Results 81 to 90 of about 531 (194)

Modification of Sweet Potato (Ipomoea batatas) Starches by Anti‐Solvent Precipitation Method and Their Application to Stabilize Pickering Emulsions

Starch - Stärke, Volume 77, Issue 10, October 2025.
Sweet potato starches were modified by anti‐solvent precipitation method. The modification method altered the starch crystalline structure from A‐ and C‐ to V6h. Oil and water adsorption capacities increased after starch modification. Modified starches can stabilized oil‐in‐water emulsions (Pickering emulsions).
Adriana de Farias Nascimento, Liliana Avila Martin, Gabriel Coelho Leandro, Jéssica de Matos Fonseca, André Ricardo Zeist, Germán Ayala Valencia, Alcilene Rodrigues Monteiro   +6 more
wiley   +1 more source

Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds [PDF]

, 2018
Effort to improve the functional properties of jackfruit seed flour has been made by introducing Lactobacillus plantarum fermentation on the jackfruit chips, which are latter processed into flour. The jackfruit chips were fermented using L.
Setiawan, Dani, Giyarto, Cipto, Jayus, Jayus   +2 more
core  

Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar [PDF]

, 2017
Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased.
Narinder Kaur, Yogesh Gat, Sayooj Meethal, Jyoti Singh   +3 more
core   +1 more source

Extraction and characterization of plant‐based proteins from agro‐processing by‐products—A review

Food Biomacromolecules, Volume 2, Issue 3, Page 403-417, September 2025.
Abstract Increase in life style related diseases and occurrence of pandemic made consumers highly aware of the close association of nutrition with health. Agro industrial processing, a sunrise sector focuses on effective utilisation of plant produce by adding value.
Pooja Bagasettihalli Kariyappa, Shruti Sethi, Bindvi Arora   +2 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

Valorization of Fruit Waste Through Reutilization Approach: A Comprehensive Review

eFood, Volume 6, Issue 4, August 2025.
Fruit and vegetable wastes (FVW) have the potential to be valued through both traditional waste management and creative waste re‐utilization techniques, as the graphical abstract illustrates. The main goals of conventional methods, such as anaerobic digestion, the creation of biochar, bio‐composting, and the manufacture of bio‐fuel, are soil enrichment
Rupesh Kaushik, Sonia Morya, Omar Bashir, Jehangir H. Bhadha, Ladislaus Manaku Kasankala   +4 more
wiley   +1 more source

A comprehensive review on nutritional composition, health benefits, and industrial applications of Jackfruit Seeds

Journal of Agriculture and Food Research
Jackfruit (Artocarpus heterophyllus Lam.) is one of the undervalued fruits that is rich in many nutrients not only in the edible parts but also in generated waste such as the seed and peel.
Simran Dhani, Hamid, Nomali Ziphorah Ngobese, Sunny Sharma, Amit K. Jaiswal   +4 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

A systematic review on the potential substitute of cocoa by aromatic compounds of Artocarpus heterophyllus seeds

Food Biomacromolecules, Volume 2, Issue 2, Page 206-223, June 2025.
Abstract The global demand for cocoa has increased over the years. However, cocoa production faces challenges such as high production costs and low yield. A potential source that can replace cocoa powder is jackfruit seed flour, which can produce a similar chocolate aroma.
Qin Yuan Lee, Michelle Chen, Kit Wayne Chew, Seung‐min Park, Chi Wei Ong   +4 more
wiley   +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