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Full-Text Articles in Food Processing
Utilization Of Watermelon Rind Waste Powder For Developing Bakery Products, Babar Khan, Asadullah Marri, Nida Shaikh, Asif Irshad
Utilization Of Watermelon Rind Waste Powder For Developing Bakery Products, Babar Khan, Asadullah Marri, Nida Shaikh, Asif Irshad
Journal of Bioresource Management
Watermelon rind waste powder (WRWP) is a rich source of dietary fiber and bioactive compounds; hence it could be used to develop functional foods such as bakery products. The present study aimed to utilize WRWP in bakery products development. The treatments included: T1 = Cake without WRWP, T2 = Cake with 10 % WRWP, T3= Cake with 20 % WRWP, T4= Biscuit without WRWP, T5 = Biscuit with 10 % WRWP, T6 = Biscuit with 20 % WRWP. The physicochemical and nutritional properties of watermelon rind waste powder were also determined. The …
Comparative Study Of The Effects Of Conservation Methods On Herbal Plants, Djamila Boukraâ, Djilali Bouhadi, Sara Boudraf
Comparative Study Of The Effects Of Conservation Methods On Herbal Plants, Djamila Boukraâ, Djilali Bouhadi, Sara Boudraf
Journal of Bioresource Management
This study aimed to compare the effects of different conservation methods on the biochemical quality and antioxidant activity of mint, celery, parsley, and laurel. The plants were subjected to oven-drying at two temperatures (30 and 50°C), microwave drying at different powers (100, 300 and 600W), refrigeration for 24 hours, and freezing for 24 hours, 7 days and 40 days). The moisture content and dry weight were measured for each method. The total phenolic content, flavonoids level, and antioxidant activity were evaluated in fresh and dried plants. This study revealed a significant relationship between temperatures, time of conservation, species and phytochemical …
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Usage Of Almond And Thyme Oils For The Enhancement Of Shelf Life Of Different Fish Species, Aneeza Kanwal, Roheela Yasmeen, Saima Nazir, Shumaila Usman, Bushra Nisar Khan
Journal of Bioresource Management
Fish is an important source of protein for millions of people around the globe and it's often a healthier option compared to some other meats. However, the fish industry is facing a storage challenge in the form of rapid spoilage and deterioration of freshness due to bacterial growth and enzymatic activity. The usage of oils in fish can enhance shelf life by creating a protective barrier. This research was designed to see the effects of thyme and almond oil on nutritional profile and shelf life of fish. The three fish species rohu (Labeo rohita), Mali (Wallago attu) …
Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen
Challenges And Opportunities In Food Safety-A Review, Iram Asim, Humaira Yasmeen
Journal of Bioresource Management
Food-borne diseases are the group of disorders that are caused by consuming food having microbial existence in it. So safe food handling is to make sure the lessening of detrimental effects in growth to the packaging of food to minimize health issues on consumers which otherwise can lead to large scale disease outburst. This review concludes the findings of the studies on how food is being handled from farm to fork, how airlines are contributing towards the spreading of diseases, how any negligence in any one of the steps can cause havoc to mankind in the light of the recent …