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Genotype × environment (GE) interaction effect is one of the major challenges in identifying cultivars with stable performance across environments and years. Objective of the present study was to identify maize hybrids with high and stable yields under different soil moisture regimes such as drought, waterlogged and well-watered conditions. The trials were carried out in subsequent winter (Rabi) and summer-rainy (Kharif) seasons of 2017 and 2018 totaling seven test environments at the two different locations of India viz, Banaras Hindu University, Varanasi and CIMMYT, Hyderabad. After observing substantial and statistically significant GE interaction for studied traits, the phenotypic stability of maize hybrids was analyzed by AMMI, GGE biplot and multi-trait stability index (MTSI) methods. The study emphasized on the significance of AMMI and GGE biplots in deciphering the GE interactions based on grain yield data. Estimation of stability indices, WAASB (Weighted Average of Absolute Scores from the singular value decomposition of the matrix of BLUPs) for the GE interaction effects and WAASBY (a combination of WAASB and yield) scores for identification of the best suitable genotypes with high stability and maximum yield potential was highlighted. The investigation delineated the applicability of MTSI that computed based on the genotype-ideotype distance considering the multiple variables. The methods studied were concordant in the identification of the promising maize hybrids with high mean performance and greater phenotypic stability across the different soil moisture conditions.

Ultrasound has been widely investigated for food processing applications. To date studies have been mainly carried out using contact-type ultrasound systems. Recently it has been demonstrated that ultrasonic waves propagated via gases including air using non-contact ultrasound devices may also be employed to enhance various food processes with minimal impact on food quality. Airborne acoustic ultrasound has been shown to be suitable for various food and non-food applications including drying, defoaming and decontamination. This novel technology is currently being actively investigated to increase the limited knowledge on the specific mechanisms involved in airborne ultrasound assisted operations. Some of the main challenges that have hampered efficient energy transmission through air have been addressed by the development of new types of transducers. The objective of this review is to outline various potential applications of airborne ultrasound including drying, defoaming and inactivation of microorganisms. Equipment types, mechanisms and challenges encountered are also discussed.

New and emerging robust technologies can play an important role in ensuring a more resilient meat value chain and satisfying consumer demands and needs. This paper outlines various novel thermal and non-thermal technologies which have shown potential for meat processing applications. A number of process analytical techniques which have shown potential for rapid, real-time assessment of meat quality are also discussed. The commercial uptake and consumer acceptance of novel technologies in meat processing have been subjects of great interest over the past decade. Consumer focus group studies have shown that consumer expectations and liking for novel technologies, applicable to meat processing applications, vary significantly. This overview also highlights the necessity for meat processors to address consumer risk-benefit perceptions, knowledge and trust in order to be commercially successful in the application of novel technologies within the meat sector.

The objective of this study was to investigate the efficacy of high intensity ultrasound on the fermentation profile of Lactobacillus sakei in a meat model system. Ultrasound power level (0-68.5 W) and sonication time (0-9 min) at 20 °C were assessed against the growth of L. sakei using a Microplate reader over a period of 24h. The L. sakei growth data showed a good fit with the Gompertz model (R(2)>0.90; SE

End-stage renal disease (ESRD) can result from a wide variety of different kidney diseases. Currently, 90% of patients reaching CKD have chronic diabetes mellitus, glomerulonephritis or hypertension. With CKD comes a myriad of problems related to the kidney's inability to excrete waste products leads to symptoms of uraemia. The treatments of CKD require dialysis or kidney transplantation. In this review, an attempt has been made to explain the nutritional management of CKD along with various dialysis treatment and the complications related to the dialysis method. It is important to maintain optimal nutritional status so that the patient will be a good candidate to respond to the treatment effectively.Kidney Patients necessitate following a blanced diet plan to retain normal protein stores and to avoid metabolic complications. This article deals with the therapeutic aspects of nutrition in CKD patients and will improve the quality of life Keywords: ESRD, CKD, Dialysis, Nutritional management.

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality.

Summary In an attempt to reduce the high intake of dietary salt, the processed meat industry is continuously looking for alternative solutions for salt replacement. The objective of this study was to investigate the effect of employing sonication on the diffusion of sodium salt (NaCl) and a salt replacer (SR) into pork meat. Ultrasound-assisted brining experiments were carried out using 5% NaCl or SR at power levels of 9.0 and 54.9 W cm−2 for 120 min. Samples were assessed for cooking loss, water mobility, deformation, while thermal behaviour was analysed using differential scanning calorimetry (DSC). Experimental data obtained were used to estimate the mass transfer coefficient of the brining process. The mass transfer equation was solved using the Runge–Kutta method. Results showed that the ultrasonic treatment had a low influence on the mass transfer of salt into pork samples. Only at high ultrasonic power was the mass transfer coefficient higher than the static brining. This study has improved our understanding of the effect of sonication on diffusion of NaCl and SR in pork meat and will enable a more systemic approach to future healthy meat product development.

Consumer demands for high quality, safe, nutritious and convenient meat products has provided important insights into the development of a host of processed meat products including fermented meats. It offers unique perspectives for the application of novel functional microbial cultures and promising emerging technologies in the manufacture of fermented meats. Novel non-thermal and thermal technologies, including high pressure processing, pulsed-UV light, irradiation can be utilized for processing and decontamination of meat products to improve process efficiency, product safety and product quality and composition. Application of novel technologies and culture in the development of functional fermented meat products are discussed.

Freezing is one of the oldest and most widely used techniques for food preservation. Preservation of food using freezing helps in retaining quality of food products over long storage periods depending on the freezing process parameters and raw material characteristics. This article outlines various freezing techniques employed for food freezing. The effects of freezing on quality and shelf life are outlined in this article along with principles of freezing.