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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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20201
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Subject: Food Technology × Author: ATUL SANTUKRAO KANSATWAD × Start date: 1997 ×
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    ThesisItemOpen Access
    Evaluation of Biogenic Amines in Milk and Selected Fermented Milk Products
    (College of Food Processing Technology and Bioenergy Anand Agricultural University Anand, 2020) ATUL SANTUKRAO KANSATWAD; Dr. B. H. Joshi
    Biogenic amines (BA) in food is emerged as one of the main concerns for the food illness which constitute a potential public health concern because of their toxicological and physiological effects. BA represents a group of toxic compounds, with low molecular weight which are structurally related to alkaloids. These amines play important physiological roles in plants and animals. The consumption of foods containing high concentrations of biogenic amines has been associated with health hazards. BA are generally found in fermented foods and beverages of both animal or plant origin. It is especially detected in foods with high protein content which includes fish and fish products, meat and meat products, eggs, and dairy products. They are released when proteins are microbially/enzymatically hydrolyzed. Dairy products especially cheeses are one of the foods with highest biogenic amine content. Several factors such as the type of raw milk, the use of starter cultures and the conditions and time of the ripening process contribute significantly to the production of BA formation.