Results 41 to 50 of about 13,422 (204)

Supply Chain Innovations for Food Waste and Loss: Systematic Literature Review and Future Research Agenda

Business Strategy and the Environment, EarlyView.
ABSTRACT Food waste and loss (FWL) remains a critical challenge across food supply chains (SCs) globally, with approximately one‐third of all food produced for human consumption discarded or lost each year. This study systematically reviews how supply chain innovation (SCI) can mitigate FWL.
Ilias Vlachos
wiley   +1 more source

“Nature's Polymer Reimagined: Conventional and Green Routes to Pectin, Its Bioactive Promise and Industrial Applications”

Food Chemistry International, EarlyView.
Pectin, a versatile natural polymer, is extracted through conventional and emerging green extraction methods, offering multifunctional bioactive properties useful in food, pharmaceutical, and environmental applications. ABSTRACT Pectin, a molecular tapestry woven from diverse polysaccharides, holds a pivotal role across food, pharmaceutical, and ...
Afra Anika Rafique, Aunwesha Sahani, Md Morsaline Billah, Kazi Mohammed Didarul Islam   +3 more
wiley   +1 more source

Hydrocracking of Non-edible Vegetable Oils with Co-Ni/HZSM-5 Catalyst to Gasoil Containing Aromatics

Bulletin of Chemical Reaction Engineering & Catalysis, 2017
Biofuel has been considered as one of the environmentally friendly energy sources to substitute fossil fuel derived from non-edible vegetable oil. This research aims to investigate the effect of the non-edible vegetable oil composition on a specific ...
Danawati Hari Prajitno, Achmad Roesyadi, Muhammad Al-Muttaqii, Lenny Marlinda   +3 more
doaj   +1 more source

GC/MS quantification of individual fatty acids of selected green leafy vegetable foliage and their biodiesel attributes

Grasas y Aceites, 2023
The current demand for edible vegetable oil is increasing worldwide, and the development of new sources of high-quality vegetable edible oil is an essential task.
S.S. Kumar, V. Manasa, C.K. Madhubalaji, A.W. Tumaney, P. Giridhar   +4 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Comparative analysis of limit standards for contaminants in edible vegetable oils between domestic and international regulations

Zhongguo shipin weisheng zazhi
This paper conducts a comprehensive comparison and analysis of domestic and international standards pertaining to high-risk contaminants in edible vegetable oils， including solvent residues， polycyclic aromatic hydrocarbons， mycotoxins， heavy metals， 3 ...
GAO Yuan, TU Fengqin, WANG Dongmei, XU Wei, CHEN Zhe, HAN Shihe, WANG Shu   +6 more
doaj   +1 more source

Structural and Functional Stability of Natural Actomyosin From Freshwater Snail (Bellamya bengalensis): Unraveling Thermal and pH Effects

Food Chemistry International, EarlyView.
Natural actomyosin from B. bengalensis exhibited maximum solubility (∼69.9%) at 40°C and stability near neutral pH, with minimum solubility at pH 4. Surface hydrophobicity and emulsifying activity peaked at 50°C, whereas Ca2+‐ATPase and foaming peaked at 40°C. DSC and SDS–PAGE confirmed denaturation above 40°C.
Krishan Kumar Yadav, Naresh Kumar Mehta, Sanjeev Sharma, M. Bhargavi Priyadarshini, Himanshu Priyadarshi, Prasenjit Pal, Harjeet Nath, Sneha Chaudhury   +7 more
wiley   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Analytical study of the oil gap in Egypt [PDF]

Archives of Agriculture Sciences Journal
Providing edible vegetable oils to the Egyptian consumer is considered an important matter, as it is considered one of the major economic challenges in the agricultural sector.
M. Salem, G. Hussain
doaj   +1 more source