept. of Home Science, University of Calcutta, India. She has completed her post graduation in Food & Nutrition University of Calcutta, India.
Riya Dey is Student at Dept. of Home Science, University of Calcutta, India. She has completed her post graduation in Food & Nutrition University of Calcutta, India.
Smt. Kamala Adak is Associate Professor at Dept. of Home Science, Calcutta University. She is awarded with Best Poster Presentation Award in 98 the Indian Science Congress, 2010.
Amitava Chatterjee is Chemist at Dept. of Health & Family Welfare, Govt. of West Bengal, India. He has completed his post graduation in Agricultural Chemistry from Calcutta University, India.
Pravas Ch Das is Chemist at Dept. of Health & Family Welfare, Govt. of West Bengal, India. He has completed B.Tech in Food Technology from Jadavpur University, India.
Dr. Sumana Ghosh is Guest Lecturer at HMM College for Women, Kolkata, India. She has completed Ph.D in Organic Chemistry from Calcutta University, India.
Dr. Sarbani Ganguly is Assistant Professor at Narula Institute of Technology, Kolkata, West Bengal, India. She has completed Ph.D in Technology from Calcutta University, India.
Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly from India made a historical victory over the international competition and won International Food Technology Award-2015. Their research was highlighted in international media and gathered a large worldwide attention in scientific circles while it appeared in world's most read journal ' Journal for Nutrition '. In their report on Lycopene retention in fresh tomato paste under different food processing conditions they mention that The acyclic carotenoid lycopene has drawn considerable interest in recent years due to its beneficial effects on human health. Tomato and tomato based products provides nearly 80% of the lycopene sources of our daily diet. Though research shows that bioavailability of lycopene increases in cooked tomatoes but the highly reactive, electron-rich carotenoid molecule also suffers oxidation under food processes and storage conditions resulting undesirable loss. The study investigates the bioavailability and retention of lycopene under different domestic cooking and storage procedures with mashed tomatoes. Apart from domestic usage, the study also investigates the Hormetic effect using uv-longwave radiation on mashed tomatoes for commercial use of tomato puree based product. The study reveals that lycopene content is much higher in dried tomato paste rather than raw unprocessed tomatoes. Storage of the dried tomato puree is ideal at room temperature rather than in a refrigerated condition. Boiling causes loss of most of the lycopene present, whereas cooking in microwave can retain 2319.08 ppm of lycopene. Hormetic effect using uv-longwave radiation on tomato paste showed a remarkable increase in lycopene content after 6 hours of exposure (4339.37ppm) along with balanced cis-trans ratio. Under their leadership the research area is surely likely to expand beyond the horizons. It will be worthy to explore the further potential under their legacy. Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly as valuable intellectuals for the India offer exclusive opportunities for scholars around the world. One of the most attractive weightage for India is to have the awardees for promotion of the concerned scientific discipline for the benefit of its civilians. Thus India which has excellent track record to produce brain storming intellectuals, has offered a new extension in terms of Arpita Paul, Riya Dey, Kamala Adak, Pravas Ch Das, Sumana Ghosh, Amitava Chatterjee and Sarbani Ganguly to world.
The study reveals that lycopene content is much higher in dried tomato paste rather than raw unprocessed tomatoes. Storage of the dried tomato puree is ideal at room temperature rather than in a refrigerated condition but suggested for not more than three days due to microbiological spoilage. Though processing of raw tomatoes under heat increases its bioavailability still boiling in open flame is not at all suggested as it causes loss of most of the lycopene present. Simultaneously cooking in microwave in presence of water is ideal for modern domestic cooking, as it not only retains the lycopene but also maintains a cis-trans isomer balance which is essential for increasing lycopene bioavailability. Apart from domestic usage, entrepreneurs marketing tomato puree based products can use UV-longwave radiation to produce hormetic effects which increases the lycopene content along with balanced cis-trans ratio.
Lycopene retention in tomato paste under different cooking and storage conditions were investigated. Storage of the dried tomato paste is ideal at room temperature within three days. Boiling in open flame causes the maximum loss of lycopene. Microwave cooking under wet condition retains maximum lycopene and also increases bioavailability. Effect of UV-longwave radiation on tomato paste was also studied which shows increase in lycopene content along with balanced cis-trans ratio. You can share this News URL on Facebook or your Social Media Site/ blog. USA NEW SCORP If you have a news you can Submit your News in Comment box> Join us as Journalist > News Content purchase > Corrections > Copyright > Place a Classified Ad > Sell Your Home > Sell Your Business > Commercial Real Estate Ads > Advertise with us > Recruitment & Career Ads > Franchising > Advertise Locally > Contact us > plojindexing@gmail.com
