Search
357 articles for “Processed Food”
-
A Study on Consumer and Retailer Buying Behaviour with Special Reference to Food and Beverage Products
Abstract: The objective of this research work is to study the customers’ buying behaviour with special reference to food and beverage products. This research is conducted in Pune and Satara city and a survey method was used to collect the data from 200 respondents; in that we selected data of 100 householders and 100 retailers and shop vendors. India, the fastest growing economy in the world and with over 1.39 billion …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 11, Issue 1, 2021 · pp. 5–11 Read article
-
Low-Fat and Lactose-Free Dairy Products: Trends and Challenges
Abstract: Dairy products play a vital role in human nutrition, providing essential nutrients such as proteins, calcium, vitamins, and fats. However, increasing health concerns related to obesity, cardiovascular diseases, and lactose intolerance have significantly influenced consumer preferences worldwide. As a result, the demand for low-fat and lactose-free dairy products has grown rapidly in recent years, driven by the need for healthier and more digestible alternatives. Low-fat dairy products are developed by …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 24–29 Read article
-
Street Foods: A Comparison of Regulations in India and Elsewhere
Abstract: Street foods are a significant contributor to food processing industries as they serve the ready to eat food of different varieties, tastes, flavors, functionalities and sensory characteristics. Since, street foods form the part of an unorganized sector involving a large number of manpower engaged in this business, this sector has high significance especially in the developing world including India. The quality of street foods especially related to food safety parameters, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 2, 2024 · pp. 27–39 Read article
-
Application of Biotechnology in Dairy Industry
Abstract: Biotechnology is a scientific discipline that not only researchers but also laymen are involved in the field of occupation. Although genetic engineering is the biotechnology's most recognized component, it includes a much wider field of implementation. Biotechnology has been used for many centuries in the production of dairy products (cultivated milk goods, cheese, processed milk byproducts) using either starter crops. The food industry has already benefited greatly from biotechnology. It …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 5–9 Read article
-
Effects of Germination on the Bioactive Compounds and the Flour Physicochemical Properties of Sorghum Grains
Abstract: Sorghum, being used as a staple food with many kinds of bioactive compounds, is one of the four types of used cereal around the world. Sorghum is also an important raw material for the food industry, such as a brewing material. Germination can lead to a change of bioactive compounds, and then change the biological activities and flour physicochemical properties of sorghum grains. This review aims to analyze and summarize …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 12, Issue 1, 2024 · pp. 15–25 Read article
-
Applications of Nanomaterials in Soil Science and Agriculture: Enhancing Stability and Bioavailability through Nano-Encapsulation
Abstract: This research project focuses on the development and use of nanomaterials (NMs) for enhancing natural security in agricultural, feed, and food sectors. Protein-based and polysaccharide-based NMs, which self-assemble into micelle-like structures, have shown promise in improving the stability, bioavailability, and delivery of vital nutrients, agrochemicals, and medications through nano-encapsulation techniques. Nanomaterials such as modified nanoclays, including montmorillonite, have been employed in food packaging to enhance mechanical strength and create barriers …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 3, 2024 · pp. 23–28 Read article
-
A Short Review on Application of Fish Proteins in Functional Foods
Abstract: Functional foods contain specific nutrients that have beneficial physiological benefits, such as lowering the risk of chronic diseases and improving overall health. Functional foods are created by adding additives that have been shown to enhance health. This review article investigates several fish-derived products as functional dietary components, with an emphasis on fish protein hydrolysates (FPH), fish protein concentrate (FPC), fish collagen, fish gelatine, fish enzymes, fish protein powder (FPP) and …
Published in International Journal of Marine Life · Vol. 1, Issue 2, 2024 · pp. 7–16 Read article
-
FoodieBot: A Conversational Food Ordering Chatbot Using Node.js and Microsoft Bot Framework
Abstract: This article delves into the development of a food order chatbot, leveraging Node.js alongside the Microsoft Bot Framework. The burgeoning popularity of chatbots within the food industry stems from their capacity to streamline the ordering process while simultaneously enriching customer experiences. In this study, we explore the implementation process, features, and advantages associated with crafting a food order chatbot, utilizing Node.js as the backend programming language and the Microsoft Bot …
Published in Journal of Advancements in Robotics · Vol. 11, Issue 2, 2024 · pp. 14–18 Read article
-
Potentiality of Application of Microwave Heating in Dairy Industry
Abstract: Microwave technology is an advanced technology that has been applied by the food industry in recent years. Microwave processes offer distinct advantages in conduction heating methods in food processing due to their potential for rapid and uniform product with reduced surface temperatures. Microwave radiation leads to lysis of microorganisms in foods resulting in increased shelf life of food products. When a food product is subjected to microwave heating, heat is …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 41–55 Read article
-
Maillard Browning: Pros and Cons in Dairy and Food Industries
Abstract: The Maillard reaction, also known as non-enzymatic browning reaction between reducing sugars and amino groups. This reaction is responsible for the formation of several compounds, called MRP (Maillard Reaction Products) for food products. The Maillard reaction produces undesirable effects during the processing and storage of different liquid foods such as milk or fruit juices whereas for other solid foods the changes are favorable (in the case of bread, breakfast cereals, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 9–18 Read article
-
Production, Characterization and Toxicological Evaluation of Eco-Friendly Flavolipid Biosurfactant
