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Journal articles on the topic 'Keywords: Food Preservation'

Author: Grafiati

Published: 7 June 2025

Last updated: 17 July 2025

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1

Deokar, Hrushikesh, Manish Deshmukh, and Viraj Chabke. "Integrating India's Knowledge System and Modern Science Techniques for Sustainable Food Preservation." International Journal of Advance and Applied Research 6, no. 25(B) (2025): 224–26. https://doi.org/10.5281/zenodo.15316339.

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<strong>Abstract:</strong> Food is one of the basic need of human and its preservation has been crucial aspect of human civilization for ensuring food safety ad availability. Traditional India methods like fermentation, sun drying, natural antimicrobials have sustained our food for centuries. This research paper covers or compare the traditional India methodologies of food preservation and latest methods mostly which depend on chemical treatment. In research paper we analyzed traditional food and modern junk food alternatives. A balanced and healthy food can be obtained by use of natural ingre

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C, Dr Paravathi, Lisha S, Harshitha S, and Archana S. "Sustainable Food Preservation Using Integrated Methods." INTERNATIONAL JOURNAL OF SCIENTIFIC RESEARCH IN ENGINEERING AND MANAGEMENT 09, no. 06 (2025): 1–7. https://doi.org/10.55041/ijsrem.ncft032.

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Sustainable food preservation methods such as root cellaring, antimicrobial leaves, zero evaporation energy techniques, atmosphere-controlled storage, and vacuum sealing offer eco-friendly alternatives to conventional refrigeration. Root cellaring utilizes underground storage spaces to naturally regulate temperature and humidity, making it ideal for preserving root vegetables, fruits, and certain perishables without electricity. Antimicrobial leaves, such as those from neem, guava, and banana plants, provide natural antibacterial and antifungal properties that inhibit spoilage and extend the f

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Shankar, Ravi. "Intense Pulse Light in Food Technology-A Review." International Journal for Research in Applied Science and Engineering Technology 10, no. 2 (2022): 403–15. http://dx.doi.org/10.22214/ijraset.2022.40298.

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Abstract: This Review Article deals with the principle, working of Pulse Light system, its mechanism of action in inactivation of microorganisms, its applications in food processing and preservation, factor affecting its effectiveness, its nutritional and toxicological aspects; and the research needed in this area for its complete and diversified application. Keywords: PLC, Pulse Light, Voltage, Contamination, Toxicological, inactivation.

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Dr., Anum Waqar Dr. Amna Anam Dr. Rabia Abid. "ASSESSMENT OF THE EFFECTIVENESS OF NATURAL ANTIMICROBIALS ON SHELF-LIFE & FOODBORNE PATHOGENS WITH RESPECT TO CONSUMER DEMAND." INDO AMERICAN JOURNAL OF PHARMACEUTICAL SCIENCES 05, no. 12 (2018): 15637–42. https://doi.org/10.5281/zenodo.2028758.

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<em>In the emerging demand of consumers for multi-drug resistance in foodborne pathogens for less processed but fresh food; the food industry is striving for more natural antimicrobials. Taste and flavour are being increased through plants. With all other added factors and properties, essential oils and extracts act as antimicrobials and antioxidants without harming the overall food quality. In this perspective, we studied and reviewed essential oils and natural extracts in the context of their effectiveness against shelf life extension, foodborne pathogens and spoilage microorganism.</em> <st

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Joshuanie, Kristine R. Balisi, G. Movera Cyrl, D. Rodriguez El-jay, Mae R. Sagayap Junessa, and F. Juanites Nerissa. "Garlic (Allium sativum) as a Preservative Agent in Fresh Nile Tilapia (Oreochromis niloticus) from Laguna De Bay, Philippines." Garlic (Allium sativum) as a Preservative Agent in Fresh Nile Tilapia (Oreochromis niloticus) from Laguna De Bay, Philippines 9, no. 2 (2024): 6. https://doi.org/10.5281/zenodo.10669665.

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Every household experiences food spoilage or simply a change of appearance different from the food in its fresh form, a change in color, a change in texture, an unpleasant odor, or an undesirable taste, and that adds up to the amount of food waste, especially from the community to the whole country. This research was conducted using garlic (Allium sativum) as a preservative agent for Nile tilapia (Oreochromis niloticus) from Laguna de bay, Philippines. Nile tilapia (Oreochromis niloticus) begins to decay or deteriorate immediately after capture and cleaning; it also requires proper handling an

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Jayawardana, H. B. A., and Ahmad Afandi. "The Usage of Chitosan from Shrimp Waste as Natural Preservative for Fish Cilok (Traditional Food in Indonesia)." Indonesian Journal of Science and Education 3, no. 1 (2019): 1. http://dx.doi.org/10.31002/ijose.v3i1.911.

