Surgeries related to the maxillofacial area deal with an intricate network of anatomical structures. With the complexity of the vital structures, it necessitates a surgical team to respect each anatomical boundary. In the past, there was an exceptionally high number of cases with surgical errors. These errors were not because of flaws in the surgeon’s skills or techniques but owing to lack of resources. Visualisation is one of the key factors that determines the precision of any surgical outcome. Advances in surgical planning have led to the introduction of a “Navigation” system that helps surgeons to see more, know more and ultimately do more for their patients. The usefulness of the navigation system in oral surgeries has been indicated by its surgical applications in craniomaxillofacial trauma, orthognathic surgeries, head and neck pathological resections, complex skull base surgeries and surgery involving temporomandibular joint. A vast majority of research literature has suggested remarkable improvement in surgical outcomes under the guidance of 3d planning and navigation. However, with such an inordinate advancement, financial expenses and a gradual learning curve are always a constraining factor in surgical navigation. This article overviews indication of navigation in craniofacial surgeries with a focus on applied aspect, planning and solution to the future problem.

Surgery for orbital trauma is challenging. A good understanding of the orbit, its normal form, function, and the varying patterns of its disruption due to trauma is essential for its proper management. The aim of this chapter is to provide a comprehensive clinical overview of all facets of orbital trauma for the young surgeon. The chapter has been structured to include the basics of (i) anatomy, (ii) biomechanics of injury, (iii) classification and their clinical implications, (iv) surgical approaches and (v) management options available for individual types of fractures. Special features of this chapter include descriptions of clinical features exclusive to orbital trauma with a section for management of orbital emergencies. A detailed note is provided for the management of fractures of the orbital floor including guidelines for deep orbital dissection and elaboration of the principles of reconstruction. The role of computer assisted surgery, intra-operative navigation and patient specific implants has also been added to explain the recent advances in this field of surgery.

The current production levels of the major staple food crops are not sufficient to fulfill the projected global food requirements, with more than 75% of total grain production being maize (corn), wheat, and rice together. Accordingly, there is an acute need to explore alternative crops such as amaranth with the potential to play a crucial role in sustainable agriculture and their use in nutrition-dense food products. Amaranth (Amaranthus spp.) is one of the oldest food crops in the world with broad leaves and inflorescence. It has a tolerance to drought and heat and is considered a smart crop. Amaranth is gluten-free and high in quality proteins, fiber, minerals, and bioactive compounds. The grains are processed by popping, flaking, and grinding for flour production which works well in blends with flours from other cereals. Besides nutritional value, amaranth grains keep religious importance in some countries. Even being a potential crop with substantial nutrient content amaranth grains remain underutilized as food. This article presents a critical overview of the nutritional composition, functionality, and processing technologies of amaranth grains and their utilization in different sustainable products. It also presents the effect of production on the composition and properties. Understanding the effect of processing technologies on the amaranth product functionality and nutritional value will assist in its utilization as a solution to alleviate food sustainability and food insecurity.

Starch from quinoa was isolated by alkaline steeping method and isolated starch was modified by oxidation (@1%, 1.5% and 2% w/v active chlorine) and dry heat treatment (@ 150 and 200°C for 2 h). Native and treated starches were analyzed for physicochemical, functional and morphological characteristics. The yield of quinoa starch was 54.2% with 89.3% purity. The shape of starch granules was polygonal and irregular with an averagediameter of 1.13 μm. Starch modified by dry heat treatment enhanced solubility, water-binding capacity, and transmittance in comparison with native starch. The peak, trough and final viscosity were higher in the case of dry heat-treated starches at a lower temperature than samples of native starch as well as dry heat-treated at a higher temperature. Oxidized starches showed higher values of whiteness, breakdown and setback viscosity. Modification treatments lowered the pasting temperature and swelling power of quinoa starch.Novelty impact statement: Studies on quinoa starch modification by dry heat treatment and oxidation are rare in literature and present work represents the effect of these treatments on quino starch properties. Data revealed that active chlorine concentration and heating conditions (time and temperature) during modification treatments altered quinoa starch functionality uniquely. The results offer a useful base for modification of quinoa starch by oxidation and dry heat treatment at different conditions to enhance its applicability in different industries.

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