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15 articles for “Sensory proteins”
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Arabidopsis thaliana. (L.) Heynh Multifunctional Sensor Proteins and Signaling Networks Plant Photoreceptors
Abstract: Light is a crucial environmental cue for the growth and development of plants as well as the production of photosynthetic energy. In order to recognize and process information from incoming light, plants employ sophisticated mechanisms. With the model plant Arabidopsis thaliana, five different types of photoreceptors have been found. (L.) Heynh Photoreceptors play a specialized and/or recurring role in fine-tuning many aspects of the plant's life cycle. Unlike mobile animals, …
Published in International Journal of Photochemistry and Photochemical Research · Vol. 1, Issue 2, 2023 · pp. 08–24 Read article
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A Short Review on Application of Fish Proteins in Functional Foods
Abstract: Functional foods contain specific nutrients that have beneficial physiological benefits, such as lowering the risk of chronic diseases and improving overall health. Functional foods are created by adding additives that have been shown to enhance health. This review article investigates several fish-derived products as functional dietary components, with an emphasis on fish protein hydrolysates (FPH), fish protein concentrate (FPC), fish collagen, fish gelatine, fish enzymes, fish protein powder (FPP) and …
Published in International Journal of Marine Life · Vol. 1, Issue 2, 2024 · pp. 7–16 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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Utilization of Jackfruit as a Potential Supplement in Yoghurt and Evaluation of Its Nutritional and Commercial Aspects
Abstract: This study aimed to formulate fruit juice yoghurt by incorporating nutritious and flavorful jackfruit juice, known for its health benefits. Jackfruit juice was added at different levels (5%, 10%, and 15%) to yoghurt, and various chemical, microbiological, bioactive compounds, and sensory quality characteristics were analyzed. Statistical analysis revealed that panelist acceptability decreased with increasing fruit juice level. Among the samples, yoghurt with 10% jackfruit juice showed significantly different sensory characteristics …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 14, Issue 1, 2025 · pp. 1–14 Read article
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Sensory Psychology of Supergrain Bakery: Consumer Perception Beyond Taste
Abstract: Bakery products remain a cornerstone of diets worldwide, yet wheat-based formulations are increasingly supplemented or replaced as consumers demand healthier, more functional alternatives. Supergrains such as quinoa, amaranth, millet, and cowpea, together with fruit-based flours such as guava flour, have been extensively investigated to enrich wheat-based products and improve their nutritional value. At the same time, the science of sensory psychology has become central to product acceptance, as taste, aroma, …
Published in International Journal of Nutritions · Vol. 3, Issue 2, 2026 Read article
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Development of Shelf-stable Oral Rehydration Drink with Whey and Red seaweed (Kappaphycus alvarezii)
Abstract: The present study aimed at developing a whey based oral rehydration drink (ORD) incorporated with red seaweed. The ORD was formulated with seaweed, sodium chloride, potassium chloride and sugar at the concentrations of 1.0 w/v%, 0.20 w/v%, 0.075 w/v% and 15 w/v% respectively and a whey:water ratio of 1:1.5. The ORD with 1.0 w/v% seaweed obtained the highest overall sensorial acceptability. This drink was further subjected to storage study for …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 1, 2024 · pp. 20–27 Read article
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Development and Formulation of Chocolate-coated Seeds Bar
Abstract: Vitamins E, D, and B6 minerals like zinc and selenium and amino acids like glutamine all play a role in the body's immune system development. Edible seeds are a great source of protein, healthy fats, fiber, and important minerals like magnesium, potassium, calcium, iron, and zinc in addition to vitamins B1, B2, B3, and E. Examples of edible seeds include pumpkin, flax, sesame, sunflower, mustard, amaranth, oat, barley, black rice, …
Published in International Journal of Nutritions · Vol. 1, Issue 1, 2024 · pp. 1–12 Read article
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Polyherbal Cookies For Diabetic Patients: Formulation and Evaluation
