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58 articles for “food quality”
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Polymer-based Nanocomposite Material for Packaging Highly Perishable Dairy Foods: A Review
Abstract: The dairy industry plays a crucial role in global diets, with India as the leading milk producer and dairy exporter. The Indian dairy market is expected to grow significantly by 2030, underscoring the need to maintain high standards of food quality and safety. Dairy products like milk, cheese, and butter are prone to deterioration due to their complex composition and exposure to environmental factors, which require efficient packaging solutions. Effective …
Published in International Journal of Composite and Constituent Materials · Vol. 10, Issue 1, 2024 · pp. 40–45 Read article
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Nano-technology based Chemical Sensor in Food Industries
Abstract: A major part of present science and technological development links with nano- technologies as it contributes to each branch of science by its versatile characteristics which make it familiar in both living & non-living world. Food is one of the essential necessities for all the living elements as a source of energy. Without food, no one can survive in this world, hence regular intake of foods with proper nutrition is …
Published in International Journal of Environmental Chemistry · Vol. 9, Issue 1, 2023 · pp. 34–40 Read article
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Effect of BSF Macerative on the Quality of Spun by the Mature Larval Instars of Silkworm, Bombyx mori (L)
Abstract: Food quality and the health status of stages of larval instars of silkworms reflect on the quality of the silk cocoon in sericulture. The pre-pupal stages of black soldier fly (BSF) are with significant quantity and quality of the proteins including the antimicrobial proteins (AMPs). The methanol solution of BSFMeal with the strength of 100 mg/L (100 ppm) was used in the present attempt for the topical application to the …
Published in International Journal of Animal Biotechnology and Applications · Vol. 8, Issue 2, 2022 · pp. 36–51 Read article
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Role of Plant Physiology in the Era of Second Green Revolution
Abstract: The Green Revolution is marked for the increase in food production in developing nations to face the problem of increased food demand, but the used farming techniques made the tropical soil unproductive and decreased biodiversity. This was not sustainable way for agricultural production. Designing the blueprint for the future green revolution necessitates the use of effective and sustainable methods that increase plant output while maintaining sustainability. The quest for more …
Published in International Journal of Plant Biotechnology · Vol. 7, Issue 2, 2021 · pp. 18–36 Read article
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Organic Farming for Future Aspects: A Review
Abstract: Agriculture, integral to the economies of developed and developing nations, has a rich history shaping human societies. However, modern practices pose environmental challenges, impacting nutrient cycles, soil erosion, and carbon sequestration. Organic farming emerges as a vital solution, minimizing ecological impact through sustainable practices, preserving natural cycles, and potentially enhancing food quality. As a cornerstone of sustainable development, organic farming addresses the urgent need for environmentally conscious agricultural methods. Additionally, …
Published in International Journal of Agrochemistry · Vol. 9, Issue 2, 2023 · pp. 27–34 Read article
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Analysis of the Dangerous Impacts of Food Preservatives
Abstract: Every living thing requires nourishment to survive. Nutrients found in food include vitamins, minerals, fats, proteins, and carbohydrates. In order to produce energy, promote development, and sustain life, an organism must consume and digest the nutrients included in food. Some preservatives are used to extend the shelf life and maintain the quality of food, but they may have negative side effects; therefore, whenever possible, preservative-free foods should be used. In …
Published in International Journal of Environmental Chemistry · Vol. 8, Issue 2, 2022 · pp. 43–49 Read article
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Application of nanomaterials for food industry
Abstract: This review focuses on the use of nanomaterials in food industry. The topic of this review highlights application of nanomaterials in processing, in packaging and as food contact materials. This review also gives an insight on the food safety as well as regulation of nanotechnologies for ensuring food safety. The food industry is in need of technologies, which can be employed to produce fresh authentic, convenient and flavourful food products. …
Published in International Journal of Nanomaterials and Nanostructures · Vol. 2, Issue 2, 2016 · pp. 6–24 Read article
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Utilization of leaves of mulberry, Morusalba (L) for the preparation of healthy food, Paratha, the cooked dough
Abstract: Indian subcontinent is famous for the paratha, the flatbread. The present attempt deals with preparation of paratha through utilization of leaves of mulberry, Morusalba (L) and it’s assessment for the health parameters. The ingredients used for paratha are whole meal wheat flour; white wheat flour; salt; dried leaves of mulberry, Morus alba (L); curry leaves; herbs de provence; rapeseed oil and fresh extract of leaves of mulberry, Morus alba (L). …
Published in International Journal of Chemical Engineering and Processing · Vol. 6, Issue 1, 2020 · pp. 27–50 Read article
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Increased Efficiency and Shelf Life of Functional Foods Through Nanoparticle-Based Products in Food Packing and Processing Industries
Abstract: In recent years there is an upsurge in food industries as numerous food products are launched to enhance its shelf life and storage efficiency. In resolving these issues nanotechnology especially in food sector including food processing, food monitoring, food packaging, development of food modifying colors, production of functional foods, nutritional or flavoring properties according to a dietary need of a person as well as production of stronger coloring, flavorings and …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 3, Issue 2, 2017 · pp. 39–44 Read article
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Microbial Biosurfactant Use in Food Industry
Abstract: Biosurfactants are now used mostly in pollution remediation; nevertheless, they have potential applications in many areas of the food industry. Some qualities of biosurfactants that might be researched in food processing and formulation include emulsion formation and stability, antiadhesive, and antibacterial activity. The potential applications of microbial surfactants in the food business are investigated., as well as the utilisation of agro-industrial wastes as alternative substrates for their synthesis. This study …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 7, Issue 2, 2021 · pp. 28–32 Read article
