Results 71 to 80 of about 412,150 (178)

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

COMPARATIVE ADVANTAGES OF COCONUT SUGAR AGROINDUSTRY: CASE STUDY IN PENGALUSAN VILLAGE, MREBET DISTRICT, PURBALINGGA REGENCY, CENTRAL JAVA, INDONESIA

AGRISE
The objectives of this research were to analyze the financial feasibility and the comparative advantages of the coconut sugar agroindustryin the form of crystal sugar and block sugar.
Siti Qomariyah, Suhartini, Condro Puspo Nugroho   +2 more
doaj   +1 more source

STRATEGI PENGEMBANGAN INDUSTRI GULA KELAPA DI KABUPATEN PURBALINGGA, JAWA TENGAH

Jurnal Agrisep, 2021
Purbalingga Regency has great potential for the development of the coconut sugar industry.  This development effort is expected to improve product competitiveness and as a prime mover for overall industrial development.
Arif Fadilla
doaj   +1 more source

Antioxidant Activity, Carbohydrate‐Hydrolysing Enzyme Inhibition, Antihyperglycaemic Effect and Associated Expression Changes of Bryophyllum pinnatum‐Fortified Wheat‐Plantain Snack in Streptozotocin‐Induced Diabetic Rats

Food Chemistry International, EarlyView.
The developed wheat‐plantain‐based snack with Bryophyllum pinnatum had enhanced antioxidant properties, with high α‐amylase and α‐glucosidase enzyme inhibitory activities. When fed to STZ‐induced diabetic rats, it showed antidiabetic, hypo‐lipidaemic and anti‐inflammatory potentials, thus making it a fresh opportunity for the snacking community who are
G. M. Ogungbenro, O. Z. Olasupo, D. A. Williams, O. S. Fasuhanmi, A. I. Falodun, A. O. Olugbuyi, A. A. Badejo   +6 more
wiley   +1 more source

Impact of high temperature processing and heating duration on fatty acid composition and trans fatty acid formation in seven cold‐pressed and five refined vegetable oils

Food Biomacromolecules, EarlyView.
Abstract Edible oils are essential dietary constituents that contribute as energy source, fatty acids and medium for fat‐soluble vitamins. High temperature during frying induces changes in the fatty acid profile of edible oils. The primary aim of this study is to investigate the influence of high temperature (230 ± 5°C) and duration of heating (0, 1, 2
Nandipeta Venkatesh, V. S. S. Prasad, R. Ananthan   +2 more
wiley   +1 more source

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source

Study of Enzymatic Hydrolysis of Dilute Acid Pretreated Coconut Husk [PDF]

, 2012
Coconut husk is classified as complex lignocellulosic material that contains cellulose, hemicellulose, lignin, and some other extractive compounds. Cellulose from coconut husk can be used as fermentation substrate after enzymatic hydrolysis. In contrary,
Rudy , Agustriyanto,, Raissa , Monica, Maria , Angelina,, Akbarningrum , Fatmawati,   +3 more
core   +1 more source

Citrus Essential Oils in Food Safety and Health: Advances in AI‐Assisted Authentication, Antimicrobial Applications, Sustainable Extraction, and Regulatory Translation

Food Safety and Health, EarlyView.
Citrus essential oils combine sustainable extraction, AI‐assisted authentication, multi‐omics profiling, antimicrobial activity, and regulatory safety to enhance food quality, detect adulteration, and promote consumer health, and support intelligent, sustainable food systems through innovative industrial applications and circular bioeconomy strategies.
Md. Hassan Bin Nabi, Liza Akter, Yusuf Chowdhury, Mohima Akther Any, Nazmul Islam, Erni Sofia Murtini, Nurul Huda, Wahidu Zzaman   +7 more
wiley   +1 more source

Sugar-specific carbon isotope ratio analysis of coconut waters for authentication purposes [PDF]

Journal of Food Science and Technology, 2018
The application of sugar-specific carbon isotope analysis by combining high performance liquid chromatography and isotope ratio mass spectrometry is described, for investigating the detection of added C4-plant sugars in coconut waters. Authenticity of coconut waters gains more importance since the product is considered a juice by the European Fruit ...
David, Psomiadis, Nikoleta, Zisi, Claudia, Koger, Balazs, Horvath, Bernd, Bodiselitsch   +4 more
openaire   +2 more sources

Betaine‐, xylitol‐, and extra virgin olive oil–based toothpaste modulates inflammation and oral nitric oxide pathway: Clinical trial in gingivitis

Journal of Periodontology, EarlyView.
Abstract Background Gingivitis is a prevalent and reversible inflammatory condition driven by microbial dysbiosis. Beyond plaque control, interest has grown in oral hygiene formulations capable of modulating inflammation while preserving key microbial functions. Extra virgin olive oil (EVOO), together with xylitol and betaine, has demonstrated clinical
Francisco Mesa, Alejandro Rodríguez‐Agurto, Marco Bonilla, Debora Rodríguez‐Vilaboa, Beatriz Rodríguez‐Vilaboa, Manuel Bravo   +5 more
wiley   +1 more source