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98 articles for “Fat content”
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Tung Oil Based Polyurethanes: A Short Review
Abstract: Polyurethane (PU) formulated from natural polyols obtained from Tung oil (TO) have improved hydroxylation of the double bonds in the fatty acid chains of the unsaturated oil followed by the alcoholysis of the hydroxylated oil. The comparative chemical analysis between unmodified and modified TO suggested that the hydroxyl content increased significantly after the hydroxylation and alcoholysis reactions. Incorporated wood flour (WF), microcrystalline cellulose (MCC) or rice husk ash (RHA) as …
Published in Journal of Polymer & Composites · Vol. 3, Issue 3, 2015 · pp. 43–47 Read article
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Nutrient Composition and Quality Evaluation of Composite Bread with Jackfruit (Artocarpus heterophyllus) Seed Flour
Abstract: Jackfruit (Artocarpus heterophyllus) seeds were used to develop composite bread; and nutritional quality and sensory properties of the resulting breads were evaluated. The percentage of jackfruit seed flour (JSF) used in preparing the bread was 5%, 10%, 15% and 20%. From the proximate analysis it was found that the whole wheat flour and JSF contained 12.56% and 13.14% of protein, 0.85% and 0.80% of fat, 0.62% and 1.82% of ash, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 6, Issue 2, 2017 · pp. 40–48 Read article
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Polyphasic Characterization and Comparative Genomics of a Newly Isolated Strain of Kocuria soli from Wild Ass Sanctuary, Gujarat, India
Abstract: From soil sample collected from Little Rann of Kutch-Wild Ass Wild Life Sanctuary, Gujarat a bacterial strain that is non-motile, cocci in shape, obligate aerobic, gram positive, catalase and oxidase positive was isolated and named as strain JC486. Strain JC486T was related to Kocuria soli M5W7-7T (99.7%) belonging to genus Kocuria according to sequence similarity and comparison data of 16S rRNA gene. The strain JC486T had a G+C content (DNA) …
Published in Journal of Water Pollution & Purification Research · Vol. 9, Issue 3, 2022 · pp. 16–22 Read article
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Standardization and Development of Nutritious Snack Bar for Varied Age Groups
Abstract: Due to the increase in demand for nutritious and convenience food, the need for development of healthy snack bar arises to fulfill the nutrient gap between the meals. Nutritious snack bar are the bars which comprises of nutrients from all five major food groups including cereal, pulse, fruit, nuts and oilseeds. Nutritious snack bar should be rich in both macro and micro nutrients and should fulfill 1/5th to 1/6th of …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 7, Issue 1, 2018 · pp. 22–28 Read article
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Biodiversity Loss and Its Impact on Dietary Land Diversity and Nutritional Status: A Comprehensive Review
Abstract: Habitat destruction, climate change, overexploitation, and agricultural intensification contribute to the current predicament in global food systems: Loss of biodiversity means less plant and animal species to be utilized. This study examines and synthesizes the available literature in PubMed and Scopus on how losses in biodiversity adversely affect people’s diets and nutritional status, especially in the case of malnutrition and missing key micronutrients of certain demographic cohorts. Principal factors are …
Published in International Journal of Land · Vol. 2, Issue 2, 2025 · pp. 25–30 Read article
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Effect of Microwave Drying on Chemical Composition of Some Leafy Vegetables
Abstract: Three selected edible leafy vegetables (Vernonia amygdalina, Ocimum gratissimum and Telfeiria occidentalis) were microwaved to dryness, crushed to powder and analyzed for their proximate, mineral and vitamin C composition. It was investigated that their proximate composition varied between 10.0% to 13.0% (moisture), 10.0% to 20.0% (ash), 1.5% to 3.5% (crude fiber), 10.5% to 19.0% (crude fat), 0.3% to 1.6% (crude protein), 54.2% to 66.3% (carbohydrate) and 314.0 kcal to 389.0 …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 3, 2016 · pp. 18–21 Read article
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Phytochemical and Pharmacological Importance of Turmeric (Curcuma longa): A Review