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A Study to Assess the Nutritional Status and Nutritional Knowledge Among Students Residing in the Private Hostels at Selected Areas of Bangalore, Karnataka
Abstract: The prevalence of nutritional deficiency and obesity increased day by day due to inappropriate dietary practices and attitudes. A cross-sectional study was carried out with 250 female hostel residents aged 18 to 25 years, using a convenience sampling method to select the participants. A structured questionnaire was used to data collected which contains demographic variables: anthropometric measurements and questions regarding nutrition and dietary practices. The data were analyzed using descriptive …
Published in International journal of Nursing Science Practice and Research · Vol. 11, Issue 2, 2025 · pp. 26–30 Read article
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Seed Quality Analysis by Using Image Processing
Abstract: Globally, wheat is the principal source of vegetable protein in human food, having higher protein content than other major cereals like maize and rice. In terms of total production tonnages used for food, India is currently at second rank as the main human food crop. Determining the quality of wheat is critical. Specifying the characteristics of wheat manually needs an expert decision and is time consuming. Sometimes the variety of …
Published in International Journal of Software Computing and Testing · Vol. 3, Issue 1, 2017 · pp. 52–59 Read article
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Liberty Food Processing & Refrigeration Facility at Robeson County, NC – A Development for the Lumbee Tribe
Abstract: This report examines the viability, financial forecasting, and execution plan for the Liberty Food Processing and Refrigeration Facility Project at Robeson County, NC for the Lumbee Tribe, and other local groups. The aim is to assist local farmers by enhancing the appeal of their produce through effective packaging. Additionally, the project seeks to promote Lumbee Tribe cuisine by marketing freshly prepared meals and sharing traditional recipes, thereby highlighting the local …
Published in International Journal of Architecture and Infrastructure Planning · Vol. 10, Issue 2, 2024 · pp. 1–24 Read article
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Ice Pigging: An Emerging Technique to Replace CIP
Abstract: Ice pigging is potential method to remove fouling from pipes and narrow space in pipelines having better cleaning efficiency to other conventional method. In India the water has insufficiency for drinking,similarly the not proper availability of water also for processing section in dairy and food region.Sometimes water quality is not suitable for cleaning the processing line of Agri-sector.Wastewater has more predominant in the Agri-sector of India. The ice pigging is …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 7, Issue 2, 2021 · pp. 10–15 Read article
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Use of Micro- and Nanobubble in Waste Water Treatment Technology – Review
Abstract: ABSTRACT The environmental nanotechnology is a technical discipline which research features of natural and man-made nanomaterials, applications, techniques for their characterization, integration processes and transformation into ecosystems. Microbubbles have the capability to change the normal characteristic of water. The microbubbles (MBs) have diameter more than 100 μm, the micro-nanobubbles (MNBs) have diameter between 1 to 100 μm and the nanobubbles (NBs) have diameter less than 1 μm within the fluid …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 4, Issue 1, 2018 · pp. 5–10 Read article
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Potato Starch-Based Polyethylene Composite: Fabrication and Evaluation
Abstract: This study's objective was to create and evaluate a biodegradable polymer composite consisting of potato starch (PS) and low-density polyethylene (LDPE). The effects of changing the PS content (10– 40 wt%) on the mechanical (elongation at break and tensile modulus), thermal (heat conductivity), and biodegradability characteristics of the polymer composite were examined. Next, it was examined how the cross-linking agent influenced the polymer composite's mechanical and thermal properties. The melt …
Published in International Journal of Chemical Separation Technology · Vol. 8, Issue 2, 2022 · pp. 32–44 Read article
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Comparative Study of Effect of Weight, Time and Temperature on Extracted Oil Recovered from Some Mango Seed
Abstract: This research was used to evaluate and characterised the product obtained from a unique process called mechanothermal extraction/distillation process of 3 mango seeds materials (opioro, Enugu and Benue Species) of 3 species each for the production of oil. The oil obtained from the process will serve as raw materials and be useful in the following areas: Pharmaceutical, chemical and food processing industries respectively. The quality and quantity of the oil …
Published in International Journal of Chemical Engineering and Processing · Vol. 10, Issue 1, 2024 Read article
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Processing of Milk, Indian Standards, and Comparative Analysis of Milk Quality Using Different Tests
Abstract: Milk is one of the most vital food products consumed worldwide, known for its rich nutritional value and chemical complexity. This study aims to analyze the processing techniques of milk, the Indian standards (FSSAI, BIS) that govern milk quality, and the comparative evaluation of milk from different brands (Amul, Mother Dairy, Country Delight, and a local brand). The tests performed include urea test, starch test, detergent test, and formalin test, …
Published in International Journal of Agrochemistry · Vol. 12, Issue 1, 2026 · pp. 20–25 Read article
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Development of a Framework to Improve Sustainable Manufacturing and Service Economics Using ISM for Food Industries
Abstract: The goal of this study is to look to the most important sustainable practices that fresh food start ups can use to improve their resilience and environmental responsibility. It also aims to identify the difficulties and impediments these companies face when putting these sustainable strategies into effect. Fresh food startups can integrate several sustainable techniques and innovations into their operations, as identified by the study. These include using IoT technology …
Published in International Journal of Industrial Biotechnology and Biomaterials · Vol. 10, Issue 1, 2024 · pp. 1–10 Read article
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Green Chemistry as Pollution Reducer
Abstract: Green chemistry is considered to be response with a view to reducing the damage of environment by manmade materials and the prepossess used to produce them there are several techniques with India for obtaining good quality seeds and different methods of irrigation. There is a tremendous increase in the use of fertilizer and pesticides with a view to having a great yield and obtaining self-sufficiency through in food production. Excessive …
Published in International Journal of Green Chemistry · Vol. 7, Issue 2, 2021 · pp. 11–14 Read article