Tanmay Sarkar – författare

Recent Frontiers of Phytochemicals

Artificial Intelligence in Food Science

Transforming Food and Bioprocess Development

Phytoceuticals in Food for Health and Wellness

Harnessing Plant Therapeutics

Native and Modified Starches for Food Applications

Advances in Probiotic Delivery Systems

Strategies for Enhanced Viability, Targeted Delivery and Efficacy

Unleashing the Power of Functional Foods and Novel Bioactives

Health, Nutrition, and Sustainability

Exploring Unconventional Food Sources Volume 1

Dietary, Sensory and Gastronomic Applications

Exploring Unconventional Food Sources Volume 2

Comprehensive Guide to Inulin

Applications in Health, Nutrition and Consumer Products

Omega-3 and Omega-6 Polyunsaturated Fatty Acids in Food Systems

Advances and Opportunities in Product Formulation, Technology, and Delivery

Aquatic Waste Valorization

Innovative Approaches and Sustainable Strategies

Modern Food Preservation

Intelligent and Sustainable Technologies for Safety and Shelf Life Extension

Makhana (Euryale ferox) as a Functional Food

Cultivation, Chemistry, Processing, and Commercialization

Ethnoscience

Insights into Nutrition and Cultural Foundations

Bioactive Compounds in Leaves of Bulbs, Roots, and Tubers

A Food Chemistry Approach to Nutritional, Biological, and Pharmaceutical Applications

Innovative Technologies for Meat Processing

Food Waste Proteins

Extraction, Modification, and Applications

Food Quality Assurance

The Engineering Approach

Artificial Intelligence Application in Food, Nutrition, Agriculture, and Biotechnology

AI in Food Packaging

Innovations for Safety, Sustainability, and Smart Solutions

Next-Generation Food Enzymes

AI Design, Circular Bioeconomy, and Sustainable Innovation

Bioactive Extraction and Application in Food and Nutraceutical Industries

Bioactive Extraction and Application in Food and Nutraceutical Industries

Fortified Foods

Sports Nutrition Methods

Food Waste Valorization

Green Techniques in Sustainable Management

Novel Food Analysis

Techniques and Applications

Food Colorants

Natural Sources to Product Formulation

Computational Intelligence and Image Processing in Agriculture

Applications and Innovations