A comprehensive review on leguminous galactomannans: structural analysis, functional properties, biosynthesis process and industrial applications

2020 ◽  
pp. 1-23
Author(s):  
Priya Sharma ◽  
Sandhya Sharma ◽  
G. Ramakrishna ◽  
Harsha Srivastava ◽  
Kishor Gaikwad
Keyword(s):  
Structural Analysis ◽  
Functional Properties ◽  
Industrial Applications ◽  
Comprehensive Review

REMOVAL OF GLUCOSE FROM EGGS: A REVIEW1

1973 ◽  
Vol 36 (10) ◽  
pp. 509-514 ◽  
Author(s):  
Arun Kilara ◽  
K. M. Shahani
Keyword(s):  
Functional Properties ◽  
Storage Stability ◽  
Comprehensive Review ◽  
Factors Affecting ◽  
Physico Chemical

Glucose affects adversely the storage stability of dried eggs and causes undesirable changes in physico-chemical and functional properties of the powder. Therefore, microbial or enzymic techniques are used to desugar eggs before drying. A comprehensive review of the microbial and enzymic techniques to remove glucose from eggs is presented. Factors affecting the efficiency of the two methods are discussed as well as their effect on the physico-chemical and functional properties of the final product. Regardless of the techniques used in desaccharification, egg powders prepared after removal of glucose exhibit better functional properties than untreated samples.

scholarly journals Bioactive compounds and functional properties of Rambai ( Baccaurea motleyana Müll. Arg.) fruit: A comprehensive review

2021 ◽  
Author(s):  
Pradip Debnath ◽  
Sayed Koushik Ahmad ◽  
Rezwan Ahmed Mahedi ◽  
Amlan Ganguly ◽  
Kishore Kumar Sarker
Keyword(s):  
Functional Properties ◽  
Bioactive Compounds ◽  
Comprehensive Review

scholarly journals Chemical composition, energy and nutritional values, digestibility and functional properties of defatted flour, protein concentrates and isolates from Carbula marginella (Hemiptera: Pentatomidae) and Cirina butyrospermi (Lepidoptera: Saturniidae)

BMC Chemistry ◽  
2021 ◽  
Vol 15 (1) ◽  
Author(s):  
Aminata Séré ◽  
Adjima Bougma ◽  
Bazoin Sylvain Raoul Bazié ◽  
Esther Traoré ◽  
Charles Parkouda ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Functional Properties ◽  
Protein Digestibility ◽  
Food Supplement ◽  
Industrial Applications ◽  
Protein Isolate ◽  
Absorption Capacity ◽  
Nutritional Values ◽  
Protein Concentrates ◽  
Flour Protein

AbstractEdible insects constitute a potential source of alternative proteins as a food supplement. The present study aimed to investigate the chemical composition, energy and nutritional values, the digestibility and functional properties of Carbula marginella (Thunberg) and Cirina butyrospermi (Vuillet) defatted flour, protein concentrates, and isolates. Carbula marginella has shown the highest content of protein (41.44%), lipid (51.92%), calcium (33.92 mg/100 g) and sodium (185.84 mg/100 g) while the highest contents of carbohydrate (34.54%), ash (4.77%), iron (31.27 mg/100 g), magnesium (150.09 mg/100 g), and potassium (1277 mg/100 g) have been observed for C. butyrospermi. Linoleic (30.23%), palmitic (27.54%), oleic (26.41%) and stearic (8.90%) acids were the most dominant fatty acids found in C. marginella. Cirina butyrospermi was characterized by high levels of oleic (27.01%), stearic (21.02%), linolenic (20.42%), palmitic (13.06%), and linoleic (8.01%) acids. Protein and essential amino acid contents of the protein isolates in both insect species were 1.7–2 times higher than that of their defatted flours. The protein isolate of C. marginella exhibited the highest protein digestibility (87.63%), while the highest fat absorption capacity (8.84 g/g) and foaming capacity (48.40%) have been obtained from the protein isolate of C. butyrospermi. These findings indicate that the protein concentrates and isolates of C. marginella and C. butyrospermi have great potential for industrial applications.

