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357 articles for “Processed Food”
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Liquid Fertilizer from Food Waste
Abstract: Food waste primarily includes a smart potential if it's processed into organic liquid plant food rather throws away. the present analysis study deals with conversion of garbage generated from restaurants, wedding halls and hotels into organic liquid plant food through anaerobic method within the Cherlapally Industrial space for up service level benchmarks as thought-about by the Ministry of atmosphere and Forest. The garbage was processed in a very closed instrumentality …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 1, 2019 · pp. 5–8 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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Tomato Food Delivery
Abstract: Tomato food delivery systems face numerous challenges, such as duplicate documents, lack of security, and insufficient transparency. This paper proposes a solution using the MERN (MongoDB, Express.js, React, Node.js) stack to address these issues by creating an electronic public administration system that ensures secure, transparent, and efficient record-keeping. Leveraging MongoDB, the proposed system, automates the maintenance of records and registration documents, utilizing a consensus-based contract for streamlined loan settlement processes …
Published in Journal of Web Engineering & Technology · Vol. 12, Issue 1, 2025 · pp. 12–19 Read article
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The Impact of Dietary Components on Lactation: A Critical Review
Abstract: Infant growth and well-being depend on an adequate and species-specific amount of nutrients, antibodies, and immunological components, which are provided by human breastfeeding, the cornerstone of newborn sustenance and development However, some moms struggle with producing inadequate milk, which can put the health advantages of nursing for both mother and child in jeopardy and cause stress, anxiety, and perhaps early weaning. This review discusses the fascinating idea that food changes …
Published in International Journal of Nutritions · Vol. 1, Issue 1, 2024 · pp. 31–36 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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Total Lipids and Storage Quality of Oil Seeds and Nuts as Influenced by Yeast Fermentation
Abstract: Oilseeds and the products made from them have a role in a healthy balanced diet, even though they are energy dense and contain a high proportion of fat. Most oilseeds are made up of protein and oil. In general, fat is 18–45% by weight of oilseeds and protein is about 16–40%. Fluctuations in oil yields can cause significant fluctuations in their rates. The oils contain fat-soluble vitamins and unsaturated fats …
Published in International Journal of Fungi · Vol. 1, Issue 2, 2024 · pp. 29–35 Read article
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A Review on Medicinal and Therapeutic Potency of Cordyceps militaris
Abstract: Cordyceps is an entomopathogenic fungus with a high nutritional and therapeutic value. It is a pleomorphic fungus that can be easily found in tropical forests and humid temperate regions around the world. The potency of Cordyceps species, especially Cordyceps militaris due to its medical and therapeutic uses, is a major area of research worldwide. This species belongs to the Clavicipitaceae family. Many species containing Cordycepin such as C.sinensis, C.submilitaris, C.militaris, …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 11, Issue 2, 2021 · pp. 1–5 Read article
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Evaluation of Malting Potential of Different Barley Varieties
Abstract: The grain and malt quality parameters of six malt barley variety were studied. This study was conducted to estimate the malting potential of different barley varieties (Beka, Holker, HB120, Bahate, Bokoji, and Sabini) collected from Kulumsa Agricultural Research Center. All the grain and malt quality parameters were conducted in the laboratory of Food Technology and Process Engineering at the IOT, Bahir Dar University. The three stages of malting (steeping, germination, …
Published in Journal of Water Pollution & Purification Research · Vol. 6, Issue 3, 2019 · pp. 24–35 Read article
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Recent Technological Advancements for Novel and Sustainable Packaging of Dairy Food Products
Abstract: Food packaging is crucial for protecting products, ensuring safety, and facilitating consumption. Important phases comprise manufacturing, wrapping, delivery, and preservation. The primary goal of food packaging is to maintain the quality of products throughout this process. Packaging fulfills multiple functions, including storing items, shielding them, offering convenience, and conveying messages. The packaging process is crucial in preserving the quality of food products, particularly dairy items, which are susceptible to biological, …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 38–43 Read article
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Consumer’s Preference Towards Probiotic and Fortified Milk by Conjoint Analysis
Abstract: The functional foods contain the significant levels of biologically active components to ensure the specific health benefits besides the traditional nutrients. In the present study the consumer preferences were examined for the dairy-based functional foods by analytic conjoint analysis process. Two largely consumed variants of the dairy-based functional foods i.e. probiotic drink: Yakult original & Yakult light and the fortified milk had been considered in this study at Ranchi city …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 2, 2023 · pp. 17–23 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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Sociological Implication of Insecurity on Women Participation in Food Production in Three Selected Communities in Gwoza LGA of Borno State
