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569 articles for “food products”
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An Exclusive Study on Purchase Behavior of Urban Consumers towards Selected FMCG at Salem District with Special Reference to Food and Beverages
Abstract: Abstract Products which have a quick turnover and relatively low cost are known as Fast Moving Consumer Goods (FMCG). FMCG products are getting replaced within a short period or a year. Fast Moving Consumer Goods are shortly called as FMCG; it is also known as Consumer-Packaged Goods with a short term namely CPG. Though the clear-cut profit made on FMCG products are generally small and are selling in large numbers …
Published in E-Commerce for Future & Trends · Vol. 6, Issue 3, 2019 · pp. 40–47 Read article
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Chironji (Buchanania lanzan): Chemistry, Health Benefits and Food Application: A Review
Abstract: The chironji (Buchanania lanzan Spreng.) belonging to the family of Anacardiaceae. It is an important non-wood tree species. It is investigated for their nutritional, phytochemical and antioxidant properties to understand its nutraceutical potential. It is an active source of phenolics, natural antioxidants and minerals. All parts of the plant, roots, rhizome, leaves, fruits, seeds and gum are used for the treatment of various disorders, such as wound healing, antidiarrheal, antiulcer, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 12–22 Read article
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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
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Food Texture Descriptors: A Compilation of the most Important Terms used in Sensory Analyses
Abstract: The texture is essential in the quality and acceptance of food, being classified into three distinct groups: mechanical, geometrical, and compositional. The so-called “lexicons” are standardized vocabularies with the definitions and references for each attribute which aid the application of descriptive sensory analysis. The objective of this study was to raise typical texture descriptors from different types of food, relating them to the methodologies and technological processes used, besides the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 3, 2020 · pp. 16–27 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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Development of Smart Kitchen System using RFID
Abstract: We've been implementing an application to keep track of the food inventory i.e. observing the status of the inventory, creation of shopping list automatically without any human interaction based on the food status in the inventory and observing the level of food containers to give an alert message to the user at times when food level is critical. Giving an automation to all these daily routine tasks will reduce human …
Published in Journal of Artificial Intelligence Research & Advances · Vol. 1, Issue 1, 2014 · pp. 12–15 Read article
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Thermal Performance Analysis of a Solar Dryer-cum-Air Heater with Modified Absorber Surface
Abstract: Abstract The use of solar resource for food drying has always been a food preservation technique which has widely been practised in most parts of the world. The solar drying system utilizes solar energy to heat up air and to dry food substance placed in dryer, which is beneficial in reducing wastage of food products and helps in preservation of the same. Unfortunately, some of the methods practised in the …
Published in Journal of Thermal Engineering and Applications · Vol. 3, Issue 3, 2016 · pp. 34–40 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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Concepts, Functionalities and Applications of Dietary Fiber in Foods and Therapeutics
Abstract: Dietary fiber was well researched over recent decades, and its health advantages have been shown abundantly. Food technologists as well as scientists investigated the dietary fiber applications for a range of food products by analyzing and utilizing fibers, such as agro-food by-products processing, from different uncommon and conventional sources. In the diet, dietary fiber is the plant material part, which is resistant to enzymatic digestion that includes non cellulosic polysaccharides, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 47–57 Read article
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Whey Valorization in the Dairy Industry: Emerging Technologies and Value-Added Applications
Abstract: Whey is a major by-product of the dairy industry generated during the manufacture of cheese, casein, and other dairy products. Despite being traditionally considered a waste stream, whey contains valuable nutrients, particularly high-quality proteins, lactose, minerals, vitamins, and bioactive compounds, making it an important resource for sustainable food production. Improper disposal of untreated whey can create significant environmental concerns because of its high organic load. Whey valorization, therefore, provides an …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 2, 2026 · pp. 42–49 Read article
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FERMENTED FOODS: FUNCTIONAL AND REGULATORY INSIGHTS
Abstract: Traditional fermented edible products have been in the food industry since ancient times. Today, the fermentation process has become most common in the health food industry. Due to the microorganisms present in fermented food products, the health benefits have been helpful in many ways. Fermentation helps in enhancing gut health, blood sugar, blood pressure, and brain health. These food products also play a major role in lowering cancer risk and …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 15, Issue 3, 2025 · pp. 1–10 Read article
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Gluconic Acid: Properties, Microbial Production and Applications in Food and Agriculture: Critical Review
Abstract: Gluconic acid is one of the most essential natural acids and is moderately obtained from glucose by unpretentious oxidation response process. The response is simplified through glucose dehydrogenase bacteria such as (Gluconobacter) and enzyme glucose oxidase (fungi). The production of gluconic acid by microbes is the desired procedure. The typical broadly applied fermentation technique is summarized by using fungi (Aspergillus niger). Derivatives for gluconic acid; the main ones like sodium …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 11, Issue 3, 2020 · pp. 32–42 Read article
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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
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"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
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Equipment Used in Aquaponic Farming
Abstract: The United Nations predicts the global population to increase from 7.2 million in 2013 to 9 billion by 2050. There are various ways to increase the production of a single food that combines the combination of aquaponics with the farm itself. Food production and its impact on the environment are a major concern in the current human and global climate change. Promoting food production by combining aquaponics with traditional vertical …
Published in Trends in Mechanical Engineering & Technology · Vol. 10, Issue 2, 2020 · pp. 11–13 Read article
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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
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Demand Forecasting for Perishable Food Commodities Using Data Analytics
Abstract: This paper introduces a comprehensive study aimed at enhancing the forecasting of perishable food item demand. Focusing on solving the critical issue of waste management within the supply chain of food products, the research undertakes a comparative analysis of various machine learning models. The development of an optimized model that is capable of accurately forecasting the demand for perishable food items is the focus of this research. The research includes …
Published in Journal of Software Engineering Tools & Technology Trends · Vol. 11, Issue 3, 2024 · pp. 27–37 Read article
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Intelligent Packaging (IP): An Innovation Technology
Abstract: Today’s consumer wants healthy and nutritious food products which could be preserved, convenient, easy to serve and free from microbial contamination. Packaging is an indispensable vehicle to deliver product to the consumer. In today’s era of convenience based food products, a need for an overall packaging system is highly felt. Intelligent packaging is beneficial to communicate the content and status of packaged food to the consumer. This has the potential …
Published in Research and Reviews : Journal of Dairy Science and Technology · pp. 5–21 Read article
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Production and Analysis of Alternative of Dairy Milk and its By-product
Abstract: Plant-based or non-dairy milk alternative is the fast-growing segment in newer food product development category of functional and specialty beverage across the globe. Nowadays, cow milk allergy, lactose intolerance, concern about calorie, and hypercholesterolemia inclination towards vegan diets has influenced a segment of consumers towards choosing dairy milk alternatives. Plant-based milk alternative can serve as an inexpensive alternative to consumers especially in the developing countries and in places where dairy …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 10, Issue 2, 2021 · pp. 27–41 Read article
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Key of Certification to Scheme Nano Fertilizer
Abstract: compared with traditional fertilizers. Classes of nanofertilizers have suggested as nanoscale fertilizer i.e. nanoparticles which contain nutrients; nanoscale additives i.e. traditional fertilizers with nanoscale additives; and nanoscale coating i.e. traditional fertilizers coated or loaded with nanoparticles. Low nutrient use efficiency (NUE) values and increased environmental risks have subjected long-term limitation due to use of more synthetic fertilizers to prohibit defining achievements of sustainable agriculture. High release levels of synthetic fertilizers …
Published in Research & Reviews : Journal of Botany · Vol. 10, Issue 3, 2021 · pp. 1–8 Read article