Foodomics: A sustainable approach for the specific nutrition and diets for human health.

Autor: Mahato DK; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia., Kamle M; Applied Microbiology Lab., Department of Forestry, North-Eastern Regional Institute of Science and Technology, Nirjuli 791109, Arunachal Pradesh, India., Pandhi S; Amity Institute of Biotechnology, Amity University Rajasthan, Jaipur, India., Pandey S; Department of Food Technology, Harcourt Butler Technical University, Kanpur, 208002, India., Gupta A; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia., Paul V; Division of Food Processing Technology, School of Agricultural Sciences, Karunya Institute of Technology and Sciences, Coimbatore, 641114, India., Kalsi R; School of Agriculture, Department of Food Technology and Nutrition, Lovely Professional University, Phagwara, Punjab 144411, India., Agrawal S; Department of Bioresource Engineering, Faculty of Agricultural & Environmental Sciences, McGill University, Sainte-Anne-de-Bellevue, QC H9X3V9, Canada., Islam D; World Food Programme, Trust for India, New Delhi 110029, India., Khare S; Department of Applied Sciences & Humanities, Invertis University, Bareilly, India., Singh A; Applied Microbiology Lab., Department of Botany, University of Lucknow, Lucknow, 226007, India., Kumar P; Applied Microbiology Lab., Department of Botany, University of Lucknow, Lucknow, 226007, India.; College of Life Science & Biotechnology, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, Republic of Korea., Rab SO; Department of Clinical Laboratory Sciences, College of Applied Medical Science, King Khalid University, Abha, Saudi Arabia., Saeed M; Department of Biology, College of Science, University of Hail, Hail, Saudi Arabia.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Oct 02; Vol. 24, pp. 101872. Date of Electronic Publication: 2024 Oct 02 (Print Publication: 2024).

Shelf Life Enhancement of Structured Lipids Rich in Omega-3 Fatty Acids Using Rosemary Extract: A Sustainable Approach.

Autor: Kumari Singh P; Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi 110016, India., Chopra R; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India., Garg M; Department of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi 110075, India., Chauhan K; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India., Singh N; Department of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi, 110075, India., Homroy S; Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana 131028, India., Agarwal A; Department of Food and Nutrition & Food Technology, Lady Irwin College, University of Delhi, New Delhi 110001, India., Mishra AK; Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk 38451, South Korea., Kamle M; Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli 791109, India., Mahato DK; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia., Tripathi AD; Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi 221005, Uttar Pradesh, India.

Publikováno v: ACS omega [ACS Omega] 2024 Jul 09; Vol. 9 (29), pp. 31359-31372. Date of Electronic Publication: 2024 Jul 09 (Print Publication: 2024).

Editorial: Sugar reduction strategies in foods: sensory, nutritional and safety evaluation.

Autor: Mahato DK; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia., Magriplis E; Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece., Sharma N; World Resources Institute India, New Delhi, India., Gamlath S; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC, Australia.

Publikováno v: Frontiers in nutrition [Front Nutr] 2024 Feb 07; Vol. 11, pp. 1370781. Date of Electronic Publication: 2024 Feb 07 (Print Publication: 2024).

Enhancement in Biological Availability of Vitamins by Nano-engineering and its Applications: An Update.

Autor: Mishra S; Faculty of Agricultural Sciences, GLA University, Mathura-281406, India.; Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India., Sahani S; School of Chemical Engineering, Yeungnam University, 280 Daehak-ro, Gyeongsan 38541, South Korea., Pandhi S; Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India., Kumar A; Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi-221005, India., Mahato DK; School of Energy Science and Engineering, Indian Institute of Technology Guwahati, Guwahati 781039, Assam, India., Kumar P; Department of Botany, University of Lucknow, Lucknow, 226007, India., Khaire KC; CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, VIC 3125, Australia., Rai A; Department of Basic and Social Sciences, College of Horticulture, Banda University of Agriculture and Technology, Banda-210001, India.

Publikováno v: Current pharmaceutical biotechnology [Curr Pharm Biotechnol] 2024; Vol. 25 (12), pp. 1523-1537.

Nutritional advantages of barnyard millet and opportunities for its processing as value-added foods.

Autor: Bhatt D; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Rasane P; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Singh J; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Kaur S; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Fairos M; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Kaur J; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Gunjal M; Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Mahato DK; CASS Food Research Centre, Deakin University, Melbourne, Australia., Mehta C; Department of Agronomy, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Avinashe H; Department of Genetics and Plant Breeding, School of Agriculture, Lovely Professional University, Phagwara, Punjab India., Sharma N; Center for Rural Development and Technology, Indian Institute of Technology, New Delhi, India.

Publikováno v: Journal of food science and technology [J Food Sci Technol] 2023 Nov; Vol. 60 (11), pp. 2748-2760. Date of Electronic Publication: 2022 Oct 03.