A5071327060- Nanocomposite Films for Food Packaging
- Essential Oils and Antimicrobial Activity
- Consumer Packaging Perceptions and Trends
- Microencapsulation and Drying Processes
- Postharvest Quality and Shelf Life Management
- Phytochemicals and Antioxidant Activities
- Advanced Cellulose Research Studies
- biodegradable polymer synthesis and properties
- Nanoparticles: synthesis and applications
- Advanced Sensor and Energy Harvesting Materials
- Clay minerals and soil interactions
- Natural Fiber Reinforced Composites
- Bioactive natural compounds
- Food Drying and Modeling
- Food Chemistry and Fat Analysis
- Polymer Nanocomposites and Properties
- Phytochemistry and biological activity of medicinal plants
- Advancements in Transdermal Drug Delivery
- Polydiacetylene-based materials and applications
- Natural Antidiabetic Agents Studies
- Polysaccharides and Plant Cell Walls
- Surfactants and Colloidal Systems
- Protein Hydrolysis and Bioactive Peptides
- Additive Manufacturing and 3D Printing Technologies
- Microbial Inactivation Methods
Teagasc - The Irish Agriculture and Food Development Authority
2022-2024
University College Cork
2022-2024
National Institute of Technology Rourkela
2020-2022
Tezpur University
2021
Shahjalal University of Science and Technology
2014
Films were fabricated using the button mushroom (Agaricus bisporus) sourced high molecular weight chitosan with or without potato starch casting method. Glycerol was used as plasticizer. Chitosan content in film-forming solution (FFS) varied (0.5, 0.75 and 1.0% w/v of FFS) while (1.0% glycerol (25% total solid solution) contents not varied. The control sample contained only glycerol. effect increasing on rheological properties FFS films investigated. FFS's shear viscosity modulus (elastic...
Abstract The valorization of agricultural by‐products into sustainable packaging materials is one the best strategies to utilize industrial waste efficiently. In this study, defatted pumpkin seed meal (DPSM) has been converted films by impregnating selected concentrations halloysite (HS) nanoclay (1%, 2% and 3% w/w). Various analytical techniques, including scanning electron microscopy (SEM), X‐ray diffraction (XRD), differential calorimetry (DSC) barrier property measurements, were employed...
D-optimal Mixture Design (DMD) combined with Numerical optimization (NO) and Artificial Neural Network (ANN) Genetic Algorithm (GA) were used in this study to optimize the proportions of pearl millet flour (PMF), red lentil (RLF), mung bean (MLF) for preparing gluten-free bread. Based on value mean squared error, absolute average deviation coefficient determination, ANN model was found superior DMD models predicting responses. The optimum composition obtained using method 69.44 g PMF, 21 RLF...