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Food technology
Showing 1-0 of 462 projects
Extraction and application of locally sourced pumpkin seed oil as a natural preserva...
This study investigates the feasibility and efficacy of locally sourced pumpkin seed oil as a natural preservative in ready-to-eat (RTE) meat products, addressi...
Development of a shelf-stable plant-based yogurt alternative using fermented almond ...
Fermented almond milk offers a promising base for a shelf-stable plant-based yogurt alternative by combining dairy-free texture, nutritional value, and consumer...
Development and optimization of plant-based protein isolates from novel legumes for...
The study focuses on the development and optimization of plant-based protein isolates derived from novel legumes to enhance the functional attributes and nutrit...
Development of a low-glycemic, high-protein gluten-free bread from ancient grains us...
Development of a low-glycemic, high-protein gluten-free bread from ancient grains using natural fermentation and microbial phytase pretreatment addresses the gr...
Development and optimization of a plant-based meat analog using novel protein isolat...
This study presents the development and optimization of a plant-based meat analog leveraging novel protein isolates and extrusion technology to achieve improved...
Development of aShelf-stable Plant-Based Dairy Alternative using Fermented Legume Pr...
This study reports the development of a shelf-stable plant-based dairy alternative formulated from fermented legume proteins and novel emulsifiers, optimized fo...
Development of a shelf-stable plant-based yogurt using fermentation optimization and...
The study presents a comprehensive investigation into developing a shelf-stable plant-based yogurt by optimizing fermentation processes and integrating natural ...
Development of value-added ready-to-reheat plant-based meat alternatives using local...
This study develops and validates a value-added, ready-to-reheat plant-based meat alternative derived from locally sourced legumes and cereals, with extrusion p...
Development of a valorization process for locally available fruit peels into functio...
This study presents a comprehensive valorization pathway to convert locally available fruit peels into functional postbiotic ingredients suitable for fortifying...
Development of a shelf-stable plant-based yogurt via fermentation and natural emulsi...
This study investigates the development of a shelf-stable plant-based yogurt produced through fermentation using selected probiotic cultures and natural emulsif...
Development and optimization of plant-based protein-based cheese analogue using nove...
This study investigates the development and optimization of a plant-based cheese analogue by integrating novel plant protein sources with extrusion-cooking tech...
Development and optimization of plant-based protein isolates from underutilizedlegum...
This study reports the development and optimization of plant-based protein isolates derived from underutilized legumes for use in burger patties, focusing on te...
Development and optimization of a plant-based meat analog using extrusion processing...
This study investigates the development and optimization of a plant-based meat analog through extrusion processing and comprehensive sensory evaluation to addre...
Development of a 3D-printed edible food packaging material from biodegradable polyme...
This study reports the development and evaluation of a novel 3D-printed edible food packaging material fabricated from biodegradable polymers integrated with na...
Development and optimization of a plant-based meat analog using fermentation-derived...
The present study reports the development and optimization of a plant-based meat analog leveraging fermentation-derived proteins and extrusion-based structuring...
Development and optimization of plant-based meat analogues using mycelium-based scaf...
This study presents the development and optimization of plant-based meat analogues utilizing mycelium-based scaffolds to achieve improved textural properties an...
Development of a plant-based meat analogue using ultra-processed vegetable proteins ...
This study investigates the development of a plant-based meat analogue leveraging ultra-processed vegetable proteins and novel binding systems to optimize textu...
Development of a proximate and nutritional optimization framework for minimal-proces...
This study presents a comprehensive framework for optimizing proximate composition and nutritional quality in minimal-processed plant-based meat alternatives th...
Development of a plant-based protein extrudate using locally sourced pulses and legu...
This study investigates the development of a plant-based protein extrudate utilizing locally sourced pulses and legumes to achieve optimized nutritional profile...
Assessment of the shelf-life extension of a novel plant-based yogurt using natural a...
The study investigates the enhancement of shelf-life and safety of a novel plant-based yogurt through the integration of natural antimicrobial packaging and bio...
Development of Functional Snack Bars Enriched with Probiotic Bacteria...
The increasing consumer demand for health-enhancing food products has driven the development of functional snacks, particularly those enriched with probiotics, ...
Development of aProbiotic Encapsulated Snack Bar to Enhance Gut Health...
This research focuses on developing an innovative probiotic snack bar encapsulated with micro- or nano-sized carriers to improve the delivery and viability of p...
Development of functional plant-based protein snacks for health-conscious consumers...
The burgeoning demand for health-oriented food products has driven the exploration and development of functional snacks that cater to the nutritional and wellne...
Development of a Fermented Plant-Based Protein Snack Using Underutilized Local Crops...
The increasing global demand for healthy, sustainable, and convenient snack options has prompted the exploration of underutilized local crops as potential sourc...
Development of biodegradable packaging from food processing waste materials...
This research explores the development of sustainable, biodegradable packaging materials derived from food processing waste, aiming to address the escalating en...
Development of Functional Snacks Using Traditional Indigenous Grains...
This research explores the development of functional snacks utilizing traditional indigenous grains, aiming to harness their nutritional benefits and promote he...
Development of a Probiotic-Enriched Fermented Snack Using Locally Sourced Ingredient...
This study focuses on developing a nutritious, probiotic-enriched fermented snack using locally sourced ingredients to address rising consumer demand for functi...
Development of a Probiotic-Infused Functional Beverage Using Locally Sourced Ingredi...
This research focuses on the development of a functional beverage infused with probiotics, utilizing locally sourced ingredients to promote health benefits and ...
Development of a Functional Fortified Snack Using Underutilized Local Crops...
The increasing global demand for healthy and nutritional snack options has spurred interest in the development of functional foods utilizing underutilized local...
Development of Fermentation-Based Functional Beverages Using Local Fruits and Herbal...
The increasing demand for health-promoting beverages has stimulated interest in developing functional drinks that harness the natural benefits of local fruits a...
