Results 71 to 80 of about 922,845 (234)

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Characterization of Langra Mango Peel Powder and Assessment of Its Prebiotic and Antioxidant Potential

Journal of food biochemistry
The possibility of developing waste by-products of food processing into functional food additives along with probiotics is an interesting avenue to research.
K. H. Jakha, Chhaya Goyal, Priya Dhyani, D. C. Rai, Prof. (Dr.) Baljeet Singh Saharan, S. B. Dhull, J. S. Duhan   +6 more
semanticscholar   +1 more source

A comparison of mango seed kernel powder, mango leaf powder and Manilkara zapota seed powder for decolorization of methylene blue dye and antimicrobial activity.

Journal of environmental biology, 2018
The waste mango seed generated from mango pulp industry in India is a major problem in handling the waste and hence, conversion of mango seed kernel. Mango seeds were collected and processed for oil extraction. Decolorization of methylene blue was achieved by mango seed kernel powder, mango leaf powder and Manilkara zapota seed powder.
B, Sundararaman, K L, Muthuramu
openaire   +1 more source

Functional mango peel powders

, 2023
In 2018, mangoes were among the six most-produced fruits worldwide (1). Annually, 15–25 million tons of mango byproducts are generated (2). According to the previous studies, one of the best strategies to valorise mango peels in the food industry is to convert them into powders (2).
Marçal, Sara, Araújo-Rodrigues, Helena, Vilas-Boas, Ana A., Campos, Débora A., Pintado, Manuela   +4 more
openaire   +3 more sources

Study of Nutritional, Phytochemicals and Functional Properties of Mango Kernel Powder

Journal of Food Science and Technology Nepal, 2019
Food ingredient with good nutritional and phytochemical properties is always in search. This research was conducted to study the effect of different treatments, namely soaking and blanching, on nutrient, phytochemical, and functional properties of mango kernel powder (MKP).
Nawaraj Upadhaya, Ujjwol Subedi, Shreejana Raut, Pravin Ojha   +3 more
openaire   +2 more sources

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

EFFECT OF DRYING CONDITIONS AND EXTRACTION SOLVENTS ON TOTAL PHENOLIC COMPOUNDS AND ANTIOXIDANT PROPERTIES OF MANGO SEED KERNEL EXTRACTS [PDF]

Journal of Food and Dairy Sciences, 2011
Mango seeds are a by-product of fruit factories that have low economic value. But, its high phenolic content makes it to be important source of natural antioxidants.
S. Osman, N. Youniss, M. Azzam, A. Mehriz   +3 more
doaj   +1 more source

Harnessing Natural Compounds in Psoriasis: Targeting Cellular Pathways for Effective Therapy

Phytotherapy Research, EarlyView.
Natural compounds act on key cellular pathways in psoriasis by suppressing keratinocyte hyperproliferation, modulating Th17/IL‐17‐mediated immune responses, and reducing oxidative stress. These multi‐target effects highlight their potential as safer adjunctive therapies alongside conventional treatments.
Hye Jin Lee, Yu Jin So, Il‐Joo Jo, Ji Yong Jang, Tae Han Yook, Jun Ho Lee, Sung Wook Kim, Kangwook Lee, Soo Jung Park, Gabsik Yang   +9 more
wiley   +1 more source

Removal of Dyes from Aqueous Solution by Adsorption on Biomass of Mango (Mangifera Indica) Leaves

E-Journal of Chemistry, 2010
The potential feasibility of mango leaves powder (MLP) (Mangifera indica) for removal of dye (Grey BL) from aqueous solution was investigated. The effects of various experimental parameters were examined and optimal experimental conditions were decided ...
T. Murugan, A. Ganapathi, R. Valliappan
doaj   +1 more source

Organizing across cognitive asymmetry in human–AI collaboration: A study of perfume creation

Strategic Management Journal, EarlyView.
Abstract Research Summary As organizations increasingly adopt generative AI (GenAI), they face a strategic challenge: not only deciding which tasks AI should perform, but also how to organize the integration of human and AI efforts to produce viable solutions.
Tomoko Yokoi, Daniella Laureiro‐Martinez, Federico Magni, Stefano Brusoni   +3 more
wiley   +1 more source