Chickpea (Cicer arietinum L) is an important source of protein in several developing countries. Two commonly grown chickpea cultivars, HPG-17 and C-235, were evaluated for their physicochemical characteristics such as 100-seed weight and density. Both chickpea varieties were subjected to various processing treatments and then analysed for their ascorbic acid content. The ascorbic acid content was generally found to be higher in the C-235 variety, but it was higher in the HPG-17 variety after germination. Signi®cant results were obtained for both varieties after various treatments such as pressure cooking, germination, parching and solar cooking. It was found that the ascorbic acid content in both varieties decreased after all treatments except germination.

The "immobilized enzymes" are the enzymes physically confined or localized in a certain defined region of space with retention of their catalytic activities which can be used repeatedly and continuously. Enzyme immobilization provides an excellent base for increasing availability of enzyme to the substrate with greater turnover over a considerable period of time. Immobilized enzymes are preferred over their free counterpart due to their prolonged availability that reduces redundant downstream and purification processes. The enzymes can be attached to the support by interactions ranging from reversible physical adsorption and ionic linkages to stable covalent bonds. The choice of the most appropriate immobilization technique depends on the nature of the enzyme and the carrier. Such techniques produce immobilized enzymes of varying stability due to changes in the surface microenvironment and degree of multipoint attachment. The industrial applications of immobilised enzymes are progressively increasing. Immobilized enzymes find use in a number of biotechnological products with applications in diagnostics, bio affinity chromatography, and biosensors. Immobilised enzymes find wide applications in the food industry. With these immobilised enzymes, it is possible to obtain different types of sugar syrups, lactose free milk, clarified and debittered juices and wines. Immobilised enzymes can be employed for the production of different active packaging material like oxygen scavenging, anti-microbial films. However, commercialization of immobilized enzymes is still at a slower pace because of their costs and storage problems. Research should be focused to overcome the current limitations related to immobilization techniques, so as to expand the horizon for all-round application. In future, immobilized enzymes are going to play a vital role in various industries including pharmaceuticals, chemicals, food and fuel.

Berberis lycium belong to family Berberidaceae is an evergreen shrub growing in Himalayan region. The various parts of the plant like root, bark, stem, leaves and fruits are used by the people as a medicine or food. This plant has also gained wide acceptance for its medicinal value in ayurvedic drugs. The plant is known to prevent liver disorders, abdominal disorders, skin diseases, cough, ophthalmic etc. Moreover the pharmacological studies have shown that plant is hypoglycemic, hyperlipidemic, hepatoprotective, anticarcinogenic and antipyretic properties. The fruits of the plant are also very nutritious and are rich source of vitamins, minerals, antioxidants, anthocyanin etc. These fruits are consumed in raw form or are utilized in the preparation of juices, jams, preserve etc. by the local inhabitants. In the present article an attempt has been made to summarize the various properties of Berberis lycium plant.

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Nowadays, consumers prefer nutritious and safe food products having natural taste and freshness. It is known that traditional thermal techniques can extend the shelf life of food products and their safety, but they cause loss in nutritional parameters. Thermosonication (TS) is an emerging non thermal processing technique used for food. It is a combined method of thermosonication and heat. The product is subjected to ultra-sound and moderate heat simultaneously and they both together have some synergistic effect. Thermosonication is a form of energy generated by sound waves of frequencies that are greater than the upper limit of human hearing range, typically above 20 kHz. By coupling thermosonication with thermal treatment, increased levels of microbial kill can be achieved while minimizing changes to the organoleptic properties of foods. The advantages of sonoprocessing over thermal treatment are minimal flavour loss, significant energy saving and greater homogeneit. The process of thermosonication has been used for microbial and enzyme inactivation. This method produces a greater effect on inactivation of microorganisms than heat alone. When thermosonication is used for pasteurization or sterilization purpose, lower process temperatures and processing times are required to achieve the same lethality values as with conventional processes. It is also more efficient, safe and reliable than thermosonication application alone by itself to achieve the limit of food-borne pathogens destruction. Thermosonication is a valuable method to reduce the microbial load, saving cost and energy and being less aggressive against food properties than heat treatments alone. The enzymes and microbial inactivation by thermosonication treatment is attributed to heat and cavitation, which is the phenomenon of formation, growth and explosion of bubbles in a liquid. During implosion, very high temperatures (approximately 5000 K) and pressures (estimated at 50000 kPa) are reached inside these bubbles. The explosion leads disruption of cell wall of micro-organisms causing their death. The process of thermosonication is used for extending the shelf life of liquid food like fruit juices.