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Food Science and Technology
Showing 1-0 of 512 projects
Optimization of fermentation parameters for plant-based meat analogs to maximize tex...
Fermentation is a pivotal process in developing plant-based meat analogs that closely mimic the texture, juiciness, and flavor profiles of conventional meat, ye...
Development of a plant-based protein isolate from Nigerian seeds with functional and...
This study reports the development and evaluation of a novel plant-based protein isolate derived from locally available Nigerian seeds, aimed at extrusion-grade...
Assessment of microbial safety and shelf-life extension of traditional fermented foo...
This study investigates the microbial safety and shelf-life extension of traditional fermented dairy-vegetable products in tropical climates through the applica...
Development and optimization of plant-based meat alternatives from locally available...
This study explores the development and optimization of plant-based meat alternatives derived from locally available pulses and cereals through a combined extru...
Optimization of non-thermal pasteurization and natural antimicrobial edible coatings...
The rapid growth of ready-to-eat (RTE) fruit products has heightened concerns about microbial safety, quality retention, and extended shelf-life while maintaini...
Development of a plant-based protein concentrate from locally sourced legumes and it...
This study reports the development and application of a novel plant-based protein concentrate derived from locally sourced legumes to create texture-optimized m...
Effect of Ultrasonication-Assisted Fermentation on Flavor Compound Development and S...
This study investigates the synergistic effects of ultrasonication-assisted fermentation on the development of flavor compounds and the shelf-life extension of ...
Evaluation of the functional properties and shelf-life enhancement of plant-based yo...
The study investigates the functional properties and shelf-life enhancement of plant-based yogurt alternatives through the application of natural plant-based co...
Development and optimization of a non-thermal pasteurization technique for liquid da...
This study investigates the development and optimization of a non-thermal pasteurization technique for liquid dairy beverages utilizing pulsed electric fields (...
Development of low-sodium, nitrite-free cured meats using plant-based functional ing...
The modern meat processing industry seeks alternatives to conventional curing that preserve sensory quality while improving health profiles, reducing sodium and...
Development of a probiotic-rich plant-based yogurt using locally available dairy-fre...
This study presents the development of a probiotic-rich plant-based yogurt utilizing locally available dairy-free substrates and optimized fermentation paramete...
Optimization of fermentation parameters for crescent-shaped probiotic cheese using e...
This study investigates the optimization of fermentation parameters for the production of crescent-shaped probiotic cheese utilizing encapsulated Lactobacillus ...
Evaluation of the functional properties and shelf-life of plant-based meat analogues...
This study investigates the functional properties and shelf-life stability of plant-based meat analogues fortified with novel hydrocolloids to achieve controlle...
Extraction and characterization of bioactive compounds from underutilized plant reso...
The study investigates the extraction and characterization of bioactive compounds from underutilized plant resources with the aim of incorporating them into fun...
Development of a probiotic yogurt fortified with A2 beta-casein milk using an optimi...
Development of a probiotic yogurt fortified with A2 beta-casein milk using an optimized fermentation protocol and sensory evaluation investigates the potential ...
Development and optimization of a plant-based probiotic yogurt through fermentation ...
This study reports the development and optimization of a plant-based probiotic yogurt produced via fermentation of almond milk using selected Lactobacillus stra...
Development and optimization of a plant-based protein isolate from local legumes usi...
This study presents the development and optimization of a plant-based protein isolate derived from local legumes through an optimized enzymatic hydrolysis proce...
Proximate and functional characterization of locally sourced underutilized legumes f...
This study investigates the proximate composition, functional properties, and potential application of locally sourced underutilized legumes for the development...
Development of a Probiotic-Enriched Plant-Based Fermented Meat Analog with Enhanced ...
Development of a Probiotic-Enriched Plant-Based Fermented Meat Analog with Enhanced Shelf-Life and Nutritional Profile explores a novel approach to bridging con...
Development of an valorization pipeline for spent coffee grounds into functional foo...
Spent coffee grounds (SCG) are an abundant agro-industrial waste stream with rich bioactive compounds and nutritional potential that remain underexploited due t...
Development of a probiotic orange beverage by encapsulation of Lactobacillus strains...
Development of a probiotic orange beverage by encapsulation of Lactobacillus strains using alginate-chitosan microcapsules and evaluation of shelf-life and sens...
Development of a Functional Fermented Beverage Utilizing Local Fruit Extracts for En...
This study explores the development of a novel functional fermented beverage cultivated from local fruit extracts aimed at enhancing nutritional intake and prom...
Development of Fermentation-Based Functional Foods Enriched with Probiotics for Impr...
This research explores the development of functional foods through fermentation processes augmented with probiotics aimed at enhancing digestive health, address...
Development of a biodegradable packaging material from agricultural waste for food p...
The increasing environmental concerns associated with conventional plastic packaging have driven the urgent need for sustainable, eco-friendly alternatives deri...
Development of Probiotic-Enriched Fermented Food Products Using Local Ingredients...
Probiotic-enriched fermented food products have gained significant attention due to their potential health benefits, including improved gut health, enhanced imm...
Development of Fermentation-Based Functional Foods Enriched with Probiotics for Enha...
The increasing prevalence of gastrointestinal disorders and the rising consumer demand for health-promoting foods have spurred research into functional foods en...
Development of Probiotic-Infused Functional Beverages Using Traditional Fermentation...
This study explores the development of functional beverages infused with probiotics through traditional fermentation methods, aiming to leverage natural ferment...
Development of a Fermentation-Based Functional Beverage Using Indigenous Fruits...
The increasing global demand for health-promoting beverages has stimulated interest in developing functional drinks that leverage indigenous fruits rich in bioa...
Development of Functional Edible Packaging Materials Using Biodegradable Polymers an...
This study explores the innovative development of functional edible packaging materials leveraging biodegradable polymers and food waste by-products to address ...
Development of laser-assisted extraction techniques for potent bioactive compounds i...
The quest for efficient and environmentally friendly extraction methods for potent bioactive compounds in traditional medicinal plants has garnered increasing a...
