Displaying publications 1 - 20 of 101 in total

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  1. Fulltext Banana by-products: an under-utilized renewable food biomass with great potential
    Padam BS, Tin HS, Chye FY, Abdullah MI
    J Food Sci Technol, 2014 Dec;51(12):3527-45.
    PMID: 25477622 DOI: 10.1007/s13197-012-0861-2
    Banana (Musaceae) is one of the world's most important fruit crops that is widely cultivated in tropical countries for its valuable applications in food industry. Its enormous by-products are an excellent source of highly valuable raw materials for other industries by recycling agricultural waste. This prevents an ultimate loss of huge amount of untapped biomass and environmental issues. This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers. Future prospects and challenges are the important key factors discussed in association to the sustainability and feasibility of utilizing these by-products. It is important that all available by-products be turned into highly commercial outputs in order to sustain this renewable resource and provide additional income to small scale farming industries without compromising its quality and safety in competing with other commercial products.
    Matched MeSH terms: Food Industry
  2. Towards a new role for the infant food industry
    Abraham SCE
    Family Practitioner, 1977;2:61-63.
    Matched MeSH terms: Food Industry
  3. Fulltext Extraction and characterization of pectin from grapefruit (Duncan cultivar) and its utilization as gelling agent
    Khan, A. A., Butt, M.S., Randhawa, M.A., Karim, R., Sultan, M.T., Ahmed, W.
    International Food Research Journal, 2014;21(6):2195-2199.
    MyJurnal
    Globally, agro-industrial by products such as fruit waste has attained immense recognition to be used for the extraction of valuable functional ingredients. Pectin is naturally occurring biopolymer that is widely recognized in food industry as well as in biotechnology. Keeping in view, current research was conducted for extraction, characterization and utilization of grapefruit peel pectin from Duncan cultivar. The extracted pectin was characterized for different parameters that explored its role in value added products. Acid extraction was carried out and then pectin was characterized for equivalent weight, ash content and methoxyl content. With the addition of extracted pectin, jam was prepared and analysed for physicochemical analysis and sensory attributes. The maximum extraction (22.55%) was done from grapefruit peel at temperature-120°C with pH-1.5, while minimum extraction (0.41%) was obtained at temperature-120°C with pH-2. Moreover, adding pectin in jam formulation resulted in significant effect on texture of the final product. Conclusively, pectin holds a great potential to be extracted and utilized in fruit based products for best quality and value addition.
    Matched MeSH terms: Food Industry
  4. Fulltext Television advertisement effectiveness in food industry among centennials
    Intan Syafinaz Mat Shafie, Yuslina Liza Mohammad Yunus, Nur Izzah Jamil, Aini Hayati Musa
    Journal of Academia Universiti Teknologi MARA Negeri Sembilan, 2019;7(101):82-90.
    MyJurnal
    Television (TV) advertisements have become one of the most powerful marketing tools in attracting their audience to become potential customers. They are widely used among food industry locally and also internationally. This study is conducted to identify the factors that contribute to an effective TV advertisement in food industry among centennials using predictive analysis. The aims of this study are to; 1) Identify significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. 2) Identify the most contribute significant factors; Attractive Visual, Persuasive Message and Repetition of Advertisement to the Effectiveness of TV advertisements in food industry. Thus, it was tested to 300 respondents in Shah Alam area using convenient sampling technique. Preliminary analysis included reliability analysis, checking for the correlation, multiple linear regression requirement and R-Square score. Correlation analysis shows that there was a significant positive linear relationship between attractive visuals, persuasive message and repetition of advertisements towards Effectiveness of TV advertisements in food industry. Among independent variables entered into the model, persuasive message (t=7.474, p-value=0.000
    Matched MeSH terms: Food Industry
  5. Fulltext Selective Electrochemical Conversion of Glycerol to Glycolic Acid and Lactic Acid on a Mixed Carbon-Black Activated Carbon Electrode in a Single Compartment Electrochemical Cell
    Lee CS, Aroua MK, Wan Daud WA, Cognet P, Pérès Y, Ajeel MA
    Front Chem, 2019;7:110.
