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1.

001-es BibID:BIBFORM117331
035-os BibID:(cikkazonosító)e22437 (WoS)001135513200001 (Scopus)85179487855
Első szerző:Pandey, Vinay Kumar
Cím:Bioactive properties of clove (Syzygium aromaticum) essential oil nanoemulsion: A comprehensive review / Vinay Kumar Pandey, Shivangi Srivastava, Ashish, Kshirod Kumar Dash, Rahul Singh, Aamir Hussain Dar, Tripti Singh, Alvina Farooqui, Ayaz Mukkaram Shaikh, Bela Kovacs
Dátum:2024
ISSN:2405-8440
Megjegyzések:Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of bioactive components such as gallic acid, flavonoids, eugenol acetate, and eugenol. Clove essential oil has been revealed to have antibacterial, antinociceptive, antibacterial activities, antifungal, and anticancerous qualities. Anti-inflammatory chemicals, including eugenol and flavonoids, are found in clove that help decrease inflammation and alleviate pain. The anti-inflammatory and analgesic qualities of clove oil have made it a popular natural cure for toothaches and gum discomfort. Due to its therapeutic potential, it has been used as a bioactive ingredient in coating fresh fruits and vegetables. This review article outlines the potential food processing applications of clove essential oil. The chemical structures of components, bioactive properties, and medicinal potential of clove essential oil, including phytochemical importance in food, have also been thoroughly addressed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Clove essential oil
Antioxidant properties
Therapeutic uses
nanoemulsion
Shelf life
Megjelenés:Heliyon. - 10 : 1 (2024), p. 1-16. -
További szerzők:Srivastava, Shivangi Dash, Kshirod Kumar Singh, Rahul Dar, Aamir Hussain Singh, Tripti Farooqui, Alvina Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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2.

001-es BibID:BIBFORM112230
035-os BibID:(cikkazonosító)1720 (WoS)001015789300001 (Scopus)85163870889
Első szerző:Pandey, Vinay Kumar
Cím:Machine learning algorithms and fundamentals as emerging safety tools in preservation of fruits and vegetables : A review / Vinay Kumar Pandey, Shivangi Srivastava, Kshirod Kumar Dash, Rahul Singh, Shaikh Ayaz Mukarram, Béla Kovács, Endre Harsányi
Dátum:2023
ISSN:2227-9717
Megjegyzések:Machine learning assists with food process optimization techniques by developing a model to predict the optimal solution for given input data. Machine learning includes unsupervised and supervised learning, data pre-processing, feature engineering, model selection, assessment, and optimization methods. Various problems with food processing optimization could be resolved using these techniques. Machine learning is increasingly being used in the food industry to improve production efficiency, reduce waste, and create personalized customer experiences. Machine learning may be used to improve ingredient utilization and save costs, automate operations such as packing and labeling, and even forecast consumer preferences to develop personalized products. Machine learning is also being used to identify food safety hazards before they reach the consumer, such as contaminants or spoiled food. The usage of machine learning in the food sector is predicted to rise in the near future as more businesses understand the potential of this technology to enhance customer experience and boost productivity. Machine learning may be utilized to enhance nano-technological operations and fruit and vegetable preservation. Machine learning algorithms may find trends regarding various factors that impact the quality of the product being preserved by examining data from prior tests. Furthermore, machine learning may be utilized to determine optimal parameter combinations that result in maximal produce preservation. The review discusses the relevance of machine learning in ready-to-eat foods and its use as a safety tool for preservation were highlighted. The application of machine learning in agriculture, food packaging, food processing, and food safety is reviewed. The working principle and methodology, as well as the principles of machine learning, were discussed.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
machine learning
nanotechnology
fruit preservation
artificial intelligence
Megjelenés:Processes. - 11 : 6 (2023), p. 1-18. -
További szerzők:Srivastava, Shivangi Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító) Harsányi Endre (1976-) (agrármérnök)
Pályázati támogatás:TKP2021-NKTA-32
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3.

001-es BibID:BIBFORM109940
035-os BibID:(cikkazonosító)100291 (Scopus)85150866489
Első szerző:Pandey, Vinay Kumar
Cím:A systematic review on immunity functionalities and nutritional food recommendations to develop immunity against viral infection / Pandey, Vinay Kumar; Tripathi, Anjali; Srivastava, Shivangi; Pandey, Sneha; Dar, Aamir Hussain; Singh, Rahul; Duraisamy, Prabavathy; Singh, Poornima; Mukarram, Shaikh Ayaz
Dátum:2023
ISSN:2772-5022
Megjegyzések:Immunity plays a fundamental role in the maintenance and protection of the human body from infectious and pathogenic microorganisms. It requires regular intake of nutrients for proper functioning of the immune system. Due to an unbalanced lifestyle and consumption of ready-to-eat foods, immunity is being affected negatively. Inflammation and immunity are influenced by diet and nutrition. Simple sugars, trans fats, refined carbs, and processed meat, among other meals, may induce inflammation while simultaneously counteracting the anti-inflammatory benefits of omega-3 fatty acids. As a result, unhealthy food intake may enhance systemic inflammation in individuals, boosting the generation of IL-6. Dietary nutrition is a well-known aspect of immune system maintenance, with the significance of micronutrients prominently featured in a variety of scientific literary works. Currently, global population is susceptible viral infection such as COVID-19. This viral strain is directly attacking the immunity of the individual and bringing it at risk. When a patient's immune system isn't operating correctly, COVID-19 is thought to raise the harshness of the infection or make it more vulnerable to contagious diseases. This review paper will help in understanding the immune responses mechanism along with diet balance and maintaining the sufficiency of vitamins and minerals to fight against COVID-19 infection.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Unhealthy lifestyle,
Immunity maintenance
COVID-19
Systemic inflammation
Healthy Foods
Megjelenés:Applied Food Research. - 3 : 1 (2023), p. 1-13. -
További szerzők:Tripathi, Anjali Srivastava, Shivangi Pandey, Sneha Dar, Aamir Hussain Singh, Rahul Duraisamy, Prabavathy Singh, Poornima Shaikh, Ayaz Mukarram (1991-) (PhD candidate)
Pályázati támogatás:NA
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4.

