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271 articles for “food industry”
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Exploring Chicken Sternal Cartilage as an Alternative Source of Bioactive Protein Hydrolysates
Abstract: There is a growing concern on the correct use and dispose of the by-products of the food industry, and chicken slaughterhouse, such as cartilage, combs, and wattles may be strong candidates as a protein source for bioactive peptides, however it is crucial to understand how the proteolysis process may affect the peptide profile and their bioactivity. The objective of this work was to obtain protein hydrolysates from chicken sternal cartilage …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 3, 2025 · pp. 15–28 Read article
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Examining and Analyzing the Double Helical Spiral Mixer's Effectiveness
Abstract: Recent advancements in various mixing mechanisms are being leveraged in the food industry to enhance their success by ensuring product consistency fostering the development of new products and cutting down production costs the choice of mixing equipment is influenced by the types of phases being combined such as liquid-liquid solid-liquid or solid-solid and the physical properties of the final product including viscosity and density both traditional and innovative specialty mixing …
Published in International Journal of Mechanical Dynamics and Systems Analysis · Vol. 4, Issue 1, 2026 · pp. 15–24 Read article
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Preservation of Cysteine Protease Activity in Oleoresin Extracts of Traditional Spices Aided by Modelling and HPLC Studies
Abstract: In the present study, Zingiber officinale, Allium sativum and Phyllanthus emblica were pretreated with sodium ascorbate and dried using electric tray drier at 65°C. Six different models were applied to the drying experimental data and the best fit model for each sample was determined. The dried samples were then used for the extraction of oleoresin, followed by HPLC analysis. The study elucidates the advantage of sodium ascorbate pretreatment, drying treatment …
Published in Emerging Trends in Chemical Engineering · Vol. 7, Issue 3, 2020 · pp. 11–16 Read article
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Study-based Pharmacological Appraisal of Commiphora myrrha
Abstract: Myrrh is a highly aromatic resin exuded from the bark of various species of the Commiphora genus, such as Commiphora myrrha, Commiphora molmol, and Commiphora abyssinica. The name “Commiphora” is derived from the Greek words “kommi” and “phero” meaning “gum-bearing.” These trees are mainly found in arid regions of the Middle East and Africa. The resin is harvested by making incisions in the bark and allowing the sap to dry …
Published in Research & Reviews : A Journal of Unani, Siddha and Homeopathy · Vol. 10, Issue 3, 2023 · pp. 29–38 Read article
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A Machine Vision Approach for Grading of Onions
Abstract: Grading of fruits and vegetables (on the basis of various external and internal quality attributes) is an important unit operation in the food industry. For products such as onions, grading is performed mainly on the basis of size. In the present study, a machine vision system was used to grade onions into three categories (extra-large, medium and small) based on variations in size. The machine vision system consisted of a …
Published in Journal of Image Processing & Pattern Recognition Progress · Vol. 1, Issue 2, 2014 · pp. 11–14 Read article
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Application of Probiotic Diet on Rats and its Effect on Lipid Profile: A Case-control Study
Abstract: Lipid profile and cholesterol level play an important role in cardiovascular and other life style diseases. A case-control study was designed on 16 rats to observe the effects of probiotic diet for controlling lipid and cholesterol level. Probiotic bacteria culture (Danisco freeze drying culture) was collected from Denmark. The isolation and identification of the strains was carried out at Industrial Food Microbiology laboratory, Institute of Food science and Technology of …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 7, Issue 2, 2017 · pp. 7–11 Read article
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Optimization of Microbial Cellulose Production by the Newly Isolated Acetobacter sp. DR-1 under Laboratory Conditions
Abstract: Cellulose is the most abundant natural biopolymer on the earth, synthesized by plants, algae and also some species of bacteria. It is also produced by some animals (e.g., tunicates).Cellulose constitutes one of the three principal components present in plant, namely cellulose, hemi-cellulose and lignin. However, the degree of polymerization and crystallinity of bacterial cellulose is considerable high than that of plant cellulose. In microbes, cellulose is normally produced as exo-polysaccharide, …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 1, Issue 1, 2011 · pp. 108–114 Read article
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The study of Carbon Emissions and achieving Carbon Neutrality in Agricultural Sector
Abstract: In the world, approximately 30% carbon and greenhouse gas (GHG) emission is from the agricultural sector. Basically it can be said that the agri-food industry emits almost 1/3rd of the total carbon emission. Agriculture practices indirectly contributes towards climate change, the reason is greenhouse gas emissions and also by the conversion of non-agricultural land such as forests into agricultural land. There are various reasons that are leading to such situations …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 14, Issue 1, 2023 · pp. 68–72 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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A review on antibacterial properties of eucalyptus oil and different eucalyptus species used in pharmaceuticals
Abstract: Medicinal plants with antimicrobial compounds play a crucial role in combating various pathogens. Eucalyptus, belonging to the myrtle family, is notable for its diverse antimicrobial compounds. This fast-growing plant thrives in many countries and its various parts offer significant medicinal value, including timber, pulpwood, and essential oils. The leaves, often considered forest harvesting waste, contain essential oils with potential medicinal benefits. Members of the genus Eucalyptus are highly valued for …
