Search
193 articles for “food utilization”
-
Comparitive Utilization and Food Conversion Ratio Study of Different Feed Ingredients Like; Rice Bran, Fish Meal, Mustard Oil Cake and Floating Feed Mixture in Earthen Pond Fed via Tor Tor (Hamilton, 1822) Fingerlings
Abstract: An experiment of 45 days was conducted to depict the comparative utilization and food conversion ratio of different feed ingredients via Tor tor (Hamilton, 1822) fingerlings in earthen pond. The protein content of the ingredients Rice bran (RB), Mustard oil cake (MOC), Floating feed (FF) and Fish meal (FM) was recorded as 14%, 30%, 32%, and 45%, respectively. These all feed stuffs are formulated as EFI (RB+MOC), EFII (RB+FF) and …
Published in Research and Reviews : A Journal of Life Sciences · Vol. 7, Issue 2, 2017 · pp. 35–41 Read article
-
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
-
Android Based Food Donation Application
Abstract: This application harnesses the power of mobile technology to connect food donors, such as restaurants, grocery stores, and individuals, with local charities and food providers to the needy ones, thereby creating a more sustainable and utilizable food ecosystem. This becomes particularly crucial during crises, such as the COVID-19 pandemic. The system developed emphasizes the creation of an engaging and user-friendly mobile application interface. This app serves as a widespread platform, …
Published in Journal of Mobile Computing, Communications & Mobile Networks · Vol. 11, Issue 3, 2024 · pp. 1–5 Read article
-
Reducing Food Waste Through Digital Innovation: A Flutter-Based Food Donation System
Abstract: Food wastage is a worldwide problem, causing environmental deterioration and loss of resources. At the same time, food insecurity affects a large number of people and communities. The goal of the proposed food donation app is to bridge the gap with a suitable and convenient platform to bring food donors and vulnerable organizations and people together. The app facilitates convenient food donation in a manner that excess food actually reaches …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 14, Issue 2, 2025 · pp. 24–32 Read article
-
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
-
Review on: Study the Effect of Fermentation on the Value of Teff Injera [Eragrostis (Zucc.) Trotter]
Abstract: ABSTRACTIn Ethiopia, teff is smallest grain used as principal ingredient in formation of injera which is one of the staple foods of the population. It is unique durable crop grown over wide range of environmental conditions and has been utilized as food and supplements to majority of the human diets in Ethiopia. The potential of this grain, as an interesting raw material, for new food product development is due principally …
Published in Journal of Modern Chemistry & Chemical Technology · Vol. 10, Issue 2, 2019 · pp. 53–64 Read article
-
Medicinal Properties of Nelumbo nucifera: A Review
Abstract: Nelumbo nucifera is a perpetual amphibian plant having a place in the family Nelumbonaceae. Likewise it is known by different basic names, for example, Indian lotus, bean of India, holy lotus or just lotus. This plant fills in the pools of Kashmir normally and its stem is being utilized widely in numerous Kashmiri foods. This plant has been a piece of Indian social customs and is perhaps the main restorative …
Published in Research & Reviews : Journal of Agricultural Science and Technology · Vol. 10, Issue 1, 2021 · pp. 12–17 Read article
-
Strain Improvement of Lactobacillus casei Strain Shirota for Production of Bacteriocin and Its Utilization as a Biopreservative
Abstract: Food is a great concern for humans as well as for animals; also because as we buy vegetables and fruits from the market and after some days with or without refrigeration, they start getting spoiled. To minimize the spoilage and make them preserve for a long period, we did this research on preservation of vegetables and fruits using lactobacillus casei isolated from the Yakult and testing in vitro against spoilage …
Published in Research and Reviews : Journal of Dairy Science and Technology · Vol. 9, Issue 2-3, 2020 · pp. 18–31 Read article
-
Aspergillus Oryzae: Multifunctional Powerhouse Revolutionizing Food Industries and Gut Health
Abstract: Aspergillus oryzae, commonly known as “Koji mold,” is a filamentous fungus extensively utilized in various food industries due to its robust enzymatic activity and generally recognized as safe (GRAS) status. This review explores its diverse applications, focusing on its role in fermented food production, enzyme generation, and contributions to gut health. In the production of fermented foods, such as soy sauce, miso, and sake, A. oryzae serves as a crucial …
Published in International Journal of Fungi · Vol. 2, Issue 1, 2025 · pp. 1–17 Read article
-
Microbial Contaminants in Commercial Beverages: Health Concerns and Suggestive Preservative Methods
Abstract: AbstractFruit juices are the important source of vitamins, minerals and antioxidants, essential for the growth and development of every human. However, due to the presence of various nutritive components, it provides optimal conditions for the growth of food microorganisms. Various pathogenic and non-pathogenic bacteria, fungus, yeasts and parasites are found to be associated with fruit juices. Many of these microbes generally enters at the time of packaging and cause various …
Published in Research and Reviews: A Journal of Microbiology and Virology · Vol. 9, Issue 1, 2019 · pp. 1–10 Read article
-
The Role of Nutrition in the growth and development of infants and children W.S.R to complementary foods-A Review Article
Abstract: Introduction of complementary foods in the diet can be taken as a turning point in the development of eating behaviour of the infant. As a result of this the commercial utility of complementary foods are improving day by day. These commercial benefits in turn lead to so many fake advertisements and nutritional claims for promoting the products, But the actual nutritional contents in these foods are not authenticated anywhere. The …
