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356 articles for “Processed Food”
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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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Design and Implementation of an Online Food Ordering System
Abstract: This study illustrates how the Online Food Ordering System has been tailored specifically to address the operational needs of Hotel Ambika, a semi-urban establishment. The system is designed to offer customers a smooth and interactive experience, allowing them to navigate through an organized menu, personalize their orders, and complete transactions with minimal effort. By using secure payment gateways and a virtual cart for easy order management, the system ensures a …
Published in Journal of Computer Technology & Applications · Vol. 16, Issue 2, 2025 · pp. 106–115 Read article
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Development of Health Mix Enriched with Processed Citrullus lanatus Seed Flour
Abstract: Ready to Use Therapeutic Food (RUTF) is an energy-dense product used for the rehabilitation of malnourished children and facilitates home-based therapy. The availability of the necessary ingredients limits their use in some surroundings and further investigation of alternative regional ingredients is needed to overcome this limitation. In this study, attempts were made on the formulation of a health mix using Citrullus lanatus seed flour with multigrain to serve as a …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 1, 2022 · pp. 1–9 Read article
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Design of Novel Antiviral agents against Japanese Encephalitis virus NS3Helicase/NTPase Computational approach
Abstract: Pathogenic protozoa are commonly transmitted to food in developing countries, but food-borne outbreaks of infection are relatively rare in developed countries. The main protozoa of concern in developed countries are Toxoplasma, Cryptosporidium and Giardia, and these can be a problem in immune-compromised people. Other protozoa such as Entamoeba histolytica, Cyclosporacayetanensis and Sarcocystis can be a food-borne problem in non-industrialised countries. C. cayetanensis has emerged as a food-borne pathogen in foods …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 5, Issue 3, 2015 · pp. 29–35 Read article
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Oxalate and Mineral Composition of Amoche [Arisaema Schimperianum Schott.] Influenced as Different Processing
Abstract: Oxalate content of amoche [Arisaema Shcimperianum S.] as influenced by different processing were determined by High Performance Liquid Chromatography. The mineral contents were also determined by Spectrophotometre. The different processing treatments were combinations of three levels of fresh, boiliing, drying and three levels of soaking in ginger, lemon and ethanol and neither heating nor boiling [control]. Different processing significantly [p<0.05] influenced the oxalate and mineral contents. The oxalate contents observed …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 9, Issue 1, 2020 · pp. 1–6 Read article
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Waste-to-Wealth: Role of Green Bioprocess Engineering in Resource Recovery and Environmental Protection
Abstract: Green bioprocess engineering is a sustainable approach that improves industrial production by combining biotechnology with eco-friendly engineering methods. It uses biological processes – such as microbes, enzymes, and renewable resources – to produce useful products with a reduced environmental impact. Unlike traditional methods that depend on fossil fuels and generate significant waste, green bioprocessing focuses on conserving resources, improving energy efficiency, and minimizing waste. Using biomass and agro-industrial waste as …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 16, Issue 2, 2026 · pp. 36–41 Read article
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Innovations in Food Waste Management
Abstract: Food waste has implications for the people, the planet, and profits. It presents a global problem which normally requires a local solution. The purpose of this paper is to understand the management status of food wastes and to find the effective ways that would reduce and recycle them. The aim of this research is to explore on the attitudes towards food waste that might exist in the country by focusing …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 1, 2019 · pp. 9–12 Read article
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Automatic IoT Based Agricultural Assistant
Abstract: Abstract—During the main objective is to assist the farmers to improve agricultural practices using the image processing technique. Increasing population requires the food production to be increased which requires better cultivation in the form of proper utilization fertilizers. The objective of autonomous agribot is to effectively utilize the resources and to reduce labour work. By developing this robotic vehicle with its multitasking agricultural features, farmer can cultivate irrespective of the …
Published in Current Trends in Information Technology · Vol. 9, Issue 2, 2019 · pp. 1–4 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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The Intersection of Creativity and Strategy in Food Product Development
Abstract: The dynamic food industry demands innovative products that align with evolving consumer preferences. This review investigates the synergistic relationship between creativity and strategic planning in the development of novel food products. By examining how creative processes generate innovative concepts and how strategic frameworks transform these ideas into commercially viable offerings, this research provides a comprehensive understanding of successful product development. The study underscores the importance of cultivating a culture that …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 13, Issue 3, 2024 · pp. 09–20 Read article
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Investigations on Anthocyanin and Its Regulatory Role