A comprehensive review on natural convection flow and heat transfer

2019 ◽  
Vol 29 (3) ◽  
pp. 834-877 ◽  
Author(s):  
Alireza Rahimi ◽  
Ali Dehghan Saee ◽  
Abbas Kasaeipoor ◽  
Emad Hasani Malekshah
Keyword(s):  
Heat Transfer ◽  
Natural Convection ◽  
Industrial Applications ◽  
Convection Flow ◽  
Heat Sources ◽  
Comprehensive Review ◽  
Content Type ◽  
Thermal Boundary Conditions ◽  
Flow And Heat Transfer ◽  
Different Types

PurposeThe purpose of this paper is to carry out a comprehensive review of some latest studies devoted to natural convection phenomenon in the enclosures because of its significant industrial applications.Design/methodology/approachGeometries of the enclosures have considerable influences on the heat transfer which will be important in energy consumption. The most useful geometries in engineering fields are treated in this literature, and their effects on the fluid flow and heat transfer are presented.FindingsA great variety of geometries included with different physical and thermal boundary conditions, heat sources and fluid/nanofluid media are analyzed. Moreover, the results of different types of methods including experimental, analytical and numerical are obtained. Different natures of natural convection phenomenon including laminar, steady-state and transient, turbulent are covered. Overall, the present review enhances the insight of researchers into choosing the best geometry for thermal process.Originality/valueA comprehensive review on the most practical geometries in the industrial application is performed.

Gums from Indigenous Plants of Iran: A Review on Physicochemical, Rheological and Functional Properties

2020 ◽  
Vol 16 (8) ◽  
pp. 1209-1226
Author(s):  
Behzad Ebrahimi ◽  
Aziz H. Rad ◽  
Babak Ghanbarzadeh
Keyword(s):  
Functional Properties ◽  
Herbal Medicines ◽  
Industrial Applications ◽  
Indigenous Plants ◽  
Public Interests ◽  
Aqueous Dispersions ◽  
Emulsification Capacity ◽  
Review Study ◽  
Thickening Agents ◽  
General Appearance

Background: Recently, public interests have increased to study novel and vernacular polysaccharides due to their various uses, especially in food formulations as well as pharmaceuticals and herbal medicines. Plant-based gums are commercially produced from a large number of plants that include complex polysaccharides. Scope and Approach: he present study has summarized physicochemical, rheological and functional properties of tragacanth, basil seed and balangu gums from indigenous plants of Iran. Conclusion: The results of this review study demonstrate that the highlighted gums are commonly used as dietary fibers, thickening agents, emulsifiers, stabilizers and drug delivery agents. The general appearance of gums varies from dark-brown to whitish in color. At various concentrations, pH and ionic strengths, aqueous dispersions show great variations in their rheological behavior. In conclusion, industrial applications of these gums are possible as a result of their strong thickening properties. Additionally, significant surface activity and emulsification capacity enable their application in the food, pharmaceutical and/or cosmetic industries.

A comprehensive review on functional properties of fermented rice bran

2018 ◽  
Vol 12 (24) ◽  
pp. 218 ◽  
Author(s):  
BhagavathiSundaram Sivamaruthi ◽  
Periyanaina Kesika ◽  
Chaiyavat Chaiyasut
Keyword(s):  
Functional Properties ◽  
Rice Bran ◽  
Comprehensive Review

Industrial Applications

2015 ◽  
pp. 503-537
Keyword(s):  
Structural Analysis ◽  
Mathematical Models ◽  
Industrial Application ◽  
Safety Assessment ◽  
Damage Mechanics ◽  
Industrial Applications ◽  
Analysis Techniques ◽  
Engineering Problems ◽  
The Subject ◽  
Earthquake Safety

The application of structural analysis techniques to solve real engineering problems is an entirely independent discipline by itself that cannot be properly presented in a book of structural mechanics. However, it is important to give an overview of how mathematical models can help make engineering decisions. This is the subject of the current chapter. The context of the presentation is that of earthquake safety assessment. Of course, this is not the only industrial application of the fracture and damage mechanics of frames, but it is a very representative one and a good example of it. The chapter is organized as follows. First, the problem is presented and a protocol to solve it is described in Section 13.1. Then, an academic software that can be accessed via Internet is described in Section 13.2. This program is used to solve some examples of real structures in the last section of the chapter.

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