Published in International Journal of Antibiotics · Vol. 1, Issue 2, 2024 · pp. 10–19 Read article
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CFD Analysis of Effect of Forced Vibration on Heat Transfer in Laminar Flow
Abstract: Vibration of pipes conveying fluid is an important problem present in installations which are normally used in petroleum industries, hydropower systems, food processing industries, chemical plants and hydraulic power systems. Research is needed to further understand and be able to predict the flow behavior and investigate ways of improving their processing. The current work involves the numerical simulation of flow and heat transfer under an externally imposed mechanical vibration. CFD …
Published in Journal of Thermal Engineering and Applications · Vol. 2, Issue 1, 2015 · pp. 1–9 Read article
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Recent Trends in the Use of Chemicals in Farming and Food Processing
Abstract: Intake of food and drinks in pure form are unavoidable for the survival of life. However, there is need of serious concern towards food safety which is contaminated by the increasing environmental pollution and other ways of adulteration round the globe. Indiscriminate use of various food additives in fast growing food processing industries has created new problems instead of safeguarding the edibles. The motive behind making undue profits in these …
Published in Emerging Trends in Chemical Engineering · Vol. 7, Issue 2, 2020 · pp. 15–19 Read article
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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
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Comparison of Tuning Methods of PID Controllers of Two Conical Tank System of Interacting Type
Abstract: The rapid increasing complexity of modern control systems has accentuated the idea of applying new modern approaches in order to solve design problems for various control engineering applications. This paper deals with the tuning of PID controllers for complex nonlinear process of two interacting Conical Tank Systems. Conical tanks play vital role in leaching extractions in pharmaceutical and chemical industries, as well as in food processing industry. It is a …
Published in Journal of Control & Instrumentation · Vol. 5, Issue 3, 2014 · pp. 8–14 Read article
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Advanced Polymer-Based Packaging Composite with Metal Oxide Nanofillers: Synthesis, Characterization, and Applications
Abstract: The development of high-performance polymeric composites for food packaging applications has gained significant attention in recent years due to increasing concerns about food safety, durability, and environmental impact. The increasing demand for active packaging materials that not only protect food but also extend shelf life has led to extensive research into polymer-based antimicrobial composites. Traditional packaging materials, including plastics, ceramics, and metals, often lack bioactive properties and can contribute to …
Published in Journal of Polymer & Composites · Vol. 13, Issue 5, 2025 · pp. 56–63 Read article
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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
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Aureobasidium pullulans- The Versatile Microcolonial Fungus for Industrial Production of Natural Products
Abstract: Aureobasidium pullulans, a yeast-like fungus, exhibits a remarkable capacity for synthesizing an extensive array of bioproducts with diverse industrial applications. This fungus is known to survive in several environmental conditions, making it a robust organism for biotechnological processes. The organism is characterized by its adaptability to various environmental conditions and habitats. It produces an array of extracellular enzymes such as amylases, lipases, proteases, and pectinases, contributing to its role as …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 14, Issue 1, 2024 · pp. 19–31 Read article
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Emerging Pathogens in Dairy Industry
Abstract: The epidemiology of food borne disease is changing due to change in food habits of the consumers. New pathogens have emerged, and some have spread worldwide which includes Salmonella, Escherichia coli O157:H7, Campylobacter, and Yersinia enterocolitica. These pathogens have reservoirs in healthy food animals, from which they spread to an increasing variety of milk and milk products. If raw milk is consumed as such or if there is problem in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 5, Issue 1, 2016 · pp. 5–12 Read article
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Harnessing Nanotechnology in Food: Transforming the Future of the Culinary World
Abstract: Nanotechnology, a field that deals with manipulating matter on an atomic and molecular scale, has shown immense potential in revolutionizing various industries, including food. The incorporation of nanotechnology in the culinary world presents a wide range of possibilities, from enhancing thenutritional value and safety of food to improving its texture, taste, and appearance. This article explores the transformative impact of nanotechnology on the future of food, highlighting its potential applications …
Published in Journal of Nanoscience, NanoEngineering & Applications · Vol. 13, Issue 1, 2023 · pp. 9–19 Read article
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Advances in Biopolymer Based Nanocomposite Materials for Food Packaging Applications
Abstract: This Article provides an in-depth exploration of the recent innovations in biopolymer-based food packaging, highlighting natural materials like starches and proteins, as well as synthetic biopolymers such as polylactic acid (PLA). With the escalating global concerns about environmental degradation and the detrimental effects of plastic waste, there has been a growing emphasis on finding eco-friendly, biodegradable substitutes to reduce plastic pollution and dependence on fossil fuels. Among the biopolymer alternatives, …
Published in Journal of Polymer & Composites · Vol. 13, Issue 3, 2025 · pp. 390–404 Read article