Relevant bibliographies by topics / Green ingredient

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Green ingredient'

Author: Grafiati
Published: 5 October 2024
Last updated: 31 July 2025

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Journal articles on the topic "Green ingredient"

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Moding, Kameron J., Mackenzie J. Ferrante, Laura L. Bellows, Alyssa J. Bakke, John E. Hayes, and Susan L. Johnson. "Variety and content of commercial infant and toddler vegetable products manufactured and sold in the United States." American Journal of Clinical Nutrition 107, no. 4 (2018): 576–83. http://dx.doi.org/10.1093/ajcn/nqx079.

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ABSTRACT Background Exposure to vegetable flavors during infancy and toddlerhood is hypothesized to enhance vegetable acceptance when children transition to table foods. Objective We sought to examine the vegetable types, ingredients, and nutrient contents of vegetable-containing infant and toddler foods (ITFs) manufactured and sold in the United States. Design A database of ITFs that contain vegetables (n = 548) was compiled from websites of companies based in the United States (n = 24). Product information was recorded, including intended age or stage, ingredient lists, and selected nutrient
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Siraj, Zachari. "Pol Roti : A Shining Star in the Shadow of Rotis." International Journal of Scientific Research and Management (IJSRM) 12, no. 12 (2024): 195–202. https://doi.org/10.18535/ijsrm/v12i12.ft01.

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Pol roti, a Sri Lankan dish, filled me with anticipation as I waited for my mother to finish cooking it. There was something magnetic about its aroma, simple ingredients, and how it brought the family together around the dinner table. This essay explores pol roti's cultural, historical, and personal significance in my life and my family’s heritage. This dish has flour, coconut scraps, green chili, and onions. There is a strong aroma of coconut scraps, and you can smell the spice of the chili. Green chili pepper is a key ingredient that adds a fiery, vibrant kick to the dish. This is often used
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Fruehwirth, Sarah, Sandra Egger, Dennis Kurzbach, et al. "Ingredient-Dependent Extent of Lipid Oxidation in Margarine." Antioxidants 10, no. 1 (2021): 105. http://dx.doi.org/10.3390/antiox10010105.

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This study reports the impact of margarine-representative ingredients on its oxidative stability and green tea extract as a promising antioxidant in margarine. Oil-in-water emulsions received much attention regarding factors that influence their oxidative stability, however, water-in-oil emulsions have only been scarcely investigated. Margarine, a widely consumed water-in-oil emulsion, consists of 80–90% fat and is thermally treated when used for baking. As different types of margarine contain varying additives, their impact on the oxidative stability of margarine during processing is of press
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Mubarok, Ahmad Thoriq, and Kun Harismah. "Natural Moisturizer Based on Green Grass Jelly (Cyclea Barbata Miers) with Stevia Leaf Addition (Stevia Rebaudiana Bertoni)." Jurnal Dedikasi 17, no. 1 (2020): 1. http://dx.doi.org/10.22219/dedikasi.v17i1.12060.

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Skin moisturizer is a chemical that can protect the skin from the sun. Natural ingredients that can be used as a moisturizer are Green Grass Jelly. Green Grass Jelly leaves contain antioxidants that can prevent skin aging. The purpose of this study was to analyze the application of Green Grass Jelly and Stevia as a facial moisturizing ingredient. The variables used in this study were Green Grass Jelly consentration of 2.5%, 5%, 7.5%, and 10%. And stevia benefits 0%, 5%, 7.5%, 10% and 12.5%. the method used is Green Grass Jelly extraction, stevia extraction and moisturizing preparations. The te
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Morts, Megan E., and Ingrid Silva. "PSIII-38 Pepsin-pancreatin protein digestibility of various protein sources intended for pet food." Journal of Animal Science 97, Supplement_3 (2019): 282. http://dx.doi.org/10.1093/jas/skz258.571.

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Abstract Pet food companies need quality protein ingredients to offer new and different options for pet owners. Evaluating these proteins with animal feeding trials are time consuming and expensive. An in vitro (benchtop) method could provide detailed information about protein quality for novel ingredients. Therefore, the objective of this experiment was to develop a pepsin-pancreatin digestibility assay and determine the appropriate incubation time for enzyme hydrolysis to approximate results from animal studies. Ingredients evaluated were faba beans, navy beans, spray-dried granulated egg, c
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Russell, Stanley R., and Jana Buchter. "Waste Clay as a Green Building Material." Advanced Materials Research 261-263 (May 2011): 501–5. http://dx.doi.org/10.4028/www.scientific.net/amr.261-263.501.

