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Influence of Kinnow peel powder on physicochemical, functional, textural, and sensory attributes of pancake.
Posted inAgriculture Biochemistry Emerging Science

Turning Citrus Waste into Wellness: Kinnow Peel Powder Elevates Pancake Nutrition and Shelf-Life

A new study shows how Kinnow peel powder—an underused citrus by-product—can replace refined wheat flour in pancakes, boosting their antioxidants, fiber, and shelf-life by up to 80 days, paving the way for sustainable and functional food innovation.
Posted by Aneknowledge October 13, 2025
Formulation and physicochemical study of a whey-based probiotic functional beverage.
Posted inAgriculture Emerging Science Food Technology

Scientists Create Nutrient-Rich Whey-Based Probiotic Drink Using Cucumber, Muskmelon, and White Pumpkin

A team from Paavai Engineering College developed a sustainable probiotic beverage using whey, cucumber, muskmelon, and white pumpkin. The drink showed high probiotic viability, strong antioxidant activity, and extended shelf life, offering a healthy alternative to dairy waste.
Posted by Aneknowledge October 13, 2025
Exopolysaccharides produced by lactic acid bacteria from kefir: production and optimization of cultivation conditions.
Posted inEmerging Science Food Technology Microbiology

Scientists optimize production of health-boosting exopolysaccharides from kefir bacteria

Researchers have isolated and optimized lactic acid bacteria from kefir capable of producing valuable exopolysaccharides (EPS). The optimized cultivation process more than doubled EPS yield, paving the way for sustainable production of natural biopolymers with applications in food, cosmetics, and medicine.
Posted by Aneknowledge October 9, 2025
Co-encapsulation of Lactobacillus acidophilus LA-5 and bioactive compounds from black carrot pomace by spray drying: in vitro release behavior, storage stability and physicochemical properties.
Posted inAgriculture Emerging Science Food Technology

Co-encapsulation of Probiotics and Black Carrot Bioactives Offers New Route to Functional Foods

Scientists have developed a novel co-encapsulation method combining Lactobacillus acidophilus LA-5 with bioactive compounds from black carrot pomace. The approach significantly improves probiotic survival and antioxidant stability, paving the way for next-generation functional foods.
Posted by Aneknowledge October 9, 2025
Mauritia flexuosa: Botanical characteristics, Nutritional Composition, Potential Health Benefits, Climate Crisis and Sustainability.
Posted inAgriculture Biodiversity Emerging Science

Mauritia flexuosa: The Superfruit of the Amazon with Nutritional, Medicinal, and Economic Potential

Discover Mauritia flexuosa (buriti), the Amazonian superfruit rich in bioactive compounds. Learn about its nutritional value, medicinal uses, and potential for sustainable economic development.
Posted by Aneknowledge October 6, 2025
Pangenome Analysis and Genome-Guided Probiotic Evaluation of Cyclic Dipeptides Producing Levilactobacillus brevis DY55bre Strain from a Lactic Acid Fermented Shalgam to Assess Its Metabolic, Probiotic Potentials, and Cytotoxic Effects on Colorectal Cancer Cells.
Posted inAgriculture Emerging Science Environment

Unlocking the Probiotic and Anticancer Potential of Levilactobacillus brevis from Fermented Shalgam

Discover the probiotic and anticancer potential of Levilactobacillus brevis DY55bre from fermented shalgam. Learn how this strain shows promise for gut health, antimicrobial defense, and colorectal cancer therapy.
Posted by Aneknowledge October 6, 2025
Fabrication of sweet lime (Citrus limetta) peel extract loaded multilayered liposomes: characterization, structural stability, and in vitro digestion analysis.
Posted inAgriculture Biochemistry Emerging Science

Sweet Lime Peel Liposomes: A Natural Boost for Stability and Health Benefits

Discover how researchers developed multilayered liposomes loaded with sweet lime (Citrus limetta) peel extract, enhancing structural stability, bioavailability, and antioxidant potential for food and nutraceutical applications.
Posted by Aneknowledge October 5, 2025
Comparative Evaluation of Casein, Soy, and Whey Hydrolysates on Anti-Hardening and Sensory Attributes of High-Protein Nutrition Bars.
Posted inEmerging Science Food Technology

How Protein Hydrolysates Revolutionize High-Protein Nutrition Bars: A Comparative Study of Casein, Soy, and Whey

Discover how casein, soy, and whey protein hydrolysates improve texture, shelf-life, and taste in high-protein nutrition bars. Learn which protein offers the best anti-hardening effects for longer-lasting, better-tasting bars.
Posted by Aneknowledge October 4, 2025
Development of a Genetically Modified Lactococcus lactis Strain that Produces a Single-Chain Variable Fragment Targeting Interleukin-6 Receptor α to Suppress Serum Amyloid
Posted inEmerging Science Food Technology Genetic Engineering

Genetically Modified Lactococcus lactis: A Game Changer in Functional Dairy and Therapeutics

Learn how scientists developed a genetically modified Lactococcus lactis strain for enhanced health benefits, therapeutic applications, and functional food innovation.
Posted by Aneknowledge October 3, 2025
Screening of various raw materials and their protein concentrates: focus on alkaline extraction yields and physicochemical characterizations.
Posted inAgriculture Biochemistry Emerging Science

Exploring Sustainable Protein Sources: Screening Raw Materials and Protein Concentrates for the Future of Food

Discover how pulses, oilseed by-products, and microalgae offer sustainable, high-quality protein sources using innovative extraction technologies.
Posted by Aneknowledge October 3, 2025

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