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In this chapter, a situation analysis was made on the use of technology in gastronomy, an ever-growing and exciting research area. The use of technology is essential in food production processes as well as in all sectors, and accordingly, the number of research on the subject has increased in recent years. Therefore, in the study, information is also given about trend applications today in addition to the use of technology in gastronomy. It is aimed to present the studies conducted by different disciplines together, to reveal the current situation in the light of the studies carried out on a national and international scale and to support possible future studies.

The purpose of this study is to evaluate antimicrobial activity of chitosan incorporated with lemon and oregano essential oils on broiler breast meat during refrigerated storage.

In this experimental study, antibacterial effect of lemon and oregano essential oils was measured using the microdilution method for four foodborne pathogenic bacteria. The effect of 0.5, 1 and 2 per cent (Wt./Vol.) essential oils with chitosan 2 per cent on microbial quality of broiler breast meat (slaughter age: 42 days), up to 9 days’ storage time in 4 ± 1°C temperature was evaluated. Also, organoleptic characteristics of meat samples in certain storage time were examined.

The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) for lemon and oregano essential oils ranged between 1.41 and 11.25 and 2.81 and 22.5 mg/mL, respectively. In the treatment groups, A decrease in total mesophilic bacterial count (TMBC) was observed up to sixth day, but TMBC increased on the ninth day. Decrease in lactic acid bacteria, Enterobacteriaceae, mold and yeast in the treatment groups was observed compared with the control group up to the ninth day (p < 0.01). Overall, chicken meat containing 1 per cent lemon essential oil with chitosan had a greater acceptance rate (p < 0.01).

In recent years, active packaging containing essential oils have been used to maintain the quality and increase the shelf life of various types of meat, chicken, fish, shrimp, fruits, etc. Therefore, it can be suggested that using chitosan in combination with the aforementioned essential oils in combination might increase shelf life of chicken meat during refrigerated storage.

With the drastically changed pattern of the retail food trade in recent years in which the retailer's role has become little more than that of a provider of shelves for commodities, processed, prepared, packed and weighed by manufacturers, the defence afforded by the provisions of Section 113, Food and Drugs Act, 1955 has really come into its own. Nowadays it is undoubtedly the most commonly pleaded statutory defence. Because this pattern of trade would seem to offer scope for the use of the warranty defence (Sect. 115) in food prosecutions it is a little strange that this defence is not used more often.

Fruits and vegetables, being good source of energy, health promoting and protecting compounds with unique taste and flavor, are attracting consumers since ages. These horticultural produces start deterioration just after harvest; therefore, their proper storage is must during transportation and storage to retain maximum quality parameters and for good market value. Best storage conditions are required to prevent growth of micro flora and to maintain the nutritional values of harvested produce. Retailers and processors in every corner of world want to move toward the cheaper ways to increase the shelf life and texture of horticultural crops for better consumer preference. The purpose of this paper is to make consumers and researchers aware about different post harvest malpractices in fresh fruits and vegetables.

Lot of chemicals like colors, artificial ripening agents, sweeteners and waxes are applied on surface of horticulture produce to siphon off money from consumers, and these have adverse health effects directly or indirectly. Various regulatory agencies have launched various programs, acts and laws for monitoring and avoiding such unhealthy ways. Regulatory bodies launched training programs also for the food handlers and consumers to ensure the food safety from farm to fork.

This paper will throw light on different malpractices followed by retailers to manipulate the quality which causes adverse health effects and to create consumer awareness regarding such malpractices.

The paper emphasizes on current malpractices followed by retailers to mislead the consumers about fruits’ and vegetable’ quality by using sweeteners, colors and other chemical. On prolonged consumption, such substances lead to major health issues such as attention disorder.

This work aims to determine iron (III) in real water by using a new amperometric sensor on the basis of polyethylene glycol (PEG) to test and characterize a new modified selective platinum electrode.

In this review, the authors focus on testing and characterizing several polymeric membranes by using cyclic voltammetry and square-wave voltammetry (SWV) methods to differentiate the nature of plasticizers (2-Nitrophenyl octyl ether [NPOE], Di-n-octyl phthalate, Bis (2-ethylhexyl) sebacate, PEG. The authors have evaluated the possibility of using crown ether and three zeolite ionophore (faujasite [FAU], Chabazite and ZSM-5) matrixes as novel materials for the selective determination of iron (III) using SWV for the best membranes.

The results demonstrated that the modified platinum electrode presents linear dependence of amperometric signal with a wide linear range of 10⁻⁹ to 10⁻⁴ mol.L⁻¹ for iron determination, revealing a detection limit of 10⁻¹⁰ mol.L⁻¹ and amperometric sensibility of 58.58 µA/mol.L⁻¹. The slope of the membrane plasticized with PEG calibration curve is six times higher than that of the other membranes. It was noticed that when the crown ether and the three zeolite ionophores were used, as a new detective material for iron with the membrane plasticized with PEG, the expected results were highly proven. The modified platinum electrode showed high selectivity to iron (III) when the heavy metal ions such as Ni (II), Al (III), Zn (III), Cd (II), Gd (II) and Cu (II) were present.

The utility of the method and the efficiency of the best membrane sensor have been accurately tested by the determination of iron in real water samples of Hassi Messaoud, south of Algeria.

