Publicaciones (46) Publicaciones de Sayantani Dutta

2023

  1. Electricity production using food waste: a review

    Environmental Chemistry Letters, Vol. 21, Núm. 2, pp. 839-864

  2. Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges

    Food Engineering Reviews, Vol. 15, Núm. 2, pp. 329-359

  3. Sonication of egg and its effect on foaming behavior

    Sustainable Food Technology, Vol. 1, Núm. 4, pp. 511-527

  4. Supercritical-assisted encapsulation of nutraceuticals

    Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds (Elsevier), pp. 325-359

2022

  1. Food waste valorisation via gasification – A review on emerging concepts, prospects and challenges

    Science of the Total Environment, Vol. 851

  2. Gastronomy: An extended platform for customized nutrition

    Future Foods, Vol. 5

  3. Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders

    Measurement: Food, Vol. 6

  4. Introductory overview on liposomes

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 1-14

  5. Liposomal Encapsulation in Food Science and Technology

    Elsevier, pp. 1-293

  6. Strategies for stabilization and preservation of liposomes

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 223-237

  7. Targeted Delivery of Probiotics: Perspectives on Research and Commercialization

    Probiotics and Antimicrobial Proteins, Vol. 14, Núm. 1, pp. 15-48

  8. Vesicular delivery systems: applications and future trends in food technology

    Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 15-38

  9. Zinc nutrition and human health: Overview and implications

    eFood, Vol. 3, Núm. 5

2021

  1. Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants

    APPLIED FOOD RESEARCH, Vol. 1, Núm. 2

  2. Green nanomaterials and nanotechnology for the food industry

    Green Functionalized Nanomaterials for Environmental Applications (Elsevier), pp. 215-256

  3. Liposomal encapsulation of omega-3 fatty acid and α-lipoic acid conjugate for cow milk fortification

    Journal of Food Processing and Preservation

  4. Nanoliposomal encapsulation of chia oil for sustained delivery of α-linolenic acid

    International Journal of Food Science and Technology, Vol. 56, Núm. 9, pp. 4206-4214

  5. Pretreatment eliminates throat irritation by water yam and facilitates the development of functional cookies

    International Journal of Food Science and Technology, Vol. 56, Núm. 3, pp. 1473-1481

  6. Supercritical Fluid and Ultrasound-assisted Green Extraction Technologies for Catechin Recovery

    ChemBioEng Reviews, Vol. 8, Núm. 6, pp. 654-664

2020

  1. Advances in Supercritical Carbon dioxide Assisted Sterilization of Biological Matrices

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 660-677