Explanipedia

Food Digestion and Absorption Open

C. Anandharamakrishnan, J.A. Moses, S. Priyanka · 2023

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bi…

Modeling and Simulation of 3D Food Printing Systems—Scope, Advances, and Challenges Open

Vijayakumar Raja, Shubham Nimbkar, J.A. Moses, V. R. Sinija, C. Anandharamakrishnan · 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 strategie…

Effect of composition on the structure and digestibility of starch in <i>Idli</i> batter Open

Leeann Roy, S. K. Reshmi, J.A. Moses, C. Anandharamakrishnan · 2023

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 var…

Impact of different emulsification techniques on the stability of coconut milk Open

R. Thirukumaran, Shubham Nimbkar, L. Mahalakshmi, M. Maria Leena, J.A. Moses , et al. · 2023

Phase separation (fat and aqueous phases) limits the applicability and marketability of coconut milk. In this work, coconut milk was supplemented with whey protein and Tween-80 before being subjected to either of three high-energy emulsifi…

Foaming and defoaming–concepts and their significance in food and allied industries: a review Open

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2023

Foaming is an essential unit operation in several food processing industries. Although foaming is advantageous for a few industries, it causes huge losses in others. Foam generation as well as its stabilization is a complex phenomenon, and…

Emerging applications of microfluidization in the food industry Open

S. Kavinila, Shubham Nimbkar, J.A. Moses, C. Anandharamakrishnan · 2023

In recent times, microfluidization has emerged as a novel processing technology. With meticulously designed interaction chamber and high-performing pump, unique pressure profiles are generated which perform cavitation, and develop shear, v…

Emulsion electrospraying and spray drying of whey protein nano and microparticles with curcumin Open

L. Mahalakshmi, Pintu Choudhary, J.A. Moses, C. Anandharamakrishnan · 2023

This study describes the potential of nanoencapsulation of curcumin using the oil-in-water emulsion electrospraying technique. Whey protein was used as wall material, coconut oil was substituted as carrier material for curcumin and the emu…

Recent developments in encapsulation of α-lipoic acid for enhanced bioavailability and stability Open

Pintu Choudhary, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2023

α-lipoic acid (LA) is a potent antioxidant available in various plant and animal sources. Of late, there is high market demand for LA-based nutraceuticals, owing to enhanced occurrences of oxidative stress-based diseases. However, the effe…

Sonication of egg and its effect on foaming behavior Open

M. Kavimughil, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2023

Effect of sonication on egg foaming.

Converting fruit waste to 3D printed food package casings: The case of banana peel Open

Sundus Nida, J.A. Moses, C. Anandharamakrishnan · 2022

Resource recovery and better use of food processing wastes are topics of significant attention. Fruit wastes in particular are perishable yet contain a wealth of unrealized advantages. This study presents the 3D printability of banana peel…

Emerging applications of 5D and 6D printing in the food industry Open

Sundus Nida, J.A. Moses, C. Anandharamakrishnan · 2022

3D and 4D printing are well-established additive manufacturing techniques in the food sector. However, there are several challenges associated with 3D/4D technique that needs to be addressed. 3D printing technique prints structures in a fl…

IN SILICO AND IN VIVO VALIDATION OF DIGESTION BEHAVIOR OF RICE IN THE ARTIFICIAL STOMACH ARK® Open

S.K. Sivakamasundari, S. Priyadarshini, J.A. Moses, C. Anandharamakrishnan · 2022

The effect of the physicochemical properties on the digestion behavior of rice was evaluated using the artificial stomach response kit (ARK®). Due to the presence of the external bran layer, brown rice (Rv3) showed delayed rates of gastric…

Zinc nutrition and human health: Overview and implications Open

V. J. Sangeetha, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2022

Zinc deficiency, being the fifth leading risk factor for diseases is associated with several disorders and infections, especially diarrhea. The common strategies for sustaining zinc's bioavailability include food fortification, biofortific…

Erratum to “Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies” [Future Foods, 4 (2021) 100036] Open

Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses , et al. · 2022

Gastronomy: An extended platform for customized nutrition Open

D. Subhasri, Sayantani Dutta, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan · 2022

Index Open

C. Anandharamakrishnan, J.A. Moses, T. Anukiruthika · 2022

a Additive manufacturing (AM) process advantages and limitations 3 binder jetting 32 bottom-up approach 2 classification 31 direct energy deposition/laser metal deposition (LMD) 32 ISO/(ASTM) 52900:2015 standard 2 layered object manufactur…

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

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2022

To ascertain the best technique for retention of sensory properties and chlorogenic acid (CGA) in instant coffee, the present study involved several drying techniques such as spray drying, freeze drying, spray freeze drying (SFD), conducti…

Contributors Open

Dominic Agyei, C. Anandharamakrishnan, Federico Antonioli, Jeetendra Prakash Aryal, Thierry Astruc , et al. · 2022

ICT applications for the food industry Open

Vijayakumar Raja, Srinivasan Krishnamoorthy, J.A. Moses, C. Anandharamakrishnan · 2022

The food-processing sector is gradually shifting to the industry 4.0 concept, and the potential of disruptive computer-based techniques is indispensable. This chapter focuses on the potential of wireless sensor networks, the Internet of Th…

Emerging techniques for the processing and preservation of edible flowers Open

S Shantamma, Evanjalin Monica Vasikaran, Roji Waghmare, Shubham Nimbkar, J.A. Moses , et al. · 2021

Edible flowers can add taste, flavor, aroma, visual appeal, and color to foods. Traditionally, they have been used in various culinary recipes and therapeutic formulations. However, they are perishable, undergoing rapid microbial, enzymati…

Author response for "Impact of nonthermal food processing techniques on mycotoxins and their producing fungi" Open

C. Drishya, K.S. Yoha, Anand Babu Perumal, J.A. Moses, C. Anandharamakrishnan , et al. · 2021

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

Shweta Deotale, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2021

Author response for "Encapsulation of β‐carotene in 2‐hydroxypropyl‐β‐cyclodextrin/carrageenan/soy protein using a modified spray drying process" Open

Mahalakshmi Lakshmanan, J.A. Moses, C. Anandharamakrishnan · 2021

Targeted Delivery of Probiotics: Perspectives on Research and Commercialization Open

K.S. Yoha, Sundus Nida, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2021

Electrospun nanofibrous membrane for filtration of coconut neera Open

M. Maria Leena, K.S. Yoha, J.A. Moses, C. Anandharamakrishnan · 2021

Valorization of food industry waste and by-products using 3D printing: A study on the development of value-added functional cookies Open

Bhagya Jagadiswaran, Vishvaa Alagarasan, Priyadharshini Palanivelu, Radhika Theagarajan, J.A. Moses , et al. · 2021

Wastes and by-products of the food industry are often overlooked and utilized or underutilized. Of late, the emphasis is being given to recover, recycle, and recondition waste, promoting sustainable food processing. In this research, grape…

Author response for "Nanoliposomal encapsulation of chia oil for sustained delivery of α‐linolenic acid" Open

Pintu Choudhary, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2021

Author response for "Nanoliposomal encapsulation of chia oil for sustained delivery of α‐linolenic acid" Open

Pintu Choudhary, Sayantani Dutta, J.A. Moses, C. Anandharamakrishnan · 2021

A review on source-specific chemistry, functionality, and applications of chitin and chitosan Open

Sherin M. Joseph, Srinivasan Krishnamoorthy, R. Paranthaman, J.A. Moses, C. Anandharamakrishnan · 2021

Chitin (CT), an abundant biopolymer, next to cellulose, constitutes a vital renewable resource obtained from diverse biological sources. Chitosan (CS), its main derivative, is valued for its ‘tunable’ feature that facilitates numerous opti…

Preparation of emulsion for nutrient delivery using 3D printed microfluidic chips Open

C Drishya, M. Maria Leena, JA Moses, C. Anandharamakrishnan · 2021

Microfluidic chip with T junction channel configuration was fabricated using stereo lithography 3D printing technology. The printed chip was used to prepare emulsion for nutrient delivery. This paper deals with the preliminary studies done…

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