This paper aims to focus on the housing situation in Indian cities and the various stakeholders involved in the housing sector. This study addresses the conflict in expectations of the supply and demand side of the housing and establishes the factors crucial to making housing successful for all the stakeholders, essential for sustainable urban development.

This paper is developed using the content analysis of preceding independent reviews on housing sustainability by authors across the globe, a review of the current housing situation in Indian cities and a Pilot study of the desired qualitative aspects of housing by the consumer group.

This paper identifies the challenges and constraints of the various stakeholders involved in the housing sector. A comprehensive list of all the parameters, both qualitative and quantitative, essential for successful housing implementation, focused on the preferences of the demand side, also referred to as the “Critical Success Factors (CSFs)” is generated. The results advocate a strict consideration and integration of these CSFs with the housing policies for all future housing projects.

Most of the studies conducted in the past have reviewed the housing situation in India from the perspective of the government authorities and the initiatives undertaken by them to improve the housing crisis. However, a gap exists in achieving a balanced understanding of the supply-side constraints, with the demand-side expectations from the housing. Focusing only on the supply without adequately understanding the consumption can only lead to further chaos in the already turbulent housing situation.

To the best of author’s knowledge, this is among the first attempts to address the housing scenario in urban centers of India, simultaneously from the perspective of both the demand side and the supply side of the housing, giving additional impetus to the expectations of the demand side which are often ignored. This study becomes more relevant in the ongoing pandemic situation to be able to provide appropriate and acceptable housing solutions to all.

The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks.

A wheat‐based snack Diamond cuts, and a rice and gram‐based spicy snack Kodbale, were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara. Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction.

Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts, while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory attributes revealed only a marginal difference in textural quality of Diamond cuts incorporated with Gaur Gum, Pectin and Beligara. In Kodbale, fat uptake was marginally lowered by the addition of Gaur Gum, gum Tragacanth, Xanthan Gum and Gum Carageenan at 0.75 per cent. No significant differences were observed among the sensory qualities except for marginal differences in textural quality of Kodbale incorporated with Gaur Gum, Gum Carageenan and Beligara. It can be concluded that addition of additives did not influence the fat uptake or sensory quality of fried products studied to a significant extent.

Since some of the additives improved textural quality of products and fried products are usually stored and consumed, these additives can probably help in improving the texture of stored products. Further studies in this area would help in confirming this.

Mycelium is an upcoming bio-based alternative material that has various applications in different industries. Mycelium materials used as composites, leather, construction materials and some are even available for commercial purposes. However, there was not much research found when it came to the application of mycelium as a textile alternative. The purpose of this paper is to examine the potential of mycelium in the textile industry and its possible applications.

This review consolidates literature that refers the two major methods used in fungal mycelium production namely; as a composite and as a pure self-grown mycelium sheet. The study compared the current research status in this respective field and reported the scope in the pure mycelium development.

The results of the review reported that several research works are performed in composite production with different feedstock. The production methods and product development steps were well established for several applications from home utilities to construction materials. Whereas, in the case of self-grown mycelium sheet production only limited research works were found. Though the possibilities of engineered composite sheets are developed with various properties, research on self-grown pure mycelium sheets are at infant stage. Sensitive production methods, lower tensile, tearing, poor handle properties with brittle structure and non-uniformity in thickness are noted as limitations. Sustainable nature, self-grown three-dimensional nano-fibril network with porous structure are found to be advantageous.

The solid culture method was identified as a potential method to develop a sheet-like self-grown mycelium with different dimensions. The review results clearly show the lack of research in the direct application of self-grown pure mycelium area concerning feedstock material, fungal species selection and characterization of the developed product. Addressing the existing limitations will yield a sustainable textile material for fashion and textile industry with great potential.

Purpose – The purpose of this research is to synthesize modified thermoplastic sago starch (TPS) through in-situ mechanism by reacting sago starch with diphenylmethanediisocyanate (MDI) and castor oil simultaneously, resulting in a more homogenous and finer-sized polyurethane prepolymer (PUP).

Design/Methodology/Approach – The methods used were Thermal Gravimetric Analysis (TGA) and Differential Scanning Calorimetry (DSC) for thermal characterization and stability of PUP, modified TPS non-extracted and extracted with toluene and water.

Findings – TGA test results presented shows that PUP begins to decompose thermally at a temperature of 300–500 °C. Weight loss occurs rapidly between these temperatures and is completely discharged at a temperature of 500°C, which is called weight loss transition.

Research Limitations/Implications – When extracted with toluene and a water solvent, the melting point and latent heat of fusion slightly decreased; however, it is still higher than the original value of sago. In terms of thermal stability, modified TPS decomposes and loses weight at 150–200 °C in small quantities, continues with weight loss rapidly, and is completely discharged at 500°C. The thermal stability is considered high; thus, modified TPS application can be varied.

Practical Implications – DSC analysis and TGA shows that modified TPS has good thermal characteristics and thermal stability. Modified TPS has a melting point of 104.69°C, and the latent heat of fusion (ΔH) is 234.27 J/g. This value is close to the PUP melting point and latent heat of fusion, which reveals the formation of cross-link between the starch and PUP.

Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).

Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.

Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.

Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.