Search Results - "Applied Food Research"

Current applications of citrus fruit processing waste: A scientific outlook by Suri, Shweta, Singh, Anupama, Nema, Prabhat K.

“…•Citrus fruit processing waste records for practically half of the fresh fruit mass.•This fruit waste is an excellent repository of nutrients and bioactive…”
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Current status of probiotic and related health benefits by Das, Tridip K., Pradhan, Shrabani, Chakrabarti, Sudipta, Mondal, Keshab Chandra, Ghosh, Kuntal

“…This review is aimed to explore the health beneficial effects of probiotics which are live microorganisms that provide a positive health influence on humans…”
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Microbial spoilage of vegetables, fruits and cereals by Alegbeleye, Oluwadara, Odeyemi, Olumide Adedokun, Strateva, Mariyana, Stratev, Deyan

“…•Plant based foods are in high demand because they improved wellbeing and longevity.•Spoilage of plant commodities routinely occurs all over the…”
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Trends in Edible Packaging Films and its Prospective Future in Food: A Review by V, Ajesh Kumar, Hasan, Muzaffar, Mangaraj, Shukadev, M, Pravitha, Verma, Deepak Kumar, Srivastav, Prem Prakash

“…•Edible film is a potential alternative to synthetic polymer.•Composite film exhibits better properties.•Nanotechnology offers competitive film but needs more…”
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Plant-based meat alternatives: Compositional analysis, current development and challenges by Ahmad, Mudasir, Qureshi, Shahida, Akbar, Mansoor Hussain, Siddiqui, Shahida Anusha, Gani, Adil, Mushtaq, Mehvesh, Hassan, Ifrah, Dhull, Sanju Bala

“…•Various plant-based proteins have been tested for structuring meat analogues.•Cysteine-rich proteins are preferred to build fibrous structures via…”
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A comprehensive review on the application of essential oils as bioactive compounds in Nano-emulsion based edible coatings of fruits and vegetables by Pandey, Vinay Kumar, Islam, Rayees Ul, Shams, Rafeeya, Dar, Aamir Hussain

“…Consumption of fruits is rapidly increasing due to high nutritional properties. Fresh fruits provide all the necessary supplements like fibre, vitamins, etc…”
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Citrus pectins: Structural properties, extraction methods, modifications and applications in food systems – A review by Singhal, Somya, Swami Hulle, Nishant Rachayya

“…•Microwave, ultrasound, high pressure, enzymatic, hydro-cavitation and a combination of these can improve the pectin extraction from citrus byproducts.•Citrus…”
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Coffee fermentation: Expedition from traditional to controlled process and perspectives for industrialization by Elhalis, Hosam, Cox, Julian, Zhao, Jian

“…•Coffee fermentation is a crucial process that impacts the final coffee quality.•Several microorganisms play essential roles in the fermentation process.•Fungi…”
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A comprehensive review on microencapsulation of probiotics: technology, carriers and current trends by Vivek, Kambhampati, Mishra, Sabyasachi, Pradhan, Rama Chandra, Nagarajan, Meena, Kumar, Pavitra Krishna, Singh, Singam Suranjoy, Manvi, Dronachari, Gowda, NA Nanje

“…•Consumer interest towards non-dairy alternatives is increasing.•Selection of compatible probiotics is a key factor in developing a probiotic…”
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Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety by Allai, Farhana Mehraj, Azad, Z.R. Azaz Ahmad, Mir, Nisar Ahmad, Gul, Khalid

“…Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal…”
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Conventional and emerging processing techniques for the post-harvest reduction of antinutrients in edible legumes by Das, Gouri, Sharma, Anand, Sarkar, Prabir K.

