Volume 04, Issue 2, 2023

Biotechnological Advances in Reducing Acrylamide Formation in Thermally Processed Foods

Anthocyanins and Polyphenols in Fruits and Beverages: Comparative Stability, Bioavailability, and Antioxidant Mechanisms

Kahkashan Parvin*

Enzyme-Assisted Extraction of Bioactive Compounds from Underutilized Plants for Functional Food Use

Mihirkumar B. Suthar* ¹ and Kakumanu Babu² and H. Lembisana Devi³ and Jaggi Lal⁴ and Amit Thakur⁵

Next-Generation Food Safety Monitoring Using Biosensors and Internet-of-Things Technologies

Kakumanu Babu*¹ and Mihirkumar B. Suthar² and S. Ramesh³ and Pallerla Saketh⁴ and Amit Thakur⁵

Cultural and Regional Influences on the Development and Acceptance of Fermented Functional Foods

Kamla Mahajani ¹ and Vidhya C. S.*² and Rahul Sahu³ and Prayasi Nayak ⁴

Advancements in Site-Specific Nutrient Management for Sustainable Cereal Production

Raies A Bhat and K. M. Malik and F. A. Raina and Zahida Rashid and Gazanfer Gani and Faisal N Bhat