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The use of herbal medicines for various ailments has become commonplace. The Internet provides a valuable reference tool for finding information about herbal medicines, the herbal products industry, and research efforts in identifying useful natural products. However, sites that sell herbal products far outnumber sites that are strictly informational. This bibliography is a guide to noncommercial sites on the Internet that provide useful information.

The purpose of this paper is to evaluate the effect of the bodying agents (erythritol, sorbitol, xylitol and polydextrose) and their mixtures on the preparation of mixed Brazilian Cerrado fruit preserves (marolo, soursop and sweet passion fruit).

The simplex mixture design was used for product optimization and the preserves evaluated by physical, physicochemical and sensory properties. The research data were analyzed using regression equations on SAS University and exploratory analysis by principal component analysis and parallel factors techniques on Sensomaker software.

The results show that erythritol and polydextrose bodying agents should not be used as pure components because they provoked changes in the properties of the final product and negatively influenced the sensory attributes. While the high concentrations of xylitol and sorbitol provided better sensorial acceptance, being considered, therefore, good substitutes for sucrose.

This research has shown it is feasible to use bodying agents in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

The development of mixed preserves could increase population access to the Brazilian Cerrado fruits. In addition, sugar-free preserves are a viable alternative for adding value to the product and satisfy all the consumers.

The combination of properties of two or more fruits and use of bodying agents can improve sensory, physical and physicochemical characteristics of the final product. However, there are technological challenges to evaluate in the preparation of mixed Brazilian Cerrado fruit preserves without added sugar.

The purpose of this study was to optimize the parameters for enhancing the vitamin D₂ formation in three edible mushroom varieties, namely, shiitake mushroom (Lentinula edodes), white button mushroom (Agaricus bisporus) and oyster mushroom (Pleurotus ostreatus) using ultraviolet (UV) irradiation.

Freshly harvested mushrooms were irradiated with UV-B and UV-C lamps. Further, mushrooms were treated with UV-B at a distance ranging between 10 and 50 cm from the UV light source, for 15–150 min, to maximize the conversion of ergosterol to vitamin D₂. Analysis of vitamin D₂ content in mushrooms before and after UV exposure was done by high pressure liquid chromatography (HPLC).

HPLC results showed a significant (p < 0.001) increase in vitamin D₂ levels of shiitake (17.3 ± 0.35 µg/g), button (24.9 ± 0.71 µg/g) and oyster (19.1 ± 0.35 µg/g) mushrooms, irradiated with UV-B at a distance of 20–30 cm for 120 min. Further, stability studies revealed that vitamin D₂ levels in UV-B-irradiated mushrooms gradually increased for 48 and 72 h of storage at room and refrigeration temperatures, respectively. During cooking operations, 62%–93% of vitamin D₂ was retained in UV-B-irradiated mushrooms.

This study describes the most effective parameters such as ideal wavelength, mushrooms size, duration of exposure and distance from UV sources for maximum vitamin D₂ formation in edible mushrooms using UV irradiation. Further, assessment of vitamin D₂ stability in UV exposed mushrooms during storage period and cooking operations has been carried out. In addition, this study also provides a comparison of the vitamin D₂ levels of the three widely cultivated and consumed mushroom varieties treated simultaneously under similar UV exposure conditions.

This paper aims to review the recent advances in processing and utilization of Madhuca longifolia flowers to address its potential as an industrial ingredient.

The paper analyzes the harvesting practices of flowers and recent works on the value addition.

Mahua flowers are rich source of natural sugars (glucose, fructose, sucrose, etc.) and hence are deliberately used for liquor production by tribal besides various food products, namely, Mahua ladoo, barfi, kheer, sweet puri and as grain staple. Mahuain medicine has been curing people since ages such as in rakhtpitta, diarrhoea and skin diseases and as aphrodisiac, galactagogue, carminative, antihelmenthic, antibacterial and antioxidant. Mahua candy, cake, ready to serve beverages, toffee, squash, ladoo, bars, etc. have been developed as value-added products. However, such a wonderful nature’s gift remains underused due to post harvest spoilage.

Improvement in storage facilities and processing of flowers after harvesting and drying will lead to enhanced availability of flowers for industrial purposes for food, feed and fodder. More value-added products can be prepared by the preparation of flower-juice concentrate, as well as efforts are made to produce powder from the flowers.

