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Development and Characterization of Fully Biodegradable Tray for Single-Use Mushroom Retail Packaging Application Using Agro-Waste (Jute Stick)

Autor: Sanchita Biswas Murmu, Laxmi Kanta Nayak, Ammayappan Lakshmanan, Haokhothang Baite, Piyali Biswas, Dipak Nayak, Mahadev Dutta, Ayon Tarafdar

Publikováno v: Journal of Food Quality, Vol 2024 (2024)

Mushrooms are traditionally packaged in single-use retail packaging made of commercially available polyethylene terephthalate. It is now necessary to replace these plastics, which, after use, significantly pollute the environment, with biodegradable

Externí odkaz: https://doaj.org/article/74c62428ff504686bfd608b8e5e535af

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Mango

Autor: Dipak Nayak, Ashok Yadav, Sunil Kumar, Noel Lalhruaitluangi, Debashis Mandal

Publikováno v: Tropical and Subtropical Fruit Crops ISBN: 9781003305033

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::083fde47f725b19e2dfe1fb65c1bc8e3
https://doi.org/10.1201/9781003305033-8

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Changes in phytochemicals, anti-nutrients and antioxidant activity in leafy vegetables by microwave boiling with normal and 5% NaCl solution

Autor: K.M. Salim, Swadhin Swain, D. R. Singh, S. Dam Roy, Dipak Nayak, Shrawan Kumar Singh

Publikováno v: Food Chemistry. 176:244-253

The present study investigated the changes in phytochemicals and antioxidant activities in 25 leafy vegetables with two common boiling practices viz., with 5% NaCl solution (BSW) and normal water (BNW) in a domestic microwave oven. Fresh samples (100

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1aea1e1d5e7909451f6edf82181e810b
https://doi.org/10.1016/j.foodchem.2014.12.068

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