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271 articles for “food industry”
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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
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Driving Industrial Transformation: Catalytic Engineering for Chemicals, Energy, Materials, Food, Healthcare, and Environmental Protection
Abstract: Catalytic engineering encompasses diverse fields including heterogeneous catalysis, molecular catalysis, and biocatalysis, all of which have profound industrial impacts across various sectors such as chemicals, energy, materials, foods, healthcare, and environmental protection. In heterogeneous catalysis, solid catalysts play a pivotal role in facilitating chemical reactions at industrial scales. These catalysts are used in processes ranging from petrochemical refining to environmental remediation, enabling the efficient production of fuels, polymers, and other …
Published in Journal of Catalyst & Catalysis · Vol. 10, Issue 2, 2023 · pp. 26–32 Read article
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A Review on Phytochemistry and Pharmacological Properties of Curcuma amada (Zingiberaceae)
Abstract: Plant has been employed in traditional medicine since ancient times. Curcuma amada Roxb. (Mango ginger), is a member of Zingiberaceae family and the Curcuma genus. It is a distinctive spice that shares a similar appearance with ginger but provides a raw mango taste. It is considered as a valuable plant in traditional medicine which plays a crucial function in both the food and pharmaceutical industries. Ayurveda and Unani medicinal traditions …
Published in Research & Reviews : Journal of Herbal Science · Vol. 13, Issue 3, 2024 · pp. 10–20 Read article
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Cronobacter sakazakii and Its Significance in Dairy Industry
Abstract: Cronobacter sakazakii is an emerging opportunistic human pathogen of immense importance to food industry. The organism is found to be responsible for life-threatening bacterial infections such as necrotizing enterocolitis, bacteremia, and meningitis in neonates and infants with a high mortality rate. It has the ability to form biofilms and can survive in desiccated environments such as milk powder, powdered infant formulae for long period of time. It possesses antibiotic resistance …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 3, 2017 · pp. 1–7 Read article
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Understanding Food Spoilage: Mechanisms, Shelf-Life Determination, and Safety Standards
Abstract: Food spoilage poses significant challenges to the global food industry, impacting both food safety and economic sustainability. The main causes of food quality deterioration are microbial and non-microbial spoiling. Microbial spoilage primarily results from the activity of bacteria, yeasts, and molds, which thrive under favorable environmental conditions. These microorganisms can lead to food poisoning and spoilage through the production of off-flavors, discoloration, slime formation, and the accumulation of harmful toxins. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 6–9 Read article
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Nutraceuticals Unveiled: Exploring the Science, Benefits, and Future of Functional Food
Abstract: The rapidly developing subject of nutraceuticals is critically examined in this review, with a focus on its scientific basis, proven health advantages, and possible future applications in the functional food industry. Key bioactive ingredients that contribute to the therapeutics effectiveness of functional foods, including flavonoids, polyphenols, carotenoids, probiotics, and essential fatty acids, have been identified and characterized as a result of recent developments in nutritional science. Both experimental and clinical …
Published in International Journal of Nutritions · Vol. 2, Issue 2, 2025 Read article
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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
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Thermo Analysis and Optimization Design of Industrial Vapor Compression Refrigeration Systems
Abstract: A thermodynamic analysis is performed on three different configurations of R134a two stage vapor compression refrigeration systems designed to equip cold store rooms. For economic and commercial reasons relating to agricultural actvities in southern Tuniens, two seasonal food products, dates and poultry, are selected for storage at different temperatures. Performance optimisation of the refrigeration systems is investigated under various operating conditions in order to choose the most suitable for the …
Published in Journal of Refrigeration, Air conditioning, Heating and ventilation · Vol. 2, Issue 1, 2015 · pp. 30–54 Read article
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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
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Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
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Analysis of benzoic acid in fruit juice and some soft drinks in Benghazi market by UV- spectrophotometric method
Abstract: The utilization of preservative substances is extensive in various industries, with particular prominence in the food industry. In this study, we investigated the estimate of benzoic acid as a preservative substance, which is widely used to preserve juices and carbonated beverages. Fifteen samples were collected from some markets in Benghazi . The spectrophotometer was utilized to take measurements at a wavelength of 228nm The pH value was measured using a …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 15, Issue 1, 2024 · pp. 75–80 Read article
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The Intersection of Creativity and Strategy in Food Product Development