Abstract: Anthocyanin is the most widely studied and abundant group of natural pigments. It has been gaining increased attention for its potential health benefits. This vibrant, water-soluble pigment is found in fruits, vegetables, and flowers, and is responsible for the colors of many of the foods we eat. Anthocyanins are not only responsible for the aesthetic appeal of these foods, but they are also believed to have powerful antioxidant, anti-inflammatory, and …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 14, Issue 1, 2024 · pp. 32–37 Read article
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Benefits of Use of Microalgae in Spacecraft
Abstract: In this time of modern science and technology, we need sustainable development, so that we can meet the demand of future generations as well as the present generation. For this reason, scientists are trying to develop such products which have a considerable remark on every research. Consuming algae as a human food became popular over 70 years after it was discovered in 1942. This concept was first implemented in spacecraft …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 14, Issue 1, 2024 · pp. 08–12 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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History, Processing, Types and Health Benefits of Indian Yogurt
Abstract: Yogurt is a food which is nutrient rich and it is produced after the milk bacterial fermentation. Yogurt should have 3.25% milk fat and 8.25% milk solids non fat and the titrable acidity of at least 0.9%, which is expressed as lactic acid. Before adding bulky flavoring additives, the USDA yogurt criteria specify that the yogurt must satisfy the composition requirements of milk fat and MSNF. The data used in …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 1–6 Read article
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Forward Osmosis Membrane Concentration Process of Anthocyanins from Pomegranate Fruit
Abstract: The production of concentrated pomegranate juice was investigated by using forward osmosis membrane concentration process. Suspended solids were completely removed in the clarification step, while soluble solids and organic acids were concentrated using forward osmosis membrane process. The processes was performed at ambient temperature (25 ± 2 °C) and non pressure driven process to produce a concentrated extract to a total soluble solids (TSS) content of 60ï‚° Brix from an …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 4, Issue 1, 2014 · pp. 36–41 Read article
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Influence of Agitation and Static Cultivation on Physicochemical Characteristics of Bacterial Cellulose Produced by Gluconacetobacterliquefaciens MTCC 3135
Abstract: Bacterial cellulose (BC) a with applications spanning biomedical, food, paper, electronics, and diverse industrial processes. Its unique properties include high purity, biocompatibility, and flexibility. BC is a versatile natural biopolymeric material, secreted by certain acetic acid bacteria. BC has numerous benefits over plant cellulose due to distinctive features, e.g., higher polymerization degree and purity, superior crystalline structure, water retention, biocompatibility, and biodegradability, which make BC a valuable material in creating …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 14, Issue 2, 2024 · pp. 1–11 Read article
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The Alarming Impact of Microplastics on the Reproductive System of Fish
Abstract: Environmental contaminants that are biologically active significantly affect ecosystems, animals, and human health. Plastic pollution has drawn international attention for its detrimental effect on the environment and biodiversity health. The aquatic ecology of our planet is full of microplastics. Regular, extensive use of nonbiodegradable polymers required several years for them to break down. Over the course of those years, it discharged tiny particles of 100 nm or less. Due to …
Published in Research and Reviews : Journal of Veterinary Science and Technology · Vol. 13, Issue 2, 2024 · pp. 8–13 Read article
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Fabrication and Characterization of PLA-CSP Composites via FDM for Biodegradable Food Packaging
Abstract: In light of the growing need for environmentally friendly alternatives to conventional plastic packaging, this study presents the design of a food-grade, biocompatible packaging material composed of Polylactic Acid (PLA) and packed with coconut shell powder (CSP). One of the most well-known thermoplastic polymers, PLA is produced from renewable resources like sugarcane or maize starch. Its nontoxicity, biodegradability, and adherence to food safety standards and regulations provide energy. Unfortunately, PLA's …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 1016–1025 Read article
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Solar Powered Cost Effective Paddy Harvester and Collecting Machine
Abstract: Paddy is a staple food of Indians. Harvesting is the process in which the matured paddy is being cut. Paddy harvesting is one of the most important processes in the practices of paddy field. Traditional process of harvesting is cutting of paddy crops with the help of a sickle. A group of labourers cut the paddy crops in the paddy field. There is a considerable grain loss and damage to …
Published in Journal of Operating Systems Development & Trends · Vol. 7, Issue 1, 2020 · pp. 7–13 Read article
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A Study on the Application of Chitosan-based Composite in the Remediation of Water Pollution
Abstract: Several uses for membrane separation have been developed including microfiltration, ultrafiltration, and nanofiltration processes in the fields of biomedicine, food, and water purification. Removing agro-industrial waste is a major problem in developing nations. One polysaccharide polymer is cellulose. In this review, the history, structure, global production, and extraction of cellulose from various trees are examined. Chitosan, a biopolymer that resembles cellulose chemically, is a naturally occurring fiber that is obtained …
Published in Journal of Water Pollution & Purification Research · Vol. 10, Issue 3, 2023 · pp. 34–38 Read article