Abstract: In order to control their hunger and obtain some energy, most people eat cookies for breakfast, snacks, and at leisure. Refined flour, sugar, and butter are the major ingredients of the various types of cookies that are sold in stores. Because they raise blood sugar levels, obese and diabetic individuals typically avoid them. As a result, we have created Polyherbal cookies in this latest study utilizing oats, wheat flour, and …
Published in Research & Reviews : Journal of Herbal Science · Vol. 14, Issue 2, 2025 · pp. 22–40 Read article
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A Research on Goat milk and Papaya Face Wash
Abstract: The increasing demand for natural and sustainable skincare products has driven interest in bio-based cosmetic formulations. This study focuses on the development and evaluation of a goat milk and papaya–based face wash aimed at providing gentle cleansing, moisturizing, and exfoliating properties through natural ingredients. Goat milk, rich in lactic acid, proteins, and essential fatty acids, contributes to hydration and mild exfoliation, while papaya (Carica papaya) extract, containing papain enzyme and …
Published in Recent Trends in Cosmetics · Vol. 3, Issue 1, 2026 · pp. 30–38 Read article
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Utilization of Whey in Functional Dairy Beverages: Nutritional, Technological, and Industrial Perspectives
Abstract: The dairy industry plays a vital role in global nutrition and the economy, producing a wide range of products that contribute significantly to human health. Among its by-products, whey is generated in large quantities during cheese and paneer production and has traditionally been considered a waste material, posing environmental challenges due to its high biochemical oxygen demand. However, in recent years, whey has gained considerable attention as a valuable resource …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 18–23 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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POTENTIAL BIOPRESERVATIVE EFFECT OF ANTIMICROBIAL PEPTIDES OF SEEDS OF Vigna unguiculata (Cow Pea) ON Hibiscus sabdariffa L. (Roselle) Calyces (Zobo) DRINK
Abstract: Natural and efficient food preservatives are in greater demand because of growing concerns about the safety and quality of processed beverages. Antimicrobial peptides have emerged as promising natural substitutes for synthetic preservatives, boasting advantages like wide-ranging activity and reduced toxicity. In this research, we investigate the inhibitory effects of these peptides against common spoilage microorganisms in 'Zobo' drink. Peptides were extracted and purified from germinated Vigna unguiculata) seeds harvested on …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 1, 2025 · pp. 26–41 Read article
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Low-Fat and Lactose-Free Dairy Products: Trends and Challenges
Abstract: Dairy products play a vital role in human nutrition, providing essential nutrients such as proteins, calcium, vitamins, and fats. However, increasing health concerns related to obesity, cardiovascular diseases, and lactose intolerance have significantly influenced consumer preferences worldwide. As a result, the demand for low-fat and lactose-free dairy products has grown rapidly in recent years, driven by the need for healthier and more digestible alternatives. Low-fat dairy products are developed by …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 15, Issue 1, 2026 · pp. 24–29 Read article
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Hearing, Speech, and Language Characteristics in a Case with Hemoglobinopathy Secondary to Beta Thalassemia Intermedia
Abstract: Background: Thalassemia is an inherited disorder characterized by a reduced amount or absence of hemoglobin, the oxygen-carrying protein inside the red blood cell. Thalassemia has its types called alpha and beta-thalassemia. Beta thalassemia is a condition in which there is a reduction or deficit in the synthesis of the beta-globin chain of hemoglobin molecules caused by a mutation in chromosome eleven. Beta thalassemia can be broadly categorized into three main …
Published in Research and Reviews : A Journal of Medical Science and Technology · Vol. 14, Issue 1, 2024 · pp. 1–5 Read article
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Nutritional Enhancements in Dairy Products
Abstract: Dairy products play a crucial role in diets globally, providing key nutrients like proteins, fats, vitamins, and minerals. However, with evolving dietary needs and a growing focus on public health, the fortification of dairy products has emerged as a critical strategy to enhance their nutritional profile. This review explores the fortification of dairy products with vitamins, minerals, probiotics, and other health-promoting ingredients, examining the methods, benefits, challenges, and future prospects …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 2, 2024 · pp. 18–23 Read article