Results 61 to 70 of about 1,102,865 (132)
ChemFoodChem, Volume 2, Issue 2, June 2026.ABSTRACT Background Flavor plays a crucial role in determining consumer acceptance of frozen delicacies such as ice cream and frozen yoghurt. The type and level of flavoring matter used impart distinct sensory characteristics, and it is essential to identify the minimal amount that provides desirable flavor intensity without affecting the texture and ...
Shaikh Adil +5 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 6, June 2026.Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato +6 more
wiley +1 more source
Properties of annealed jackfruit (Artocarpus heterophyllus Lam.) seed starch [PDF]
, 2015 Jackfruit seed starch was annealed by single stage and double stage processes and characterised for changes in properties. Single-stage annealing gave higher crystalline order than double-stage annealed starch.
Patwari, K. +7 more
core +1 more source
Optimization of Processing Parameters for the Production and Storage of Drum-Dried Jackfruit (Artocarpus Heterophyllus) Powder [PDF]
, 2006 This study concerns with the optimization of formulation and processing parameters of drum-dried jackfruit powder using response surface methodology (RSM). In formulating the jackfruit powder, various concentrations of soy lecithin and gum arabic ranging
Pua, Chun Kiat
core +1 more source
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 +4 more
wiley +1 more source
Study of Making Fish Meatball With Jackfruit Seed Flour (Artocarpus Heterophyllus Lam) [PDF]
, 2012 -YUNARNI (G61108011) Study of Making Fish Meatball With Jackfruit Seed \ud Flour (Artocarpus Heterophyllus Lam) (SUPERVISED BY Prof. Dr. Ir. Hj META \ud MAHENDRADATTA AND Prof. Dr. Ir. H. JALIL GENISA, MS).
YUNARNI
core
ChemistryOpen, Volume 15, Issue 6, June 2026.Evaluation of the impact of acidic dopants (HCl vs. H2SO4) on bio‐derived luffa/polyaniline composites for methylene blue adsorption. Sustainable and low‐cost Luffa cylindrica/polyaniline (LC/PAN) composite adsorbents were developed for the removal of methylene blue (MB) from aqueous solutions. The effect of acid dopants (hydrochloric acid and sulfuric
Rayane Mehennaoui +5 more
wiley +1 more source
Development and assessment of nutritional composition, sensory profile and consumer acceptability of jackfruit seed flour buns from locally grown jackfruit [PDF]
, 2018 Masters DissertationThe purpose of this study was to develop buns (Mandazi) based on wheat and jackfruit seeds flour and assess their chemical composition, sensory profile and consumer acceptability.
Ngwere, S. S.
core +2 more sources
Optimisation of the post-harvest conditions to produce chocolate aroma from jackfruit seeds [PDF]
, 2017 Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to develop chocolate aroma.
Roel Gutierrez, Erika +6 more
core +1 more source
Design, formulation, and evaluation of vitamin C tablets using co-processed excipient combination of jackfruit seed starch and Avicel®️ PH 101 [PDF]
Tablet is a popular pharmaceutical dosage form among the public. One method of making tablets is direct compression. This method must consider the flow properties and compressibility of the excipients.
Dewi, Tanaya Jati Dharma +5 more
core +1 more source