    PMID: 30931294 DOI: 10.3389/fchem.2019.00110
    In recent years, the rapid swift increase in world biodiesel production has caused an oversupply of its by-product, glycerol. Therefore, extensive research is done worldwide to convert glycerol into numerous high added-value chemicals i.e., glyceric acid, 1,2-propanediol, acrolein, glycerol carbonate, dihydroxyacetone, etc. Hydroxyl acids, glycolic acid and lactic acid, which comprise of carboxyl and alcohol functional groups, are the focus of this study. They are chemicals that are commonly found in the cosmetic industry as an antioxidant or exfoliator and a chemical source of emulsifier in the food industry, respectively. The aim of this study is to selectively convert glycerol into these acids in a single compartment electrochemical cell. For the first time, electrochemical conversion was performed on the mixed carbon-black activated carbon composite (CBAC) with Amberlyst-15 as acid catalyst. To the best of our knowledge, conversion of glycerol to glycolic and lactic acids via electrochemical studies using this electrode has not been reported yet. Two operating parameters i.e., catalyst dosage (6.4-12.8% w/v) and reaction temperature [room temperature (300 K) to 353 K] were tested. At 353 K, the selectivity of glycolic acid can reach up to 72% (with a yield of 66%), using 9.6% w/v catalyst. Under the same temperature, lactic acid achieved its highest selectivity (20.7%) and yield (18.6%) at low catalyst dosage, 6.4% w/v.
    Matched MeSH terms: Food Industry
  6. Fulltext Research progress in Bioflocculants from bacteria
    Abdullah, A.M., Hamidah, H., Alam, M.Z.
    International Food Research Journal, 2017;24(101):0-0.
    MyJurnal
    Although one of the major users of flocculants are water and wastewater treatment industries, flocculants are also used in various food industries. The chemical flocculants are preferred widely in these industries due to low production cost and fast production ability. However, the negative effects of the chemical flocculants should not be neglected to gain the economic benefits only. Therefore, the researchers are working to discover efficient and economical flocculants from biological sources. Several attempts have been made and are still being made to extract or produce bioflocculants from natural sources such as plants, bacteria, fungi, yeast, algae, etc. The review revealed that significant amount of work have been done in the past, in search of bioflocculant. However, commercially viable bioflocculants are yet to be marketed widely. With the advent of new biotechnologies and advances in genetic engineering, the researchers are hopeful to discover or develop commercially viable, safe and environmentfriendly bioflocculants.
    Matched MeSH terms: Food Industry
  7. Fulltext Kefir and Its Biological Activities
    Azizi NF, Kumar MR, Yeap SK, Abdullah JO, Khalid M, Omar AR, et al.
    Foods, 2021 May 27;10(6).
    PMID: 34071977 DOI: 10.3390/foods10061210
    Kefir is a fermented beverage with renowned probiotics that coexist in symbiotic association with other microorganisms in kefir grains. This beverage consumption is associated with a wide array of nutraceutical benefits, including anti-inflammatory, anti-oxidative, anti-cancer, anti-microbial, anti-diabetic, anti-hypertensive, and anti-hypercholesterolemic effects. Moreover, kefir can be adapted into different substrates which allow the production of new functional beverages to provide product diversification. Being safe and inexpensive, there is an immense global interest in kefir's nutritional potential. Due to their promising benefits, kefir and kefir-like products have a great prospect for commercialization. This manuscript reviews the therapeutic aspects of kefir to date, and potential applications of kefir products in the health and food industries, along with the limitations. The literature reviewed here demonstrates that there is a growing demand for kefir as a functional food owing to a number of health-promoting properties.
    Matched MeSH terms: Food Industry
  8. Fulltext In Vitro Properties Analysis of Potential Probiotic of Isolated Lactic Acid Bacteria from Milk By-Product
    Roslina Jawan, Sahar Abbasiliasi, Shuhaimi Mustafa, Murni Halim, Arbakariya Ariff
    Borneo Journal of Medical Sciences, 2018;12(101):61-62.
