Results 71 to 80 of about 745,923 (189)
AgriFood: Journal of Agricultural Products for Food, Volume 1, Issue 1, Page 43-50, December 2025.Jackfruit residue flour exhibits pseudoplastic and gel‐like behavior, making it suitable for use in functional food applications. Maturity and cooking significantly affect the viscosity and structural stability of jackfruit dough. ABSTRACT This research assessed the potential use of jackfruit (Artocarpus heterophyllus lam.) residues for human ...
A. E. Rodríguez Rivera +4 more
wiley +1 more source
Advanced Functional Materials, Volume 35, Issue 47, November 19, 2025.Biopolymers are sustainable, biodegradable alternatives to petroleum‐based plastics for food packaging. Its adoption is often limited by poor mechanical strength, barrier properties, and improved thermal stability through the incorporation of nanofillers.
Himakshi Baishya +2 more
wiley +1 more source
Optimization of protein extraction process from jackfruit seed flour by reverse micelle system
Acta Scientiarum: Technology, 2016 The extraction of protein from flour of jackfruit seeds by reverse micelles was evaluated. Reverse micelle system was composed of sodium dodecyl sulfate (SDS) as surfactant, butanol as solvent, and water.
Maycon Fagundes Teixeira Reis +5 more
doaj +1 more source
Protein solubility of jackfruit seed flour: pH and salt concentration influence
Research, Society and Development, 2020 Solubility is a fundamental physicochemical property of proteins because of its importance over other protein properties in foods. Water solubility characteristics determine appropriate protein extraction and fractionation conditions in foods. In this study protein solubility of jackfruit seed flour (Artocarpus integrifolia L.) was determined, combined
Calila Teixeira Santos +6 more
openaire +3 more sources
Food Frontiers, Volume 6, Issue 6, Page 2766-2788, November 2025.The figure depicts the role of atmospheric pressure cold plasma in enhancing food safety, quality, and shelf life. It highlights key applications such as microbial inactivation, residue removal, food functionality improvement, and packaging enhancement, while also depicting associated challenges and future prospects in non‐thermal food processing ...
Mohammad Keewan +4 more
wiley +1 more source
Development and physico-chemical evaluation of spaghetti enriched with jackfruit seed flour
FOOD SCIENCE RESEARCH JOURNAL, 2018 Spaghetti (Pasta, Noodles) is the type of pasta. It is mostly consumed in Poland and in other countries. Jackfruit ( Artocarpus heterophyllus L.) trees belong to the family Moraceae. The seeds of this can be ground to make flour, which is blended with wheat flour and used in extruded product like spaghetti for increases the nutritional composition ...
H. Mandave Prajakta +2 more
openaire +1 more source
The utilization of Jackfruit seed flour (Artocarpus heteropyllus) as substitution of rice bran in rations on Kampung chicken performances [PDF]
, 2017 The objective of this research is analyze the extent to which the utilization of jackfruit seed flour can substitute rice bran in rations on the performance of chicken.
core +1 more source
FermentationJackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation.
Nyan Minn Paing +5 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.ABSTRACT 3D food printing offers precise control over the shape, texture, and nutritional profile of edible structures, enabling high customization. A key yet under‐explored feature in this field is the internal porous architecture, which significantly affects mechanical strength, texture, and overall functionality.
Lorenzo Lombardi +3 more
wiley +1 more source
Green Jackfruit (Artocarpus Heterophyllus) Flour as Substitute to Commercial Flour
, 2019 Jackfruit (Artocarpus heterophyllus Lam.) is an ancient fruit that is widely consumed as a fresh fruit. The use of jackfruit bulbs and its parts has also been reported since ancient times for their therapeutic qualities.
Dela Cruz, Margie +2 more
core +1 more source