From waste to wealth: a review on valorisation of durian waste as functional food ingredient
Durian is an exotic tropical fruit that can be widely found in Southeast Asia countries. Recent
years, it has reached historical value in the market owing to its unique flavour and aroma. In …
years, it has reached historical value in the market owing to its unique flavour and aroma. In …
Conversion strategies for durian agroindustry waste: value-added products and emerging opportunities
Abstract The majority 65–80% of the durian (Durio zibethinus) fruit is the shell and seed that
are inedible and cause major issues in waste management. This paper, therefore, outlines …
are inedible and cause major issues in waste management. This paper, therefore, outlines …
Effect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility …
M Li, J Zhang, L Li, S Wang, Y Liu, M Gao - Food Research International, 2023 - Elsevier
Tartary buckwheat was hydrolyzed with α-amylase, pullulanase, α-amylase and pullulanase
double enzymes and fermented by Monascus. The fermentation products were named as …
double enzymes and fermented by Monascus. The fermentation products were named as …
Ready-to-use granule-based food ink system for three-dimensional food printing
In this study, we propose a novel “granule-based food-ink system” in which the ink gels upon
moisture exposure. We have identified several factors that hinder the industrialization of 3D …
moisture exposure. We have identified several factors that hinder the industrialization of 3D …
Durian waste valorization–some research tendencies: a review
V Zhivkova - IOP Conference Series: Earth and Environmental …, 2024 - iopscience.iop.org
This review aimed to present a general framework of some recent research trends and
highlights reflecting the current status of durian waste valorization opportunities, applying …
highlights reflecting the current status of durian waste valorization opportunities, applying …
The effects of roselle extract addition on physical properties and organoleptic preferences of sorghum noodles
EW Onasie, EE Abadi, A Kristiana… - IOP Conference Series …, 2024 - iopscience.iop.org
This research is intended to study the effect of roselle extract addition on physical, hedonic
preferences, and nutrition facts of the sorghum noodles. The research is conducted using a …
preferences, and nutrition facts of the sorghum noodles. The research is conducted using a …