Results 81 to 90 of about 6,465 (210)
This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 more
wiley +1 more source
Nutritional and Health Benefits of Jackfruit (Artocarpus heterophyllus Lam.): A Review
Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical climacteric fruit, belonging to Moraceae family, is native to Western Ghats of India and common in Asia, Africa, and some regions in South America.
R. A. S. N. Ranasinghe +2 more
doaj +1 more source
ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Samiah Khalaf Alshammari +5 more
wiley +1 more source
ABSTRACT In the last decades, critical advancements in research technology and knowledge on disease mechanisms steered therapeutic approaches for chronic inflammatory diseases towards unprecedented target specificity. For allergic and chronic lung diseases, biologic drugs pioneered this goal, acquiring on the way—through the clinical use of monoclonal ...
Franziska Roth‐Walter +20 more
wiley +1 more source
Quality analysis of raw jackfruit based noodles
Noodles were extruded as 6 treatments using raw jackfruit bulb flour, jackfruit seed flour and refined flour in different proportion. Different levels of refined wheat flour, jackfruit seed flour and jackfruit bulb flour were added in the ratio (40:30:30,
Suma Divakar, Veena S. Kumari
core +1 more source
Flavour Characterization Of Jackfruit (Artocarpus Heterophyllus L.) From Five Cultivars And Optimization Of Canning Conditions For Jackfruit Puree [PDF]
The study concerns flavour characterization of five jackfruit (Artocarpus heterophyllus L.) cultivars and optimization of canned jackfruit puree production.
Ong, Bee Tein
core +1 more source
Engineering properties of jackfruit seed
India has annual production of jackfruit amounting to 1.436 million tons with a production area covering 0.102000 million hectors. Upto 500 seeds can be found in a single fruit. Seeds make-up around 10 to 15% of the total fruit weight and have high carbohydrate and protein contents.
DIVEKAR, S.P., BARGE, K.R.
openaire +2 more sources
Exotic taxa dominate the urban woody flora, with potentially invasive species posing a direct risk to adjacent primary forest remnants. Historical management has favored a simplified, cosmopolitan species pool over regional biodiversity. There is failure to implement local native‐priority mandates, offering concrete ecological targets for urban ...
Mariana Rabello Mesquita +5 more
wiley +1 more source
Characterisation of the chocolate aroma in roast jackfruit seeds
The seeds of the jackfruit (Artocarpus heterophyllus Lam.) are an abundant waste-stream in Brazil and a potential source of chocolate aroma. The aim of the study was to characterise the aroma compounds in flours prepared from the roasted jackfruit seeds ...
Parker, Jane K. +5 more
core +1 more source
We investigated Singapore's dung beetle communities using multiple trapping methods in 12 sites with varying degrees of urbanization. Our results show a decline in dung beetle richness and diversity, with changes in community composition and species turnover with increasing urbanization.
Yong Xu Leong +4 more
wiley +1 more source

