Papers mentioning jackfruit or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Jackfruit, valued for its unique flavor and rich nutrients, suffers from quality postharvest deterioration in fresh-cut products. This study links intact fruit storage duration to... Read full abstract on PubMed →
Fresh-cut jackfruit is highly perishable due to rapid physiological and biochemical deterioration. This study evaluated ethanol vapor treatment (200 mL L-1 for 2 h) on quality attr... Read full abstract on PubMed →
Consumers are particularly fond of jackfruit for its strong tropical aroma and distinctive flavor. However, significant differences in aroma and taste exist among various jackfruit... Read full abstract on PubMed →
Conventional processing relies on time-consuming and intricate stewing methods, which hinder industrial-scale production of chicken soup. To address this limitation, this study inv... Read full abstract on PubMed →
Jackfruit (Artocarpus heterophyllus Lam.), also known as 'vegetarian's meat', is an excellent source of carbohydrates, protein, fiber, vitamins, minerals, and several phytochemical... Read full abstract on PubMed →
Thus far, little is known about whether jackfruit flake, a byproduct of jackfruit, can be used as a fermentation substrate to obtain value-added products through microbial fermenta... Read full abstract on PubMed →
Artocarpus heterophyllus Lam. (Family Moraceae), is a tropical tree, native to India and common in Asia, Africa, and several regions in South America. The fruit is commonly known a... Read full abstract on PubMed →
The present investigation aimed to elucidate the effects of chitosan (CH) and guar gum (GG) based composite edible coating on physicochemical quality and storability of Kinnow frui... Read full abstract on PubMed →
A trend of present encapsulation research indicates an increased interest in the search for natural encapsulants for bioactive phytochemicals. The present study in pursuit of the s... Read full abstract on PubMed →
Screening the volatiles of cempedak [Artocarpus integer (Thunb.) Merr.] pulp for odor-active compounds by aroma extract dilution analysis and gas chromatography (GC)-olfactometry o... Read full abstract on PubMed →
An aroma extract dilution analysis applied to the volatiles isolated from jackfruit ( Artocarpus heterophyllus Lam.) pulp by solvent extraction and solvent-assisted flavor evaporat... Read full abstract on PubMed →
BACKGROUND: Differences in population densities of Frankliniella occidentalis among different plant species suggest a preference for particular hosts. Host plant volatiles are ofte... Read full abstract on PubMed →
The Monascus fermentation industry has gained global attention. Its key products, i.e., pigments, functional food ingredients, food supplements, and medicinal use, are growing in t... Read full abstract on PubMed →
This study analyzed the flavor compounds in the meat of four indigenous breeds of Chinese sheep through the use of gas chromatography-ion mobility spectrometry (GC-IMS). GC-IMS pro... Read full abstract on PubMed →
Fermentation with <i>Weissella confusa</i> A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the... Read full abstract on PubMed →
Optimal extraction parameters were determined, yielding 12.4 % oil at 4.5 h, with a particle size of 1.375 mm and a solute-to-solvent ratio of 0.28 w/v. The extracted oil exhibited... Read full abstract on PubMed →
Bletilla striata (Thunb.) Rchb.f., a medicinal plant in the Orchidaceae family, is mainly found in East Asia and has extensive pharmacological activities. Plant's volatile componen... Read full abstract on PubMed →
The aim of this study was to isolate thermotolerant alkali lignin-degrading bacteria and to investigate their degradation characteristics and application in food waste composting.... Read full abstract on PubMed →
The aroma profile of fermented chili pepper was analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-act... Read full abstract on PubMed →
BACKGROUND: Baijiu brewing is a complex and multifaceted multimicrobial co-fermentation process, in which various microorganisms interact to form an interdependent micro-ecosystem,... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.