Results 61 to 70 of about 6,743 (168)
Assessment of Losses of Jackfruit as Perceived by the Farmers [PDF]
, 2013 The main purpose of this study was to assess the losses of jackfruit as perceived by the farmers and explore therelationships of the selected characteristics of the jackfruit farmers with the losses of jackfruit as perceived bythem.
Ali, Md. Sekender +2 more
core
Jackfruit seed: an accompaniment to functional foods
, 2019 The Jackfruit (Artocarpus heterophyllus) is a well-known fruit in many Asian countries. Jackfruit seeds are underutilized and less acknowledged by people, but they have considerable nutritional benefits and can be considered as a potential functional ...
Anil Panghal (6854624) +5 more
core +1 more source
Anode Materials Requirements for Potassium Ion Batteries: Challenges and Future Possibilities
EcoEnergy, EarlyView.This work identifies a critical scale‐up gap between laboratory battery research and industrial targets, driven by low active‐mass loadings and the omission of full‐cell metrics. We outline concrete strategies to bridge this divide, shifting focus toward high‐loading electrodes (> 3 mg cm−2) to ensure practical commercial viability of potassium ion ...
Md. Robiul Alam +9 more
wiley +1 more source
Applied Sciences, 2021 In recent years, researchers in the pharmaceutical and food areas focused on finding the best ways to take advantage of functional ingredients present in jackfruit tissues and by-products such as phenolics and pectin.
Frida Camila Cruz-Casillas +2 more
doaj +1 more source
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 +3 more
wiley +1 more source
Effect of jackfruit powder on the physicochemical and sensory attributes of poultry meat cocktail nuggets* [PDF]
Journal of Veterinary and Animal Sciences, 2020 The present study was designed to investigate the effect of jackfruit powder on the physicochemical characteristics, proximate composition and sensory attributes of cocktail nuggets containing 75 per cent chicken and 25 per cent duck meat.
Silpa Sasi +6 more
doaj
Food Chemistry International, EarlyView.The effect of pretreatment methods on the proximate content, antinutrient factors, antioxidant, and in vitro antidiabetic activities of elm oyster mushroom was studied. It was observed and statistically concluded that soaking in 0.5% salt solution for 5 min had the least deteriorating effect on the antioxidant and in vitro antidiabetic activities ...
Oluwadamilola Ogunsade +4 more
wiley +1 more source
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 +3 more
wiley +1 more source
Colloids and Interfaces, 2022 Jackfruit leaf protein concentrate (LPC) was hydrolyzed by pepsin (H–Pep) and pancreatin (H–Pan) at different hydrolysis times (30–240 min). The effect of the enzyme type and hydrolysis time of the LPC on the amino acid composition, structure, and ...
Carolina Calderón-Chiu +4 more
doaj +1 more source
Journal of Functional Biomaterials, 2023 Due to the physical, thermal, and biological properties of silver nanoparticles (AgNPs), as well as the biocompatibility and environmental safety of the naturally occurring polymeric component, polysaccharide-based composites containing AgNPs are a ...
José Filipe Bacalhau Rodrigues +6 more
doaj +1 more source