Abstract: In Nigeria, women are an important part of the production, processing, and use of the nation's food resources and as a result, they play an important part in the agricultural productivity of the nation. Not only has the persistent state of insecurity posed a threat to the very fabric of national integration in thecountry and created an environment of fear, disquiet, and anxiety, but it has also dealt a lethal …
Published in OmniScience: A Multi-disciplinary Journal · Vol. 13, Issue 1, 2023 · pp. 27–40 Read article
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Comprehensive Analysis of Nutritional Constituents in Food: A Quantitative and Qualitative Approach
Abstract: The nutritional value of food is the quality & safety of food, and its effect on human health. The quest for food composition demands an integrated, quantitative and descriptive treatment. Nutritional Components Major nutritional components including carbohydrates, proteins, fats, vitamins, minerals and dietary fiber, were studied in selected food samples. We applied quantitative techniques such as proximate analysis, spectrophotometry, and chromatography to quantify levels of micronutrients and macronutrients. Qualitative analysis …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 3, 2025 · pp. 29–39 Read article
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Crop Disease Prediction Using Image Processing
Abstract: For any country in the world, its livelihood depends on agriculture. However, crop diseases affect the production and food supply of any country because we are unable to detect crop diseases. This paper presents a machine learning CNN (convolutional neural network) model, which uses images of crops to detect diseases. This model detects the diseases in the early stage and provides us with a solution to the crop diseases. It …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 15, Issue 2, 2026 · pp. 9–16 Read article
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A Low Embodied Energy Approach for Early Design Decisions in Agritourism Centers in Pune
Abstract: Agritourism is an idea that empowers and trains the rural family, organization, or individual to generate alternative sources of income by transforming their traditional agricultural land into a tourist attraction. Agritourism is the practice of attracting visitors to an area used primarily for agricultural purposes. It could be described as – rural/agricultural environments + farm commodities + tourism services = agritourism. It gives visitors an experience to stay in a …
Published in International Journal of Rural and Regional Development · Vol. 3, Issue 1, 2025 · pp. 29–41 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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A Review on Smart and Sustainable Agriculture
Abstract: Increasing the crop yield, reducing cost and space, rendering environmental friendliness to the application method and synthesis of fertilizers and pesticides are objectives of research and studies on agriculture. For getting optimum results, acute control over the use of resources is very important aspect. Many of these advanced technologies are being explored for various applications. This review aims at providing insight on the research and studies on application of internet …
Published in Research & Reviews : Journal of Botany · Vol. 10, Issue 2, 2021 · pp. 11–15 Read article
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Production and Processing Methodology of Mozzarella Cheese
Abstract: Cheese is a highly nutritious, diversified and convenient food that offers a variety of flavours and textures. Manufacturing of cheese is the best way of conserving milk solids. Cheese can be used as a snack food, in baked goods or as pre-packaged convenience food. Mozzarella cheese is very popular soft, unripened Pasta Filata cheese and the most often used variety in the food service sector. It has an excellent stretching …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 8, Issue 1, 2019 · pp. 30–34 Read article
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A Review on Nanoparticle and Its Applications
Abstract: Nanoparticles are at the forefront of the nanotechnology industry, which is developing rapidly. These particles are naturally produced by biological, geological, cosmological processes. Occur in a variety of shapes such as nanofibers, nanoreefs, nanostars, nanospheres. Nanobiosensors, molecular diagnostics, advanced imaging tools, drug transportation, artificial bioconstructs, functioning nanostructured surfaces, smart materials, and nanofluidics are a broad field of nanobiotechnology that involves the creation of nanoparticles and nanomolecules. Especially the nanoparticles are …
Published in Nano Trends – A Journal of Nano Technology & Its Applications · Vol. 22, Issue 3, 2020 · pp. 1–4 Read article
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Polymer Composite-Enhanced Anaerobic Digestion of Kitchen Waste for Optimised Biogas Production: Process Design, Parametric Study, and Simulation Analysis
Abstract: There is an urgent need for decentralised sustainable biogas production from organic waste due to the rising amount of food waste in cities. The application of polymer composite material including HDPE tanks, PVC pipes, and FRP secondary containment systems presents a promising option compared to conventional MS digester fabrication in terms of durability, excellent thermal insulation capability, light weight, and easier installation. This study explores the possibility of adopting a …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 803–818 Read article