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Two of the primary waste components of the Phosphates benefaction process, sand and clay have been used as building materials for thousands of years. A process known as rammed earth has been used extensively around the world in buildings that have lasted for centuries. Because earth is the main ingredient in rammed earth it has recently enjoyed new popularity as a so called “green” building material. In a similar process earth is compressed into blocks which are then used in the same way as conventional masonry units to build walls. In the compressed earth block [CEB] method, individual units
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Ivanišová, Eva, Martin Košec, Ján Brindza, Olga Grygorieva, and Marián Tokár. "Green Barley as an Ingredient in Pasta: Antioxidant Activity and Sensory Characteristics Evaluation." Contemporary Agriculture 67, no. 1 (2018): 81–86. http://dx.doi.org/10.2478/contagri-2018-0012.

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Summary The aims of the present study was to determine antioxidant activity, sensory properties as well as total polyphenol, flavonoid and chlorophyll content of raw and cooked pasta enriched by 1%, 3% and 5% addition of green barley powder. Results of antioxidant activity showed that increase of green barley addition increase antioxidant activity of pasta. The values in raw pasta obtained by DPPH ranged from 1.17 (control) to 1.81 (5% addition) mg TEAC/g DM, after cooking values ranged from 0.82 (control) to 1.59 (5% addition) mg TEAC/g DM. Similar tendency was signed by molybdenum reducing a
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Coll, Claudia, Kathrin Fenner, and Claudio Screpanti. "Early Assessment of Biodegradability of Small Molecules to Support the Chemical Design in Agro & Pharma R&D." CHIMIA 77, no. 11 (2023): 742–49. http://dx.doi.org/10.2533/chimia.2023.742.

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The use of agrochemical and pharmaceutical active ingredients is essential in our modern society. Given the increased concern and awareness of the potential risks of some chemicals, there is a growing need to align with ‘green chemistry’ and ‘safe and sustainable by design’ principles and thus to evaluate the hazards of agrochemical and pharmaceutical active ingredients in early stages of R&D. We give an overview of the current challenges and opportunities to assess the principle of biodegradability in the environment. Development of new medium/high-throughput methodologies, combining pred
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S., V. Saveetha* Dr. J. Gomathi. "Nanocosmeceuticals- The Subsequence of Sophisticated Skincare." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 2206–17. https://doi.org/10.5281/zenodo.15400742.

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This review article provides an insight into the basics of cosmeceuticals, their role in the pharmaceutical market, along with the incorporation of nanotechnology in cosmeceuticals. Cosmeceuticals are the marketed preparations which are intended to be used on skin, hair, nails and teeth for personalised use, varying according to individuals. On the other hand, nanotechnology is the science related to engineering materials at the nanoscale of 1 to 100 nanometers. The smaller size of these particles will allow for targeted delivery, assisting in the controlled release of the active ingredients.
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Shyora, Nirupa R., JanviB Bhil JanviB. Bhil, Mr Pratik Khuman, and Mr Pravin Rathod. "“Green Glow: Formulation of Cucumber-Infused Scrub Soap for Natural Skincare”." International Journal of Pharmaceutical Research and Applications 10, no. 1 (2025): 1701–13. https://doi.org/10.35629/4494-100117011713.

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This study confidently explores formulating and evaluating an innovative herbal scrub soap that prominently features cucumber (Cucumis sativus) as its key active ingredient. The primary goal is to fully harness cucumber's remarkable hydrating, anti-inflammatory, and antioxidant properties, while seamlessly integrating a natural exfoliant to create a truly multifunctional product. Utilizing a cold-process method, the soap is expertly crafted by combining high-quality natural oils, sodium hydroxide, and ground cucumber pulp, enhanced with finely milled herbal exfoliants such as oatmeal and walnu
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Dissertations / Theses on the topic "Green ingredient"

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Fanwa, nzokou Michele. "Extractiοn de la gοmme de triumfetta cοrdifοlia (Μalvaceae) : caractérisatiοn et valοrisatiοn". Electronic Thesis or Diss., Normandie, 2024. http://www.theses.fr/2024NORMLH08.

