Article

Yap, S. K., Chin, N. L., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Shah, N. N. A. K. and Than, L. T. L. (2024) An antioxidant- and hydroxymethylfurfural-based index for health impact grading of honey. Journal of Food Measurement and Characterization, 18 (4). pp. 2609-2617. ISSN 2193-4134 doi: https://doi.org/10.1007/s11694-023-02340-6

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Yap, S. K., Chin, N. L., Shah, N. N. A. K., Than, L. T. L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Physicochemical characteristics, antioxidant properties and bacterial profiling of three Malaysian honey varieties: a study using multivariate analysis. Journal of the Science of Food and Agriculture, 102 (12). pp. 5440-5451. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.11898

Augusto, A., Miranda, A., Costa, L., Pinheiro, J., Campos, M. J., Raimundo, D., Pedrosa, R., Mitchell, G., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. (2022) A pilot plant scale testing of the application of seaweed-based natural coating and modified atmosphere packaging for shelf-life extension of fresh-cut apple. Journal of Food Processing and Preservation, 46 (7). e16630. ISSN 1745-4549 doi: https://doi.org/10.1111/jfpp.16630

Augusto, A. ORCID: https://orcid.org/0000-0001-8561-6848, Miranda, A., Crespo, D. ORCID: https://orcid.org/0000-0003-4402-5229, Campos, M. J. ORCID: https://orcid.org/0000-0002-0883-0610, Raimundo, D., Pedrosa, R., Mitchell, G. ORCID: https://orcid.org/0000-0001-7977-7610, Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Silva, S. F. J. ORCID: https://orcid.org/0000-0002-5764-5665 (2022) Preservation of fresh-cut rocha pear using codium tomentosum extract. LWT, 155. 112938. ISSN 00236438 doi: https://doi.org/10.1016/j.lwt.2021.112938

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Abd Hadi, H. M., Tan, C. P. ORCID: https://orcid.org/0000-0003-4177-4072, Shah, N. K. M., Tan, T. B., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Mat Yusoff, M. (2021) Establishment of an effective refining process for Moringa oleifera kernel oil. Processes, 9 (4). e579. ISSN 2227-9717 doi: https://doi.org/10.3390/pr9040579

Pandey, V. K., Upadhyay, S. N., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Mishra, P. K. (2020) Antimicrobial biodegradable chitosan-based composite nano-layers for food packaging. International Journal of Biological Macromolecules, 157. pp. 212-219. ISSN 0141-8130 doi: https://doi.org/10.1016/j.ijbiomac.2020.04.149

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Mat Yusoff, M., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Mason, O. A. and Gordon, M. H. (2020) Oxidative properties of Moringa oleifera kernel oil from different extraction methods during storage. Journal of the Science of Food and Agriculture, 100 (4). pp. 1588-1597. ISSN 1097-0010 doi: https://doi.org/10.1002/jsfa.10167

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Sharma, N., Alam, T., Goyal, S.K., Fatma, S., Pathania, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2018) Effect of different storage conditions on analytical and sensory quality of thermally processed milk based germinated Foxtail millet porridge. Journal of Food Science, 83 (12). pp. 3076-3084. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.14371

Sharma, N., Goyal, S. K., Alam, T., Fatma, S., Chaoruangrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2018) Effect of high pressure soaking on water absorption, gelatinization, and biochemical properties of germinated and non-germinated Foxtail millet grains. Journal of Cereal Science, 83. pp. 162-170. ISSN 0733-5210 doi: https://doi.org/10.1016/j.jcs.2018.08.013

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Uzunlu, S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) Laboratory antimicrobial activity of cinnamaldehyde and pomegranate-based polycaprolactone films. Journal of Applied Polymer Science, 134 (39). 45347. ISSN 0021-8995 doi: https://doi.org/10.1002/app.45347

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Mat Yusoff, M. B., Gordon, M. H., Ezeh, O. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2017) High pressure pre-treatment of Moringa oleifera seed kernels prior to aqueous enzymatic oil extraction. Innovative Food Science and Emerging Technologies, 39. pp. 129-136. ISSN 1466-8564 doi: https://doi.org/10.1016/j.ifset.2016.11.014

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Okunade, O. A., Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) Thermal and pressure stability of myrosinase enzymes from black mustard (Brassica nigra L. W.D.J Koch. var. nigra), brown mustard (Brassica juncea L. Czern. var. juncea) and yellow mustard (Sinapsis alba L. Subsp Maire) seeds. Food Chemistry, 187. pp. 485-490. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.04.054

