Food Processing & Innovation

Greenwich Academic Literature Archive: Faculty / School / Research Centre / Research Group matches any of "Food Processing & Innovation". Results ordered -Date Deposited.

Food Processing & Innovation Publications

1. Minerals

   Serventi, Luca, Wilson, Georgia Mary Rose, Yukun, Qiao Chen, Tanyitiku, Mary and Feng, Ziqian (2023) Minerals. Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 73-90. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_6 )

2. Lipids

   Serventi, Luca, Yang, Kaichao, Liu, Congyi, Tanyitiku, Mary and Mohajer, Minoo (2023) Lipids. In: Serventi, Luca, (ed.) Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 59-71. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_5 )

3. Fat Soluble Vitamins

   Serventi, Luca, Wang, Yuxuan, Feng, Ziqian and Tanyitiku, Mary (2023) Fat Soluble Vitamins. In: Serventi, Luca, (ed.) Sustainable Food Innovation. Sustainable Development Goals Series (SDGS) . Springer International Publishing AG, Cham, Switzerland, pp. 107-117. ISBN 978-3031123573 ISSN 2523-3084 (doi:10.1007/978-3-031-12358-0_8 )

4. Physicochemical, structural, and techno-functional characterization of Solanum scabrum leaf protein concentrates obtained by alkaline extraction, ultrasound-assisted extraction, and ultrafiltration

   Tanyitiku, Mary Nkongho, Chaturvedi, Shiksha, Pandit, Rakshya, Komalpreet, N/A, Dasari, Jyothi and Philipose, Antony Aparna (2026) Physicochemical, structural, and techno-functional characterization of Solanum scabrum leaf protein concentrates obtained by alkaline extraction, ultrasound-assisted extraction, and ultrafiltration. Food and Bioprocess Technology, 19:191. ISSN 1935-5130 (Print), 1935-5149 (Online) (doi:10.1007/s11947-026-04284-3 )

5. Lupin as an alternative source of protein for plant-based foods: a review

   Baeghbali, Vahid, Munialo, Claire D., Anyasi, Tonna Ashim and Parag, Acharya (2026) Lupin as an alternative source of protein for plant-based foods: a review. Sustainable Food Proteins, 4 (1):e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055 )

6. Lupin as an alternative source of protein for plant-based foods—a review

   Baeghbali, Vahid, Munialo, Claire D., Anyasi, Tonna Ashim and Acharya, Parag (2026) Lupin as an alternative source of protein for plant-based foods—a review. Sustainable Food Proteins, 4:e70055. ISSN 2771-9693 (Online) (doi:10.1002/sfp2.70055 )

7. High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef

   Baeghbali, Vahid, Euston, Stephen R., He, Xi, Donetti, Manuela, Maklad, Osama and Acharya, Parag (2025) High moisture extrusion based texturization and functional modulation of pea protein isolate through integration with cultivated beef. Food Hydrocolloids, 172 (Part 3):112154. ISSN 0268-005X (Print), 1873-7137 (Online) (doi:10.1016/j.foodhyd.2025.112154 )

8. Edible insects as an alternative protein source: nutritional composition and global consumption patterns

   Anyasi, Tonna Ashim, Acharya, Parag and Udenigwe, Chibuike C. (2025) Edible insects as an alternative protein source: nutritional composition and global consumption patterns. Future Foods, 12:100699. ISSN 2666-8335 (Online) (doi:10.1016/j.fufo.2025.100699 )

9. Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta

   Dibakoane, Siphosethu R., Mlambo, Victor, Meiring, Belinda, Sibayoni, July Johannes, Anyasi, Tonna A., Wokadala, Obiro Cuthbert and Anyasi, Tonna (2025) Influence of hydrocolloids on the cooking quality and techno-functional properties of unripe banana flour pasta. Food Science and Nutrition, 13 (4):e70099. ISSN 2048-7177 (Online) (doi:10.1002/fsn3.70099 )

10. Plant-based alternatives to meat products

    Darizu Munialo, Claire, Baeghbali, Vahid and Acharya, Parag (2025) Plant-based alternatives to meat products. Foods, 14 (8):1396. ISSN 2304-8158 (doi:10.3390/foods14081396 )

11. Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium

    Hemmati, Fatemeh, Abbasi, Azam, Bedeltavana, Alireza, Akbari, Mehdi, Baeghbali, Vahid and Mazloomi, Seyed Mohammad (2022) Development of fortified probiotic dairy desserts with added date extract, whey protein, inulin, folic acid, vitamin D and calcium. Journal of Food Science and Technology (JFST), 59. pp. 3754-3764. ISSN 0022-1155 (Print), 0975-8402 (Online) (doi:10.1007/s13197-022-05356-w )

