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357 articles for “Processed Food”
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Food Processing and Membrane Technologies: Food Industry and Microfiltration
Abstract: Membrane technologies are being used extensively in food processing because they improve the process efficiency as well quality of end product. Microfiltration is one of these most important process in food and beverage industry for separation and purification. Along with a unique pressure driven separation process, microfiltration membranes provide the removal of suspended solids, bacteria and colloids from your product while preserving valuable nutrients and flavors. Microfiltration is extensively used …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 23–27 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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Microwave Processing of Foods: Applications and Future Perspectives
Abstract: This paper introduces microwave-assisted processing of foods, fundamental principles and future perspectives provides a comprehensive exploration of the evolving landscape of microwave technology in the food processing. Despite widespread use in households, the industrial application of microwave processing remains relatively untapped. The narrative delves into specific applications, such as blanching, baking, pre-cooking, thawing and tempering, pasteurization, sterilization, microwave-assisted frying, rapid extraction, drying and inactivation of microorganisms, emphasizing the rapid temperature …
Published in International Journal of Nutritions · Vol. 1, Issue 2, 2024 · pp. 27–32 Read article
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Understanding the Molecular Mechanisms of Proteases in Bioprocessing: A Review on the Future of the Food Industry
Abstract: Proteases are enzymes that break down proteins through peptide bond catalysis. A protease is a single polypeptide chain of some 250 amino acids and is devoid of sulfhydryl groups. The COOH-terminal tryptic peptide of the protease molecule contains some 43 residues. Because of this unique structure and mechanism, they play a crucial role in the Bioprocessing industry, especially in food processing applications. Herein, the sources of proteases are discussed as …
Published in Research and Reviews : A Journal of Biotechnology · Vol. 13, Issue 2, 2023 · pp. 17–25 Read article
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Nanotechnology in Agriculture and Food Processing
Abstract: This paper consists of nanotechnology research and development and items in sustenance and nourishment. After a short clarification of what nanotechnology is available and expected future utilization of nanotechnology in horticulture and sustenance are talked about. The paper at that point takes after a depiction of how nanotechnology can be utilized as a part of agribusiness and nourishment bundling and talks about utilization of nanotechnology in sustenance. At the last …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 7, Issue 2, 2018 · pp. 25–30 Read article
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Need for Harmonization of Standards: A Case Study on Chocolates
Abstract: For global food trade, harmonization of standards, especially for processed foods is a must. The key task, in this regard for regulators across the world is to follow harmonized Food Code System (FCS). FSSAI, the Indian regulator of food safety, has already implemented FCS by categorizing processed foods in 18 number of harmonized codes. Coding is done based on the origin and type of raw food processed as also on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 11, Issue 2, 2022 · pp. 39–49 Read article
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Gender Participation Role in Food Production, Processing and Utilization at Konso Zone, Southern Ethiopia
Abstract: Staple food of Konso is Sorghum and it is said as ancient crop in the area. It has drought-resistant characteristics that makes basic food source for people. It is consumed in different form of dishes like cheqa, kurkufa, genfo and qita. Food security is an important issue in communities, as the area experiences high food shortages from April to August every production year. Labor division in area is considered egalitarian. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 33–43 Read article
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A Review on Microbial Enzymes in the Food Industry: Current Innovations and Future Prospects
Abstract: Over the past few decades, microbial enzymes have become indispensable biocatalysts in food production, fundamentally revolutionizing how we approach manufacturing processes while simultaneously enhancing the quality of what we produce. Today, approximately 200 of the 4,000 known enzymes are deployed commercially with proteases, amylases, lipases, and lactases leading the charge in industrial food applications. This review brings together the latest innovations in how we use microbial enzymes for food processing, …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 15, Issue 1, 2026 · pp. 43–53 Read article
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Infant Milk Formula: Harmonization of Standards
Abstract: Harmonization of standards is the key task for regulators across the world, mainly, for processed foods. For this, harmonized codes (Food Code System) are assigned for different processed foods. Indian regulator, FSSAI has ensured that the harmonization of standards are in sync with the trends of global food trade. Capability building projects initiated for this purpose includes coding processed foods in different categories: 1 to 17 are for products, well …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 12, Issue 1, 2023 · pp. 33–49 Read article
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Effect of Processing On Bioavailability of Macronutrients and Minerals in Complementary Food Formulated From Cereals and Supplemented With Legumes
Abstract: Low bioavailability of protein and minerals in plant-based foods has contributed to malnutrition challenge confronting young humans in developing settings. Therefore, roasting, germination, fermentation and boiling were investigated as possible household processing methods that could improve bioavailability of a cereal-based complementary food supplemented with soy bean and groundnut. Standard methods were adopted in evaluating the bioavailability of these nutrients in male weaning albino rat model. The results obtained showed that …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 1, 2021 · pp. 7–14 Read article