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<p><em>Cilok </em>is one of the traditional food in Indonesia. <em>Cilok</em> is a popular treat among Indonesians due to its good taste and cheap price. To make it last longer, <em>cilok</em> is sometimes added with preservative. However, such attempt will endanger consumers if dangerous preservatives are used, such as formaldehyde and borax. Their usage in food preservation may negatively impact consumers’ health. The aim of this research was to develop an alternative, natural preservative for fish <em>cilok</em>. The preservative would b

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Onyeaka, Helen, Christian Anumudu, Chioke Okolo, Amarachukwu Anyogu, Olumide Odeyemi, and Anthony Bassey. "A review of the top 100 most cited papers on food safety." Quality Assurance and Safety of Crops & Foods 14, no. 4 (2022): 91–104. http://dx.doi.org/10.15586/qas.v14i4.1124.

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With the ever-increasing changes and growing scientific output in the field of food safety, it has become imperative to measure, analyze, characterize and compare existing publications quantitatively. The present study aimed to identify and analyze the characteristics of the 100 top-cited studies on food safety. Food safety articles published in the Web of Science Core Collection database between 1950 and 2020 were collected, and bibliometric parameters were assessed. Data analysis was performed using VOSviewer software to visualize linkages and estab-lish relationships between articles, keywo

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Setiawati, Evy. "PENGARUH REDESTILASI CUKA KAYU GALAM (Melaleuca leucadendron Linn) TERHADAP PENGAWETAN IKAN." Jurnal Riset Industri Hasil Hutan 6, no. 2 (2014): 13. http://dx.doi.org/10.24111/jrihh.v6i2.1233.

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To overcome the reduction of fish quality, almost all people preserve fish by formaldehyde. Therefore, it is necessary to find a substitute for food preservative that safe for health. One of the natural preservative is wood vinegar. The research aim was to investigate the effect of wood vinegar from wood Galam on fish preservation. Purification of wood vinegar used in this research was used redistilled based on boiling point. The making of Galam wood vinegar used temperature variation ≤100°C and 100 <x <200°C. The purification used temperature variation x≤1000C, 100<x≤1100C, and 110&l

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Batovska, Daniela, and Moshe Inbar. "Beyond the Nut: Pistacia Leaves as Natural Food Preservatives." Foods 13, no. 19 (2024): 3138. http://dx.doi.org/10.3390/foods13193138.

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The pistachio tree (Pistacia vera) is globally renowned for its nutritious nuts, while its leaves remain an underutilized source of chemicals with significant potential value as food preservatives. Similar value may be found in the leaves of other wild Pistacia species common in Central Asia, the Levant, and around the Mediterranean. Some species’ leaves have been used as natural preservatives, demonstrating their effectiveness and highlighting their rich bioactive components. This review investigates the antioxidant and antimicrobial properties of Pistacia leaves, comparing both cultivated an

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Sah, Sagnik, Shyarshree Putatunda, Rajib Majumder, and Arpita Das. "Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products." Functional Foods in Health and Disease 14, no. 11 (2024): 871–82. http://dx.doi.org/10.31989/ffhd.v14i11.1503.

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Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays a significant role in fermentation converting sugars into lactic acid and lowering the pH levels to create a distinctive sour taste and aroma. This process increases nutritional value and produces compounds like ethanol, acetic acid, and carbon dioxide, contributing to texture and appearance. LAB fermentation breaks down complex carbohydrates and proteins, improving digestibility and nutrient absorption. Common LAB-f

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Rahmadani, Aranda Sentin, Titin Rohayatin, and Lukman Munawar Fauzi. "KOORDINASI DINAS PERTANIAN, PERKEBUNAN, PANGAN DAN HORTIKULTURA DENGAN BALAI PENYULUHAN PERTANIAN DALAM PELESTARIAN VARIETAS PADI PANDANWANGI DI KABUPATEN CIANJUR." Jurnal Caraka Prabu 4, no. 2 (2020): 143–64. http://dx.doi.org/10.36859/jcp.v4i2.283.

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The title of this research is �Coordination Between The Department of Agriculture, Plantation, Food and Horticultural with Agricultural Extension Center in Preservation of Rice Varieties Pandanwangi in Cianjur Regency". The problem is focused on the lack of coordination undertaken by the Department of Agriculture, Plantation, Food Agricultural with Extension Center Horticultural the resulting in lack of optimization in the preservation of Pandanwangi Cianjur rice. Identify the problem of how coordination undertaken between the Department of Agriculture, Plantation, Food and Horticulture at the

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Kehinde, S.O, and C.C. Ezemba. "Innovations in Sustainable Food Security: A deliberate approach to eradicate Hunger and Malnutrition in NIGERIA." International Journal of Food Safety, Nutrition, Public Health and Technology (IJFSNPHT) ISSN: 0975 – 8712 11, no. 1 (2021): 1–9. https://doi.org/10.5281/zenodo.4404886.

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Innovations in Sustainable Food Security: A deliberate approach to eradicate Hunger and Malnutrition in NIGERIA Kehinde, S.O ; Ezemba, C.C. Department of Microbiology, Chukwuemeka Odumegwu University, Uli, Anambra State, NIGERIA olukemikehinde@gmail.com, constancechinyere790@gmail.com   <strong>ABSTRACT</strong> There is said to be food security when everyone in spite of their race, belief, status and geographical location has good access to healthy, nutritious and desirable food at any point in time. This indeed has not been obtainable in Nigeria as there is still a good number of people

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Burak, L. "MODERN METHODS OF FOOD PROCESSING. CRITICAL REVIEW." Scientific heritage, no. 130 (February 7, 2024): 45–59. https://doi.org/10.5281/zenodo.10632041.

