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271 articles for “food industry”
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MAP: The Invisible Shield Protecting Our Product's Journey
Abstract: Modified Atmosphere Packaging (MAP) has established itself as one of the most reliable and widely adopted preservation technologies in the modern food industry, offering a practical means of extending shelf life while maintaining the sensory and nutritional integrity of food products throughout storage and distribution. The fundamental working principle revolves around deliberately altering the gaseous composition within sealed packages, primarily through the strategic use of carbon dioxide, nitrogen and oxygen …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 52–58 Read article
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Preparation and Characterization of Biopolymeric Film for Food Preservation and Packaging: A Review
Abstract: Petroleum-based polymers have been widely used for the production of various products for a long period due to their versatility and durability. However, the increasing demand of these petroleum-based plastic generates tremendous non-degradable plastic waste, leading to significant environmental concerns. Improper disposal practices lead to pollution, posing serious threats to the ecosystem and human health. In response to these challenges, biopolymers have emerged as a promising alternative source that have …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 17, Issue 1, 2026 · pp. 73–86 Read article
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Sustainable Production of Halal Butter from Mango Kernel Oil: Extraction, Characterization and Functional Evaluation
Abstract: Mango kernel oil (MKO) is a mango processing by-product and is increasingly of interest in food use because of its appropriate fat content. The growing demand of the halal and plant-based alternatives of butter points to the necessity of the sustainable non-dairy sources of fat. Mango kernel oil butter has good physicochemical properties such as a good balance of fatty acids, good oxidative stability, and the right level of moisture, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 2, 2026 · pp. 12–21 Read article
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Potential of Herbal Nutraceuticals in Ghee: A Review
Abstract: Food industries have rather high demand for the products that meet the consumer’s demand for a healthy life style. In this context functional food fortified with the plant ingredients plays an important role. Ghee is widely used as carrier for herbs for efficient absorption of their functional components in ayurvedic medicines. Herbs like Vidarikand, Shatavari, Ashwagandha, Arjuna etc had been incorporated in ghee and were observed to have enhanced absorption …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 4, Issue 2, 2015 · pp. 1–5 Read article
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MALDI-TOF MS: Applications in Dairy and Related Sectors
Abstract: MALDI-TOF MS is a soft ionization technique suitable for analysis of peptides, proteins, glycoproteins, oligosaccharides and oligonucleotides etc. In dairy sector, it can be used to analyze milk proteins, to identify adulteration in milk, isolation of phospholipids, characterization of proteins and enzymes of the microorganisms used in manufacture of cheese and other fermented products. In food industry, it can be used for evaluation and determination of fructo-oligosaccharides, inulins, certain pigments …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 2, Issue 2, 2013 · pp. 19–27 Read article
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Microbial Contaminants in Commercial Beverages: Health Concerns and Suggestive Preservative Methods
Abstract: AbstractFruit juices are the important source of vitamins, minerals and antioxidants, essential for the growth and development of every human. However, due to the presence of various nutritive components, it provides optimal conditions for the growth of food microorganisms. Various pathogenic and non-pathogenic bacteria, fungus, yeasts and parasites are found to be associated with fruit juices. Many of these microbes generally enters at the time of packaging and cause various …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 9, Issue 1, 2019 · pp. 1–10 Read article
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Temperature Control Techniques for Heat Exchanger System: A Review
Abstract: Heat transfer from one process fluid to another is necessary application of the process control. Heat exchangers are most widely used in industrial application to transfer of heat. Different types and configuration according to its flow, temperature and pressure, etc. are used for different application. Oil and gas, food industries, HAVAC system, power generation heat exchanger are widely used. Control objective is to keep outlet temperature of heat exchanger at …
Published in Journal of Control & Instrumentation · Vol. 8, Issue 1, 2017 · pp. 1–11 Read article
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Studies on the antioxidant content and antimicrobial activity of cucumber (cucumissativus) peel collected from bagmari, kolkata, west bengal, india
Abstract: Cucumber (Cucumis sativus) is widely consumed across the globe, yet its peels are commonly discarded as waste, despite possessing a wealth of bioactive compounds. Recent studies have highlighted that these peels contain substantial amounts of antioxidants, antibacterial, anti-inflammatory, and anti-carcinogenic properties, making them a promising candidate for value-added applications. In this study, methanolic extracts (80% v/v) of cucumber peels were systematically analyzed to assess their total phenolic content (TPC), total …
Published in Emerging Trends in Metabolites · Vol. 2, Issue 2, 2025 Read article
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Studies on the Antioxidant Content and Antimicrobial Activity of Cucumber (Cucumis sativus) Peels Collected from Bagmari, Kolkata, West Bengal, India
Abstract: Cucumber (Cucumis sativus) is widely consumed across the globe, yet its peels are commonly discarded as waste, despite possessing a wealth of bioactive compounds. Recent studies have highlighted that these peels contain substantial amounts of antioxidants, antibacterial, anti-inflammatory, and anticarcinogenic properties, making them a promising candidate for value-added applications. In this study, methanolic extracts (80% v/v) of cucumber peels were systematically analyzed to assess their total phenolic content (TPC), total …
Published in Emerging Trends in Metabolites · Vol. 2, Issue 2, 2025 · pp. 6–14 Read article