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Lertwanawatana, P., Frazier, R. ORCID: https://orcid.org/0000-0003-4313-0019 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) High pressure intensification of cassava resistant starch (RS3) yields. Food Chemistry, 181. pp. 85-93. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.02.005

Teruel, M. d. R., Gordon, M., Linares, M. B., Garrido, M. D., Ahromrit, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2015) A comparative study of the characteristics of French Fries produced by deep fat frying and air frying. Journal of Food Science, 80 (2). E349-E358. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12753

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Ghawi, S. K., Shen, Y., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Methven, L. (2014) Consumer acceptability and sensory profile of cooked broccoli with mustard seeds added to improve chemoprotective properties. Journal of Food Science, 79 (9). S1756-S1762. ISSN 0022-1147 doi: https://doi.org/10.1111/1750-3841.12556

Mat Yusoff, M., Gordon, M. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2014) Aqueous enzyme assisted oil extraction from oilseeds and emulsion de-emulsifying methods: a review. Trends in Food Science and Technology, 41 (1). pp. 60-82. ISSN 0924-2244 doi: https://doi.org/10.1016/j.tifs.2014.09.003

Ghawi, S. K., Methven, L. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2013) The potential to intensify sulforaphane formation in cooked broccoli (Brassica oleracea var. italica) using mustard seeds (Sinapis alba). Food Chemistry, 138 (2-3). pp. 1734-1741. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.10.119

Al-Habsi, N., Davis, F. ORCID: https://orcid.org/0000-0003-0462-872X and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2013) Development of novel methods to determine crystalline glucose content of honey based on DSC, HPLC, and viscosity measurements and their use to examine the setting propensity of honey. Journal of Food Science, 78 (6). E845-E852. ISSN 1750-3841 doi: https://doi.org/10.1111/1750-3841.12103

Ahmad Tarmizi, A. H. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2013) Post-frying oil drainage from potato chips and french fries: a comparative study of atmospheric and vacuum drainage. Food and Bioprocess Technology, 6 (2). pp. 489-497. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0685-5

Ahmad Tarmizi, A. H., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Gordon, M. (2013) Physicochemical changes occuring in oil when atmospheric frying is combined with post-frying vacuum application. Food Chemistry, 136 (2). pp. 902-908. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.08.001

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Guadarrama-Lezama, A. Y., Dorantes-Alvarez, L., Jaramillo-Flores, M. E., Pérez-Alonso, C., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Gutiérrez-López, G. F. and Alamilla-Beltrán, L. (2012) Preparation and characterization of non-aqueous extracts from chilli (Capsicum annuum L.) and their microencapsulates obtained by spray-drying. Journal of Food Engineering, 112 (1-2). pp. 29-37. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2012.03.032

Al-Khusaibi, M. K. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) The impact of blanching and high-pressure pretreatments on oil uptake of fried potato slices. Food and Bioprocess Technology, 5 (6). pp. 2392-2400. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-011-0562-2

Al-Khusaibi, M., Gordon, M., Lovegrove, J. A. ORCID: https://orcid.org/0000-0001-7633-9455 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Frying of potato chips in a blend of canola oil and palm olein: changes in levels of individual fatty acids and tocols. International Journal of Food Science and Technology, 47 (8). pp. 1701-1709. ISSN 1365-2621 doi: https://doi.org/10.1111/j.1365-2621.2012.03024.x

Ghawi, S. K., Methven, L., Rastall, R. R. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Thermal and high hydrostatic pressure inactivation of myrosinase from green cabbage: a kinetic study. Food Chemistry, 131 (4). pp. 1240-1247. ISSN 0308-8146

Ahmad Tarmizi, A. H. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Combination of moderate vacuum frying with high vacuum drainage: relationship between process conditions and oil uptake. Food and Bioprocess Technology, 6 (10). pp. 2600-2608. ISSN 1935-5130 doi: https://doi.org/10.1007/s11947-012-0921-7

Al-Habsi, N. A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2012) Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey. Food Chemistry, 135 (3). pp. 1448-1454. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2012.06.012

Al-Khusaibi, M., Gordon, M., Lovegrove, J. ORCID: https://orcid.org/0000-0001-7633-9455 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2011) Provenance of the oil in par-fried french fries after finish frying. Journal of Food Science, 77 (1). E32-E36. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2011.02460.x

Jimenez Junca, C. A., Gumy, J. C., Sher, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2011) Rheology of milk foams produced by steam injection. Journal of Food Science, 75 (9). E569-E575. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2011.02387.x

