Results 71 to 80 of about 531 (194)

A Preliminary Study on the Development and Quality Assessment of Functional Biscuits Enriched With Tilapia (Oreochromis niloticus) Fish Powder and Jackfruit (Artocarpus heterophyllus) Seed Flour

Journal of Food Processing and Preservation, Volume 2026, Issue 1, 2026.
Biscuits are widely consumed and serve as an effective vehicle for nutritional fortification due to their convenience, acceptability, and extended shelf life. This study is aimed at evaluating the nutritional, bioactive, microbiological, and sensory properties of biscuits formulated with tilapia (Oreochromis niloticus) fish powder (TFP) and jackfruit ...
Ayesha Begum, Sadia Alam, Momo Das, Md. Kauser-Ul-Alam, Md. Rakibul Hasan, Md. Alamgir Kabir, Nahidur Rahman, Essam Hebishy   +7 more
wiley   +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   +2 more sources

Risks for human health related to the presence of plant lectins in food

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The European Commission asked the European Food Safety Authority (EFSA) to assess the risk related to the presence of plant lectins in food. Based on the available evidence, the CONTAM Panel considered only phytohaemagglutinin (PHA), a legume lectin from beans (Phaseolus sp.), for the risk characterisation.
EFSA Panel on Contaminants in the Food Chain (CONTAM), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Hanne Frøkiær, Bettina Grasl‐Kraupp, Patrick Mulder, Pierre Rougé, Heather Wallace, Marios Georgiadis, José Ángel Gómez Ruiz, Eirini Kouloura, Olaf Mosbach‐Schulz, Lydia Alarcón Asensio, Eleni Gkimprixi, Evangelia Ntzani   +30 more
wiley   +1 more source

Chemical and Rheological Properties of a Dough Elaborated With a Powder of Jackfruit (Artocarpus heterophyllus lam.) Residue for Food Applications

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, R. Delgado Delgado, M. A. Espinosa Rodríguez, M. S. Córdova Aguilar, A. Hidalgo Millán   +4 more
wiley   +1 more source

Green Jackfruit (Artocarpus Heterophyllus) Flour as Substitute to Commercial Flour [PDF]

, 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, Junco, Ethel, Catalan, Eric   +2 more
core  

Nanofillers Reinforcing Biopolymer Composites for Sustainable Food Packaging Applications: A State‐of‐the‐Art Review

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, Joydeep Dutta, Santosh Kumar   +2 more
wiley   +1 more source

GC-Olfactometric Analysis as a Tool for Comprehensive Characterization of Aromatic Profiles in Cocoa-Based Beverages with a Natural Chocolate Substitute

Fermentation
Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide.
Fernanda Papa Spada, Severino Matias de Alencar, Stanislau Bogusz Junior, Eduardo Purgatto   +3 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, Glece Milene Santana Gomes, Priscilla Amaral Nascimento, Olga Reinert Ramos Gandolfi, Rafael da Costa Ilhéu Fontan, Cristiane Martins Veloso, Renata Cristina Ferreira Bonomo   +6 more
openaire   +3 more sources

Atmospheric‐Pressure Cold Plasma: A Next‐Generation Nonthermal Technology for Enhancing Food Safety, Quality, and Shelf Life

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, Rambabu Krishnamoorthy, Pau Loke Show, Doris Ying Ying Tang, Fawzi Banat   +4 more
wiley   +1 more source

Porous Architecture in 3D Food Printing: Advances in Formulation, Process Control, and Sustainable Structural Design

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, Luigi Davide Gala, Claudio Esposito, Daniele Tammaro   +3 more
wiley   +1 more source