Development of Plant-Based Alternatives to Animal-Derived Fats
Table Of Contents
<p> Table of Contents:<br><br>1. Introduction<br> - Background and Rationale<br> - Objectives of the Study<br> - Scope and Limitations<br> - Organization of the Thesis<br><br>2. Literature Review<br> - Overview of Post-harvest Losses in Fruits and Vegetables<br> - Current Methods for Shelf Life Extension<br> - Role of Edible Coatings in Food Preservation<br> - Factors Affecting the Efficacy of Edible Coatings<br> - Previous Studies on Edible Coatings for Fresh Produce<br><br>3. Methodology<br> - Selection of Fruit and Vegetable Samples<br> - Preparation of Edible Coatings<br> - Application Techniques<br> - Experimental Design<br> - Shelf Life Assessment Methods<br> - Sensory Evaluation Protocol<br><br>4. Results and Discussion<br> - Physicochemical Characteristics of Coated Samples<br> - Microbial Quality Analysis<br> - Shelf Life Extension Effects<br> - Sensory Attributes of Coated Produce<br> - Comparison with Conventional Preservation Methods<br><br>5. Conclusion and Future Directions<br> - Summary of Findings<br> - Implications for the Food Industry<br> - Recommendations for Further Research<br> - Conclusion and Closing Remarks<br><br>This structure provides a comprehensive framework for conducting research on the utilization of edible coatings for extending the shelf life of fruits and vegetables, encompassing relevant literature review, methodology, results analysis, and concluding remarks. <br></p>
Thesis Abstract
<p> </p><p><strong>Abstract</strong> The growing concerns over sustainability, health, and ethical considerations have led to an increasing demand for plant-based alternatives to animal-derived fats in food products. This research aims to explore various plant sources and processing techniques for the development of functional and palatable substitutes for traditional animal fats. The study will investigate the physicochemical properties, sensory characteristics, and nutritional profiles of these plant-based alternatives, as well as their potential applications in different food formulations. By addressing the challenges associated with texture, flavor, and functionality, this research seeks to contribute to the development of sustainable and healthier fat options for the food industry.<br></p> <br><p></p>
Thesis Overview
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