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Les polysaccharides sont omniprésents dans le quotidien de l’homme à travers leur implication dans des domaines vitaux dont l’alimentation, la cosmétique, les domaines pharmaceutique et biomédicaux (…) où ils assurent des fonctions très variées. Ce caractère versatile couplé à leur grande disponibilité, leur caractère biocompatible et biodégradable, avec une toxicité limitée, et leurs propriétés biologiques recherchées, en font des ingrédients de prédilection pour de nombreuses industries, ce qui explique leur forte demande au détriment d’ingrédients moins recommandables à l’exemple de polymèr
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Genovese, Therese, and Charlotte Green. "Cosmetics gone green : A quantitative experimental study on green promotional cues and consumers’ purchase intention." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-104359.

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In the context of the world's increasing environmental challenges and the rise of green consumerism, promoting sustainable consumer behavior is more important than ever. This study aims at extending the understanding of consumers' purchase  intention of  environmentally friendly cosmetic products. With a theoretical starting point in theories of green promotion and the theory of planned behavior, a total of ten hypotheses and sub-hypotheses were formulated to answer the research question how green promotional cues can be used to affect consumers' beliefs and increase purchase intention. Centra
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Chalova-Zhekova, Vesela I. "Development of rapid microbial methods for lysine quantification in feed ingredients based on green fluorescent protein fluorescence." Texas A&M University, 2005. http://hdl.handle.net/1969.1/4786.

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Lysine is one of the more limiting amino acids in protein sources for chickens. Since lysine is also an essential amino acid for animals, it is an important component of animal dietary formulation. Therefore, an accurate pre-determination of bioavailable lysine in feedstuffs is important. An optical density (OD) based microbiological assay for lysine determination using E. coli lysine auxotroph has been previously developed. However, because the assay is based on bacterial growth response to extracellular lysine measured as OD, it can be relatively time consuming (10-12h). Therefore, more rapi
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Bisi, Hélène. "Green extraction of high added-value compounds from heritage plants." Electronic Thesis or Diss., Montpellier, 2021. http://www.theses.fr/2021MONTS085.

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Notre région est riche d'une grande variété de végétaux dont la majorité n'ont pas été étudiés et encore moins exploités. Si nombre d’articles scientifiques s’intéressent à des plantes récoltées dans des pays plus exotiques, certaines espèces qui nous entourent sont étonnamment négligées. Ces travaux de thèse se sont ainsi attachés à mettre en valeur deux végétaux oubliés, à fleurs odorantes, abondamment présents dans la région montpelliéraine : l’Elaeagnus × submacrophylla Servett., un arbuste horticole et la Coronilla glauca L. ou coronille glauque, un sous-arbrisseau sauvage. L’étude a esse
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Silva, David Wesley. "Mini-bolo de milho : desenvolvimento de produto alimentício para público celíaco, com ingredientes funcionais, redutores calóricos, e avaliação de características sensoriais percebidas no produto submetidas a estímulos musicais." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254260.

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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T00:28:49Z (GMT). No. of bitstreams: 1 Silva_DavidWesley_M.pdf: 6068957 bytes, checksum: b9b7736d1a2b785ad90fa44cc938bb86 (MD5) Previous issue date: 2013<br>Resumo: A presença de bolo em celebrações é uma forte tradição cultural sempre acompanhada de música. Imensa maioria dos bolos são fabricados usando farinhas de trigo, que contém glúten; mas há uma parcela crescente da população que vem desenvolvendo a reação al
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Rischard, Floriane. "Dévelοppement de nοuveaux émοllients biοsοurcés multifοnctiοnnels : de la synthèse à la fοrmulatiοn cοsmétique". Electronic Thesis or Diss., Normandie, 2024. http://www.theses.fr/2024NORMLH34.

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Les produits cosmétiques sont constitués d’une grande diversité d’ingrédients, chacun apportant des propriétés spécifiques pour assurer la stabilisation, l’efficacité et l’expérience sensorielle désirée par le formulateur. Cependant, ces longues listes d’ingrédients peuvent susciter des réticences chez les consommateurs, en particulier lorsque certains ingrédients sont perçus comme potentiellement dangereux pour la santé ou l’environnement. Lors de ce projet de thèse, nous avons ainsi développer de nouveaux ingrédients biosourcés, permettant l’apport de propriétés multifonctionnelles de protec
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Dias, Andreia Sofia Pires. "The effects of combinations of a green tea extract and an active ingredient thereof, with standard antiretroviral drugs on SC-1 cells infected with the LP-BM5 virus." Diss., 2008. http://upetd.up.ac.za/thesis/available/etd-01132009-092526.

