Banana is a highly perishable tropical fruit, and significant post-harvest losses occur due to rapid ripening and the rejection of export-grade fruits based on external morphological defects, despite their nutritional adequacy. Utilization of such disqualified bananas for value-a...
Open access
Research Article10.9734/ejnfs/2026/v18i31990
Aim: This study focused on developing a nutritionally rich, ready-to-drink functional beverage from germinated little millet (Panicum sumatrense) and sapota (Manilkara zapota) as a sustainable non-dairy alternative. Methodology: Standard AOAC methods were followed for physicochem...
Open access
Research Article10.9734/jabb/2025/v28i92912
In India, eating out is part of the culture. Street food, in particular, has been popular not only among young people but also for different age groups. The street food mainly comprises of unorganized sector which is served on the streets without any formal establishment. Due to...
Open access
Research Article10.9734/cjast/2022/v41i2431766
Pickering emulsions, stabilized by solid particles instead of traditional surfactants, have garnered significant attention for their potential applications in the food industry. This review explores the fundamental principles, and provides a comprehensive overview of the mechanis...
Open access
Research Article10.9734/acri/2025/v25i41154
Electrospinning is an advanced nanotechnology-based technique that enables the fabrication of ultrafine fibers with unique physicochemical properties. In the food sector, electrospinning has emerged as a promising tool for encapsulating bioactive compounds, improving the stabilit...
Open access
Research Article10.9734/acri/2025/v25i41152
Edible oils are main constituent of human diet. Production figures of oils crops and oils provide information not about only production patterns but consumption patterns too. Knowing this information helps industry as well educators in focusing on important oil crops and oils. It...
Open access
Research Article10.9734/ajaees/2022/v40i1031050