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The growing consumer demand for food products with high nutritional value, high-quality organoleptic characteristics and a long shelf life contributes to the development and improvement of food processing technologies. The purpose of this review is to analyze the advantages and disadvantages of the most commonly used industrial methods for the decontamination of microorganisms and food processing. The review included articles published in English and Russian for the years 2013–2023. The search for scientific literature on this topic was carried out using keywords in the bibliographic dat

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SHARMA, REKHA, KALPNA THAKUR, RITAKSHI NAUTIYAL, et al. "Evaluation of Traditional Culinary Dishes from the Palampur Region of Himachal Pradesh Along with their Health Benefits." JOURNAL OF ENVIRONMENT AND BIO-SCIENCE 39, no. 01 (2025): 63. https://doi.org/10.59467/jebs.2025.39.63.

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This paper presents the evaluation of the traditional vegetable-based food of Kangra, Himachal Pradesh, exploring its culinary richness and nutritional significance. Kangra, nestled in the lap of the Himalayas, boasts a unique culinary heritage deeply rooted in its cultural traditions. The study takes a mixed-methods approach, combining a qualitative examination of traditional recipes with quantifiable nutritional content assessments. Findings reveal a diverse array of vegetable-based dishes showcasing local ingredients and culinary techniques passed down through generations. Moreover, nutriti

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S. M. Alamgir, Shafiullah. "Preservation of High-Quality Rice Seeds at Farmer's Level Ensuring Sustainable Food Production:." Bangladesh Journal of Public Administration 30, no. 4 (2022): 224–38. http://dx.doi.org/10.36609/bjpa.v30i4.394.

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The lack of good seeds is one of the significant obstacles to Grain Production. This study intends to investigate the circumstances surrounding the availability of quality seeds for rice cultivation and establish policy strategies for quality seed production at the farmer level. The study focused on rice and a significant grain crop, and data were gathered using several survey questionnaires and in-person interviews. The acquired data was gathered and reviewed to write a paper utilizing the quantitative technique. The findings showed that farmers utilize between 70 and 80 percent of their rice

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Muniz, Luziene do Socorro dos Santos, and Juliana Eveline dos Santos Farias. "A FUNÇÃO DAS PLANTAS ALIMENTÍCIAS NÃO CONVENCIONAIS (PANCs) NA SEGURANÇA ALIMENTAR E SUSTENTABILIDADE: UM ESTUDO NA COMUNIDADE SÃO MILITAO – PA, VALE DO JARI." Revista ft 29, no. 147 (2025): 55–56. https://doi.org/10.69849/revistaft/dt10202506112155.

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ABSTRACT This study analyzes the role of Non-Conventional Food Plants (PANCs) in food security and sustainability of the São Militão community in PA, Vale do Jari. The qualitative-quantitative research investigates how these species contribute to food diversification, the strengthening of family farming, and the preservation of biodiversity. Seven species were identified across six botanical families, with an emphasis on wild passion fruit and Brazil nuts. Despite 89.7% of respondents consuming PANCs, only 27.6% can correctly identify them. The study reinforces the need to broaden knowledge ab

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Sun, Wenli, Mohamad Hesam Shahrajabian, and Min Lin. "Research Progress of Fermented Functional Foods and Protein Factory-Microbial Fermentation Technology." Fermentation 8, no. 12 (2022): 688. http://dx.doi.org/10.3390/fermentation8120688.

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Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes. Yeasts are eukaryotes; they can use oxygen while also having the ability to live without oxygen. The lactate fermentation process consists of glycolysis and some alternative steps. A review of the literature was done using keywords in main indexing systems, including PubMed/MEDLINE, Scopus, the search engine of the Institute for Scientific Web of Science and Google Scholar. T

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Fauzi, Ahmat, Putri Wullandari, Amin Pamungkas, Zaenal Arifin Siregar, Arif Rahman Hakim, and Nur Alim Bahmid. "Scientometric Analysis of Marine and Land Resources-Based Edible Coating for Extending Shelf Life of Banana." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 14, no. 1 (2025): 330. https://doi.org/10.23960/jtep-l.v14i1.330-340.

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The shelf life of bananas is significantly limited due to rapid deterioration during marketing. To address this issue, edible coatings made from marine and land resources can be used in food packaging, improving consumer health, sustainability, and waste reduction in the food supply chain. Despite advancements in the field, research focusing on extending the shelf life of bananas through edible coatings remains limited. This research addresses the gap in extending banana shelf life by systematically evaluating the efficacy of edible coatings in reducing spoilage and improving preservation duri

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Apriandi, Nanang, Rani Raharjanti, Avicenna An-nizami, et al. "Solar Drying Technology: Current Research Trends and Future Perspectives." Andalasian International Journal of Applied Science, Engineering and Technology 4, no. 3 (2024): 254–66. https://doi.org/10.25077/aijaset.v4i3.193.

