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9 articles for “flavours”
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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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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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Microwave Assisted Digestion For Cadmium Analysis in Yoghurt Samples Using Atomic Absorption Spectrophotometer
Abstract: This paper presents an innovative approach for the digestion of dairy products aimed at determining heavy metal concentrations using atomic absorption spectrophotometry. The present study was conducted to assess the concentration of cadmium in different Yoghurt samples. A total of 80 random samples of dairy products (20 each of sour Yoghurt, sweet Yoghurt, flavoured Yoghurt, and homemade Yoghurt) were collected from different areas of Kota city. For the analysis of …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 13, Issue 2, 2024 · pp. 24–39 Read article
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Ayurvedic Management of Vataja Oshtharoga Whole System Research (W.S.R.) to Pigmented Contact Cheilitis—A Case Report
Abstract: Acharya Sushruta, in his ancient text, delineated 65 types of Mukha Roga, categorizing them into seven Mukha Avayava. Among which eight Oshtha Roga was classified as Vattaja, Pittaja, Kaphaja, Sannipataja, Rakta, Mamsaja, Medaja, and Kshataja. Among these, Vataja Oshtha Roga stands out, typified by pigmented contact cheilitis in modern medical parlance. This condition manifests initially with a tingling, itching sensation accompanied by swelling of the lips. Over time, the lips …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 13, Issue 2, 2024 · pp. 09–13 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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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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Local Markets, Global Flavors: Your Personalized Grocery Experience
Abstract: “Local Markets, Global Flavors” transforms the grocery shopping experience by linking customers directly with local markets and artisans. In contrast to standard grocery shopping, which can feel impersonal and lacks variety, this project delivers a shopping journey tailored to the unique flavours of each city. Through partnerships, “Local Markets, Global Flavors” aims to bring fresh, authentic products right to consumers' doorsteps. It offers based on dietary preferences and shopping history, …
Published in E-Commerce for Future & Trends · Vol. 12, Issue 1, 2025 · pp. 08–13 Read article
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The Potential of Guava Leaf-Enriched Chocolate in Sugar-Free Anti-Diabetic Confectionery: A Review
Abstract: People of all age groups enjoy chocolate however, it is often linked to health issues like obesity, hypertension, diabetes, and cardiovascular diseases. This study aimed to develop a medicinal chocolate suitable for diabetic individuals by incorporating herbal ingredients. Specifically, guava leaves (Psidium guajava), known for their rich vitamin and antioxidant content and their ability to help regulate blood sugar, were used. The chocolate formulation included guava leaf powder, coffee, and …
Published in Research & Reviews: A Journal of Pharmacognosy · Vol. 12, Issue 2, 2025 · pp. 55–63 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