by Prabhakar Sharma
ABSTRACT: The role of packaging materials in food processing concerning microplastic contamination is a critical concern in today's food industry. Microplastics, deriving from various packaging sources,...
by Chee Kong Yap, Chee Seng Leow, Wing Sum Vincent Leong
ABSTRACT: Integrating Artificial Intelligence (AI) in precision agriculture within the framework of Industry 4.0 (I4) is revolutionizing crop disease management and inventory management, offering innovative...
by Stéfane Smith Freire Le, Elba Santos da Boa Morte, Márcia Filgueiras Rebelo de Matos, Lílian Lessa Andrade, Kyan James Allahdadi, Maria da Conceição Pereira da Fonseca, Laise Cedraz Pinto Matos
ABSTRACT: Edible coatings are emerging as a significant trend in the food industry, driven by growing consumer interest in environmental issues, mainly due to concerns about the excessive use of plastics....
by Hina Javid, Urooj Fatima, Aqsa Rukhsar, Shabbir Hussain, Shagufta Bibi, Muhammad Adnan Bodlah, Hafiza Hadiya Shahzad, Muhammad Dilshad, Muhammad Waqas, Ayesha Sharif
ABSTRACT: Current studies were performed to review the phytochemistry, nutritional benefits, medicinal/therapeutic value, and cosmetic importance of cucumber ( Cucumis sativus L.). Cucumber fruits are an...
by Aliya Lathief, Manjusha William Alphonsa
ABSTRACT: Probiotics are living microorganisms that, when consumed in adequate amounts, confer health benefits to the host. Probiotic microorganisms have been used as "food additives" in the functional food...
by Kayode Arimi, Olubunmi Christiana Adebayo
ABSTRACT: Unsafe food consumption may hinder Nigeria's efforts to achieve Sustainable Development Goal 3 (SDG 3). As a result, efforts have been made to increase food safety; yet, despite the intended...
by Mayada A. Mustafa, Almujtaba H. M. Abdallh, Elfadil E. Babiker
ABSTRACT: Sorghum cultivar (Tabat), defatted pumpkin seed pulp (DPSP), and wheat flour were used to prepare four meals to study the effects of component ratio and fermentation and/or cooking on various...
by Giulia Silva Bianchini, Luan Alberto Andrade, Joelma Pereira
ABSTRACT: Food heating in microwave ovens is fast but not uniform. To understand the temperature distribution in these ovens, it is necessary to know the operation of the oven and the interaction of...
by Md. Ariful Islam, Md. Moniruzzaman Hasan, Tanbin Akter, Shahed Md. Saiful Islam
ABSTRACT: Depleting micronutrients such as iron and zinc poses a serious risk to a population’s health in regions where nutrient-rich meals are unavailable, such as Bangladesh. We can engross the essential...
by Xiao-hong Luo, Chang Liu, Meng-ya Wang, Xing-jun Li, Yu-shan Jiang
ABSTRACT: Coix seeds are one of the most difficult-to-store cereal foods, and in order to maintain their quality during storage, the present study was conducted to determine the moisture adsorption and...
by Juliana Vinholes, Graciele Lemos, Juliana Hofstätter Azambuja, Sofia Filipa Reis, Alisa Rudnitskaya, Elizandra Braganhol, Victor de Freitas, Rodrigo Cezar Franzon, Ana Reis, Márcia Vizzotto
ABSTRACT: Psidium cattleianum Sabine (araçá) is a species native to Southeast Brazil that grows under abiotic stress conditions conferring high content of bioactive compounds to its fruits. The presence...
by Jharna Chakravorty, Sonam Drema Tukshipa, Pompi Bhadra, Nending Muni
ABSTRACT: The traditional practice of consuming insects and exploring their medicinal usage around the world has aroused interest in the search for novel pharmaceuticals derived from natural biological...
by Peace Tumininu Mayomi, Taiwo Ayodele Aderinola
ABSTRACT: This study investigated the impact of African walnut flour supplementation on the nutritional and bioactive properties of dough meals formulated with varying proportions of plantain flour. The...
by İhsan Erol Özçil
ABSTRACT: The food and beverage industry ranks among the sectors that are constantly open to innovation. Food neophobia refers to individuals' reluctance to consume foods they are not accustomed to or have...