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Solar drying technology has become a vital innovation for sustainable food preservation and renewable energy utilization, offering an energy-efficient alternative to conventional drying methods. This study provides a comprehensive bibliometric analysis of research trends, influential authors, key institutions, and geographical contributions in the field of solar drying technology from 2004 to 2024. We analyzed 108 relevant publications using the Scopus database and VOSviewer software, revealing a significant increase in research output since 2010, with a marked surge after 2016. India and Chin

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Chaniago, Ramadhani, Darni Lamusu, and Fitriani Basrin. "Soaking Salt Solution Increases Moisture Content, Ash Content, Starch Content, Decreases Solubility and Swelling Power Of Banggai Yam Flour." AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian 11, no. 1 (2024): 45–54. http://dx.doi.org/10.37676/agritepa.v11i1.5549.

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Purpose: This study aims to investigate the effect of salt solution (NaCl) soaking on yam, focusing on food safety, organoleptic quality, and changes in chemical composition during the soaking process. Methodology: The method used was a factorial Complete Random Design with the following treatments: P0 = no treatment; P1 = soaking in 10 g/liter salt solution; P2 = soaking in 30 g/liter salt solution; P3 = soaking in 50 g/liter salt solution. Each treatment was repeated three times, resulting in 12 observation units. Results: The results indicated that higher salt solution concentrations led to

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Ismoilov, Ikromjon, Durdona Yuldasheva, Gulru Kodirova, Jamshed Bobokalonov, Zayniddin Muhidinov, and LinShu Liu. "Antimicrobial zein/glucomannan edible films with pomegranate polyphenols and meadow sage essential oil for enhanced food preservation." Functional Foods in Health and Disease 15, no. 6 (2025): 333–46. https://doi.org/10.31989/ffhd.v15i6.1646.

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Background: Edible coatings have garnered considerable attention in recent years as sustainable alternatives to conventional food packaging, owing to their safety, biodegradability, and environmental compatibility. Natural polymers, such as proteins and polysaccharides, are widely used to develop edible films with favorable mechanical strength and gas barrier properties. Objective: This study investigates the incorporation of bioactive compounds from Meadow Sage (Salvia pratensis) and polyphenols from pomegranate peel (Punica granatum L.) into a biopolymer matrix composed of zein (Z) and gluco

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Isa, Ishak, Riskawati Pomolango, and Hendri Iyabu. "The Use of Liquid Smoke from Coconut Shell as a Natural Food Preservative in the Processing of Flying Fish." International Journal of Research and Review 11, no. 9 (2024): 180–89. http://dx.doi.org/10.52403/ijrr.20240920.

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Liquid smoke is a product of condensation or vapor formation that occurs directly or indirectly from the combustion of materials containing lignin, cellulose, hemicellulose, and other carbon compounds. This research aims to understand the process of making liquid smoke from coconut shell, identify the components contained in the liquid smoke, and analyze the effect of storage duration on the quality of flying fish that has been soaked in liquid smoke, including tests for moisture content and phenol in the preservation process. Additionally, it evaluates the sensory quality, such as taste, smel

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Nofiyanti, Sri Handayani, Usman Ahmad, Yuvita Lira Vesti Arista, Michael Alexander Hutabarat, and Muhammad Rizqi. "Advancing Modified Atmosphere Packaging for Horticultural Products: A Systematic Review and Bibliometric Analysis." International Journal of Current Microbiology and Applied Sciences 14, no. 2 (2025): 1–16. https://doi.org/10.20546/ijcmas.2025.1402.001.

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The present study aimed to perform a bibliometric analysis regarding Modified Atmosphere Packaging (MAP) for horticultural products and its effectiveness in postharvest management. A literature search was conducted using the Scopus database with the keyword "Modified Atmosphere Packaging". The retrieved articles were imported into Mendeley software version 1.19.8 for attribute verification. A total of 117 articles met the inclusion criteria. The bibliometric database was analyzed using the Bibliometrix package on R version 4.2.2 and VOSviewer version 1.6.18. The analysis revealed that the most

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Chifor, Cristina, Iulia D. Arion, Vlad I. Isarie, and Felix H. Arion. "A Systematic Literature Review on European Food Quality Schemes in Romania." Sustainability 14, no. 23 (2022): 16176. http://dx.doi.org/10.3390/su142316176.

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Geographical indications (GI) are designated by a member’s region or regions within a designated area when the particular quality, reputation, or other characteristics of a product are related solely to its geographical origin and manufacturing process. Manufacturing methods are carried out according to an established Code of Good Practices. The aim of the study was to offer an overview of the current status of the literature related to geographical indications in Romania. A comprehensive and systematic literature review was conducted, and the search process was carried out using keywords such

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Burak, L. Ch, and A. N. Sapach. "Biologically active substances of elder: Properties, methods of extraction and preservation." Food systems 6, no. 1 (2023): 80–94. http://dx.doi.org/10.21323/2618-9771-2023-6-1-80-94.

