Results 111 to 120 of about 922,845 (234)

Microwave Assisted Foam Mat Drying of Grapefruit (Citrus Paradisi): Drying Kinetics, Powder Characteristics and Bioactive Properties

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Microwave‐assisted foam‐mat drying proved to be an effective method for creating grapefruit powder. The optimal foam and a drying condition of 600 W resulted in the best balance of drying efficiency, powder quality, and retention of bioactive compounds.
Mehmet Guldane
wiley   +1 more source

Safety evaluation of the food enzyme dextransucrase from the genetically modified Bacillus subtilis strain DP‐Eyp97

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme dextransucrase (sucrose:1,6‐α‐d‐glucan 6‐α‐d‐glucosyltransferase; EC 2.4.1.5) is produced with the genetically modified Bacillus subtilis strain DP‐Eyp97 by Genencor International B.V. The production strain met the requirements for the qualified presumption of safety. The food enzyme was considered free from viable cells of the
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Cristina Fernández‐Fraguas, Daniele Cavanna, Simone Lunardi, Yi Liu   +18 more
wiley   +1 more source

Chemical composition, standardisation and storage studies on raw mango chutney powder

, 2008
Raw mango (Mangifera indica) chutney is one of most common food adjuncts in South India. The procedure for preparation of raw mango chutney powder (CP) was standardized by blending raw mango powder (RMP) with puffed chickpea (Cicer arietinum) powder ...
Narsing Rao, G., Jyothirmayi, T., Rao, D. G., Prabhakara Rao, P. G.   +3 more
core  

Inhibitory Effects of Fruit Powders on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

Foods
Polycyclic aromatic hydrocarbons (PAHs), carcinogenic substances primarily formed through pyrolysis and oxidation of fat at high cooking temperatures, are commonly found at high levels in grilled meats.
Shang-Ming Huang, Bo-Chen Tung, Cheng-Hong Hsieh, Deng-Jye Yang, Ching-Wei Huang, Ling-Hsuan Chang, Kuo-Chiang Hsu   +6 more
doaj   +1 more source

Characterisation of fast dispersible fruit tablets made from green and ripe mango fruit powders

, 2014
This study was performed to assess the compressibility and dissolution of binary fruit tablets prepared from whole green and ripe mango powder influenced by disintegrants. Mango powder was prepared by freeze-drying mango pulps.
Aziz, Mohammad Gulzarul, Ong, M. Y., Chin, Nyuk Ling, Mohd. Amin, Nor Amaiza, Yusof, Yus Aniza   +4 more
core   +1 more source

Development of Biodegradable Cups from Corn and Fruit Processing Waste and Its Characterization: A Sustainable Approach

Macromol
Single-use plastic cups and packaging materials pose severe environmental challenges due to their persistent nature and harmful impact on ecosystems and wildlife. Simultaneously, the indiscriminate disposal and burning of agricultural and food processing
Sangram S. Wandhekar, Rajesh B. Kshirsagar, Surendra K. Sadawarte, Rinkesh A. Gosavi, Vaszko Gabor, Ayaz Mukarram Shaikh, Kovács Bela   +6 more
doaj   +1 more source

Optimization of high fiber yogurt drinks with sala mango peel powder (HiYo) using response surface methodology (RSM)

, 2011
Access is limited to UniMAP community.Response Surface Methodology (RSM) was employed to investigate the combined effects of plain yogurt, skim milk and mango peel powder on the hardness of high fiber yogurt drink. The second-order polynomial model was
Ernie Faridah, Mat Nordin
core  

Cytotoxicity, Platelet Aggregation Inhibitory and Antioxidant Activity of Curcuma amada Roxb. Extracts

Food Technology and Biotechnology, 2011
Mango ginger (Curcuma amada Roxb.) is a unique spice having morphological resemblance to ginger but imparts raw mango flavour. The sequential extraction of mango ginger rhizome powder was carried out using hexane, chloroform, ethyl acetate, acetone ...
Raghu H. Chandrashekhar, Somaradhya M. Aradhya, Lokendra Singh, Rudragoud S. Policegoudra   +3 more
doaj  

Utilization of Mango Peel Powder (MPP) in Mango Nectar Formulation

International Journal of Current Microbiology and Applied Sciences, 2017
Ramesh Avhad, Navnath Sarode Nayana Khair, Kalyani Dhadage   +2 more
openaire   +1 more source

Removal of hazardous triphenylmethane dye through adsorption over waste material-mango bark powder

, 2011
469-474This study deals with the use of low cost, easily available, high efficiency and ecofriendly adsorbent as an ideal alternative to the currently used expensive methods of removing dye from waste water.
Rupainwar, D C, Srivastava, Ruchi
core