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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    PRODUCTION AND CHARACTERIZATION OF ANTI-DIABETIC AND ACE INHIBITORY PEPTIDES FROM FERMENTED CAMEL MILK
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Pratik Shukla; Dr. Subrota Hati
    Camel milk contributes many essential nutrients as well as minerals and vitamins. Camel milk fermented with lactic acid bacteria provides greater health advantages, including anti-diabetic, anti-microbial, anti-allergenic, antihypertensive and anti-carcinogenic effects. These health benefits increase the potentials and values of camel milk and its products.
  • ThesisItemOpen Access
    PRODUCTION, PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE AND ANTIMICROBIAL PEPTIDES FROM FERMENTED SHEEP MILK
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) JODHANI KEYUR ASHOKBHAI; Dr. Subrota Hati
    Sheep milk provides nutritional and therapeutic benefits to the human beings. Fermented sheep milk has been shown to have greater health advantages, including antioxidant, antimicrobial, anti-allergenic, antihypertensive and anti-carcinogenic effects.
  • ThesisItemOpen Access
    APPLICATION OF NON-THERMAL PLASMA TECHNOLOGY FOR STERILIZATION OF UHT PACKAGING FILM
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Jadeja Yashrajsinh Bharatsinh; Dr. Sreeja V.
    Sterilized packaging material is a key component in aseptic processing and packaging of foods. Thermo-plastic polymeric UHT packaging materials such as polyethylene terephthalate, Ethylene vinyl alcohol (EVOH), Tetra Pak, etc. are being increasingly used as packaging films for sterilized foods owing to their flexibility, chemical inertness, transparency, low specific weight etc. Different methods including dry heat, UV irradiation, infrared light, chemicals like hydrogen peroxide and ethylene oxide, and combination of these methods are used for microbial inactivation. But these techniques are not without their limitations. Non-Thermal plasma generated in low pressure conditions is increasingly finding applications for decontamination and sterilization of packaging materials in the food industry. Low Pressure Air Plasma (LPAP) is one such technique. Not much research works have been carried out to check the effect of LPAP on the pathogens on packaging materials. Hence, this study explored the potential of using LPAP for sterilization of UHT packaging films as well as its effect on the viability of food pathogens spiked on the surface of UHT packaging films.
  • ThesisItemOpen Access
    EVALUATION OF SAFETY ASPECTS, PROBIOTIC POTENTIAL AND BIOFUNCTIONAL ATTRIBUTES OF WEISSELLA STRAINS
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2021) Sreya Unnikrishnan; Dr. Sreeja V.
    Weissella is a relatively new Genus among Lactic Acid Bacteria members. However, it is one of the most common lactic species in various ecological niches. Bacteria belonging to the genus Weissella includes 21 species, which have been isolated from fermented plant-based foods, soil, animal products, human faeces, and the gastrointestinal tract of animals and humans. Aside from their perceived technical role in conventional fermentations, some Weissella strains are being studied as promising probiotics, and W. cibaria strains gaining special attention due to their strong probiotic potential for periodontal disease prevention. Furthermore, they have a wide range of functional and technological properties that can improve the safety, nutritional value, and sensory appeal, Weissella cibaria and Weissella confusa, in specific, have been described as high producers of texturizing exo polysaccharides. In the present study safety aspects, Probiotic potential and biofunctional attributes of Weissella strains isolated from fermented foods such as dahi, idli batter and human faeces was studied.
  • ThesisItemOpen Access
    PURIFICATION AND CHARACTERIZATION OF ACE-INHIBITORY AND ANTIOXIDATIVE PEPTIDES FROM WHEY PROTEIN FERMENTATE
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND-, 2021) Chopada Kevalkumar Dineshbhai; Dr. Subrota Hati
    Whey protein as a source of good quality bovine milk protein with unique physiological and functional attributes provides opportunities for the food industry to develop functional foods or foods that have potential health benefits. Whey protein fermentate have been shown to provide greater health advantages, including ACE-inhibitory, antioxidative, antimicrobial, enhance immune defense and bone health, anti-allergenic and anti-carcinogenic effects etc.