[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Helkar et al., 2016 - Google Patents

Review: Food industry by-products used as a functional food ingredients

Helkar et al., 2016

View PDF
Document ID
10334620121402440218
Author
Helkar P
Sahoo A
Patil N
Publication year
Publication venue
Int. J. Waste Resour

External Links

Snippet

The food industry generate large amount of wastes or by-products annually around the world from a variety of sources. In that food wastes or by-products are an excellent source of nutraceuticals, bioactives, inherently functional and possess many components that are …
Continue reading at gcwgandhinagar.com (PDF) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/88Liliopsida (monocotyledons)
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38Other non-alcoholic beverages
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K8/00Cosmetic or similar toilet preparations
    • A61K8/18Cosmetic or similar toilet preparations characterised by the composition
    • A61K8/96Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution
    • A61K8/97Cosmetic or similar toilet preparations characterised by the composition containing material, or derivatives thereof of undetermined constitution of vegetable origin, e.g. plant extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23KFODDER

Similar Documents

Publication Publication Date Title
Helkar et al. Review: Food industry by-products used as a functional food ingredients
Torres-León et al. Food waste and byproducts: An opportunity to minimize malnutrition and hunger in developing countries
Gemede et al. Nutritional quality and health benefits of okra (Abelmoschus esculentus): A review
Rathna Priya et al. Nutritional and functional properties of coloured rice varieties of South India: a review
Anal Food processing by‐products and their utilization: Introduction
Jacobo-Valenzuela et al. Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca: A Review
Chaturvedi et al. Cereals nutraceuticals, health ennoblement and diseases obviation: A comprehensive review
Saikia et al. Cereals: from staple food to nutraceuticals.
Daniloski et al. Recent developments on Opuntia spp., their bioactive composition, nutritional values, and health effects
Saleem et al. Millets as smart future food with essential phytonutrients for promoting health
KR101650183B1 (en) Manufacturing method of grain syrup
da Silveira et al. An integrative review of Açaí (Euterpe oleracea and Euterpe precatoria): traditional uses, phytochemical composition, market trends, and emerging applications
Zhang et al. Bamboo shoot and its food applications in last decade: An undervalued edible resource from forest to feed future people
Aziz et al. Pumpkin and pumpkin byproducts: phytochemical constitutes, food application and health benefits
Goyal et al. Therapeutic potential of flaxseed
Chhikara et al. Overview of functional foods
Shams et al. A descriptive review on nutraceutical constituents, detoxification methods and potential health benefits of flaxseed
Strzelczyk et al. Nuts of Fibrous Hemp Cannabis sativa L.-Concentrated Power of Nutrients
Bulca Some properties of carob pod and its use in different areas including food technology.
CN106665748A (en) Making method of rice cake
Sharma et al. Utilization of waste from tropical fruits
Brito et al. Nutritional, therapeutic, and technological perspectives of quinoa (Chenopodium quinoa Willd.): A review
KR101622767B1 (en) Method for Manufacturing Sauce for spiced rib Using dietary Fiber
KR20040031398A (en) Diet-food Composition characterized as blocking to absorb carbohydrate and lipid
KR20050045666A (en) Composition for inhibiting of obesity