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Anthocyanins and polyphenols are the main biologically active substances in elderberry. Extraction methods exert a significant effect on the extraction effectiveness, bioavailability and preservation of biologically active compounds. The aim of this work was a review of the published results of scientific studies of elderberry and products of its processing, their effect on the body, as well as examination of methods for extraction and encapsulation of biologically active substances of elderberry. The review includes papers in English and Russian. A search for foreign literature in English on

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Chaitali, Choudhari1 Prof. Dr. Anjali Kurane2*. "Food Consumption Pattern of the Mahadev Koli Tribe of Tribal Sub Plan Area of Pune District of Maharashtra." ISRG Journal of Humanities and Cultural Studies (ISRGJHCS) II, no. II (2025): 1–5. https://doi.org/10.5281/zenodo.15033882.

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<strong>Abstract</strong> <em>Food is more than just a biological necessity; it is deeply interwoven with cultural, social, and economic structures. This study explores the food consumption patterns of the Mahadev Koli tribe in the tribal sub-plan area of Pune district, Maharashtra, focusing on the interplay between dietary practices, cultural identity, and environmental influences. Using an ethnographic approach, the research examines traditional food choices, meal patterns, foraging and agricultural practices, and the impact of modernization on dietary habits. The study employs qualitative m

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Jena, Basista Narayan, A. S. Saily, Shiti Prangya Nanda, Prof Monali Madhusmita, and Dr Satyananda Swain. "Development of Dehydrator for Domestic Use of Fruits." International Journal for Research in Applied Science and Engineering Technology 10, no. 5 (2022): 3037–43. http://dx.doi.org/10.22214/ijraset.2022.42885.

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Abstract: Fruits and vegetables are perishable in nature; spoilage is more due to high moisture loss. To preserve fruits for a longer duration we need to control the moisture loss and restrict respiration rate. Dehydrators available in the market are very expensive & can’t be afforded by all. The Dehydrator that we developed is both economically and environmentally friendly and able to dehydrate various fruits in a very short span of time. A food dehydrator is an appliance that has a compact space and hot ventilation that can be used as a dehydrator. Dehydration of foods has two primary pu

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Burak, L., and Z. Yegorova. "BIOLOGICALLY ACTIVE COMPOUNDS OF BERRIES, MODERN METHODS OF PROCESSING AND STORAGE." Scientific heritage, no. 156 (March 10, 2025): 33–48. https://doi.org/10.5281/zenodo.14997995.

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Berries are an important source of phenolic compounds and other bioactive substances that provide significant health benefits including antioxidant, anti-inflammatory and anticancer properties. Currently, berry consumption is increasing due to their high nutritional value and the variety of forms in which they are available, such as fresh berries, juices, jams and dried products. However, high humidity makes berries particularly fragile and perishable, which has generated interest in the scientific community to develop methods for their preservation and shelf life extension. The aim of the art

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Dadon, Yuval, Lior Hecht Sagie, Francis B. Mimouni, Iris Arad, and Joseph Mendlovic. "Vitamin D and Insulin-Dependent Diabetes: A Systematic Review of Clinical Trials." Nutrients 16, no. 7 (2024): 1042. http://dx.doi.org/10.3390/nu16071042.

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(1) Background: Vitamin D supplementation after type 1 diabetes mellitus (T1DM) onset has led to conflicting results on beta-cell preservation. Aim: This paper presents a systematic review to verify whether randomized prospective controlled trials (RCTs) demonstrate that improved vitamin D status confers protection on T1DM. (2) Methods: A systematic review was conducted up until 18 January 2024 according to Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) guidelines, searching MEDLINE, MEDLINE In-Process, Embase, Cochrane Database of Systematic Reviews, and Cochrane

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Puente-Díaz, Luis, Doina Solís, and Siu-heng Wong-Toro. "Comprehensive Bibliometric Analysis on High Hydrostatic Pressure as New Sustainable Technology for Food Processing: Key Concepts and Research Trends." Sustainability 17, no. 1 (2024): 188. https://doi.org/10.3390/su17010188.

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The industrial application of high hydrostatic pressure (HHP) can be traced back to the late 19th century in the fields of mechanical and chemical engineering. Its growth as a food preservation technique has developed and massified in certain countries in the last 30 years. However, there is no global overview of the research conducted on this topic. The aim of this study was to recognize global trends in the scientific population on the subject of HHP over time at the main levels of analysis: sources, authors, and publications. This article provides a summary of research related to the use of

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Firmansyah, Krisna Aprilia, and Hamzah Setiawan. "Augmented Reality for Introducing East Java Culinary on Android." JICTE (Journal of Information and Computer Technology Education) 6, no. 2 (2022): 88–97. https://doi.org/10.21070/jicte.v6i2.1641.

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In an era of rapid development of digital technology, Augmented Reality (AR) technology has become one of the most innovative tools in the culinary field. Augmented Reality is a form of technology that combines the virtual world with the real world. Javanesia is an application developed using Augmented Reality technology as a media for introducing typica food of East Java with Android Based. The aim is to provide knowledge to the general public as a consumer, about any special food originating from the eastern Java region in a more interesting, realistic, interactive, and informative way, as w

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Mustafa, Ramal Ahmed. "Phytochemicals Analysis and Minerals Present in the dried used as spices: Health Risk Implication in Northern of Iraq." Pakistan Journal of Medical and Health Sciences 15, no. 7 (2021): 2006–13. http://dx.doi.org/10.53350/pjmhs211572006.