Abstract: At present majority of surfactants are chemically synthesized. Nevertheless, in recent years, much attention has been directed towards biosurfactants due to their broad range of functional properties, there are cheaper as they can be produced from alternative sources. They have applications in the fields, such as: oil recovery process, as an additive in food processing industry, pharmaceuticals preparations, energy saving technologies etc. As they are being microbial derivatives, it is …
Published in Research and Reviews: A Journal of Toxicology · Vol. 4, Issue 1, 2014 · pp. 16–21 Read article
-
A review on Design of Cascade Vapour compression Refrigeration System
Abstract: Cascade refrigeration system is an ultra-low temperature multi-stage refrigeration systems operating at ideal low temperatures ranging from -30°c to -100°c.Cascade system is a frigid system that adopts dual refrigerants having diverse boiling points, that escape through the medium of their particular frigid cycle and are combined by a cascade heat exchanger. Cascade refrigeration systems are used for obtaining faster cooling in a much lower time than the normal vapour compression …
Published in Journal of Refrigeration, Air conditioning, Heating and ventilation · Vol. 5, Issue 3, 2018 · pp. 1–6 Read article
-
A Review on Environmental Pollution Mitigation by Fungal Proteases
Abstract: Proteases comprise a vital group of proteolytic enzymes with variety of functions. These enzymes possess the enormous commercial potential and have been used in several industrial processes, including food industry, leather processing, detergent industry and therapeutic applications. As well as they are used as an environmental pollution cleaning agent. Proteases are the replacement of conventional method of silver recovery from the X-ray films. Among the microbial enzymes only proteases constitute …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 3, 2017 · pp. 32–37 Read article
-
Analysis of Three Tank Interacting System with Observer Based Controller
Abstract: The three tank interacting system is used as standard bench mark problem for various control strategies like fault tolerant control, robust control, optimal control and is also most widely used in process industries such as oil refineries, food process industries etc. Most of the literature accepted the fact that the interaction is the major problem in controlling the level of three tank system. In this paper, three tank interacting system …
Published in Journal of Control & Instrumentation · Vol. 9, Issue 1, 2018 · pp. 17–24 Read article
-
"Nanotechnology: A Potential Solution to Civilization's Challenges or a Threat to Humanity?"
Abstract: Nanomaterials and nanotechnologies have found widespread applications across various sectors of agriculture, including crop production, animal husbandry, poultry farming, fish farming, veterinary medicine, processing industry, and agricultural machinery production. The aim of this study is to provide a comprehensive review of the existing literature on the utilization of nanotechnology in agriculture, while also addressing the associated risks and safety considerations. The current global population of 7.8 billion is anticipated to …
Published in Nano Trends – A Journal of Nano Technology & Its Applications · Vol. 25, Issue 3, 2023 · pp. 29–34 Read article
-
Advancements in Nutritional Science: Development and Storage Optimization of Weaning Foods
Abstract: Weaning is a crucial stage in infant development, marking the transition from exclusive breastfeeding to the introduction of complementary foods. This transition is essential for meeting the growing nutritional demands of infants, as breast milk alone is no longer sufficient after six months. However, many traditional weaning foods fall short of providing the required balance of macronutrients (proteins, fats, carbohydrates) and micronutrients (vitamins and minerals) necessary for optimal growth and …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 1–5 Read article
-
Development of A Gyratory Bladed Grinding Machine for Ripe Plantain Processing
Abstract: The processing of ripe plantains faces significant challenges, including inefficient grinding and mortar pasting methods, inconsistent paste quality, and maintenance difficulties with existing equipment. This paper presents the development of a gyratory bladed grinding machine specifically for ripe plantain processing. SOLIDWORKS CAD software was applied to create the machine's CAD, or computer-aided design, model. The design analysis of the machine components was conducted, and appropriate materials were selected to accommodate …
Published in International Journal of Industrial and Product Design Engineering · Vol. 2, Issue 2, 2024 · pp. 29–37 Read article
-
Design and Development of a Smart Automated Packaging System for Poultry Drumsticks
Abstract: The present work aims to design and implement an automated packaging system for poultry drumsticks that enhances operational efficiency, product quality, and adaptability. The integrated system offers a solution that complies with industrial quality and safety standards by sorting products, getting accurate weighing, and efficiently portioning food into 1-kilogram standardized units. By effectively reducing human involvement, operational inefficiencies, workforce requirements, and contamination hazards, the automation system becomes sufficiently adaptable to …
Published in International Journal of Machine Systems and Manufacturing Technology · Vol. 4, Issue 1, 2026 · pp. 1–7 Read article
-
Influence of Different Fluxes on the Angular Distortion of A-TIG Welded 316L Steel Plates
Abstract: The conventional Tungsten Inert Gas (TIG) welding process is an autogenous welding process primarily used to weld thin metal sheets in the food processing and chemical industry. The process can weld almost all engineering materials but suffers from the limitation of slow speed and inability to weld thick sections. With the development of A-TIG welding, some of the drawbacks of traditional TIG welding have been addressed, where the activated flux …
Published in Journal of Polymer & Composites · Vol. 12, Issue 2, 2024 · pp. 99–103 Read article
-
Black Carrots Anthocyanins—Valorization by Fermentation
Abstract: AbstractBlack carrots (BCs) are an exceptional source of health promoting phytochemicals of anthocyanins (acylated and nonacylated). The quality of foods with such phytochemicals has led to increased research towards health benefits. The present review covers aspects of anthocyanins (ACN) composition and chemistry with special reference to BCs for value addition into coloured fermented product. Valorization of BCs in the backdrop of their chemical composition and behaviour on various mechanism/ aspects …
Published in Research & Reviews : Journal of Botany · Vol. 6, Issue 2, 2017 · pp. 9–28 Read article