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Viveiros, Raquel Filipa da Costa. "Molecularly Imprinted Polymers – Their Application in the Manufacturing of Active Pharmaceutical Ingredients (APIs)." Doctoral thesis, 2017. http://hdl.handle.net/10362/27847.

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Tseng, Cheng-Yin, and 曾政寅. "An Analysis to the Green Consumption Behavior of the College Students in Taichung — in the Case of Cleaning Products with Botanical Ingredients." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/s5yq59.

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碩士<br>國立中興大學<br>生物產業管理研究所<br>101<br>As environmental and health safety issues are important in modern society, consumers’ willingness to use green products become essential　with respect to sustainable development in recent years. This study aimed at knowing college students’ usage of cleaning products with botanical ingredients, and on the other hand to find out the relationship among relevant factors. Constructs of planned behavior theory, and health beliefs were examined through path analysis. A data consisting of 601 college students was collected in Taichung. The outcome shows that “interp
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Huang, Jun-Kai, and 黃俊凱. "Effects of water irradiated with far infrared wave having 6.3 µm wavelength on the extraction of green tea ingredients and growth of Caenorhabditis elegans." Thesis, 2018. http://ndltd.ncl.edu.tw/handle/d6hzjt.

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碩士<br>國立臺灣科技大學<br>機械工程系<br>106<br>Water molecules show a characteristic O-H bond bending peak at 1640 cm-1 in FTIR spectrum, which is close to the far infrared ray generated by graphene (wavelength of 6.3 μm, or wavenumber 1587 cm-1). It is thus expected that the far infrared ray irradiation can cause the resonance of the O-H bond, which can possibly cause the differences in various physical and chemical phenomena. In this study, the effects of far infrared irradiated water on the extraction of ingredients from green tea and the growth of Caenorhabditis elegans are studied. It was found that i
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Books on the topic "Green ingredient"

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Jan, Cutler, ed. The food and cooking of Greece: A classic Mediterranean cuisine : history, traditions, ingredients and over 160 recipes. Lorenz Books, 2005.

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5-Ingredient Optavia Diet Cookbook: The Easy 5 Ingredients Optavia Diet Lean and Green Meal Recipes and Complete Guide for Quick Weight Loss. Independently Published, 2020.

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Meet Your Matcha: Over 50 Delicious Dishes Made with This Miracle Ingredient. Watkins Media Limited, 2018.

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Mager, Stefan. Green Smoothie Guide: 157 Healthy Ingredients. Llewellyn Publications, 2018.

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Herbert, Powell Kara. Avocado Recipes for Every Meal - CookBook: Creamy, Green, and Full of Nutrients, Avocado Is a Powerhouse Ingredient at Any Meal. Enjoy These 54 Avocado Recipes for Breakfast, Lunch, Dinner and More! Independently Published, 2021.

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Green Smoothie Diet: The Best Green Smoothie Ingredients to Make Green Smoothies for Weight Loss. Speedy Publishing LLC, 2013.

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Green Smoothie Diet: The Best Green Smoothie Ingredients to Make Green Smoothies for Weight Loss. Speedy Publishing LLC, 2013.

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Green Witch's Herb and Plant Encyclopedia: 150 Ingredients for Everyday Witchcraft. Callisto Publishing LLC, 2024.

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Ugly little greens: Gourmet dishes crafted from foraged ingredients. Page Street Publishing, 2017.

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Watts, Franklin. Reading Champion : Ingredients for a Cake: Independent Reading Green 5 Non-Fiction. Hachette Children's Group, 2022.

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Book chapters on the topic "Green ingredient"

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Rashidinejad, Ali. "Green Tea Catechins." In Tea as a Food Ingredient. CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-3.

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Koide, Shoji, and Ken-ichi Kimura. "Japanese Green Tea." In Tea as a Food Ingredient. CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-5.

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Watanabe, Ligia M., Natalia Y. Noronha, Marcela A. S. Pinhel, and Carla B. Nonino. "Green Tea and Telomere Length Regulation in Health Conditions." In Tea as a Food Ingredient. CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-12.

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Rana, Ajay, Shalika Rana, and Sanjay Kumar. "Green and Sustainable Processing of Tea Constituents and Applications." In Tea as a Food Ingredient. CRC Press, 2022. http://dx.doi.org/10.1201/9781003152828-11.

