Results 51 to 60 of about 781,219 (191)

Evaluation of Quality of Chapaties Enriched with Jackfruit Seed Flour and Bengal Gram Flour

IOSR Journal of Environmental Science, Toxicology and Food Technology, 2014
Jackfruit seeds and bengal gram are rich of nutrients as protein, crude fibre, minerals etc. To improve the quality of chapati, jackfruit seed flour and bengal gram flour were used along with wholemeal wheat flour (atta). The aims of this study were to enrich the quality of chapaties and to check the shelf life of chapaties in ambient and refrigerated ...
Afroza Sultana, Md Ramim Tanver Rahman, Monirul Islam, Moshiur Rahman, Md. Abdul Alim   +4 more
openaire   +1 more source

Multiprotein Inhibitory Effect of Dietary Polyphenol Rutin from Whole Green Jackfruit Flour Targeting Different Stages of Diabetes Mellitus: Defining a Bio-Computational Stratagem

Separations, 2022
The anti-diabetic potential of whole unripe jackfruit (peel with pulp, flake, and seed) was investigated using inhibitory assays for α-glucosidase, α-amylase, aldose reductase, and glycation at multiple stages.
Tejaswini Maradesha, Shashank M. Patil, Bhaskar Phanindra, Raghu Ram Achar, Ekaterina Silina, Victor Stupin, Ramith Ramu   +6 more
doaj   +1 more source

Using 3D Printing Technology in Cookie Production

Biology and Life Sciences Forum, 2021
Nowadays, 3D food printing, in other words, food layered manufacturing, has gained more importance. The most common driving forces behind using 3D technology in the food sector are designing complex external and internal food structures, the ...
Gamze Nil Yazici, Mehmet Sertac Ozer
doaj   +1 more source

ANALISIS KADAR AIR, KADAR PROTEIN DAN KADAR KALIUM TEPUNG BIJI NANGKA (Artocarpus heterophyllus) [PDF]

, 2022
Jackfruit seed is usually thrown away after being consumed as fresh fruit or being processed as a jackfruit crackers and other food product. Jackfruit seed consist of carbohydrate (36,7 g/100 g) and also as a source minerals.
Bullu, Novi Ivoni, Rafael, Andriani, Ballo, Apriliana, Nge, Sonya Titin   +3 more
core   +1 more source

Polyhydroxybutyrate production using agro-industrial residue as substrate by Bacillus sphaericus NCIM 5149

Brazilian Archives of Biology and Technology, 2009
The aim of this work was to study the production of polyhydroxybutyrate (PHB) using agro- industrial residues as the carbon source. Seven substrates, viz., wheat bran, potato starch, sesame oil cake, groundnut oil cake, cassava powder, jackfruit seed ...
Nisha V. Ramadas, Sudheer Kumar Singh, Carlos Ricardo Soccol, Ashok Pandey   +3 more
doaj   +1 more source

Review on Gelling and Foaming Agents in Food: Mechanism and Applications

Food Science &Nutrition, Volume 14, Issue 10, October 2026.
A comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Messenbet Geremew Kassa, Desye Alemu Teferi, Neela Satheesh, Aynadis Molla Asemu   +3 more
wiley   +1 more source

Exploring the potential of underutilized starch sources as nutritive alternatives to refined wheat flour: A review

Journal of Future Foods
The rise in refined wheat flour consumption within developing nations has raised concerns about its potential adverse effects on the health and nutritional status of their populations. As a result, there has been growing interest in exploring alternative
N.S. Nirmani, C. Jayathilake, R. Liyanage, I. Wickamasinghe, B. Nallaperuma, M.A. Jayasinghe   +5 more
doaj   +1 more source

Substitute in Making Pizza with Jackfruit Seed Flour

Media Pendidikan Gizi dan Kuliner
This study aims to explore the potential of jackfruit seed flour as a substitute for part of the wheat flour content in pizza dough. Jackfruit seed flour is known for its low gluten content, making it a safer and healthier alternative for individuals sensitive to gluten. To evaluate the acceptability of pizza products incorporating jackfruit seed flour,
Nompo, Fadhli Dzil Ikram, Saleha, Saleha, Utami, Nisa Rahmaniyah   +2 more
openaire   +2 more sources

Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam) [PDF]

, 2012
-YUNARNI (G61108011) Study of Making Fish Meatball With Jackfruit Seed \ud Flour (Artocarpus Heterophyllus Lam) (SUPERVISED BY Prof. Dr. Ir. Hj META \ud MAHENDRADATTA AND Prof. Dr. Ir. H. JALIL GENISA, MS).
YUNARNI
core  

Plant‐Derived Byproducts for Probiotic Encapsulation: A Composition–Microstructure–Function Review

Food Frontiers, Volume 7, Issue 5, September 2026.
Plant‐derived byproducts may function as matrix‐active probiotic carriers, but interpretation requires matched comparators, matrix descriptors, and stress‐specific evaluation. ABSTRACT Probiotic delivery in foods is limited by viability losses during processing, storage, and gastrointestinal (GI) transit.
Khadijat Oladayo Ganiyu, Jian Zhao
wiley   +1 more source