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In this study, total concentrations of eleven chemical elements (Ba, Ca, Cu, Fe, K, Na, Mn, Ni, Zn, P and Mg) in common spices of Kalar city- Iraq were determined using inductively coupled plasma-optical emission spectrometry. This study indicates that spices are a good source of a combination of Ca, K, Na, P and Mg. The spices, Curcuma longa, Nigella Sativa and Elettaria cardamomum were found to be very good sources of essential trace elements like Fe, Zn and Mn. The concentrations of the all elements were within the WHO and FAO permissible levels. Therefore, health risks associated with thes

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S K, Niharika. "Fabrication of Smart Storage and Dispensing Machine for Food Grains using Sensors." International Journal for Research in Applied Science and Engineering Technology 9, no. 9 (2021): 1093——1098. http://dx.doi.org/10.22214/ijraset.2021.38127.

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Abstract: India is a country with a booming population and limited resources. 40 % of food grains are being wasted annually out of the world’s production due to factors like improper post-harvest management, lack of storage spaces, storage facilities, handling and distribution of food grains, etc. Thus an effective solution is required to bridge the gap between surplus production and hunger. The objective of our project is to develop methods for retaining the quality of food grains under a controlled environment for effective storage and distribution. Automation using sensors helps to prevent

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iNDU, INDU. "Control of Agribusiness in Consistent Improvement in India." WORLD JOURNAL OF APPLIED SCIENCE AND RESEARCH 12-13, no. 01-02 (2023): 33. https://doi.org/10.59467/wjasr.2022-23.12-13.33.

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Farming, as the groundwork of human food, stands firm on a basic foothold in the worldwide quest for feasible turn of events. This article investigates the complex job of agribusiness in progressing maintainable advancement objectives. It digs into the effect of rural practices on natural, financial, and social perspectives, tending to difficulties and proposing procedures for a more feasible farming future. Through the examination of different contextual investigations and exact information, this paper expects to give a far-reaching comprehension of the fundamental job of horticulture in enco

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Agrippina, Fidela Devina, Maya Ismayati, Sri Hidayati, and Bima Putra Pratama. "Utilization of Tannins with Various Polymers for Green-Based Active Packaging: A Review." Jurnal Sylva Lestari 12, no. 3 (2024): 648–83. http://dx.doi.org/10.23960/jsl.v12i3.893.

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Tannin is a major polyphenolic secondary metabolite widely distributed in the forestry sector and can be added to polymer matrices to manufacture bioactive films for food packaging. Tannins have functional properties as antioxidants, antibacterial, and anti-inflammatories. Tannins are classified into two types, namely condensed tannins and hydrolyzable tannins. Tannins have been used primarily in food, wood, leather, pharmaceutical, and other industries. In the food industry, tannins are used to develop food packaging, preservation, and the function of the food industry. Tannin molecules have

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Das, Subhash Chandra. "Low Financing Trade Credit Inventory for High Deterioration under Time Dependent Holding Cost." Indian Journal Of Science And Technology 17, no. 30 (2024): 3093–99. http://dx.doi.org/10.17485/ijst/v17i30.1516.

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Objective: Rented house owners are take policy ensure their rent for a certain period for contract of rent. Due to pandemic situation, people have of less capital and are not possible to take high decision in business. Also, many of the food products are stored in high preservation, however when a food product collected out from preservative condition high rate of deterioration are seen among foods. Method: Lower capital feature of society force to consider an inventory system for three-parameter Weibull distributed deterioration, lees capital and borrowing of item from a greater business orga

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Kuzoma, Vitalii, and Artem Tsytsylin. "Strategic principles of reformatting the logistics chain of agricultural products into a system of closed cycles in the circular economy paradigm." Ukrainian Journal of Applied Economics and Technology 2024, no. 3 (2024): 107–12. http://dx.doi.org/10.36887/2415-8453-2024-3-19.

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The article reveals the features of transforming the logistics chains of agri-food supply into a system of closed cycles. Also, it suggests strategies for reformatting the logistics chains of agri-food products into a system of closed cycles. In particular, a scheme for the operational implementation of the transformational processes of reformatting the logistics chains of agro-food products into a system of closed cycles is proposed. It has been established that one of the critical aspects of the circular agricultural economy is the return of nutrients to the soil through the processing of bi

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Ali, Shamsher, and Alka Sharma. "Osmotic Dehydration and Assessment of Quality Attributes of Seasonal Vegetable Crops: Carrot and Beetroot Cubes." SDRP Journal of Food Science & Technology 5, no. 4 (2020): 199–217. http://dx.doi.org/10.25177/jfst.5.4.ra.10658.

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Fulfilling the food demand of a growing population is the biggest challenge as lot of food globally got wasted due to improper storage and processing. Osmotic dehydration offers high-quality preservation and maintenance of the integrity of fruits & vegetables. Response surface methodology was performed to estimate the main effect of osmotic dehydration process on quality attributes of carrot and beetroot cubes. Higher values of the osmotic solution of salt and sucrose at sample to solution ratio of 1:5 had provoked higher flows of water and solutes through the carrot and beetroot cubes. Th

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Bergier, Ivan, Jayme G. A. Barbedo, Édson L. Bolfe, Luciana A. S. Romani, Ricardo Y. Inamasu, and Silvia M. F. S. Massruhá. "Framing Concepts of Agriculture 5.0 via Bipartite Analysis." Sustainability 16, no. 24 (2024): 10851. https://doi.org/10.3390/su162410851.

