18 Result(s)
within
Laxmikant S. Badwaik
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Article
Development and characterization of biodegradable foam plates from corn starch and banana bunch stalks coated with beeswax
The present study focuses on the utilization of discarded banana bunch stalks (BBS), a readily available lignocellulosic biomass after banana harvesting. The primary objective is to produce biodegradable foam ...
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Article
Food losses and wastage within food supply chain: a critical review of its generation, impact, and conversion techniques
This review aims to synthesize previous literature with a focus on food loss or waste measurement, generation, causes, and impacts, including sustainable solutions. It has been estimated that the volume of foo...
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Article
A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables
The sudden outbreak of the COVID-19 pandemic made people around the world more concerned about health and food safety. As a part of healthy diets, consumption of fruits and vegetables is essential to build str...
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Potential perspectives on the use of poly (vinyl alcohol)/graphene oxide nanocomposite films and its characterization
The aim of this work was to investigate the effect of graphene oxide (GO) nanoparticles on the physicochemical, mechanical, thermal, and biodegradation properties of Polyvinyl alcohol (PVA) films. PVA-based na...
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Development of chewing gum model system from phytocompounds of black jamun (Syzygium cumini) pulp and study of its dissolution kinetics
Black jamun is a rich source of polyphenol and anthocyanin that provides major potential as a natural pigment. The different concentrations of encapsulated jamun pulp phytocompounds (0, 0.5, 1, 3 and 5 g 100 g−1)...
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Article
SERS determination and multivariate classification of antibiotics in chicken meat using gold nanoparticle–decorated electrospun PVA nanofibers
The fabrication of SERS substrate by gold nanoparticle–decorated polyvinyl alcohol electrospun nanofibers which has been used to detect trace sensing of two widely used poultry antibiotics doxycycline hydrochl...
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Article
Sweet lime peel-, polyvinyl alcohol- and starch-based biodegradable film: preparation and characterization
The sweet lime juice processing industries produce immense amounts of sweet lime peels which are regarded as waste, and its management is a key concern for the food business, whereas these wastes can be used t...
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Functional Properties of Oilseed Cakes and Defatted Meals of Mustard, Soybean and Flaxseed
Mustard and soybean seeds are most commonly known for their edible oilseeds whereas flaxseed, a non-edible oil category is known for its health benefits. The oilseeds cake have high content of fibre and protei...
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Effect of Polyvinyl Alcohol, Starch and Modified Bee Wax on Properties of Sweet Lime Pomace Based Biodegradable Containers
With the increasing costs in the disposal of wastes from various industrial activities, strategies to find solutions to waste utilization have gained attention. In the present study, sweet lime pomace-based co...
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Article
Extraction of protein and pectin from pumpkin industry by-products and their utilization for develo** edible film
The study was planned to optimise the extraction process of protein and pectin from pumpkin seeds and peels respectively. The extraction of protein and pectin was performed with three independent variables suc...
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Article
Direct Transformation of Muskmelon Seeds Meal into Biodegradable Films and Their Characterization
Work was planned to develop and characterize packaging films using ultrasound treated muskmelon seed meal. Nine films were prepared by treating solution of muskmelon seed meal with varying ultrasound treatment...
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Article
Characterization and Antimicrobial Property of Casein, Gelatin and Pectin Based Active Composite Films
Edible films for food packaging application are an alternative approach to deal with the problem of disposal of plastic packaging materials. The edible films were prepared with varying proportions (0–100%) of ...
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Article
Transformation of Chicken Feather Keratin and Pomelo Peel Pectin into Biodegradable Composite Film
The study was planned to utilize chicken feather protein (CFP) and pomelo peel pectin (PPP) to develop the composite film. The five films were prepared with varying proportion of CFP and PPP in ratio of 0:100 ...
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Article
Influence of bamboo shoot powder fortification on physico-chemical, textural and organoleptic characteristics of biscuits
Bamboo shoot has attracted significant research and a commercial interest due to its many health-promoting bioactive compounds as well as its effectiveness in decreasing blood pressure, cholesterol and increas...
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Article
Pectinase production by Aspergillus niger using banana (Musa balbisiana) peel as substrate and its effect on clarification of banana juice
Optimization of substrate concentration, time of incubation and temperature for crude pectinase production from A. niger was carried out using Bhimkol banana (Musa balbisiana) peel as substrate. The crude pectina...
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Article
Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food
Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10–40 %), feed moisture content (12–24 %) and extruder barrel temperature (100–140 °C) on the characteristics o...
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Article
Production and Purification of Anti-Bacterial Biometabolite from Wild-Type Lactobacillus, Isolated from Fermented Bamboo Shoot: Future Suggestions and a Proposed System for Secondary Metabolite Onsite Recovery During Continuous Fermentation
Wild-type lactobacillus isolated form Khorisa, a fermented bamboo shoot product of Assam, India were evaluated for production anti-bacterial secondary biometabolites, against Staphylococcus aureus. Submerged ferm...
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Article
Optimization of ingredient levels for the development of peanut based fiber rich pasta
Defatted peanut flour is rich source of protein and popularly use for fortification of different food products. Pasta was prepared using semolina, whereas defatted peanut flour and carrot powder were added for...
