Results 51 to 60 of about 531 (194)

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

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

Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Plant proteins have emerged as key components in modern food innovation. Protein extraction from legumes is well established commercially; however, studies on variations in crop varieties that can significantly affect extraction yields and functional properties are scarce. This study therefore investigates the impact of four pea (‘CARRINGTON’,
Animesh Singh Sengar, Sheila Alves, Brijesh K. Tiwari, Uma Tiwari, Shivani Pathania   +4 more
wiley   +1 more source

The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars [PDF]

India has a large jackfruit farming industry; however, after the edible part is eaten, the nutrient-rich seeds are thrown away as waste. The study was aimed at investigating the functional properties and sensorial attributes of jackfruit seed flour from ...
U., Krishnaja, U., Sreejaya
core   +1 more source

Development, Nutritional Evaluation, and Shelf‐Life Study of a Jackfruit‐Based Meat Analogue Enriched With Legumes and Spirulina

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 1, Page 17-22, March 2026.
A jackfruit‐based meat analog enriched with legumes and spirulina was developed, optimized, and evaluated for sensory, nutritional, and shelf‐life qualities. The best formulation offered superior taste, texture, nutrient density, and maintained safety and quality for up to 60 days under frozen storage. ABSTRACT This study focuses on the development and
Hannah Mary Thomas, Kanicheril Ambikalekshmi Anju   +1 more
wiley   +1 more source

Jackfruit seed: an accompaniment to functional foods [PDF]

, 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), Sukhmani Gandhi (6854621), Nagma Memon (6854618), Vikas Kumar (153353), Roji Waghmare (6854615), Yogesh Gat (6676400)   +5 more
core   +1 more source

Jackfruit Byproducts: Functional Properties and Scope of Utilization as Unleavened Flat Bread [PDF]

, 2022
Byproducts generated during jackfruit processing that mainly consists of rind, strand, core, and seeds were analyzed for their composition. It was found that jackfruit is rich in fiber content (highest in core part, 32%) and a good source of protein ...
Jaganmohan Rangarajan (12071114), Ashish Rawson (12071111), Ekta Rajput (12071108), Srinivasan Krishnamoorthy (52404)   +3 more
core   +1 more source

Tocotrienols: A Review From Source to Therapeutic Applications

Food Frontiers, Volume 7, Issue 2, March 2026.
Tocotrienols demonstrate superior antioxidant, neuroprotective, and anti‐inflammatory properties compared to conventional vitamin E forms, with promising therapeutic applications across multiple disorders when delivered through optimized systems that enhance their inherently limited bioavailability.
Natalia‐Carolina Londoño, Nidia Casas‐Forero, Andres‐Felipe Garzón‐Méndez, Dalí‐Aleixandra Rojas‐Díaz, Mary‐Luz Olivares‐Tenorio, Hernan‐Mauricio Romero, Jesús‐Alberto García‐Núñez   +6 more
wiley   +1 more source

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  

Physicochemical Properties of Flour and Extraction of Starch from Jackfruit Seed [PDF]

International Journal of Nutrition and Food Sciences, 2014
The chemical, physico-chemical and functional properties of flour and starch from three varieties of jackfruit seed were analyzed in this study. Starch was isolated using distilled water, alkaline and α-amylase enzyme. All varieties of jackfruit seed flour had moisture content 6.28-9.16%, protein 9.19-11.34%, fat 1.18-1.40%, ash 1.53-2.66%, amylose 26 ...
openaire   +1 more source