Abstract: Curcuma longa L. is a member of the ginger family (Zingiberaceae) and used widely by the traditional medical practitioners for the treatment of various ailments. Due to high curcumin content Indian turmeric is very popular as compared to other countries. Rhizomes derived from Curcuma longa is commonly known as Haldi or Turmeric. Rhizomes are horizontal underground stems that send out shoot as well as roots. Turmeric constitutes of fat-soluble, polyphenolic …
Published in Research and Reviews: A Journal of Pharmacology · Vol. 9, Issue 1, 2019 · pp. 16–23 Read article
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Production of Disinfectant Using Aloe Vera (Aloe barbadensis miller) Plant Extracts
Abstract: This research work demonstrates the production of a disinfectant using aloe vera (Aloe barbadensis Miller) as main source of the raw material. The liquid content of the aloe vera was extracted using mechanical and unit operation mechanisms and the obtained raw material was subjected to heating to evaluate the effect of temperature on the characteristics of the physiochemical properties of pH, total ash, crude fat, fibre and protein, total carbohydrate, …
Published in International Journal of Pollution: Prevention & Control · Vol. 1, Issue 1, 2023 · pp. 17–30 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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Design And Evaluation Of Meloxicam Tablet For Colon Cancer
Abstract: Meloxicam, recognized as a preferential COX-2 inhibitor, has emerged as a promising chemopreventive agent for colorectal cancer. Leveraging its local and targeted action on the colon, Meloxicam proves to be a formidable component in the prevention of colorectal malignancies. This study aims to innovate by formulating and evaluating a targeted tablet delivery system for Meloxicam, emphasizing site-specific and instant drug release in the colon, thereby maximizing its therapeutic efficacy in …
Published in Research & Reviews: A Journal of Drug Design & Discovery · Vol. 10, Issue 3, 2023 · pp. 1–7 Read article
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A Study to Assess the Satisfaction Level of Children on Parent–Child Relationship Among Adolescent Girls Studying at Selected Educational Institutions in Honavar, Uttara Kannada
Abstract: Background: A strong parent-child relationship (PCR) is essential for a child’s overall development. This study aimed to explore the quality of parent-child relationships, particularly with fathers, among Indian adolescent girls. While societal attitudes have evolved, concerns remained about whether female children receive the same love, respect, and care as their male counterparts. Methodology: This research used a quantitative approach with a descriptive design. A total of 253 adolescent girls from …
Published in International Journal of Women's Health Nursing And Practices · Vol. 1, Issue 2, 2023 · pp. 14–20 Read article
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Genetic Variability and Significance of STAT Gene in Dairy Animals
Abstract: Abstract Importance in the bovine signal transducer and activator of transcription (STAT) gene has increased due to involvement of STAT1 in the development of the mammary gland and regulating the transcription of genes involved in milk protein synthesis and fat metabolism in lactating dairy animals. Signal transducer and activator of transcription gene are a family of cytoplasmic proteins that are stimulated in response to a large number of growth factors, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 3, 2016 · pp. 1–6 Read article
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Development And Quality Evaluation of Energy Ball Sing Oats and Pumpkin Seed
Abstract: Energy balls are a nutritious snack option, ideal for breakfast or mid-day consumption, composed of dry fruits, seeds, and dietary fiber. They serve as a source of slowly digesting carbohydrates, micro- and macronutrients, with energy primarily derived from carbohydrates like jaggery powder and dry dates powder containing fructose, glucose, and dextrose. The primary ingredients, pumpkin seeds, and oats are packed with health benefits. Pumpkin seeds provide dietary fiber, plant-based omega-3 …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 15, Issue 1, 2025 · pp. 16–29 Read article
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Extraction of Phytochemicals from Leaves of Hibiscus rosa sinensis
Abstract: Hibiscus rosasinensis is medicinal and ornamental plant species belongs to Malvaceae family. It contains various phytochemical constituents like phenolic compounds, flavonoids, tannins, alkaloids, saponins etc. Hundreds of chemical compounds are synthesised in different parts of the plant including flowers, stems, roots and leaves etc. that have numerous medical and pharmacological applications. Leaves are used to treat blood vessel hypertension, fatigue, depression and skin problems. It shows various medicinal properties like …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 10, Issue 3, 2020 · pp. 9–11 Read article
