Development and sensory evaluation of value added products

Sensory and Nutritional Evaluation of Value Added Products using Peanut Flour for Nutritional and Health Benefits

Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year – one-third of the global total of children’s deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value a...

Development and Nutritional Evaluation of Value Added Baked Products using Strawberry (Fragaria)

Traditionally, strawberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidney treat weakness, fatigue, anaemia, inflammation and cancer. Strawberry products (cake and biscuits) prepared from fragaria fruit puree are more beneficial because of antioxidant activity attributed to higher anthocyanin and ascorbic acid content. An attempt has been made to develop v...

Value Added Products from Oil Shale

Oil shale is more than an energy source. It is also a source for various valuable materials. These materials include pyridine, carbonate minerals, alumina, ammonium sulfate, phosphate, sulfur, uranium, vanadium, and zinc, to name a few, from which numerous value-added products can be manufactured. For example, catalysts are made from vanadium and zinc, while alumina is a widely used material fo...

Value added products from hemicellulose: Biotechnological perspective

Bacterial Carbon Storage to Value Added Products

The MIT Faculty has made this article openly available. Please share how this access benefits you. Your story matters. Abstract Microorganisms have evolved different systems for storing carbon during times of stress. In the cell's natural environment, the stored carbon can then be utilized for growth when other nutrients are in better supply. Storage of carbon and other nutrients is ubiquitous ...