High pressure (HP) treatment was applied to Kabouli chickpeas to reduce soaking time and anti-nutritional factors, and enhance their quality. Chickpeas were subjected to HP treatment at 100-600 MPa with single and multiple cycles (up to 6) with 10 min holding time as soak-treatments with or without prior soaking at 40 °C for 2 h. HP treatment alone resulted in 89.1% hydration while a combination of pre-soaking followed by HP treatment resulted 93.8% hydration; however overnight soaking (12 h) of chickpeas at room temperature resulted only in 42.5% hydration. Texture softness and color brightness were enhanced by HP treatment with or without pre-soaking (2 h at 40 °C) as compared to overnight soaked chickpeas. HP treatment reduced tannin to 25 mg CE/100 g and phytic acid to 0.2% levels which were about one fifth of their content in raw chickpeas and significantly lower than in overnight soaked product. Scanning electron microscopy revealed that 600 MPa HP treated samples showed larger pore sizes and bigger starch granules corresponding with the higher hydration rates. Fourier transformation infrared spectroscopy results also showed a difference between raw and HP treated chickpeas. Overall, HP treatment was effective in reducing the anti-nutritional factors and soaking times and enhanced quality factors.Alkalization modifies the color and flavor of the cocoa products. The aim of the present survey was to determine how different types and dosage of alkaline relate to the color quality, total polyphenol amount and alkylpyrazine content of cocoa powder. Cameroon cacao beans were used to produce cocoa nibs. The nibs were alkalized with the solutions of NaOH, K2CO3, and NH4HCO3 at their different concentrations and combinations. The browning index (OD460/OD525) and alkylpyrazine content were changed significantly (p ≤ 0.01) with changing the type and the concentration of the alkali solution. The browning index, moisture, ash, and acid-insoluble ash content increased as the concentration of the alkali increased. In general, the not-alkaline products had more polyphenol and ratio of tetramethylpyrazine to trimethylpyrazine than the alkalized ones. Besides, the polyphenol and alkylpyrazine amounts decreased as the concentration of the alkali increased (p ≤ 0.01). At the same concentration, alkalization with a NaOH solution produced a higher polyphenol and alkylpyrazine content, but lower OD460/OD525 value than that with a K2CO3 solution. The samples with a high concentration of alkaline solution had the lowest ratio of monomer anthocyanins to yellow and brown polymers content (F1/F3) value.Horsegram (Macrotyloma uniflorum or Dolichos biflorus), an inexpensive pulse crop with high lysine and iron contents, is underutilized due to the presence of antinutrients like lectin and trypsin inhibitors, which limit protein digestibility and availability. Horsegram protein concentrate (HGPC) was prepared, which had 80.4 ± 3.5% protein and 94.2 ± 1.4% in vitro protein digestibility compared to dehulled horsegram flour (22.8 ± 0.8% and 82.3 ± 1.2%, respectively). Available lysine content in concentrate was increased by 64% compared to dehulled horsegram flour. The trypsin inhibitory activity in the protein concentrate decreased by 51% from 36.6 ± 3.5 TIU/mg in horsegram flour to 17.6 ± 2.5 TIU/mg in HGPC. Nutritional indices, including PDCAAS values for different age groups, were calculated and found to be slightly lower due to the loss of methionine and tryptophan in the concentrate. However, branched amino acids and lysine contents were higher. Thus, a vegetarian source with high protein digestibility and available lysine content could be prepared as a protein ingredient for the food industry.The Slovak Tokaj region is one of the producers of high-quality white wine having protected designations of origin. The main grape varieties of this region are Furmint, Lipovina and Muscat blanc, which have specific sensory characteristics. This research work presents a strategy for the classification of three mentioned varieties of white wines using fluorescence spectroscopy with chemometrics. Emission and synchronous fluorescence spectra were obtained for bulk as well as diluted samples, principal component analysis (PCA) was applied for exploratory analysis and the scores of the selected PCs were used in linear discriminant analysis (LDA). For undiluted samples, the best PCA-LDA models based on either emission spectra excited at 370 nm or synchronous fluorescence spectra obtained at wavelength difference of 40 and 100 nm provided total correct classifications of 100, 100 and 93% for the calibration, validation and prediction steps, respectively. For diluted samples, the best PCA-LDA models (excitation at 280 nm; wavelength difference of 40 nm) again provided total correct classifications as mentioned above.Different doses of gamma Irradiation (0 Gy, 10 Gy, 60 Gy, 100 Gy and 200 Gy) were evaluated as potential treatment to extend the storage period and maintain the quality attributes of onion bulbs (cv. Punjab Noraya) at ambient temperature for a period of 144 days. It was observed that storage parameters such as physiological loss in weight, sprouting percentage, rotting percentage and quality traits like total soluble solids, firmness, color parameters, ascorbic acid and pyruvic acid varied significantly (p less then 0.05) during storage period with respect to doses of irradiation. Ruboxistaurin clinical trial No rotting and sprouting were observed upto 24 days and 84 days, respectively in both gamma irradiated and un-irradiated bulbs. At 5 months of storage, the physiological loss in weight varied from 28.5 to 63.6% in all treatments. Physiological weight loss and rotting percentage were higher in the untreated (control) as well as bulbs radiated @ 10 Gy and 200 Gy. Firmness was better retained in the bulbs irradiated with gamma rays @ 120 Gy bulbs upto 84 days of storage. However, no clear-cut pattern for colour changes (L, a, b values) was observed with respect to the irradiation doses. TSS in bulbs decreased upto 36 days of storage and thereafter increased upto 48th day of storage irrespective of the dose of gamma irradiation. Ascorbic acid content of bulbs decreases significantly in all the irradiation treatments during storage but pyruvic acid initially increased, then decreased and again increased at the end of the storage period in un-irradiated and irradiated treatments. It is concluded that onion bulbs irradiated with gamma rays @ 120 Gy resulted in minimum loss in weight, rotting and sprouting while maintained best quality for 3 months of storage at ambient storage conditions.