Zobrazeno 1 - 10
of 276
pro vyhledávání: '"jackfruit seed"'
Publikováno v:
Waste Management Bulletin, Vol 2, Iss 2, Pp 59-65 (2024)
The purpose of this study was to determine the effectiveness of incorporating okara and jackfruit seed into biscuit production. A control biscuit made with wheat flour was contrasted with five formulations, each with various proportions of okara flou
Externí odkaz:
https://doaj.org/article/0a2bf4543aed46f49e035c372ab7bb17
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 203-212 (2023)
The jackfruit seed dietary fiber was modified by high temperature cooking combined with ultrasonic enzymatic method. Single factor combined with response surface method was applied to optimize the modification process conditions. The structure of sol
Externí odkaz:
https://doaj.org/article/7d2d006640ee4ff08143fdac57d673bc
Autor:
Rangina Brahma, Subhajit Ray
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract Despite the fact that jackfruit seeds have been demonstrated to contain a variety of beneficial nutrients or bioactive components that add real value to meals, they remain underutilized due to limited commercial jackfruit production. They in
Externí odkaz:
https://doaj.org/article/814383499c49424d9d475266323c3a01
Publikováno v:
Fermentation, Vol 10, Iss 5, p 228 (2024)
Cocoa is the third most important global agricultural export commodity. However, because it is a crop sensitive to climatic change, there has been an active search for cocoa substitutes worldwide. Roasted jackfruit seeds were previously described as
Externí odkaz:
https://doaj.org/article/3e07bc62caed40c29ab138229ee30fc6
Akademický článek
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Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-11 (2022)
Abstract The Food and Agriculture Organization (State of food and agriculture. Moving forward on food loss and waste reduction, 2019) stated that approximately 1.3 billion tons of food wasted every year caused the emission of around 4.4 gigatons of g
Externí odkaz:
https://doaj.org/article/b63c05f5a30e4caf8337ebf7b5f42e5f
Autor:
Larissa Santos Assunção, Carolina Oliveira de Souza, Fereidoon Shahidi, Tainara Santos Oliveira, Denilson de Jesus Assis, Luis Fernandes Pereira Santos, Itaciara Larroza Nunes, Bruna Aparecida Souza Machado, Camila Duarte Ferreira Ribeiro
Publikováno v:
Foods, Vol 13, Iss 4, p 523 (2024)
Interspecific hybrid crude palm oil (HCPO) HIE OxG derived from crossbred African oil palm (Elaeis guineensis) and American Caiaué (Elaeis oleifera) is prominent for its fatty acid and antioxidant compositions (carotenoids, tocopherols, and tocotrie
Externí odkaz:
https://doaj.org/article/dee5b7e43e7744bcb797c31a5faf6945
Akademický článek
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Publikováno v:
Journal of Functional Foods, Vol 104, Iss , Pp 105535- (2023)
Despite the exploration towards the environmentally friendly manufacturing process, two main challenges remain for lactic acid synthesis by microbial fermentation: resource cost and production efficiency. To alleviate environmental issues, lower raw
Externí odkaz:
https://doaj.org/article/20109a051d68440bb5c16d66800bd412
Autor:
Ravshanbek Sultanbekovich Alibekov, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Abdugani Mutalovich Azimov, Klara Abdyrazahovna Urazbayeva
Publikováno v:
Foods, Vol 12, Iss 17, p 3296 (2023)
Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional v
Externí odkaz:
https://doaj.org/article/1567d26aaccf4990bd95c74a7c527ab8