    MyJurnal
    Probiotics are live, microbial cells with several beneficial health effects on humans. The beneficial effect of probiotics mainly depends on their survival in the gastrointestinal tract. The health-promoting properties of certain LAB inhabiting the human gastrointestinal tract encouraged the food industry to develop new functional food products containing probiotic. Selection of a microbial strain for the incorporation into food products requires both in vitro and in vivo evaluations
    Matched MeSH terms: Food Industry
  9. Fulltext Effect of C/N ratio and media optimization through response surface methodology on simultaneous productions of intra- and extracellular inulinase and invertase from Aspergillus niger ATCC 20611
    Dinarvand M, Rezaee M, Masomian M, Jazayeri SD, Zareian M, Abbasi S, et al.
    Biomed Res Int, 2013;2013:508968.
    PMID: 24151605 DOI: 10.1155/2013/508968
    The study is to identify the extraction of intracellular inulinase (exo- and endoinulinase) and invertase as well as optimization medium composition for maximum productions of intra- and extracellular enzymes from Aspergillus niger ATCC 20611. From two different methods for extraction of intracellular enzymes, ultrasonic method was found more effective. Response surface methodology (RSM) with a five-variable and three-level central composite design (CCD) was employed to optimize the medium composition. The effect of five main reaction parameters including sucrose, yeast extract, NaNO₃, Zn⁺², and Triton X-100 on the production of enzymes was analyzed. A modified quadratic model was fitted to the data with a coefficient of determination (R²) more than 0.90 for all responses. The intra-extracellular inulinase and invertase productions increased in the range from 16 to 8.4 times in the optimized medium (10% (w/v) sucrose, 2.5% (w/v) yeast extract, 2% (w/v) NaNO₃, 1.5 mM (v/v) Zn⁺², and 1% (v/v) Triton X-100) by RSM and from around 1.2 to 1.3 times greater than in the medium optimized by one-factor-at-a-time, respectively. The results of bioprocesses optimization can be useful in the scale-up fermentation and food industry.
    Matched MeSH terms: Food Industry
  10. Fulltext In vitro assessment of Pediococcus acidilactici Kp10 for its potential use in the food industry
    Abbasiliasi S, Tan JS, Bashokouh F, Ibrahim TAT, Mustafa S, Vakhshiteh F, et al.
    BMC Microbiol, 2017 May 23;17(1):121.
    PMID: 28535747 DOI: 10.1186/s12866-017-1000-z
    BACKGROUND: Selection of a microbial strain for the incorporation into food products requires in vitro and in vivo evaluations. A bacteriocin-producing lactic acid bacterium (LAB), Pediococcus acidilactici Kp10, isolated from a traditional dried curd was assessed in vitro for its beneficial properties as a potential probiotic and starter culture. The inhibitory spectra of the bacterial strain against different gram-positive and gram-negative bacteria, its cell surface hydrophobicity and resistance to phenol, its haemolytic, amylolytic and proteolytic activities, ability to produce acid and coagulate milk together with its enzymatic characteristics and adhesion property were all evaluated in vitro.

    RESULTS: P. acidilactici Kp10 was moderately tolerant to phenol and adhere to mammalian epithelial cells (Vero cells and ileal mucosal epithelium). The bacterium also exhibited antimicrobial activity against several gram-positive and gram-negative food-spoilage and food-borne pathogens such as Listeria monocytgenes ATCC 15313, Salmonella enterica ATCC 13311, Shigella sonnei ATCC 9290, Klebsiella oxytoca ATCC 13182, Enterobacter cloaca ATCC 35030 and Streptococcus pyogenes ATCC 12378. The absence of haemolytic activity and proteinase (trypsin) and the presence of a strong peptidase (leucine-arylamidase) and esterase-lipase (C4 and C8) were observed in this LAB strain. P. acidilactici Kp10 also produced acid, coagulated milk and has demonstrated proteolytic and amylolactic activities.

    CONCLUSION: The properties exhibited by P. acidilactici Kp10 suggested its potential application as probiotic and starter culture in the food industry.

    Matched MeSH terms: Food Industry*
  11. In Vitro Evaluation of Potential Probiotic Strain Lactococcus lactis Gh1 and Its Bacteriocin-Like Inhibitory Substances for Potential Use in the Food Industry
    Jawan R, Abbasiliasi S, Mustafa S, Kapri MR, Halim M, Ariff AB
    Probiotics Antimicrob Proteins, 2021 04;13(2):422-440.