Post-harvest spoilage of Mahua flowers due to improper collection and handling practices, and filthy storage conditions is the major limitation of Mahua flowers to be used as a potential industrial ingredient. An improvement in collection, handling and pre-processing practices can diversify its use from liquor production to various value-added and functional food products at an industrial scale.

Competitive strategy.

Post-Graduate (MBA/Doctoral) level courses.

This paper aims to examine the evolution of Himalaya Drug Company (hereinafter referred to as Himalaya), an Ayurveda-based pharmaceutical-wellness company. Over the eight decades of its history, Himalaya has built a reputation for Ayurveda-based formulations that conform to allopathic standards and are accepted globally. In the recent years, Himalaya dramatically strengthened its competitive position of “scientific Ayurvedic products” through its entry into fast-moving consumer goods (or consumer-packaged goods), categories of wellness products as well as over-the-counter (non-prescription) drugs. This case describes the focused differentiation strategy of Himalaya and sets out the challenges it faced/would face in sustaining its focused differentiation strategy, as it enters into highly penetrated categories such as toothpastes and soaps (that were traditionally dominated by broad differentiators and broad cost leaders).

The outcomes are as follows: to exemplify the logic of focused differentiation, where a competitor commands a higher willingness to pay than its average competitors, by narrowing its target segments; to illustrate how the firm’s entire set of activities are tailored to meet the specific needs of a set of carefully chosen products, narrow customer segments, of defined geographic markets; to highlight how a combination of tradeoffs and fit helps protect the firm’s competitive position from its potential imitators; and to demonstrate the limits of a focused strategy, specifically relating to growth, and how a company such as Himalaya can overcome such limits.

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CSS 11: Strategy.

Analyses journal demand received by one of Spain′s two document supply centres in one year. Examines data in the following categories: most frequently requested subjects, age of documents, countries where the original journals are published, the most requested foreign and Spanish journals, and the fields of activity of the users.

I. Reviews the joint statement from the US National Academy of Sciences and the UK Royal Society on the catastrophic consequences of unbridled population growth, excessive consumption of natural resources and headlong destruction of the environment. II. Examines aspects of food supply in terms of chemistry; using plants as a source of speciality chemicals, and pesticides; the deleterious health effects of the use of pesticides.

Tea is the most widely consumed beverage in the world. The economic importance of an annual world production of tea estimated to be in the region of 1–1·5 million tonnes has resulted in considerable attention being paid to the understanding of the chemical and physical changes which take place during tea manufacture. The three main types of tea, black, green and instant tea, are made by processing the young shoot or flush, comprising the terminal bud and two adjacent leaves of the tea plant (Camellia sinesis), shown opposite.

The purpose of this paper is to review the nutritional and food value of pumpkin Cucurbita, along with different health benefits. Cucurbita (pumpkin) is an herbaceous vine, member of Cucurbitaceae family. It is an edible, heat-sensitive plant, which has an abundant amount of active compounds such as carotenoids, alkaloids, flavonoids, polyphenols, tannins, tocopherols, phytosterols and cucurbitacin, accounted for numerous health benefits, namely, antidiabetic, antioxidant, anticarcinogenic, hypotensive, hyper protective activities.

Major well-known bibliometric information sources such as Web of Science, Scopus, Mendeley and Google Scholar were searched with keywords such as nutrition value of Cucurbita, Cucurbita utilization, bioactive compounds of pumpkin, health benefits, processing, food formulations and current scenarios were chosen to obtain a large range of papers to be analyzed. A final inventory of 105 scientific sources was made after sorting and classifying them according to different criteria based on topic, academic field, country of origin and year of publication.

The comprehensive review of different literature, data sources and research papers seeks to find and discuss various nutritional benefits of pumpkin. It contains all necessary macro- and micro-nutrients, amino acids, vitamins, antioxidants and bioactive compounds with a relatively low amount of antinutrients. The recent upsurge in consumer interest for health-promoting products has opened up new vistas for plant products containing bioactive compounds in different food formulations.

This paper contains information regarding the chemical composition, nutritive value, phytochemical studies, pharmacological properties, bio-accessibility, food and industrial applications of pumpkin. Worldwide, pumpkin is used as food additive in various food products such as candy, weaning mix, corn grits, kheer, jam, crackers, bread, etc. Effect of different processing methods such as high temperature, pH, blanching, oven drying, freeze-drying to retain or minimize its losses in case of color, texture, flavor, and the carotenoids are of concern. The review paper highlights the nutritional, therapeutic, potential and processing attributes.