Results 81 to 90 of about 781,219 (191)

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

Upcycling Jackfruit Seeds as a Sustainable Malt Substitute for Beer Fermentation: Impacts on Physicochemical Quality and Volatile Profile

Fermentation
Jackfruit seeds (JFSs) are an underutilized agro-industrial by-product with considerable nutritional and functional potential for sustainable food fermentation.
Nyan Minn Paing, Witsaponr Jorsungnoen, Sumittra Thaingoea, Shankar Neupane, Do Quyen Nguyen, Nattaya Konsue   +5 more
doaj   +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

Development of gluten-free pasta by incorporating jackfruit seed powder in chickpea flour

Food Innovation and Advances
Given the growing demand for gluten-free food options, this study explores the development of gluten-free pasta formulations by incorporating jackfruit seed powder into chickpea flour.
Praveen Kumar Dubey, Mohammed Fabil, Swarup Roy   +2 more
doaj   +1 more source

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

ANALISIS PROKSIMAT PADA TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk.) [PDF]

, 2017
Indonesia is a tropical country which is diverse types of plants, one of them which was plant jackfruit (Artocarpus heterophyllus Lamk.). But so far, its utilization of waste still leaves form the seeds of jackfruit.
HIDAYATI, IRUL; Universitas Islam Negeri Sunan Ampel Surabaya, ANDYARINI, ESTI NOVI; Universitas Islam Negeri Sunan Ampel Surabaya   +1 more
core   +3 more sources

Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review

The Agriculturists, 2018
Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective
M Amdadul Haque, Bonany Akter
openaire   +1 more source

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

Jackfruit seed: an accompaniment to functional foods

Brazilian Journal of Food Technology
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 ...
Roji Waghmare, Nagma Memon, Yogesh Gat, Sukhmani Gandhi, Vikas Kumar, Anil Panghal   +5 more
doaj   +1 more source

Functional and Cooking Properties of Pasta Fortified with Jackfruit Seed Flour

Archives of Current Research International
The aim of this study is to develop a functional pasta by partial substitution of refined wheat flour with corn flour and jackfruit seed flour. The impact of replacing refined wheat flour with jackfruit seed flour on the functional properties of pasta was examined. RWF: CF: JFSF were supplemented in the ratio of 80:10:10 and 70:10:20.
Anusha, V, Reddy, M. Kirthy, Poorvitha, M, Narayanan, Rita   +3 more
openaire   +2 more sources