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001-es BibID:	BIBFORM118803
035-os BibID:	(Scopus)85187457783 (WoS)001183446800001
Első szerző:	Avinash, Pawar Gayatri
Cím:	Recent insights into the morphological, nutritional and phytochemical properties of Indian Gooseberry (Phyllanthus emblica) for the development of functional foods / Pawar Gayatri Avinash, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Diána Ungai, Endre Harsányi, Tejas Suthar, Béla Kovács
Dátum:	2024
ISSN:	2223-7747
Megjegyzések:	Aonla, commonly known as Indian gooseberry (Phyllanthus emblica), is a plant native to India with various therapeutic and dietary benefits. This review covers the taxonomical, morphological, and species-level classifications of aonla fruit, including its flower biology, maturation, harvesting, and yield metrics. It also discusses the nutritional, physicochemical, and phytochemical characteristics and the total antioxidant and antimicrobial activities and mineral compositions of several aonla fruit cultivars. Additionally, the health benefits of aonla are reviewed, including its analgesic, antipyretic, antioxidative, anti-inflammatory, anti-aging, ulcerogenic, chemo-protective, neuroprotective, free radical scavenging, hypoglycemic, and immunogenic properties, which make it beneficial in the treatment and prevention of various illnesses. Further, various forms of fruit extract are also considered to be beneficial for the improvement of plant and animal health. Overall, aonla is a valuable fruit with significant potential for use in improving human health.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Indian gooseberry nutritional value phytochemical properties antioxidants clinical studies
Megjelenés:	Plants-Basel. - 13 : 5 (2024), p. 1-19. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Ungai Diána (1980-) (agrármérnök) Harsányi Endre (1976-) (agrármérnök) Suthar, Tejas Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Other
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001-es BibID:	BIBFORM125864
035-os BibID:	(Scopus)85210769097 (WoS)001364473800003
Első szerző:	Khatri, Bhavesh
Cím:	Sustainable drying techniques for liquid foods and foam mat drying / Bhavesh Khatri, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2024
ISSN:	2731-4286
Megjegyzések:	Cutting-edge drying technologies represent a paradigm shift in the food industry, offering unique solutions to increase the efficiency, sustainability, and quality of the food drying process. The incorporation of vacuum freeze-drying, microwave drying, infrared drying, and other innovative processes has expanded the food processing sector's horizons. The development of hybrid drying systems that integrate several technologies produces synergistic benefits that improve overall performance. The advantages of novel drying methods include minimising heat exposure, increasing rehydration ratio, lowering bulk density and weight, and reducing the risk of microbial contaminations and oxidative damage to fruit juice powder to preserve its colour, texture, nutritional and bioactive component. The review discusses about the foam mat drying process, which can be utilised in microencapsulation and nano emulsion, while also addressing the problems related to agglomerations and nutritional property degradation in fruit juice powders.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Fruit juices Foam-mat drying Conventional drying Foaming agents Trending utilisation Functional properties
Megjelenés:	Discover Food. - 4 : 1 (2024), p. 1-22. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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001-es BibID:	BIBFORM136797
Első szerző:	Praveen
Cím:	Trends in refractance window drying: effects on nutritional and bioactive properties of fruits and vegetables / Praveen, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Kovács Béla
Dátum:	2025
ISSN:	0145-8892 1745-4549
Megjegyzések:	Refractance window drying (RWD) is used to dehydrate heat-sensitive fruits and vegetables through surface heating based on infrared radiation under controlled conditions, including purees and juices, thereby preserving their nutritional content, color, and aroma. This novel RWD method opened multiple opportunities to preserve food quality, nutritional integrity, and biological activity to a greater extent compared to traditional drying methods, primarily through the large transfer of mass and heat throughout the dehydration process. The RWD method has a simple construction and installation, as it uses a thin, transparent infrared film to dry products through a window. This process allows water to transfer thermal energy, preserving materials at low temperatures and facilitating quick drying. RWD functions based on the principle of indirect thermal energy transfer across a thin polymer layer. Heat transmission occurs due to the variation in refractive indices between water and the drying material. During this procedure, when the film material is wet, the refractive index of the result aligns with that of water, hence enhancing efficient energy transfer. These result in reduced drying temperatures, durations, expenses, and energy consumption compared to existing techniques, such as drum drying and spray drying, alongside improvements in product quality and thermal efficiency over traditional drying methods, including tray drying, drum drying, and spray drying. This review highlights the impact of RWD conditions on nutritional value, natural bioactive components, and quality characteristics of dried fruits and vegetables. Furthermore, this review also facilitates comparison of different drying conditions to preserve maximum nutritional properties, minimize color degradation, and enhance sensory properties for industrial applications in pigment handling, food product development, pharmaceuticals, nutraceuticals, and cosmetics. The objective of this study is to elucidate recent advancements in food RWD, with a focus on the fundamental processes and their impact on product quality.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk bioactive components infrared film nutrient retention refractance window drying thermal energy transfer
Megjelenés:	Journal of Food Processing and Preservation. - 2025 : 1 (2025), p. 1-16. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb Debreceni Egyetem 10.13039/ 501100009232 Egyéb
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001-es BibID:	BIBFORM126034
035-os BibID:	(WoS)001372287100001 (Scopus)85210751577
Első szerző:	Saini, Akansha
Cím:	Anthocyanin extraction from black carrot : Health promoting properties and potential applications / Akansha Saini, Hamid, Rafeeya Shams, Kshirod Kumar Dash, Ayaz Mukarram Shaikh, Béla Kovács
Dátum:	2025
ISSN:	2666-1543
Megjegyzések:	Anthocyanins are natural flavonoids found abundantly in black carrots posses natural colour to raw material beside renowned multiple biological activities possessing positive effects on health for preventing cardiovascular diseases, inflammation, cancer, etc., have gained considerable attention for their diverse applications in food which are reviewed critically in this study. The review commences with an in-depth comparison of novel anthocyanin extraction techniques such as ultrasound (US), high-pressure processing (HPP), microwave-assisted extraction (MAE), and supercritical fluid extraction (SCFE) from black carrots. The impact of novel extraction techniques with optimized parameters like temperature, vacuum pressure, air velocity with drying time is discussed in detail providing insights into achieving superior anthocyanin preservation compare to traditional solvent extraction and degradation of anthocyanins by traditional drying method. Furthermore study also highlights the impact of various pretreatments with traditional and novel drying techniques such as freeze, microwave, convective and vacuum drying on retention of anthocyanin in black carrot extracts and powders. Beside this role of natural deep eutectic solvents are also highlighted with novel extraction techniques with potential health benefits of black carrot as source of natural pigment possessing various biological activities. So this review offers a systematic scientific basis for holistic understanding of recent advancement in anthocyanin extraction from black carrot with health enhancing properties highlighting the potential industrial applications of anthocyanin rich powders in the food.
Tárgyszavak:	Agrártudományok Élelmiszertudományok idegen nyelvű folyóiratközlemény külföldi lapban folyóiratcikk Black carrot Flavonoids Anthocyanin Health benefits Sustainable extraction Industrial applications
Megjelenés:	Journal of Agriculture and Food Research. - 19 (2025), p. 1-14. -
További szerzők:	Hamid Shams, Rafeeya Dash, Kshirod Kumar Shaikh, Ayaz Mukarram (1991-) (PhD candidate) Kovács Béla (1963-) (mezőgazdasági kémia, angol szakfordító)
Pályázati támogatás:	TKP2021-NKTA-32 Egyéb
Internet cím:	Szerző által megadott URL DOI Intézményi repozitóriumban (DEA) tárolt változat
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