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Vegetables as Functional Ingredients in Cheese and Cheese-like Products
Abstract: Cheese is an excellent dietary source of high-quality protein, vitamins and minerals such as absorbable dietary calcium. However, it lacks in certain phytonutrients like antioxidants and polyphenols. The enrichment of cheese products with vegetables is an effective way to promote functionality by improving rheological and physicochemical properties of the final product.Vegetables with higher dietary fibres could be used to improve the fiber content of cheese and cheese like products. In …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 6–14 Read article
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Evaluation of Nutritional Status of Maize Fermented Meal by supplementation with Chickpea Silte Zone, SNNPR
Abstract: This study compared several treatments, processing techniques, and supplementation amounts in order to produce an optimal home scale level approach for the production of fermented maize meal (ambasha) with chickpea flour supplementation. It was examined how adding chickpea protein at replacement levels of 0, 10%, 20%, 30%, and 40% affected the rate of fermentation and organoleptic product quality in traditional foods made from maize. The quality was determined by sensory …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 3, 2022 · pp. 10–14 Read article
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Nutritional Significance of Milk Minerals
Abstract: Mineral constituents occurs in milk and dairy products in form of organic ions and salts; however several minerals are also found associated with major milk constituents like fat, protein, carbohydrate and nucleic acid. Milk contributes significantly to the human dietary requirements of several minerals including calcium, magnesium, potassium, zinc, and phosphorus. Milk also contains some other minerals like chloride, selenium, etc in relatively less but significant amount. Numerous factors, including …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 7–19 Read article
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Fabrication and Characterization of Jute Fiber Reinforced PP-Clay-based Nanocomposites
Abstract: AbstractNanocomposite is a new concept in the field of plastic-based composites. Jute fabric (hessian cloth)-reinforced polypropylene (PP) composites with different nanoclays were prepared by compression molding. Jute fiber content in the composites was approximately 50%. Mechanical properties of PP-clay blend and PP-clay/jute fiber composites were characterized. It was found that 5% clay containing PP-clay/jute composites showed the best results. Tensile strength (TS), elongation at break (EB) and tensile modulus (TM) …
Published in Journal of Polymer & Composites · Vol. 2, Issue 1, 2023 · pp. 19–29 Read article
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Key Issues in Biofuel Production from Microalgae: A Review
Abstract: Approximately 80 percent of the global energy needs are met by fossil fuels. Excessive reliance on these fuels has led to environmental pollution, climate change, and health problems for all living beings. Thus, identifying alternative energy sources is crucial to meeting global energy demands and reducing environmental pollution. It is expected that energy from cost-effective renewable resources will power the world’s energy systems in the future. Algae biomass has become …
Published in Research & Reviews : Journal of Botany · Vol. 15, Issue 1, 2026 · pp. 22–35 Read article
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Extraction Properties of Mangifera indica Seed Kernels: A Comprehensive Analysis of Their Industrial Potential
Abstract: Mango (Mangifera indica) is widely regarded as one of the world's finest fruits, with a rich nutritional profile, including fiber, riboflavin, carotene, and ascorbic acid. Among its lesser-known components, the mango seed kernel offers significant nutritional and industrial value. Mango kernels are composed of protein, fat, carbohydrates, crude fiber, and ash, and contain bioactive compounds such as polyphenols, phytosterols, and tocopherols. The fat extracted from mango seed kernels has shown …
Published in Journal of Petroleum Engineering & Technology · Vol. 15, Issue 1, 2025 · pp. 22–28 Read article