Nothing Special   »   [go: up one dir, main page]

Devi et al., 2023 - Google Patents

Extraction of dietary fiber and phytochemicals from bottle gourd seeds (Lagenaria siceraria), its physicochemical properties and application in food model

Devi et al., 2023

View HTML
Document ID
11875985474707090393
Author
Devi S
Kumari T
Deka S
Publication year
Publication venue
Food Chemistry Advances

External Links

Snippet

This research aimed to extract dietary fiber and phytochemicals from matured bottle gourd (Lagenaria siceraria) seeds and use as ingredients in the preparation of cookies. Extraction of dietary fiber was performed using alkaline (AEDF), enzymatic (EEDF), and ultrasound …
Continue reading at www.sciencedirect.com (HTML) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K8/00—Cosmetic or similar toilet preparations
    • A61K8/18—Cosmetic or similar toilet preparations characterised by the composition
    • A61K8/96—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution
    • A61K8/97—Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution of vegetable origin, e.g. plant extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution

Similar Documents

Publication Publication Date Title
Sonawane et al. A comprehensive overview of functional and rheological properties of aloe vera and its application in foods
Santos et al. Fruit and vegetable by-products' flours as ingredients: A review on production process, health benefits and technological functionalities
Watson Polyphenols in plants: isolation, purification and extract preparation
Devi et al. Extraction of dietary fiber and phytochemicals from bottle gourd seeds (Lagenaria siceraria), its physicochemical properties and application in food model
Garcia-Amezquita et al. Dietary fiber concentrates from fruit and vegetable by-products: Processing, modification, and application as functional ingredients
Beres et al. Towards integral utilization of grape pomace from winemaking process: A review
Lai et al. A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals
Struck et al. Berry pomace–a review of processing and chemical analysis of its polyphenols
Rodríguez-Ambriz et al. Characterization of a fibre-rich powder prepared by liquefaction of unripe banana flour
Kainat et al. Sustainable novel extraction of bioactive compounds from fruits and vegetables waste for functional foods: a review
Larrosa et al. Flour made from fruit by‐products: Characteristics, processing conditions, and applications
Benmeziane-Derradji et al. Impact of roasting on the physicochemical, functional properties, antioxidant content and microstructure changes of Algerian lentil (Lens culinaris) flour
Nyakang'i et al. Avocado production in Kenya in relation to the world, Avocado by-products (seeds and peels) functionality and utilization in food products
Tariq et al. Extraction of dietary fiber and polyphenols from mango peel and its therapeutic potential to improve gut health
Alam et al. Quality attributes of the developed banana flour: Effects of drying methods
El-Shahat et al. Changes on physicochemical and rheological properties of biscuits substituted with the peel and alcohol-insoluble solids (AIS) from cactus pear (Opuntia ficus-indica)
Asif et al. Sustainable utilization of apple pomace and its emerging potential for development of functional foods
Majumder et al. Fruit and vegetable by-products: Novel ingredients for a sustainable society
Gedi et al. Upcycling and valorisation of food waste
Devi et al. Specialty chemicals and nutraceuticals production from food industry wastes
Zhang et al. Fabrication and characterization of Pickering high internal phase emulsions stabilized by Tartary buckwheat bran flour
Brahma et al. A comprehensive review on the recent advances in the valorization of jackfruit waste for the development of value-added products
Liu et al. Application of high‐pressure homogenization to improve physicochemical and antioxidant properties of almond hulls
Dávila-Hernández et al. Pretreatment of tamarind pericarp to increase antioxidant availability and its application in a functional food
Rafiq et al. Utilization of maltodextrin and whey protein concentrate for microencapsulation of kinnow peel extract in breadsticks