“…•In spite of immense health benefits, legumes contain ample antinutrients.•Domestic methods are useful for reduction of antinutrients before…”
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Application of power ultrasound for plant protein extraction, modification and allergen reduction – A review by Sengar, Animesh Singh, Thirunavookarasu, Nirmal, Choudhary, Pintu, Naik, Mohan, Surekha, A., Sunil, C.K., Rawson, Ashish

“…•Power ultrasound, a complete solution to plant protein utiliztion.•Application - extraction, modification and allergen reduction.•Alters the physical,…”
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Microwave-assisted drying of Ocimum sanctum leaves: Analysis of moisture content, drying kinetic model, and techno-economics by Kusuma, Heri Septya, Izzah, Destiya Nurul, Linggajati, Irmanda Wastu Lintu

“…•Five drying kinetics models used to evaluate the drying kinetics of basil leaves.•Accuracy of the predicted model determined by R2, X2, SSE, RMSE, and…”
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Utilization of pumpkin, pumpkin powders, extracts, isolates, purified bioactives and pumpkin based functional food products: A key strategy to improve health in current post COVID 19 period: An updated review by Hussain, Ashiq, Kausar, Tusneem, Sehar, Sawera, Sarwar, Ayesha, Ashraf, Abdul Haseeb, Jamil, Muhammad Abdullah, Noreen, Saima, Rafique, Ayesha, Iftikhar, Khansa, Aslam, Jawed, Quddoos, Muhammad Yousaf, Majeed, Muhammad Abid, Zerlasht, Mehwish

“…•Pumpkin a versatile pharma food with remarkable nutritional profile should be the key strategy to improve human health in current post COVID 19…”
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Potential of deep eutectic solvents in the extraction of value‐added compounds from agro‐industrial by‐products by Saini, Anuradha, Kumar, Anil, Panesar, Parmjit Singh, Thakur, Avinash

“…•Agro-industrial by-products are outstanding repository of value-added compounds.•Deep eutectic solvents are efficient to provide high extraction yield of…”
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Recent advances and applications of artificial intelligence and related technologies in the food industry by Addanki, Mounika, Patra, Priyanka, Kandra, Prameela

“…•This review highlights the interdisciplinary promising approach of AI for promoting performances in different areas of food sectors•It focuses on multiple…”
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Emerging nondestructive techniques for the quality and safety evaluation of pork and beef: Recent advances, challenges, and future perspectives by Sanchez, Philip Donald C., Arogancia, Honey Beth T., Boyles, Kenneth M., Pontillo, Aldwin Jason B., Ali, Maimunah Mohd

“…•Literature was reviewed on the emerging non-destructive methods for pork and beef quality and safety evaluation.•Imaging and spectroscopic-based techniques…”
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4D printing: a new approach for food printing; effect of various stimuli on 4D printed food properties. A comprehensive review by Navaf, Muhammed, Sunooj, Kappat Valiyapeediyekkal, Aaliya, Basheer, Akhila, Plachikkattu Parambil, Sudheesh, Cherakkathodi, Mir, Shabir Ahmad, George, Johnsy

“…4D printing is an additive manufacturing technique and is an extension of 3D printing. 4D food printing is a newly developed area in 4D printing, and it is in…”
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A comprehensive review on cellulose-based hydrogel and its potential application in the food industry by Thivya, P, Akalya, S, Sinija, V R

“…•Cellulose-based hydrogel (CBHs) is produced naturally from agricultural waste•CBHs have excellent functional properties such as water absorption, swelling,…”
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Morphological, physicochemical, functional, pasting, thermal properties and digestibility of hausa potato (Plectranthus rotundifolius) flour and starch by Akhila, Plachikkattu Parambil, Sunooj, Kappat Valiyapeediyekkal, Aaliya, Basheer, Navaf, Muhammed, Sudheesh, Cherakkathodi, Yadav, Deep Narayanan, Khan, Mohammed Ayub, Mir, Shabir Ahmad, George, Johnsy

“…•Hausa potato tuber flour (HPF) and starch (HPS) were characterized.•HPS granules size range from 3.3 to 6.61 μm and exhibit birefringence pattern.•Peak…”
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