    PMID: 32728855 DOI: 10.1007/s12602-020-09690-3
    Determination of a microbial strain for the joining into sustenance items requires both in vitro and in vivo assessment. A newly isolated bacteriocin-like inhibitory substance (BLIS) producing lactic acid bacterium, Lactococcus lactis Gh1, was isolated from a traditional flavour enhancer and evaluated in vitro for its potential applications in the food industry. Results from this study showed that L. lactis was tolerant to NaCl (≤ 4.0%, w/v), phenol (≤ 0.4%, w/v), 0.3% (w/v) bile salt, and pH 3. BLIS from L. lactis showed antimicrobial activity against Listeria monocytogenes ATCC 15313 and was susceptible to 10 types of antibiotics. The absence of haemolytic activity and the presence of acid phosphatase and naphthol-AS-BI-phosphohydrolase were observed in L. lactis. L. lactis could coagulate milk and showed a negative response to amylolytic and proteolytic activities and did not secrete β-galactosidase. The antimicrobial activity of BLIS was completely abolished at 121 °C. The BLIS was conserved at 4 °C in BHI and MRS medium up to 6-4 months, respectively. BLIS activity was more stable in BHI as compared to MRS after four freeze-thaw cycles and was not affected by a wide range of pH (pH 4-8). BLIS was sensitive to proteinase k and resistant to catalase and trypsin. The antimicrobial activity was slightly reduced by acetone, ethanol, methanol, and acetonitrile at 10% (v/v) and also towards Tween-80, urea, and NaCl 1% (v/v). Results from this study have demonstrated that L. lactis has a vast potential to be applied in the food industry, such as for the preparation of starter culture, functional foods, and probiotic products.
    Matched MeSH terms: Food Industry*
  12. Fulltext Hungernomics: explaining food trade sustainability
    Lau, E., Hamzah, S.N.Z., Sallih, S.A., Arip, M.A.
    International Food Research Journal, 2013;20(5):2887-2893.
    MyJurnal
    This study explores the relationship between the total exports and total imports of the food industry in Sarawak from 1961 through 2007. We examined the sample period of the pre-1997 crisis (1961-1996) and the full sample period (1961-2007) to investigate disparities for pre-crisis sample. Analysis was carried out using standard econometric procedure and Dynamic OLS estimation for the annual observations of the two sample period. This study’s major findings are: (1) long run relationships were detected in the full sample period whereas they were absent in the pre-crisis period; (2) imbalances in food were found to be weakly sustainable for the full sample; (3) for every ringgit increase in imports, exports rose by RM0.803 for the full sample, revealing that imports grew at a rate faster than exports. This finding suggests that reducing the size of imports may improve imbalances in Sarawak’s food industry.
    Matched MeSH terms: Food Industry
  13. Fulltext Comparative chemical characteristics of hydrochloric acid- and ammonium oxalate-extracted pectin from roselle (Hibiscus sabdariffa L.) calyces
    Nazaruddin, R., Noor Baiti, A.A., Foo, S.C., Tan, Y.N., Ayob, M.K.
    International Food Research Journal, 2013;20(1):281-284.
    MyJurnal
    Recent research suggesting the existence of potential source of pectin from roselle calyces. Pectin was successfully extracted from seven different varieties of roselle calyces. Pectin extraction was conducted using hydrochloric acid (HCl, 0.03 N, pH 1.5) or ammonium oxalate (0.25% w/v, pH 4.6) at 85⁰C for 1 h. Chemical characteristics of the HCl- and ammonium oxalate extracted pectin were compared. Results indicated that ammonium oxalate exhibited greater efficiency in pectin extraction than HCl. Highest pectin yield at 18.7% was obtained by ammonium oxalate extraction of roselle calyx variety Acc.6 compared to only 9.77% by HCl extraction. The lowest pectin yield at 11.3% and 5.78% were observed respectively in ammonium oxalate and HCl extractions of roselle calyx variety UKMR-3. Some important characteristics of ammonium oxalate extracted pectin of roselle Acc.6 were 5.98% moisture, 3.81% ash, 4.64% methoxyl content, 42.24% anhydrouronic acid (AUA) and degree of esterification (DE) 60%. This study suggested that the high DE% roselle pectin is an alternative source of pectin for food industry.
