Zobrazeno 1 - 10
of 20
pro vyhledávání: '"JEYAN ARTHUR MOSES"'
Autor:
Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepare
Externí odkaz:
https://doaj.org/article/d54e5692033544f7a1d462061433d590
Publikováno v:
Food Bioengineering, Vol 2, Iss 3, Pp 251-263 (2023)
Abstract This study investigates the effects of varying the proportion of parboiled rice, raw rice, mixed rice, and black gram on idli batter structure and starch digestibility. A total of six different batters (batters 1 to 6) were prepared by varyi
Externí odkaz:
https://doaj.org/article/ceff630e7707487c92ce82b160cd644c
Publikováno v:
Pharmaceutics, Vol 15, Iss 12, p 2706 (2023)
Respirable particles are integral to effective inhalable therapeutic ingredient delivery, demanding precise engineering for optimal lung deposition and therapeutic efficacy. This review describes different physicochemical properties and their role in
Externí odkaz:
https://doaj.org/article/d69a9ab1bc394733acfb8a2219a1468d
Autor:
Vijayakumar Raja, Shubham Nimbkar, Jeyan Arthur Moses, Sinija Vadakkepulppara Ramachandran Nair, Chinnaswamy Anandharamakrishnan
Publikováno v:
Foods, Vol 12, Iss 18, p 3412 (2023)
Food 3D printing is a computer-aided additive manufacturing technology that can transform foods into intricate customized forms. In the past decade, this field has phenomenally advanced and one pressing need is the development of strategies to suppor
Externí odkaz:
https://doaj.org/article/bdd2b0f80a604461ae7072c4a7e40200
Publikováno v:
Foods, Vol 12, Iss 1, p 212 (2023)
With increasing evidence of their relevance to resource recovery, waste utilization, zero waste, a circular economy, and sustainability, food-processing waste streams are being viewed as an aspect of both research and commercial interest. Accordingly
Externí odkaz:
https://doaj.org/article/2842e9c74f604354a58bf0a72ca54726
Autor:
THANUSHREE PRABHUSWAMY, KATHIRAVAN TAMILSELVAN, MARIA LEENA MICHAEL, JEYAN ARTHUR MOSES, ANANDHARAMAKRISHNAN CHINNASAMY
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 11, Iss 1, Pp 37-43 (2019)
Sweet basil seeds (Ocimum basilicum) are a rich source of dietary fiber. Considering the importance of dietary fiber on human health and the rising market demand for functional beverages, an attempt was made to develop fruit-flavoured beverages with
Externí odkaz:
https://doaj.org/article/660c148023b74e81bc3c1650ff1c58a0
Publikováno v:
Chemical Papers. 77:4019-4032
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bbf8aa9143a044f5c3d7801019b51b6
https://doi.org/10.1007/s11696-023-02761-z
https://doi.org/10.1007/s11696-023-02761-z
Publikováno v:
Critical reviews in food science and nutrition.
Among various approaches to understand the health status of an individual, nutritional biomarkers can provide valuable information, particularly in terms of deficiencies, if any, and their severity. Commonly, the approach revolves around molecular sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d5a21ab7d6d8265ceec166d3c1f5352
https://pubmed.ncbi.nlm.nih.gov/36503314
https://pubmed.ncbi.nlm.nih.gov/36503314
Publikováno v:
Journal of the science of food and agriculture.
3D printing is an emerging technology finding numerous applications in the development of novel foods to meet personalized and special dietary needs. Using 3D printing, foods with modified texture and consistency can be conveniently prepared. In this
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9b96a4911fa693d448d94ae4014ebc76
https://pubmed.ncbi.nlm.nih.gov/36571560
https://pubmed.ncbi.nlm.nih.gov/36571560
With changing consumer preferences and the focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security. Given this, this new 3
