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Functional Foods: Technological Challenges and Advancement in Health Promotion

1, 2024

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Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Trends in food science & technology, 2016-05, Vol.51, p.49-57

2016

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Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

British food journal (1966), 2021-11, Vol.123 (12), p.4240-4263

2021

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Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars

Starch, 2021-03, Vol.73 (3-4), p.n/a

2021

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Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

Scientific reports, 2022-06, Vol.12 (1), p.10710-10710, Article 10710

2022

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Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek

International journal of food science & technology, 2022-08, Vol.57 (8), p.4716-4725

2022

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Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment

Heliyon, 2023-08, Vol.9 (8), p.e18527-e18527, Article e18527

2023

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Characteristics of resistant starch in water chestnut flour as improved by preconditioning process

International journal of food properties, 2019-01, Vol.22 (1), p.449-461

2019

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Enhancement of resistant starch content in modified rice flour using extrusion technology

Cereal chemistry, 2021-05, Vol.98 (3), p.634-641

2021

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Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life prolongation of sweet cherry

International journal of biological macromolecules, 2022-09, Vol.217, p.572-582

2022

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Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Food science & technology, 2021-04, Vol.141, p.110885, Article 110885

2021

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Telecollaboration in Translator Education: Implementing Telecollaborative Learning Modes in Translation Courses

Marczak, Mariusz

1, 2024

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Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Cereal chemistry, 2023-03, Vol.100 (2), p.434-444

2023

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Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm

Food science & technology, 2022-08, Vol.165, p.113694, Article 113694

2022

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Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Journal of food processing and preservation, 2021-07, Vol.45 (7), p.n/a

2021

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Optimized extraction and nanoencapsulation of artemisia essential oils: A comprehensive analysis of bioactives and structural characterization

Biocatalysis and agricultural biotechnology, 2024-06, Vol.58, p.103127, Article 103127

2024

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Visco-thermal and structural characterization of water chestnut flour

Journal of food science and technology, 2020-08, Vol.57 (8), p.2949-2959

2020

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Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

Journal of food processing and preservation, 2022-06, Vol.46 (6), p.n/a

2022

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Viscous and thermal behaviour of vitamin A and iron‐fortified reconstituted rice

International journal of food science & technology, 2014-05, Vol.49 (5), p.1324-1329

2014

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Design strategies and recent advances in utilisation of solar energy for pasteurisation

MRS energy & sustainability, 2022-03, Vol.9 (1), p.49-63

2022

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Influence of defatted soy flour addition on the quality and stability of pretzel type product

Journal of food science and technology, 2014-03, Vol.51 (3), p.571-576

2014

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Indian Flat Breads: A Review

Food and nutrition sciences, 2014, Vol.5 (6), p.549-561

2014

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Meat as a Functional Food for Health

Functional Foods, 2024, Vol.1, p.177-205

1, 2024

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Nutraceuticals from Seafood: Role in Health and Disease Prevention

Functional Foods, 2024, Vol.1, p.206-221

1, 2024

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Technological Advancement in the Development of Functional Food

Functional Foods, 2024, Vol.1, p.26-48

1, 2024

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Functional Foods: Technological Challenges and Advancement in Health Promotion

Influence of hydrocolloids on dough handling and technological properties of gluten-free breads

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

Viscothermal Behavior and Structural Characterization of Temperate Highland Himalayan Rice Cultivars

Development of low glycemic index instant Phirni (pudding) mix-its visco-thermal, morphological and rheological characterization

Sensory, functional characteristics and in vitro digestibility of snacks supplemented with non‐traditional ingredient raw and processed fenugreek

Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment

Characteristics of resistant starch in water chestnut flour as improved by preconditioning process

Enhancement of resistant starch content in modified rice flour using extrusion technology

Preparation of a biodegradable chitosan packaging film based on zinc oxide, calcium chloride, nano clay and poly ethylene glycol incorporated with thyme oil for shelf-life prolongation of sweet cherry

Effect of carboxymethyl cellulose and baking conditions on in-vitro starch digestibility and physico-textural characteristics of low glycemic index gluten-free rice cookies

Telecollaboration in Translator Education: Implementing Telecollaborative Learning Modes in Translation Courses

Comparative study of brown rice and germinated brown rice for nutritional composition, in vitro starch digestibility, bioactive compounds, antioxidant activity and microstructural properties

Spray dried apple powder: Qualitative, rheological, structural characterization and its sorption isotherm

Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product

Optimized extraction and nanoencapsulation of artemisia essential oils: A comprehensive analysis of bioactives and structural characterization

Visco-thermal and structural characterization of water chestnut flour

Employing statistical approach to explore the possibility of replacing wheat flour with rice flour for development of gluten‐free Indian flatbread‐ is full replacement possible?

Viscous and thermal behaviour of vitamin A and iron‐fortified reconstituted rice

Design strategies and recent advances in utilisation of solar energy for pasteurisation

Influence of defatted soy flour addition on the quality and stability of pretzel type product

Indian Flat Breads: A Review

Meat as a Functional Food for Health

Nutraceuticals from Seafood: Role in Health and Disease Prevention

Technological Advancement in the Development of Functional Food

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