    Matched MeSH terms: Food Industry
  14. Fulltext Potential of non-thermal processing for food preservation in Southeast Asian countries
    Mohd. Adzahan, N., Benchamaporn, P.
    International Food Research Journal, 2007;14(3):141-152.
    MyJurnal
    The application of non-thermal processing technology (NTP) is increasing within the food industry. The absence of heat in this technology offer some advantages such as the sensory and nutritional attributes of the product remaining unaffected, thus yielding products with better quality compared to traditional processing methods. Suitability of technology for a certain application varies according to the nature of the reason and the purpose for processing. Some NTP has long been used in the food industry in Southeast Asia, but most are still at the initial stage of research. Despite several existing challenges, these technologies have the potential to be taken up as an alternative to processing of value-added food products especially now when consumer and trade demands as well as economic strength in the region is changing.
    Matched MeSH terms: Food Industry
  15. Fulltext Development of Next Generation Stevia Sweetener: Rebaudioside M
    Prakash I, Markosyan A, Bunders C
    Foods, 2014 Feb 27;3(1):162-175.
    PMID: 28234311 DOI: 10.3390/foods3010162
    This work aims to review and showcase the unique properties of rebaudioside M as a natural non-caloric potential sweetener in food and beverage products. To determine the potential of rebaudioside M, isolated from Stevia rebaudiana Bertoni, as a high potency sweetener, we examined it with the Beidler Model. This model estimated that rebaudioside M is 200-350 times more potent than sucrose. Numerous sensory evaluations of rebaudioside M's taste attributes illustrated that this steviol glycoside possesses a clean, sweet taste with a slightly bitter or licorice aftertaste. The major reaction pathways in aqueous solutions (pH 2-8) for rebaudioside M are similar to rebaudioside A. Herein we demonstrate that rebaudioside M could be of great interest to the global food industry because it is well-suited for blending and is functional in a wide variety of food and beverage products.
    Matched MeSH terms: Food Industry
  16. Fulltext Food court hygiene assessment and food safety knowledge, attitudes and practices of food handlers in Putrajaya
    Mohd. Firdaus Siau, A., Son, R., Mohhiddin, O., Toh, P.S., Chai, L.C
    International Food Research Journal, 2015;22(5):1843-1854.
    MyJurnal
    This cross sectional study aimed to explored the pattern of socio-demographic distribution, to assess the level of KAP of food safety; and the relationship with the level of premise cleanliness in the food courts at Putrajaya. Distribution of food handlers socio-demographic profile was Malaysian (62.0%), male (70.4%), working experienced in food industry (82.0%) and attended food handler training (85.0%). The mean age was 28.7 years and 85.4% having income not less than RM 1,500 monthly. 78.5% of the food handlers at educational level were found as primary/secondary school. 15.0% of the respondents had not attended the food sanitation training. The findings reveal that food handlers’ KAP were high with a mean percentage score more than 79.0%.The majority of the food courts in Putrajaya had consistently moderate level of cleanliness (63.5%) with the mean of 83.03%. Only 27.4% of the food courts were in the level of clean situation (>89% of premise cleanliness score) and 9.1% were not in the clean condition (
    Matched MeSH terms: Food Industry
  17. Spray-dried alginate-coated Pickering emulsion stabilized by chitosan for improved oxidative stability and in vitro release profile
    Surjit Singh CK, Lim HP, Tey BT, Chan ES
    Carbohydr Polym, 2021 Jan 01;251:117110.
    PMID: 33142647 DOI: 10.1016/j.carbpol.2020.117110
    The commercial application of liquid-state Pickering emulsions in food systems remains a major challenge. In this study, we developed a spray-dried Pickering emulsion powder using chitosan as a Pickering emulsifier and alginate as a coating material. The functionality of the powder was evaluated in terms of its oxidative stability, pH-responsiveness, mucoadhesivity, and lipid digestibility. The Pickering emulsion powder was oxidatively more stable than the conventional emulsion powder stabilized by gum Arabic. The powder exhibited pH-responsiveness, whereby it remained intact in acidic pH, but dissolved to release the emulsion in 'Pickering form' at near-neutral pH. The Pickering emulsion powder was also mucoadhesive and could be digested by lipase in a controlled manner. These findings suggested that the multi-functional Pickering emulsion powder could be a potential delivery system for applications in the food industry.