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Ekanayake, Athula, and Jianjun Li. "Processing Green Tea Extracts to Make a Beverage Ingredient." In ACS Symposium Series. American Chemical Society, 2003. http://dx.doi.org/10.1021/bk-2004-0871.ch016.

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Mir, Bilal Ahmad, Saiema Rasool, Muneeb U. Rehman, Insha Amin, and Rayeesa Ali. "Anticancer Mechanistic Insights of Epigallocatechin-3-Gallate, an Active Ingredient of Green Tea (Camellia sinensis)." In Plant and Human Health, Volume 2. Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-03344-6_5.

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Tuteja, Shikha, Vinod Karar, and Ravinder Tonk. "A Study on the Cause and Effects of Paddy Straw Burning by Farmers in Fields and Proposal of Using Rice Husk as a Novel Ingredient in Pottery Industry." In Handbook of Sustainable Development through Green Engineering and Technology. CRC Press, 2022. http://dx.doi.org/10.1201/9781003127819-12.

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Beerling, Judi. "Green Formulations and Ingredients." In Sustainability: How the Cosmetics Industry is Greening Up. John Wiley & Sons Ltd, 2013. http://dx.doi.org/10.1002/9781118676516.ch9.

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Meyer, Hans-Peter. "Biotechnology for the Production of Chemicals, Intermediates, and Pharmaceutical Ingredients." In Green Biocatalysis. John Wiley & Sons, Inc, 2016. http://dx.doi.org/10.1002/9781118828083.ch27.

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Das, Srija, Shamraja S. Nadar, and Virendra K. Rathod. "Chapter 7. Enzyme-assisted Extraction of Bioactive Ingredients." In Green Chemistry Series, 2nd ed. Royal Society of Chemistry, 2022. http://dx.doi.org/10.1039/9781839165894-00269.

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Conference papers on the topic "Green ingredient"

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Rhim, Jungsoo, and Zoltan Nagy. "Technoeconomic and Sustainability Analysis of Batch and Continuous Crystallization for Pharmaceutical Manufacturing." In Foundations of Computer-Aided Process Design. PSE Press, 2024. http://dx.doi.org/10.69997/sct.107722.

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Continuous manufacturing in pharmaceutical industries has shown great promise to achieve process intensification. To better understand and justify such changes to the current status quo, a technoeconomic analysis of a continuous production must be conducted to serve as a predictive decision-making tool for manufacturers. This paper uses PharmaPy, a custom-made Python-based library developed for pharmaceutical flowsheet analysis, to simulate an annual production cycle for a given active pharmaceutical ingredient (API) of varying production volumes for a batch crystallization system and a contin
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Raman, Aravamudhan. "Green Inhibitors for Coatings and Linings – Traditional vs. Green." In CORROSION 2004. NACE International, 2004. https://doi.org/10.5006/c2004-04410.

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Abstract Pigment additives containing chromates, red lead and excessive zinc, commonly used in olden times in paint systems, are toxic and barred from widespread usage. Use of Cr(III) salts instead of Cr(VI) in conversion coatings has been advocated. Methods have been tried to cover the toxic ingredients by non-toxic topcoats and to make them slow leaching by incorporating them in organometallic pigment form strongly bonded to the polymer base of the coating. Zinc phosphate and other zinc salts are being used instead of chromate salts and these are of the green type and offer excellent inhibit
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Hill, Donald G., and Mark A. Malwitz. "Green Corrosion Inhibitor Achievements - Assessment of Performance vs. Reality of Regulation." In CORROSION 2006. NACE International, 2006. https://doi.org/10.5006/c2006-06488.

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Abstract Development of more environmentally acceptable corrosion inhibitors is a challenge. As a result of their chemistry, the products used for oilwell stimulation have active ingredients that may be harmful if discharged to the marine environment. This paper will focus on the technical achievements of recent corrosion inhibitor developments vs. the traditional inhibition with amines and acetylenic alcohols for inhibition of acid stimulation fluids. The decisions mandated by OSPAR are reviewed and the recent changes in regulations are highlighted. Alternative amine inhibitor intermediates t
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Dabija, Adriana, Ancuta Chetrariu, and Elena Huber. "RESEARCH ON DEVELOPMENT NOVEL FERMENTED BEVERAGES FROM SWEET WHEY." In SGEM International Multidisciplinary Scientific GeoConference. STEF92 Technology, 2024. https://doi.org/10.5593/sgem2024v/6.2/s24.14.

