Results 61 to 70 of about 1,224 (178)

From Food Waste to Valorized Nanomaterials: Sustainable Green Synthesis and Biomedical Applications

ChemFoodChem, Volume 2, Issue 2, June 2026.
Food waste‐derived biomolecules act as natural reducing and stabilizing agents for the green synthesis of functional NPs with applications in antimicrobial systems, food packaging, biomedical technologies, and environmental remediation. ABSTRACT Food waste is a global issue, with billions of tons discarded and unutilized annually, causing economic ...
Siddhraj Rajput, Gautam Priyadarshi, Santosh Kumar Sahu, Bhakti Patel, Avni Thakker, Sherzodbek Tashbaev, Gulomov Gafurjon Shavkatbek Ugli, Dipak Kumar Sahoo, Ashish Patel   +8 more
wiley   +1 more source

PENGARUH KOMBINASI KACANG KEDELAI (Glycine Max) DAN KACANG TUNGGAK (Vigna Unguiculata (L) Walp.) YANG DIPERKAYA BIJI NANGKA (Artocarpus Heterophyllus) TERHADAP DAYA TERIMA DAN KADAR PROTEIN SNACK BAR

Amerta Nutrition, 2019
Background: Protein Energy Malnutrition (PEM) is one of the nutritional problems in Indonesia which is a major health problem. Factors that cause the occurrence of PEM are one of the direct factors where the imbalance of nutritional intake has an impact ...
Lisda Juniarsy Rahardjo, Asrul Catur Bahar, Annis Catur Adi   +2 more
doaj   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

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, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Ultrasound‐Assisted Sequential Extraction of Water and Alkali Soluble Proteins From Faba Bean and Pea Varieties and Their Techno‐Functional Properties

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, Sheila Alves, Brijesh K. Tiwari, Uma Tiwari, Shivani Pathania   +4 more
wiley   +1 more source

Substitute in Making Pizza with Jackfruit Seed Flour

Media Pendidikan Gizi dan Kuliner
This study aims to explore the potential of jackfruit seed flour as a substitute for part of the wheat flour content in pizza dough. Jackfruit seed flour is known for its low gluten content, making it a safer and healthier alternative for individuals sensitive to gluten. To evaluate the acceptability of pizza products incorporating jackfruit seed flour,
Nompo, Fadhli Dzil Ikram, Saleha, Saleha, Utami, Nisa Rahmaniyah   +2 more
openaire   +2 more sources

Impact of Acid Dopants (HCl vs. H2SO4) on the Structure, Performance, and Reusability of Bio‐Based Luffa/Polyaniline Composites for Methylene Blue Adsorption

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, Soraya Merzouki, Salah Neghmouche Nacer, Abderrahmane Mehennaoui, Stefania Garzoli, Fadila Louafi   +5 more
wiley   +1 more source

Targeting the glycan of receptor binding domain with jacalin as a novel approach to develop a treatment against COVID-19

Royal Society Open Science, 2020
In silico analysis revealed that a lectin, jacalin from jackfruit seeds, recognizes a glycosylated region of the receptor-binding domain (RBD) of SARS-CoV2.
Senthilnathan Rajendaran, Arunchalam Jothi, Veerappan Anbazhagan   +2 more
doaj   +1 more source

Research Progress on Main Functional Components of Artocarpus heterophyllus Lam.(菠萝蜜主要功能活性成分及其研究进展) [PDF]

Shipin kexue jishu xuebao, 2019
Jackfruit (Artocarpus heterophyllus Lam.) is a tropical woody crop, which is also characteristic tropical fruit. Ripe jackfruit pulp looks fleshy, aromatic, and delicious.
ZHANG Yanjun(张彦军), WANG Shaoman(王少曼), ZUO Huiyu(左慧玉), XU Fei(徐飞), ZHU Kexue(朱科学), TAN Lehe(谭乐和), WU Gang(吴刚)   +6 more
doaj   +1 more source

Utilization of Jackfruit (Artocarpus heterophyllus) Seed as a Bread Spread

Abstract Proceedings International Scholars Conference, 2018
Jackfruit is the largest tree-borne fruit in the world.  It is a widely cultivated and well-consumed fruit in the Philippines and other parts of South-east Asia.  The seed makes up 15-18% of the fruit weight. However, the seeds are underutilized due to the lack of information about its nutritional and food product potential.
Ellen Grace Supit, Merry Chris H. Caparida, Warlito G. Retutar, Maribel Balagtas, Lorcelie Taclan, Gladys Laborde, Ruchel Oasan, Miriam R. Estrada   +7 more
openaire   +1 more source

Jackfruit Seed Powder – A Healthy Nutritional Alternative to Flours

Bangladesh Journal of Nutrition, 2020
Jackfruit (Artocarpusheterophyllus Lam.), widely grown in South Asian countriesis the national fruit of Bangladesh. The objective of the study is to compare some Results: physicochemical properties and nutritional parameters of five types of grain flours to that of jackfruit seed powder from Bangladeshi origin.
Paroma Arefin, Md Zafar As Sadiq, Md Shehan Habib, Md Ibrahim, Md Saidul Arefin, Subarna Sandhani Dey, Farhana Boby, Trissa Saha   +7 more
openaire   +1 more source