No abstract

: Consumers growing preference for convenient, fresh-like, healthy, palatable, additive-free, high quality and micro-biologically safe food products creates the need to explore beyond the conventional thermal processing techniques. Consequently, a number of non-thermal approaches to food processing have evolved, of which High Pressure Processing (HPP) technology has proven to be very valuable. Attention in HPP applications on milk and dairy products has recently increased. Studies in this arena have shown that pressures between 300 and 600 MPa are effective to inactivate milk -borne pathogens. In addition to microbial destruction in milk, it has been reported that HPP improves rennet or acid coagulation of milk, ripening of cheese, syneresis and firmness in fermented milk product, ageing of ice cream mix, ripening and fat crystallization of dairy cream, without damaging important natural quality characteristics, such as taste, flavour, vitamins, and nutrients. Present paper highlights the research findings and effects of HPP technology in milk processing.

Plant resources constitute an important natural wealth of Country. Medicinal plants had been used by different societies, ethnic groups and cultures throughout the world since long. These potential sources of medicinal substances which have high pharmacological values and huge utility in healthcare development. Different types of Ethnomedicinal plants have several utilities for giving protection from many severe diseases. Ethnomedicinal plant products are cost effective and have minimal side effects or toxicity. Apamarga, i.e., Achyranthes aspera F-Amaranthaceae, a medicinal plant is highly available in India with various reported pharmacological properties and is traditionally used for prevention and healing purposes of several diseases. This plant needs to explore more and formulations should be developed so that large scale population enjoy the benefits of this plant. This review focus on compiling information about mystic pharmacological properties and phytoconstituents responsible for it.