Published in Research & Reviews : Journal of Herbal Science · Vol. 11, Issue 3, 2022 · pp. 22–25 Read article
-
A Study of Various Socio-Psychological Factors on Health of Gwalior’s Elder People
Abstract: Today, the number of inhabitants in old (matured 60 years or more) contributes about 6% of the all-out populace of India & approximately 56 million in total number. In 20years time, the number would be 158 million & their level of the all-out populace will be generally 10%. Sustenance might be characterized as the science & its connection to wellbeing it is concerned essentially with the part played by supplements …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 8, Issue 2, 2019 · pp. 1–8 Read article
-
FoodieBot: A Conversational Food Ordering Chatbot Using Node.js and Microsoft Bot Framework
Abstract: This article delves into the development of a food order chatbot, leveraging Node.js alongside the Microsoft Bot Framework. The burgeoning popularity of chatbots within the food industry stems from their capacity to streamline the ordering process while simultaneously enriching customer experiences. In this study, we explore the implementation process, features, and advantages associated with crafting a food order chatbot, utilizing Node.js as the backend programming language and the Microsoft Bot …
Published in Journal of Advancements in Robotics · Vol. 11, Issue 2, 2024 · pp. 14–18 Read article
-
Bhojanottara Karma – An Accentuated Ritual after Intake of Ahar
Abstract: AbstractWellness is the way to achieve physical, mental, social, emotional and spiritual gratification. Ayurveda emphasizes that normalcy in terms of Guna and Karma of Tridosa (three humors) refers to a wellness of an individual, so the name Tri-Sthuna (three main pillars of Shareera). Ahara as the source of energy, Nidra as a state of energy conservation and Abrahmacarya as an act of energy consumption, all together as a Trayopastambha support …
Published in Journal of AYUSH: Ayurveda, Yoga, Unani, Siddha and Homeopathy · Vol. 3, Issue 1, 2014 · pp. 67–72 Read article
-
Hyperspectral Image Compression and Classification: A Survey
Abstract: The applications of hyperspectral images (HSI) are many, which include agriculture, food quality, remote sensing, medical diagnostics and safety assessment. Hyperspectral image analysis has been used for detecting contaminants and identifying defects in food. It also utilizes advanced software and hardware tools hence allowing users to diagnose and detect pathologies. In this paper an avant-garde investigation about Hyperspectral image compression and classification techniques which can be used in various applications …
Published in Journal of Remote Sensing & GIS · pp. 9–23 Read article
-
Concept of Hitahara with Special Reference to Sushruta Samhita
Abstract: Ayurveda is a traditional system of medicine that originated over three million years ago that offers extensive insight about food and health, based on certain unique conceptual as well as practical or therapeutic utility. According to Ayurveda, food is not only a complicated amalgam of all the fundamental components, carbohydrates, proteins, vitamins, and fats, but also something that provides energy for the body, soul, and mind. Ahara, Nidra and Bramhacharya …
Published in Research and Reviews : A Journal of Ayurvedic Science, Yoga and Naturopathy · Vol. 10, Issue 2, 2023 · pp. 22–27 Read article
-
Lentils and its Utilization: A Review
Abstract: Lentils (Lens culinaris) are among the oldest crops, consumed by humans since ancient civilization. Lentils are consumed mostly by Asia, Africa and Latin America and are known for its affordability in the terms of protein, carbohydrates and other vital micro-nutrients. They are considered highly nutritive due to the presence of bioactive compounds however they also contain antinutrients, which can be easily removed or reduced by simple processes. Hence, many researchers …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 1, 2016 · pp. 34–44 Read article
-
Ayurveda Dietetics: A Solution for the Impediments in Dietician Theory
Abstract: Background: What makes food important, is it calories or nutrition? Or something else, like flavour, fads or appetite of a consumer. Diet prescribed on the basis of calories and nutrition, goes absolutely futile if appetite of a user, flavours of food and trending eating pattern are uncared for. Appetite being a physical entity enables to take food at on time and facilitate the process of digestion and assimilation of food. …
Published in Research & Reviews : Journal of Food Science & Technology · Vol. 5, Issue 3, 2016 · pp. 12–17 Read article
-
Integration of Polymer and Composite Materials in Modern Culinary Practices: An Assessment of Innovation Gaps in Uttar Pradesh's Hospitality Sector
Abstract: The hospitality industry is experiencing a swift change owing to the material innovation, sustainability demands, and changing consumer expectations. Polymer and composite materials have become key facilitators of contemporary culinary life and as such, they possess the following benefits; lightweight design, durability, thermal resistance, hygiene, and design flexibility in kitchenware, food packages, service ware, and intelligent culinary devices. Nonetheless, the incorporation of high-quality polymer and composite materials into the local …
Published in Journal of Polymer & Composites · Vol. 14, Issue 2, 2026 · pp. 431–446 Read article
-
Studies on Dynamics of Post-Kharif Rice Fallows Using Remote Sensing and Geographic Information Techniques in India
Abstract: India has largely become self-sufficient in food grain production at macro level. However, the mismatch between the demand and supply, imbalance in food grain components, declining growth rate of food grain yields especially in cereals, pulses, oilseeds, rice, and wheat in the last decade add to the woes of malnutrition and food security problems. The rice, wheat and pulse crops constitute the main components of food security mission. Optimal utilization …
Published in Research and Reviews : Journal of Crop science and Technology · Vol. 2, Issue 1, 2013 · pp. 19–28 Read article