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The present study aimed to determine the effect of refractance window (RW) drying and compare it with sun drying for various physicochemical properties of walnut kernels. Physical properties such as moisture content, texture, color analysis, and water activity were analyzed and results were found to be better than sun drying. The ΔE value of kernels was found lowest (4.36) at 70 °C and texture profile results were found better than those of walnut kernels obtained by sun drying. The total phenolic content, and the antioxidant activity of the RW-dried product were found significantly higher than the sun-dried sample. The TPC value of the RW dried sample obtained at 90 °C was found maximum to be 2710 ± 2.75 mg GAE/100 g. The IC50 value of RW dried walnut kernel was found lowest (4.12 ± 0.45 µg/mL) at 50 °C. The LOX activity of all samples was significantly lower in the case of RW drying. The lowest value was obtained (0.065 ± 0.015 µkat) at 50 °C. The CHNO(S) test depicted lower lipid oxidation in the case of RW-dried samples.

Chronic hunger and malnutrition will eventually result from the population's rapid growth. It is unlikely to succeed in tackling the rising challenges of delivering sustainable food for all people unless high attention is paid on the function of food processing to ensure the supply of stable food. It is impossible to overstate the importance of developing food processing and preservation technologies that can reduce food losses and wastage during surplus seasons. Therefore, sustainable food systems must be developed to provide healthy diets without damaging our world and its resources. The goal is to use various perspectives to confirm why food processing is crucial to future food supply. It is important to show the appropriate utilization of sustainability factors and effect assessments to construct for feeding the globe while staying within planetary limits. There has never been a better time to assure a plentiful food supply to feed the people than right now, when the population is expanding at a worrying rate. The sustainable food project seeks to move the food systems in a long-term, more equitable direction. Food processing, or the conversion of raw materials into functional, edible, and consumer acceptable food, is a critical link in the food value chain between consumption and production. This review looked at various existing and emerging food processing followed by preservation techniques. Food systems must also attempt to reduce food waste and losses, as well as the current and future impacts on the environment and society, to be sustainable.

The Gabor quaternionic offset linear canonical transform (GQOLCT) is defined as a generalization of the quaternionic offset linear canonical transform (QOLCT). In this paper, we investigate the 2D GQOLCT. A new definition of the GQOLCT is provided along with its several important properties, such as boundedness, orthogonality relation, Plancherel and inversion formulas, are derived based on the spectral representation of the GQOLCT. Further, we establish a version of Lieb’s and logarithmic inequalities. Finally we will prove a type of the Heisenberg inequality by using local uncertainty principle.

Starch films were developed using starch from Indian Horse Chestnut (IHCN) and the effect of gamma-irradiations on the physico-chemical properties of films was evaluated. The starch films were irradiated at 1.25, 2.5 and 5 kGy doses. Irradiated films exhibited varied properties compared to the native IHCN starch films. The results revealed that irradiation increased the flexibility of films from 50.53 to 66.12%, water holding capacity from 84.24 to 88.55%, solubility from 25.44 to 27.85%, and transparency from 3.20 to 5.20. However, the films displayed a decrease in mechanical resistance (3.88–1.05 MPa), moisture content (10.01–8.89%), thickness (0.31–0.29 mm), swelling capacity (130.54–43.28%), and density (0.163–0.156 gcm−3). An increase in water vapor permeability from 4.17 to 7.61 × 10−12gm−1 s−1 Pa−1was also observed. Scanning electron micrographs of irradiated starch films depicted less dense and more open structure with small pores than the native films which accounts for their high oxygen and water vapor permeability.

The newly engineered functional systems of nanotechnology implemented in food packaging minimize food product loss by extending shelf life. The incorporation of nanostructured materials into packaging formulations enhanced the existing characteristics of food packaging materials by increasing the specific surface area of these biopolymers. Natural biopolymers were regarded as greener, more sustainable, and environmentally friendly materials. Starch nanocrystals have been employed effectively as fillers in polymer matrices to enhance mechanical and moisture barrier characteristics. Both chitin and chitosan nanoparticles were biocompatible, biodegradable, inexpensive in cost, and mucoadhesive in nature. Alginate nanoparticles demonstrated high thermal and chemical stability. Because of these features, polysaccharide-based nanoparticles were excellent candidates for nano reinforcements in bio-nanocomposites. The nano sized forms of starch, chitin, chitosan, and alginate are non-toxic and antimicrobial. This study focused on current advances in the development of food packaging films based on starch, chitin, chitosan, and alginate nanoparticles, as well as trends and challenges in the formulation of bio-based polymers. This review detailed the synthesis of starch, chitin, chitosan, and alginate nanoparticles using various techniques such as hydrolysis, ionic gelation, reverse micellization, emulsification, and crosslinking. This type of polysaccharide-based bio-nanocomposite is expected to revolutionize the entire food packaging industry.

To deal with the time-varying signals, linear canonical S transform (LCST) is introduced to possess some desirable characteristics that are absent in conventional time–frequency transforms. Inspired by LCST, we in this paper developed an idea of novel MRA associated with LCST. Moreover, the construction method of orthogonal wavelets is developed. Finally an example is provided to justify the results.

Pomegranate rind powder (PRP) was incorporated at three different levels (2, 4 and 6%) in buffalo meat (carabeef) nuggets. Effects of different incorporation levels on physicochemical, sensory attributes, color, and antioxidant capacity of carabeef nuggets were evaluated. The pH, emulsion stability, cooking yield, crude protein, ether extract, ash content and moisture content decreased significantly (p