Titlebook: Sustainable Food Systems (Volume II); SFS: Novel Sustainab Monika Thakur Book 2024 The Editor(s) (if applicable) and The Author(s), under e

Lignans

Sustainable Valorization of Waste from Mango Processing Sectoralue added products such as bioenergy, biofuel, etc. This book chapter highlights the valuable mango by-products and the recent sustainable approaches for conversion of biowaste into diverse value-added products for their management.

有杂色

Sustainability in Production of Enzymes From Fruit and Vegetable Wastery, including phytase, pectinase, amylase, cellulase, pectinase, protease, organic acids like acetic acid, lactic acid, etc. are produced using a variety of microorganisms that have been isolated from various dietary wastes.

纵欲

HEW

Seaweed- A Sustainable Food Source in the Food Industryfunctional ingredient in developing ‘. products, like . (4% protein hydrolysate) used to enrich bread in order to enhance amino acid profile. . has been used as a texture modifier in fermented milk. Alginate oligosaccharides obtained from . hyperborean act as preservatives in yogurt, while . and . h

食道

Medicinal Plants: Sustainable Scope to Nutraceuticalsdization, quality control, and regulatory frameworks in order to fully harness the potential of medicinal plants as valuable sources of nutraceuticals. The primary objective of this chapter is to investigate the extent of nutraceuticals obtained from medicinal plants and their importance in enhancin

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Comparative Study on Quality Attributes of Vacuum and Atmospheric Fried Bitter Gourd Chips, and the colour values L*, a* and b* were 57.67, 10.76 and 34.09 respectively. The scanning electron micrograph of vacuum fried bitter gourd chips reveals the presence of more porous structure compared to atmospherically fried chips. The moisture sorption isotherm for vacuum fried bitter gourd chip