Results 61 to 70 of about 781,219 (191)

Application of Novel Technologies for Recovery and Modification of Proteins From Plant Byproducts—A Sustainable Approach

Sustainable Food Proteins, Volume 4, Issue 3, September 2026.
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, Divya Aggarwal, Madhuresh Dwivedi, Shikha Ojha, Rama Chandra Pradhan, Brijesh K. Tiwari   +5 more
wiley   +1 more source

Nutritional Study of RUTF Snack Bar from Jackfruit Seed Flour, Durian Seed Flour, and Cempedak Seed Flour

AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment)
Ready-to-Use Therapeutic Food (RUTF) is a nutrient-dense, ready-to-eat product with a long shelf life, making it highly effective for emergency nutrition interventions and malnutrition recovery programs. This study aims to determine the optimal combination of seed-based flour and mackerel fish flour to enhance the physicochemical and organoleptic ...
Tiara Indriyanti Putri, Dedin F. Rosida
openaire   +1 more source

Engineering Slowly Digestible Starch via Physical and Enzymatic Modification: Structural Mechanisms of Formation

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
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, Asgar Farahnaky, Ayman Allahham, Billy Lo, Nilesh Nirmal, Mahsa Majzoobi   +5 more
wiley   +1 more source

Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)

IOP Conference Series: Earth and Environmental Science, 2021
Abstract This study aims to determine the formulation of composite flour from mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour in making good quality muffin. Making muffins with composite flour formulations (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (P): 50%:40%:5%:5%, 50%:30%:10%:10%, 50 %:
R A L Gaol, M Nurminah, R J Nainggolan
openaire   +1 more source

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

Effect of The Ratio of Jackfruit Seed Flour with Wheat Flour and The Amount of Coffee Powder on The Physical and Chemical Properties of Bhoi Cake

, 2023
This research was aimed to determine the effect of the ratio of jackfruit seed flour with wheat flour and the amount of coffee powder on the physical and chemical properties of bhoi cake.
Almira, Meliantha
core  

Optimization Of Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Content In The Formulation Of Reduced Calorie Chocolate Cake [PDF]

, 2009
Kek rendah kalori dihasilkan menggunakan program metodologi permukaan respon (RSM) dengan menggantikan sukrosa dengan 11% polidekstrosa dan tepung gandum dengan 16% tepung biji nangka.
Mohd Amin, Siti Faridah
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

Production, physico-chemical and functional characterization of a protein isolate from jackfruit (Artocarpus heterophyllus) seeds

CyTA - Journal of Food, 2017
Proteins from jackfruit seed defatted flour were fractionated, characterized and extracted using an alkaline solution and isoelectric precipitation, which was followed by an ultrasound treatment, for preparation and determination of the physicochemical ...
José Armando Ulloa, Mayte Carolina Villalobos Barbosa, Juan Alberto Resendiz Vazquez, Petra Rosas Ulloa, José Carmen Ramírez Ramírez, Yessica Silva Carrillo, Liborio González Torres   +6 more
doaj   +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