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Whey is a significant environmental contaminant since its waste load is estimated to be 100�175 times more than that of an equivalent volume of household wastewater. It is estimated that around half of the whey produced is used for human or animal use, and the other half is released into the environment as waste water, which adds to pollution. Thus, in accordance with the guidelines established by the EU Green Deal Program, its valorisation through the development of health-promoting products is an important step for the environment and the food sector. Numerous whey-based beverages are mentio
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Giyatmi, Giyatmi, Hari Irianto, Mohammad Sabariman, and Bintang Anggoro. "Development of Alginate-based Antibacterial Edible Films by Incoporating Green Betel Leaf Extract." In The Food Ingredient Asia Conference (FiAC). SCITEPRESS - Science and Technology Publications, 2020. http://dx.doi.org/10.5220/0010514000003108.

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Wang, You-Nian, Guang-Lu Shi, Jian-Jun Ren, et al. "Structure Identification of an Acaricidal Active Ingredient From Green Walnuts Husks (Juglans regia)." In 2009 3rd International Conference on Bioinformatics and Biomedical Engineering (iCBBE 2009). IEEE, 2009. http://dx.doi.org/10.1109/icbbe.2009.5163434.

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Mohammed, Ahmed, Irina Harris, and Reda Nujoom. "Eco-Gresilient: Coalescing Ingredient of Economic, Green and Resilience in Supply Chain Network Design." In 7th International Conference on Operations Research and Enterprise Systems. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0006614702010208.

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Jribi, Sarra, Hela Gliguem, Andras Nagy, et al. "Evolution of “Chili” Tunisian landrace durum wheat sprouts properties after drying." In 21st International Drying Symposium. Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7377.

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Sprouting is a green technology contributing in improving cereals and pulses nutritional properties. However sprouts have a high water content limiting their shelf-life. This research focused on the impact of drying technology on physico-chemical, functional and nutritional properties of Tunisian landrace durum wheat (Triticum durum)“Chili” sprouts for their use as a functional ingredient. Three technologies were evaluated: lyophilisation, micro-wave vacuum drying and oven drying at 50°C. Sprouted seeds flour properties were significantly (p&amp;lt;0.05) affected by the drying methods used. Ly
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Prosen, Lena, and Jernej Belak. "Planning the Development of Cosmetics Company by Introducing Blockchain Technology." In 8th FEB International Scientific Conference. University of Maribor Press, 2024. http://dx.doi.org/10.18690/um.epf.5.2024.61.

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Our research focuses on Kozmetika Afrodita d.o.o., a leading Slovenian cosmetics company, and the impact of blockchain technology on its business environment. The cosmetics industry is increasingly emphasizing natural products and transparency, with health-conscious consumers demanding more insight into what they put on their skin. Many companies have adopted blockchain technology for transparency from ingredient sourcing to final production. We analyzed Kozmetika Afrodita internal and external environments, identifying opportunities, threats, strengths, and weaknesses. We found that digital t
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Özkaya, Pelin, DİLAY YILDIZ, MÜGE UYARCAN, and SEVAL DAĞBAĞLI. "Production of New Generation Packaging Materials with Utilization of Food Wastes." In 7th International Students Science Congress. Izmir International guest Students Association, 2023. http://dx.doi.org/10.52460/issc.2023.018.

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Food packaging is considered as important as food production due to being determinant on the quality and safety of food, in addition to informing customers about the product details (shelf life, ingredients, presence of allergens, etc.). Hence, packaging technology has also been progressing together with food production techniques. Recently, environmentalist approaches have pushed the researchers to green technologies and materials within the production of innovative food packages. In this frame, selection of green and renewable materials can be considered as the first step for such kind of a
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Reports on the topic "Green ingredient"

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Levin, Ilan, Avtar K. Handa, Avraham Lalazar, and Autar K. Mattoo. Modulating phytonutrient content in tomatoes combining engineered polyamine metabolism with photomorphogenic mutants. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7587724.bard.

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Fruit constitutes a major component of our diet, providing fiber, vitamins, minerals, and many other phytonutrients that promote good health. Fleshy fruits, such as tomatoes, already contain high levels of several of these ingredients. Nevertheless, efforts have been invested in increasing and diversifying the content of phytonutrients, such as carotenoids and flavonoids, in tomato fruits. Increasing levels of phytonutrients, such as lycopene, is highly justified from the perspective of the lycopene extraction industry due to cost effectiveness reasons. Diversifying phytonutrients, in particul
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