Pineapple processing waste (PPW): bioactive compounds, their extraction, and utilisation: a review.

Fruits and vegetable processing industries contribute to the largest portion of food waste. With changing diet habits, the demand for the production and processing of fruits and vegetables has increased greatly to fulfil the rising demand amongst the masses. Waste generation begins from the harvesting of raw material until it gets processed.

White Finger Millet (KMR-340): A comparative study to determine the effect of processing and their characterisation.

The white finger millet (WFM) KMR-340 flour: native (untreated), roasted (120 °C, 5 min) and germinated (30 ± 3 °C, 48 hrs) were characterised (nutritional, functional, thermal, pasting and rheological properties, X-ray diffraction, and FTIR). Germination significantly increased the protein, fibre, calcium, magnesium and antioxidant activity (14.66%) whereas decreased total ash, carbohydrate and fat.

Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review.

Plant proteins have recently gained market demand and momentum due to their environmentally friendly origins and health advantages over their animal-derived counterparts. However, their lower techno-functionalities, digestibility, bioactivities, and anti-nutritional compounds have limited their application in foods. Increased demand for physically modified proteins with better techno-functionalities resulted in the application of different thermal and non-thermal treatments to modify plant proteins.