12. Mint (Mentha spp.) essential oil extraction: from conventional to emerging technologies

    Hedayati, Sara, Tarahi, Mohammad, Baeghbali, Vahid and Hashempur, Mohammad Hashem (2024) Mint (Mentha spp.) essential oil extraction: from conventional to emerging technologies. Phytochemistry Reviews: Fundamentals and Perspectives of Natural Products Research. ISSN 1568-7767 (Print), 1572-980X (Online) (doi:10.1007/s11101-024-10020-6 )

13. Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits

    He, Xi and Jeleń, Henryk H. (2024) Comprehensive two dimensional gas chromatography – time of flight mass spectrometry (GC×GC-TOFMS) for the investigation of botanical origin of raw spirits. Food Chemistry, 465 (Part 2):142004. ISSN 0308-8146 (Print), 1873-7072 (Online) (doi:10.1016/j.foodchem.2024.142004 )

14. Encapsulation of mint essential oil: techniques and applications

    Hedayati, Sara, Tarahi, Mohammad, Azizi, Rezvan, Baeghbali, Vahid, Ansarifar, Elham and Hashempur, Mohammad Hashem (2023) Encapsulation of mint essential oil: techniques and applications. Advances in Colloid and Interface Science, 321:103023. ISSN 0001-8686 (Print), 1873-3727 (Online) (doi:10.1016/j.cis.2023.103023 )

15. Chapter 13. Hybrid CHD processes

    Baeghbali, Vahid and Niakousari, Mehrdad (2024) Chapter 13. Hybrid CHD processes. In: Anandharamakrishnan, C., Moses, Jeyan Arthur and Yoha, K.S., (eds.) Conductive Hydro Drying of Foods: Principles and Applications. Elsevier - Academic Press, Cambridge, Massachusetts, pp. 317-332. ISBN 978-0323956031; 978-0323956024 (doi:10.1016/B978-0-323-95602-4.00013-0 )

16. Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour

    Carneiro de Oliveira, Magnolia, Kelvyn de Oliveira, John, Brilhante Silva, Joselito, Guabiraba Mendes, Luana, Sousa da Silva, Felipe, Da Silva Alencar, Mairlane, De Andrade Nobre, Crisiana, Garcia Maia Costa, Mayra, De Andrade Lima, Micael and Aparecida Liberato Milhome, Aparecida (2024) Effect of thermal processing on the degradation of pesticides in a banana jam partially formulated with banana peel flour. Applied Food Research, 4 (2):100445. ISSN 2772-5022 (Online) (doi:10.1016/j.afres.2024.100445 )

17. Spray drying of dairy and soy proteins

    Baeghbali, Vahid and Boostani, Sareh (2023) Spray drying of dairy and soy proteins. In: Jafari, Seid Mahdi and Samborska, Katarzyna, (eds.) Spray Drying for the Food Industry: Unit Operations and Processing Equipment in the Food Industry. Woodhead Publishing - Elsevier Science, Cambridge, MA, US; Kidlington, UK, pp. 125-143. ISBN 978-0128197998; 978-0128198001; 0128198001; 0128197994 (doi:10.1016/B978-0-12-819799-8.00011-9 )

18. Musa species variation, production, and the application of its processed flour: a review

    Maseko, Kayise Hypercia, Regnier, Thierry, Meiring, Belinda, Wokadala, Obiro Cuthbert and Anyasi, Tonna A. (2023) Musa species variation, production, and the application of its processed flour: a review. Scientia Horticulturae, 325:112688. pp. 1-16. ISSN 0304-4238 (Print), 1879-1018 (Online) (doi:10.1016/j.scienta.2023.112688 )

19. Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches: a review

    Mathobo, Vhulenda Melinda, Silungwe, Henry, Ramashia, Shonisani Eugenia and Anyasi, Tonna (2021) Effects of heat-moisture treatment on the thermal, functional properties and composition of cereal, legume and tuber starches: a review. Journal of Food Science and Technology, 58. pp. 412-426. ISSN 0022-1155 (Print), 0975-8402 (Online) (doi:10.1007/s13197-020-04520-4 )

20. Nutraceutical properties of unripe banana flour resistant starch: a review

    Dibakoane, Siphosethu Richard, Du Plessis, Belinda, Da Silva, Laura Suzanne, Anyasi, Tonna Ashim, Emmambux, Mohammad Naushad, Mlambo, Victor and Wokadala, Obiro Cuthbert (2022) Nutraceutical properties of unripe banana flour resistant starch: a review. Starch - Stärke, 75 (9-10):2200041. ISSN 0038-9056 (Print), 1521-379X (Online) (doi:10.1002/star.202200041 )