Results 71 to 80 of about 385,678 (160)
Annals of Tropical Research, 2018 Jackfruit seeds are rich in carbohydrates and protein. It can be processed into flour as a nutritious product which can be stored for future use. However, jackfruit seed flour has limited cooking applications, thus, the need to improve its functionality ...
Maria Norfrelij J. Cuadra +2 more
doaj +1 more source
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 +2 more
doaj +1 more source
Plant‐Derived Byproducts for Probiotic Encapsulation: A Composition–Microstructure–Function Review
Food Frontiers, Volume 7, Issue 5, September 2026.Plant‐derived byproducts may function as matrix‐active probiotic carriers, but interpretation requires matched comparators, matrix descriptors, and stress‐specific evaluation. ABSTRACT Probiotic delivery in foods is limited by viability losses during processing, storage, and gastrointestinal (GI) transit.
Khadijat Oladayo Ganiyu, Jian Zhao
wiley +1 more source
Food Frontiers, Volume 7, Issue 5, September 2026.Polyphenol stabilization and integration enable active food packaging with antioxidant, antimicrobial, freshness indicating, and controlled‐release functions under real storage conditions. ABSTRACT Polyphenols are increasingly explored as functional components in active and intelligent food preservation systems because of their antioxidant ...
Simin Wang +6 more
wiley +1 more source
Development And Characterization Of Yogurt Like Probiotic Product From Jackfruit (Artocarpus Heterophyllus) Seed Milk [PDF]
, 2020 The potential of converting the jackfruit wastes (peels and seeds) which may cause serious waste discarding including environmental problems, into an improved product is being studied due to an abundant amount of those inedible parts.
Kamaruzzaman, Noor Qamarina
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This review outlines the role of innovative technologies in valorizing the waste generated from different plant waste streams into protein‐rich ingredients and modifying their conformational structure to improve the techno‐functional attributes including hydration, emulsification, foaming, gelation, and nutritional value.
Subith Cheeyattil +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Dietary starch varies in digestion rate: Rapidly digestible fractions cause sharp postprandial glucose spikes linked to chronic disease, whereas slowly digestible starch (SDS) breaks down gradually, producing a moderate glycemic response. Increasing SDS content is therefore a key objective in developing carbohydrate‐rich foods with improved ...
Samiah Khalaf Alshammari +5 more
wiley +1 more source
A Review on Importance of Artocarpus heterophyllus L. (Jackfruit)
, 2021 The Jackfruit (Artocarpus heterophyllus L.) is well-known as “poor man’s food” fruit in Bangladesh. It is widely consumed by most of the rural people, and it is the national fruit of Bangladesh.
Ema, Israt Jahan +6 more
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Quality Test of Drinks from Carica Papaya Tip with Addition of Artocarpus Heterophyllus L. [PDF]
Drinks from papaya seeds and jackfruit have the potential to become functional drinks with health benefits. This study aims to test the quality of drinks from papaya seeds with the addition of jackfruit in various comparisons. The research method used
Diantiwi, Dinda
core +4 more sources
Development of starch-gelatin complex microspheres as sustained release delivery system
Journal of Advanced Pharmaceutical Technology & Research, 2012 The starch was isolated from jackfruit seeds and evaluated for its preformulation properties, like tapped density, bulk density, and particle size.
B N Vedha Hari +4 more
doaj +1 more source