001-es BibID:BIBFORM116315
035-os BibID:(cikkazonosító)e22438 (WoS)001132082100001 (Scopus)85178351825
Első szerző:Singh, Poornima
Cím:Ultrasound-assisted extraction of phytochemicals from green coconut shell: Optimization by integrated artificial neural network and particle swarm technique / Poornima Singh, Vinay Kumar Pandey, Sourav Chakraborty, Kshirod Kumar Dash, Rahul Singh, Ayaz Mukarram shaikh, Kovács Béla
Dátum:2023
ISSN:2405-8440
Megjegyzések:This study employs artificial neural network (ANN) and particle swarm optimization (PSO) to maximize antioxidant and antimicrobial activity from green coconut shells. Phytochemical analysis was carried out on the extract obtained from ultrasound-assisted extraction performed at different combinations of time (10, 20, and 30 min), temperature (30, 35, and 40 degrees C), and the ratio of solid-solvent (1:10, 1:20, and 1:30 g/ml). The presence of these bioactive compounds exhibits antimicrobial and antioxidant activities. Quantitative analysis showed that the total phenolic compounds ranged from 7.08 to 33.46 mg GAE/g, flavonoids ranged from 2.09 to 28.46 mg QE/g, tannins ranged from 70.5 to 141.09 mg TAE/g, and antioxidant activity of 49.98-66.1 %. The FTIR analysis detected the presence of C--O, O-H, and C-H bonds. The optimized condition of ultrasound-assisted extraction (UAE) was compared with the optimized condition of the microwave. The result of ultrasound-assisted extraction was observed to be better than microwave-assisted extraction.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
Green coconut shell
Phytochemicals
Ultrasound-assisted extraction
Particle swarm optimization
Artificial neural network
Megjelenés:Heliyon. - 9 : 12 (2023), p. 1-16. -
További szerzők:Pandey, Vinay Kumar Chakraborty, Sourav Dash, Kshirod Kumar Singh, Rahul Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA-32
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5.

001-es BibID:BIBFORM110730
035-os BibID:(cikkazonosító)1243 (Scopus)85156137877 (WoS)000979135200001
Első szerző:Singh, Rahul
Cím:Microwave-assisted phytochemical extraction from walnut hull and process optimization using Box-Behnken Design (BBD) / Singh, Rahul; Singh, Poornima; Pandey, Vinay Kumar; Dash, Kshirod Kumar; Mukarram, Shaikh Ayaz; Harsányi, Endre; Kovács, Béla
Dátum:2023
ISSN:2227-9717
Megjegyzések:The walnut green hull is an agro-waste, a source of natural dye and volatile compounds with various biological activities, but the main challenge with the conventional extraction method is the quality and quantity of the volatile compound (dye) extraction from walnut hull waste. The objective of this research work is to use microwave-assisted extraction (MAE) as an emerging technology. Further, the MAE process was optimized using a Box?Behnken Design (BBD) of response surface methodology (RSM). The variables in MAE process optimization were microwave power, microwave time, solvent volume, and raw material particle size. The result indicated that MAE produces a higher extraction yield compared to the conventional method. The RSM analyses showed an increase in extract yield, total phenolic content, and total flavonoid content, along with antioxidant activity. The optimized condition parameters of MAE were reported to be 363.64-watt microwave power, 3.133 min, 39.999 mL/g solvent volume, and 150 ?m particle size, the extract yield was 39.65%, followed by total phenol content of 83.535 mgGAE/g, and total flavonoid content was 18.98 mgQAE/g, while antioxidant activity was 76.298%. Additionally, the optimized sample was characterized using SEM and GC-MS.
Tárgyszavak:Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban
folyóiratcikk
walnut hull
microwave-assisted extraction
conventional method
antioxidant
Megjelenés:Processes. - 11 : 4 (2023), p. 1-18. -
További szerzők:Singh, Poornima Pandey, Vinay Kumar Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Harsányi Endre (1976-) (agrármérnök) Kovács Béla (1963-) (okleveles vegyész, angol szakfordító)
Pályázati támogatás:TKP2021-NKTA funding scheme
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Intézményi repozitóriumban (DEA) tárolt változat
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