Sayantani
Dutta
Personal Investigador
Publicaciones (46) Publicaciones de Sayantani Dutta
2023
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Electricity production using food waste: a review
Environmental Chemistry Letters, Vol. 21, Núm. 2, pp. 839-864
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Meat Alternatives: Evolution, Structuring Techniques, Trends, and Challenges
Food Engineering Reviews, Vol. 15, Núm. 2, pp. 329-359
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Sonication of egg and its effect on foaming behavior
Sustainable Food Technology, Vol. 1, Núm. 4, pp. 511-527
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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
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Food waste valorisation via gasification – A review on emerging concepts, prospects and challenges
Science of the Total Environment, Vol. 851
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Gastronomy: An extended platform for customized nutrition
Future Foods, Vol. 5
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Influence of drying techniques on sensory profile and chlorogenic acid content of instant coffee powders
Measurement: Food, Vol. 6
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Introductory overview on liposomes
Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 1-14
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Liposomal Encapsulation in Food Science and Technology
Elsevier, pp. 1-293
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Strategies for stabilization and preservation of liposomes
Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 223-237
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Targeted Delivery of Probiotics: Perspectives on Research and Commercialization
Probiotics and Antimicrobial Proteins, Vol. 14, Núm. 1, pp. 15-48
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Vesicular delivery systems: applications and future trends in food technology
Liposomal Encapsulation in Food Science and Technology (Elsevier), pp. 15-38
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Zinc nutrition and human health: Overview and implications
eFood, Vol. 3, Núm. 5
2021
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Comparative study of stabilization of coffee bubbles at the air-water interface through different surfactants
APPLIED FOOD RESEARCH, Vol. 1, Núm. 2
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Green nanomaterials and nanotechnology for the food industry
Green Functionalized Nanomaterials for Environmental Applications (Elsevier), pp. 215-256
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Liposomal encapsulation of omega-3 fatty acid and α-lipoic acid conjugate for cow milk fortification
Journal of Food Processing and Preservation
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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
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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
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Supercritical Fluid and Ultrasound-assisted Green Extraction Technologies for Catechin Recovery
ChemBioEng Reviews, Vol. 8, Núm. 6, pp. 654-664
2020
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Advances in Supercritical Carbon dioxide Assisted Sterilization of Biological Matrices
Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 660-677