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Cultural diversity often complicates the understanding of sustainability, sometimes making its concepts seem vague. This issue is particularly evident in food systems, which rely on both renewable and nonrenewable resources and drive significant environmental changes. The widespread impacts of climate change, aggravated by the overuse of natural resources, have highlighted the urgency of balancing food production with environmental preservation. Society faces a pivotal challenge: ensuring that food systems produce ample, accessible, and nutritious food while also reducing their carbon footprin

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Frances, Ejimofor, Chiamaka, and Adaugo Ozioma Nwakuche. "Preservation of Locust Bean Using Garlic and Ginger: Chemical and Microbial Changes." IAA Journal of Biological Sciences 12, no. 1 (2024): 87–98. http://dx.doi.org/10.59298/iaajb/2024/121.8798.11.

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This study aimed to determine the chemical and microbial changes in locust bean preserved using a combination of salt, garlic, and ginger. Fresh tomato locust bean was processed into condiment and divided into samples with varying concentrations of ginger, garlic, and salt (2.5% w/w). These samples were stored for 4 weeks, during which their proximate composition and microbial load were assessed weekly. The total viable count (TVC), lactic acid bacteria (LAB), and yeast counts were determined, and pure microbial isolates were identified. Results showed that samples containing 2.5% ginger and g

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Her, Jae-Young, Taiyoung Kang, Heejin So, and Soojin Jun. "Extension of the Supercooled State Within Strawberry by Using the Combination of Pulsed Electric Field (PEF) and Oscillating Magnetic Field (OMF)." Applied Engineering in Agriculture 41, no. 3 (2025): 381–90. https://doi.org/10.13031/aea.16331.

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HighlightsThe PEF and OMF technique extended the strawberries’ supercooled state effectively.Strawberries stayed supercooled at -3.7°C, 2° below freezing point, for 11 days.The supercooled strawberries exhibited similar microstructure and microbiological state to fresh ones.Supercooled strawberries matched fresh ones in key quality indicators like drip loss, color, TA, pH, and SSC.Abstract. Supercooling is a promising food processing technique that significantly extends the shelf life of foods while preserving high quality. In this study, we used a pulsed electric field (PEF) and an oscillatin

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Branco, Camila da Silva Vaz, Elga Batista da Silva, and Maria Ivone Martins Jacintho Barbosa. "RESGATE ALIMENTAR DA BIODIVERSIDADE ATRAVÉS DOS ALIMENTOS AGROECOLÓGICOS E DA ECOGASTRONOMIA: UMA REVISÃO." Nativa 12, no. 2 (2024): 226–35. http://dx.doi.org/10.31413/nat.v12i2.14125.

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É emergente que a produção alimentar atual considere os impactos gerados ao meio ambiente e a sociedade, como a degradação dos ecossistemas e os danos causados à saúde humana. Nesse sentido, a agroecologia e a gastronomia quando aliadas possuem o potencial de contribuir para modelos produtivos mais sustentáveis, para dietas menos hegemônicas e para a segurança alimentar e nutricional (SAN). A agroecologia, por representar um modelo produtivo sustentável que possui a preservação ambiental e a biodiversidade como seus pilares, é capaz de produzir alimentos que respeitam os ciclos da natureza. Po

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García-Barón, Sergio Erick, Rosa Pilar Carmona-Escutia, Enrique J. Herrera-López, Doris Arianna Leyva-Trinidad, and Anne Gschaedler-Mathis. "Consumers’ Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review." Foods 14, no. 5 (2025): 713. https://doi.org/10.3390/foods14050713.

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The fermentation of food products is a transformation and preservation process in which different metabolites are generated, contributing to consumer health. In this sense, this systematic review aims to analyze the factors that guide the perception and preference for fermented foods. In addition, different perspectives are proposed based on the findings. The systematic search was carried out in four databases: Emerald Insight, Science Direct, Wiley Online Library, and Multidisciplinary Digital Publishing Institute. The keywords used were (Title/Abstract): fermented products, overall liking, p

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Sawale, Pravin, Prasad Patil, Ajay Singh, et al. "Non-thermal techniques for microbiological safety, nutritional preservation, and enhanced efficiency in dairy processing." Functional Food Science - Online ISSN: 2767-3146 4, no. 5 (2024): 180–203. http://dx.doi.org/10.31989/ffs.v4i5.1326.

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The ongoing era of adopted lifestyle among humans involves shortcuts in every aspect, and a similar trend can be observed in food processing and preservation, especially in dairy preparation. Thus, lots of non-thermal processes including high-pressure processing (HPP), ultrasound (US) treatment, pulsed electric fields (PEF), ultraviolet (UV) light and oscillating magnetic fields (OMF), etc. have been invented. By inactivating bacteria, these non-thermal processes keep food's sensory and nutritional quality while also preventing thermal degradation of food components near ambient temperatures.