Abstract: The dynamic food industry demands innovative products that align with evolving consumer preferences. This review investigates the synergistic relationship between creativity and strategic planning in the development of novel food products. By examining how creative processes generate innovative concepts and how strategic frameworks transform these ideas into commercially viable offerings, this research provides a comprehensive understanding of successful product development. The study underscores the importance of cultivating a culture that …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 09–20 Read article
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Optimization of Red Pigment Yield from Monscus purpureus Solid State Fermentation (Isolation and Characterization of Monscus purpureus and Optimization of its Red Pigment Production)
Abstract: Natural pigments production is one of the important approaches recently for being natural and having therapeutic properties. Monscus purpureus was isolated from imported red yeast rice, characterized and propagated on local rice as solid state culture. Morphological characteristics which include colonies, ascosporous and conidial stage were used to identify the fungi besides its red pigment production. Red pigment was produced using 10% of seed culture of Monescus purpureus, incubated at …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 4, Issue 2, 2015 · pp. 21–29 Read article
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Nondairy desserts: Potential ingredients for the development of innovative formulations
Abstract: With a growing demand for lactose-free foods, the food industry faces a challenge in identifying new food ingredients to replace equivalent chemical constituents of milk, achieve similar rheological properties, and preserve texture stability and sensory properties in milk-free food preparations. This study aimed to systematize data on potential innovative ingredients for the production of nondairy desserts, with a focus on different types of texturizing agents. Cactus mucilages, cereal and legume …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 1–9 Read article
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Convolutional Neural Network Based Ripeness Detection of Fruits
Abstract: The accurate and efficient assessment of fruit ripeness plays a crucial role in ensuring the quality of fruits and optimizing supply chain management. This paper presents a novel approach for the automated detection of apple and banana ripeness using Convolutional Neural Networks (CNNs). The suggested method supports the capability of CNNs to learn hierarchical features from images, variations in color and shape associated with different ripeness stages. The online dataset …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 13, Issue 2, 2024 · pp. 30–36 Read article
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Microencapsulation Technology and It’s Application in Dairy Industry: A Review
Abstract: Microencapsulation of bioactive compound or nutrient is one of the important applications in dairy and food industry. Microencapsulation is an attractive technique to enhance the stability of bioactive compounds with controlled release. This article provides an overview of various encapsulation techniques such as spray drying, fluidized-bed drying, solvent evaporation, coacervation and extrusion method, and different encapsulated bioactive compounds or nutrient which have been used for the fortification of dairy products …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 3, 2021 · pp. 1–7 Read article
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Flavor Flow: Web Implementation of Food Ordering System
Abstract: Our proposed framework is a web food request framework that enables customers to use it easily. It subdues the disadvantages of the queuing system. The proposed framework could serve as a platform for convenient online food ordering from restaurants. This system enhances the process of receiving orders from customers. The online food ordering system presents a menu online, allowing customers to place orders according to their preferences easily. Additionally, customers …
Published in E-Commerce for Future & Trends · Vol. 11, Issue 3, 2024 · pp. 11–15 Read article
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Review on Harmful Pollutants Causing Water Pollution in the Yamuna River
Abstract: The Yamuna River is one of the major sources of water supply in India. Because of its immense importance, the pollution of Yamuna River has become an important issue of study. Currently, Yamuna is major polluted rivers in our country. It starts from Yamunotri glaciers with 6486 meters. The main reason in escalating the river pollution is due to barrages formed on the river. The Yamuna got polluted as it …
Published in Research & Reviews : Journal of Ecology · Vol. 11, Issue 2, 2022 · pp. 10–15 Read article
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Refrigeration System Performance and Energy Optimization in Food Preservation and Cold Chain Logistics
Abstract: A vital part of the food preservation sector, refrigeration guarantees the durability, security, and quality of perishable food items in the supply chain. The food cold chain, which encompasses the refrigeration systems used during storage, transportation, and distribution, is integral to maintaining food safety and minimizing waste. However, as the global demand for food increases and sustainability concerns rise, energy consumption in refrigeration systems presents a major challenge. Efficient refrigeration …
Published in Journal of Refrigeration, Air conditioning, Heating and ventilation · Vol. 12, Issue 1, 2025 · pp. 22–29 Read article
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Sugar Substitutes: Benefit or Burden
Abstract: The ubiquitous presence of sugar in our daily diet poses a considerable impact on both dental and overall health. The consensus is clear: an excess of sugar is far from ideal. Moreover, controversial conjectures have emerged, suggesting a pivotal role of excessive sugar intake in certain degenerative diseases. In response to these concerns, artificial sweeteners, also known as sugar substitutes or low-calorie sweeteners, have become increasingly appealing to consumers.Artificial sweeteners, …
Published in Research and Reviews: A Journal of Dentistry · Vol. 15, Issue 1, 2024 · pp. 7–11 Read article