    Matched MeSH terms: Food Industry
  18. Characterization dataset for pre- and post-irradiated shrimp waste chitosan
    Pati S, Jena P, Shahimi S, Nelson BR, Acharya D, Dash BP, et al.
    Data Brief, 2020 Oct;32:106081.
    PMID: 32775581 DOI: 10.1016/j.dib.2020.106081
    This dataset presents morphological features, elemental composition and functional groups of different pre- and post-gamma (γ)-irradiated chitosan (10kGy & 20kGy) prepared from shrimp waste. The γ-irradiated chitosan was characterized using Fourier transfer infrared (FTIR) spectroscopy and X-ray diffraction (XRD) analyses. Thermogravimetry/differential thermal analysis (TG/DTA) were performed using Perkin Elmer Pyris Diamond DSC with a heating rate of 10 °C/minute and dynamic synthetic atmospheric air set at flow rate of 100 ml/minute. We observed γ-irradiated chitosan to have shorter polymer size, small pores and compacted structure with active alkyl and hydroxyl groups when compared to non-irradiated chitosan. Our data provides baseline understanding for structure of shrimp chitosan after 60Co exposure which means, the biopolymer becomes more stable and is considered suitable for vast food industry applications.
    Matched MeSH terms: Food Industry
  19. Fulltext Separation, Identification, and Bioactivities of the Main Gallotannins of Red Sword Bean (Canavalia gladiata) Coats
    Gan RY, Kong KW, Li HB, Wu K, Ge YY, Chan CL, et al.
    Front Chem, 2018;6:39.
    PMID: 29541634 DOI: 10.3389/fchem.2018.00039
    The red sword bean (Canavalia gladiata) is an underutilized edible bean cultivated in China. It was previously found to have the highest content of antioxidant polyphenols among 42 edible beans, mainly gallic acid, and gallotannins in its red bean coat, an apparently unique characteristic among edible beans. In this study, the main phenolic compounds in red sword bean coats were further separated by Sephadex LH-20 column chromatography, and identified by LC-MS/MS. Furthermore, the FRAP and ABTS antioxidant activities and antibacterial activity (diameter of inhibition zone, DIZ) of main gallotannin-rich fractions were tested. Our results showed that gallotannins of red sword bean coats were mainly comprised of monogalloyl to hexagalloyl hexosides. Interestingly, tetragalloyl, pentagalloyl, and hexagalloyl hexosides were identified as the possible candidates responsible for the red color of the coats. On the other hand, gallotannin-rich fractions exhibited diverse antioxidant and antibacterial activities, and tetragalloyl hexoside overall had the highest free radical scavenging and antibacterial activities. The degree of galloylation did not completely explain the structure-function relationship of gallotannins isolated from red sword bean coats, as there should exist other factors affecting their bioactivities. In conclusion, red sword bean coats are excellent natural sources of gallotannins, and their gallotannin-rich extracts can be utilized as natural antioxidant and antibacterial agents with potential health benefits as well as application in food industry.
    Matched MeSH terms: Food Industry
  20. Fulltext Effects of degree of hydrolysis on physicochemical properties of cobia (Rachycentron canadum) frame hydrolysate
    Amiza, M.A., Kong, Y.L., Faazaz, A.L.
    International Food Research Journal, 2012;19(1):199-206.
    MyJurnal
    The effect of degree of hydrolysis (DH) on the physicochemical properties of cobia frame hydrolysate was determined. Three levels of degree of hydrolysis of cobia frame hydrolysate were studied, which were 53%, 71% and 96%. After enzymatic hydrolysis using Alcalase®, the samples were spray-dried. Cobia hydrolysate powder samples were analyzed for their proximate analysis and physicochemical properties. The proximate analysis showed significant differences in fat and ash content only. DH96 hydrolysate showed desirable essential amino acid profile for human requirement except for methionine and isoleucine. The study found that cobia frame hydrolysate had good colour, emulsifying capacity and excellent foaming properties. However, there were no significant differences in water-holding capacity, oil-holding capacity and peptide solubility among the hydrolysate samples. This study suggested that cobia frame hydrolysate is a potential ingredient and foaming agent for food industry.
    Matched MeSH terms: Food Industry
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