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Prajapati, Purnima Kumari, and Sunita Mishra. "An analysis of Antioxidant and Anti-Microbial Properties of The Vegetable Chunks." YMER Digital 21, no. 06 (2022): 392–404. http://dx.doi.org/10.37896/ymer21.06/38.

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The current research is focused on the development of a ready-to-cook food or nutrigenomic food. We're all aware with the phrase "wadi," which refers to a collection of distinct types of pulses. Wadi eating is quite popular in rural areas, but there is a huge demand for these wadi in the current circumstances because they are quick to prepare and take less time to eat. Working women, on the other hand, face a significant challenge in meeting their fundamental nutrient requirements, which are met by eating vegetables. Vegetable chunks are a designed product created from mixed vegetables and soy

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Kang, Taiyoung, Jae-Young Her, Raymond Hoptowit, Marisa M. Wall, and Soojin Jun. "Investigation of the Effect of Oscillating Magnetic Field on Fresh-Cut Pineapple and Agar Gel as a Model Food During Supercooling Preservation." Transactions of the ASABE 62, no. 5 (2019): 1155–61. http://dx.doi.org/10.13031/trans.13285.

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Abstract. In this study, the effect of an oscillating magnetic field (OMF) on the supercooling of fresh-cut pineapple and agar gel was investigated. The pineapple was preserved in a supercooled state at -7°C, and its supercooled state was maintained for 14 days with the presence of the OMF, whereas the untreated sample was spontaneously nucleated within 24 h. Agar gel was prepared as equivalent to the soluble solids content of pineapple and showed a comparable supercooling behavior when exposed to a similar OMF treatment. Examination of the microstructures showed that cellular damage due to ic

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Essel, E., J. J. Galley, H. D. Mohammad, A.-W. M. Imoro, I. Sackey, and M.-G. Adonadaga. "INDIGENOUS CONSERVATION OF CROP GENETIC RESOURCES IN THE UPPER EAST REGION OF GHANA." UDS International Journal of Development 8, no. 2 (2022): 624–36. http://dx.doi.org/10.47740/607.udsijd6i.

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Traditional farmers are aware of crop genetic erosion and use various indigenous conservation methods in their farming systems to protect and sustain crop production. The objective of the study was to assess the indigenous conservation methods and practices for some selected crop genetic resources (CGRs) in the Kassena-Nankana and Bolgatanga areas of Ghana. Data was gathered with the aid of a questionnaire, secondary data and first-hand observations. The primary subject for the study were farmers. The study communities were selected by convenient sampling and based on key informants’ informati

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Livadariu, Oana, Carmen Maximilian, Behnaz Rahmanifar, and Calina Petruta Cornea. "LED Technology Applied to Plant Development for Promoting the Accumulation of Bioactive Compounds: A Review." Plants 12, no. 5 (2023): 1075. http://dx.doi.org/10.3390/plants12051075.

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Light is an important environmental factor for plants. The quality of light and the wavelength stimulate enzyme activation, regulate enzyme synthesis pathways and promote bioactive compound accumulation. In this respect, the utilization of LED light under controlled conditions in agriculture and horticulture could be the most suitable choice for increasing the nutritional values of various crops. In recent decades, LED lighting has been increasingly used in horticulture and agriculture for commercial-scale breeding of many species of economic interest. Most studies on the influence of LED ligh

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Windiana, Tiara, and Novi Tri Putri. "Strategi Pengembangan Industri Pengolahan Makanan Khas Bengkulu di Kota Bengkulu." Convergence: The Journal of Economic Development 3, no. 2 (2022): 106–26. http://dx.doi.org/10.33369/convergence-jep.v3i2.22709.

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The objectives of this research are: (1) Knowing the internal and external factors in the development of small industry of Bengkulu typical food processing in Bengkulu City and (2) Formulating a development strategy to increase the growth of small industry of Bengkulu typical food processing in Bengkulu City. This research is a type of quantitative descriptive research. The types of data used are primary and secondary data obtained from the Central Statistics Agency of Bengkulu Province in 2016-2020 and the distribution of questionnaires. The data analysis method used is descriptive analysis a

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Irawati, Zubaidah, R. S. Adji Koesoemowidodo, Ades Puspita, and Swasono R. Tamat. "POTENSI TEMPE PASTA STERIL IRADIASI SEBAGAI NUTRISI ENTERAL PASIEN YANG MENGGUNAKAN ALAT BANTU NASO GASTRIC TUBE (NGT)." Jurnal Kimia Terapan Indonesia 15, no. 2 (2013): 1–12. http://dx.doi.org/10.14203/jkti.v15i2.106.

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Food irradiation process has a potential topromote of a safe, adequate and nutritiousfood supply for hospital diets. It has twoapplications that can contribute to thehealth and well being of humanity, i.e. theelimination of foodborne pathogensmicroorganisms, and the preservation offoods by the destruction of pests. Effects ofionizing radiation on tempe pasta selectedas samples for patient food intake throughNaso Gastric Tube (NGT) has beenstudied. Tempe pasta was vacuum packedin a laminate pouch of po lyesteraluminumfoil- linear low densitypolyethylene and gamma irradiated atdoses of 10 kGy an

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