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Innovative Approaches in Bioinspired and Biomimetic Membrane Technologies: Bridging Nature and Engineering
Abstract: Bioinspired and biomimetic membranes represent a ground breaking advancement in membrane technology, offering innovative solutions to critical global challenges in water purification, chemical separation, and energy conversion. These membranes leverage the exceptional transport properties of biological systems, particularly through the incorporation of aquaporin proteins, which facilitate rapid and selective water transport. This review synthesises recent developments in aquaporin-based membranes, highlighting their remarkable efficiency in desalination processes, where they serve as …
Published in International Journal of Membranes · Vol. 1, Issue 2, 2024 · pp. 53–60 Read article
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Production, Processing, and Value Addition of Selected Fruits and Vegetables in Particular Region of Bangladesh: Status, Challenges, and Opportunities
Abstract: The objective of the study was to explore the status, challenges, and opportunities of production, processing, and value addition of banana, tomato, and jackfruit in the Gazipur and Bogura districts of Bangladesh. A cross-sectional survey with purposive sampling (n=200) was conducted by qualitative and quantitative data collection methods. About 97% of respondents age were 20-60 years with under secondary level (63%) education. Most of the family (38% and 29.50%) contain …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 11, Issue 1, 2022 · pp. 7–15 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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A Review on Effects of Processing Techniques on the Nutritional Value and Safety of Dairy Products
Abstract: This article provides a comprehensive review of the impact of various processing techniques on the nutritional value and safety of dairy products. Dairy products are an important source of nutrition for people of all ages, and processing techniques are used to extend their shelf life, improve their texture, and enhance their flavor. However, processing can also have negative effects on the nutritional content and safety of these products. This review …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 11, Issue 3, 2022 · pp. 23–27 Read article
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Reducing Pesticide Residues in Food: Are Domestic Processing Practices Effective?
Abstract: The ingestion of food contaminated by pesticide residues is considered the primary route of pesticide exposure for humans. It is important to identify whether there are effective solutions or techniques for mitigating these risks. This integrative review aims to analyze the scientific evidence on domestic practices for reducing pesticide residues in food, discussing the mechanisms by which these techniques are effective or not. In all, 460 records were analyzed, leading …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 10, Issue 2, 2021 · pp. 23–32 Read article
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Nanotechnology’s Emerging Frontiers
Abstract: Nanotechnology holds significant promise across diverse sectors, including agriculture, food processing, energy, transportation, and communication systems. This swiftly evolving domain revolves around the development of groundbreaking materials and devices that tackle intricate engineering and scientific hurdles across various sectors. In agriculture and food processing, nanotechnology unfolds a myriad of potentialities. Its potential extends to the development of various products such as nano-fertilizers, nano-herbicides, nano-pesticides, and nano-scale carriers. Additionally, it plays …
Published in Journal of Petroleum Engineering & Technology · Vol. 14, Issue 1, 2024 · pp. 14–23 Read article
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Role of Biosensors and Image Processing for Improving Quality Inspection of Food Products: A Review
Abstract: Every year, millions of people experience serious and sometimes fatal health problems due to consumption of unsafe or contaminated food. Biosensors and image processing techniques provide solutions to some of the challenges that arise in food inspection. The conventional food-inspection techniques which depend on collection of samples followed by qualitative analysis in labs are time-consuming and inspections are not too much efficient. With the advancement of technology in computers, scientific …
Published in Current Trends in Signal Processing · Vol. 5, Issue 1, 2015 · pp. 21–25 Read article
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Polymer Composite-Integrated Food Waste Management Across the Supply Chain: Quantification, Process Modelling, and Techno-Economic Valorization
Abstract: Food waste produced throughout the global food supply chain constitutes one of the most impactful forms of inefficiency within the current food production system, producing roughly 931 million tons per year and resulting in economic losses above $1 trillion worldwide each year. One aspect that has not been sufficiently studied systematically is how polymer composite materials, such as membrane separation systems, polymer-coated extraction equipment, fiber-reinforced polymer (FRP) biorefinery infrastructure, and …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 819–836 Read article
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Twisted Tape Insert Effect on Heat Transfer Enhancement Placed in Smooth Tube: A Review
Abstract: Today heat exchangers are commonly used with twisted-tape inserts to improve convectiveheat transfer in various industries such as thermal power plants, chemical processing plants,air conditioning equipment, refrigerators, petrochemical, biomedical, and food processingplants. By using the twisted tape patch, the fluid flow swirls together, interrupting a thermalboundary layer on the surface of the pipeline. Heat exchanger thermal efficiency can beenhanced by heat transfer increase techniques. Tape insert is one of the …
Published in Journal of Thermal Engineering and Applications · Vol. 7, Issue 3, 2020 · pp. 25–28 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