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Exploring Sustainable Alternatives: Liquid Wood Packaging for Ecofriendly Food Packaging
Abstract: In the modern era, environmental problems are increasing due to various reasons. Food packaging is one of the reasons why environmental problems take place. The present research paper delved into the potential of liquid wood as an innovative and ecofriendly alternative for chips and snack wrappers. Cellulose, hemp, flax, and lignin—substances once largely used for the creation of paper—are blended to create liquid wood. Many of the plastic-based products we …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 3, 2025 · pp. 40–45 Read article
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Pork: Challenges in Safe Food Production
Abstract: To remain in the market, the food industries are constantly challenged, both to comply with legislation that are more related to hygienic-sanitary issues, and from the point of view of consumer satisfaction that can encompass beyond safety food, also sensory and ethical characteristics. In addition, the growing incidence of DTAs around the world has become an economic and public health problem. Thus, several strategies are adopted, such as the implementation …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 10–19 Read article
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Optimization of Process Parameters of an Induction Furnace for Aluminium 6061 using Robust Design Approach
Abstract: Electric induction furnaces are extensively used in the foundry industries for the preparation of alloys and metal castings. The induction furnace works on the principal of electromagnetic induction. Some of the applications of induction heating include heat treatment, melting, surface treatment and in food industry. The detailed study about the working of an induction furnace was done. The induction furnace procured by mechanical department of our college is made by …
Published in Journal of Thin Films, Coating Science Technology & Application · Vol. 4, Issue 1, 2017 · pp. 6–12 Read article
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A Comprehensive Review on Pharmacological Properties of Coumarins
Abstract: Coumarins are a diverse group of secondary metabolites found in a variety of plant species (over 1200 different coumarins have been identified from natural sources, especially plants), as well as in fungi and microorganisms. Coumarin is a simple, widely occurring chemical structure in nature, present in many plants, fungi, and bacteria. In recent years, these natural compounds have attracted growing interest from the scientific community due to their broad spectrum …
Published in International Journal of Biochemistry and Biomolecule Research · Vol. 2, Issue 2, 2024 · pp. 12–17 Read article
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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
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Eggshell: An Alternative, Cheap, Bioavailable Source of Calcium in Human Diet
Abstract: Eggshell is a waste product of the food industry. It is an excellent source of bioavailable calcium. Animal studies suggested that eggshell is a natural source of bioavailable calcium. Microbiological studies indicated that the pathogenic microorganisms present in eggshell can be eliminated by proper processing, making it safe for human consumption. Human studies revealed that eggshell powder (ESP) has the potential to improve the bone mineral density and to favour …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 2, 2019 · pp. 25–33 Read article
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Jabuticaba Skin Flour AsA Functional Food Ingredient: Phenolic Profile, Antioxidant Potential and Functional Technological Properties
Abstract: Brazilian-native fruit, jabuticaba, is a member of the Myrtaceae family that is typically consumed naturally. The jabuticaba skin flour (JSF) is rich in phenolic compounds, the most active antioxidants present in plants, being able to stop oxidative damage and reduce the risk of oxidative stress linked to different degenerative diseases, thus become interesting to the consumer. Despite all this antioxidant potential, little is known about their characterization and about the …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 01–08 Read article
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ALTERNATIVE FLOURS IN BAKING: AN COMPREHENSIVE REVIEW OF HEALTH BENEFITS AND APPLICATION IN BAKING
Abstract: The rise in consumer health awareness has driven a significant interest in exploring alternative flours beyond traditional wheat. This review examines the functional and nutritional benefits of various alternative flours, including almond, oat, millet, sorghum, barley, rice, maize, rye, and chickpea, in baking applications. Almond flour offers high protein and healthy fats, beneficial for gluten-free baking but varies in sensory attributes. Oat flour, rich in beta-glucan, enhances heart health and …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 13, Issue 2, 2024 · pp. 31–39 Read article
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ZnO Nanostructure Shape Effects in Photocatalysis of Methylene Blue
Abstract: Nowadays, dyes are used in the food industry, textile industry, paper industry, hair coloring, light-harvesting arrays, photoelectrochemical cells, etc. Most of the dyes are nonbiodegradable, toxic, carcinogenic, and consist of organic compounds. These dye wastages are discharged into water bodies and the environment causing serious hazards to the marine ecosystem as well as the humans extensively. To treat toxic dyes traditional methods such as adsorption, activated carbon, ultrafiltration, and reverse …
Published in Journal of Polymer & Composites · Vol. 13, Issue 1, 2025 · pp. 722–727 Read article
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Revolutionizing Culinary Innovation and Sustainability through Smart Kitchen Assistant
Abstract: Introducing a Smart Kitchen Assistant which revolutionizing a culinary experiences with advanced features. This innovative system integrates a precision Vegetable Cutter, optimizing meal preparation efficiency. And a Storage Space ensures organized ingredients readily available for cooking. UV Light Sterilization guarantees hygienic food preparation surfaces, enhancing safety. Additionally, integrated Solar Panels promote sustainability, reducing energy consumption and environmental impact. By seamlessly combining this technology with sustainable practices, our Smart Kitchen Assistant …
Published in Trends in Machine design · Vol. 11, Issue 3, 2024 · pp. 1–16 Read article
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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