Mayachiew, P., Devahastin, S., Mackey, B.M. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2010) Effects of drying methods and conditions on antimicrobial activity of edible chitosan films enriched with galangal extract. Food Research International, 43 (1). pp. 125-132. ISSN 0963-9969 doi: https://doi.org/10.1016/j.foodres.2009.09.006

Haizam Ahmad Tarmizi, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2010) The possibility of lowering oil content of potato chips by combining atmospheric frying with postfrying vacuum application. Journal of Food Science, 75 (9). E572-E579. ISSN 1750-3841 doi: https://doi.org/10.1111/j.1750-3841.2010.01819.x

Nema, P.K., Ramayya, N., Duncan, E. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2008) Potato glycoalkaloids: formation and strategies for mitigation. Journal of the Science of Food and Agriculture, 88 (11). pp. 1869-1881. ISSN 0022-5142 doi: https://doi.org/10.1002/jsfa.3302

Haedelt, J., Beckett, S.T. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2007) Bubble-included chocolate: relating structure with sensory response. Journal of Food Science, 72 (3). E138-E142. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1750-3841.2007.00313.x

Adebowale, Y.A., Adeyemi, I.A., Oshodi, A.A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2007) Isolation, fractionation and characterisation of proteins from Mucuna bean. Food Chemistry, 104 (1). pp. 287-299. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2006.11.050

Ahromrit, A., Ledward, D.A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2007) Kinetics of high pressure facilitated starch gelatinisation in Thai glutinous rice. Journal of Food Engineering, 79 (3). pp. 834-841. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2006.03.003

Rastogi, N.K., Raghavarao, K.S.M.S., Balasubramaniam, V.M., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Knorr, D. (2007) Opportunities and challenges in high pressure processing of foods. Critical Reviews in Food Science and Nutrition, 47 (1). pp. 69-112. ISSN 1040-8398 doi: https://doi.org/10.1080/10408390600626420

Ahromrit, A., Ledward, D.A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2006) High pressure induced water uptake characteristics of Thai glutinous rice. Journal of Food Engineering, 72 (3). pp. 225-233. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2004.11.013

Jakubczyk, E. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2006) Transient development of whipped cream properties. Journal of Food Engineering, 77 (1). pp. 79-83. ISSN 0260-8774 doi: https://doi.org/10.1016/j.jfoodeng.2005.06.046

Dubert-Ferrandon, A., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Grandison, A.S. (2006) A novel technique for differentiation of proteins in the development of acid gel structure from control and heat treated milk using confocal scanning laser microscopy. Journal of Dairy Research, 73 (4). pp. 423-430. ISSN 0022-0299 doi: https://doi.org/10.1017/s0022029906001907

Chockchaisawasdee, S., Athanasopoulos, V.I., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Rastall, R.A. (2005) Synthesis of galacto-oligosaccharide from lactose using beta-galactosidase from Kluyveromyces lactis: studies on batch and continuous UF membrane-fitted bioreactors. Biotechnology and Bioengineering, 89 (4). pp. 434-443. ISSN 0006-3592 doi: https://doi.org/10.1002/bit.20357

Haedelt, J., Pyle, D.L., Beckett, S.T. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2005) Vacuum-induced bubble formation in liquid-tempered chocolate. Journal of Food Science, 70 (2). E159-E164. ISSN 0022-1147 doi: https://doi.org/10.1111/j.1365-2621.2005.tb07090.x

Athanasopoulos, V.I., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Rastall, R.A. (2005) The production, purification and characterisation of two novel alpha-D-mannosidases from Aspergillus phoenicis. Carbohydrate Research, 340 (4). pp. 609-617. ISSN 0008-6215 doi: https://doi.org/10.1016/j.carres.2005.01.005

Athanasopoulos, V.I., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 and Rastall, R.A. (2004) Regioselective synthesis of mannobiose and mannotriose by reverse hydrolysis using a novel 1,6-alpha-D-mannosidase from Aspergillus phoenicis. Journal of Molecular Catalysis B-Enzymatic, 27 (4-6). pp. 215-219. ISSN 1381-1177 doi: https://doi.org/10.1016/j.molcatb.2003.12.001

Khare, A.S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2004) The effect of vessel diameter on time dependent gas hold-up variations in highly viscous impeller agitated liquids. Chemical Engineering and Processing, 43 (4). pp. 571-573. ISSN 0255-2701 doi: https://doi.org/10.1016/s0255-2701(03)00044-8

Book or Report Section

Singh, I. ORCID: https://orcid.org/0000-0002-5807-4091, Dighe, P., Rasane, P., Bansal, V. ORCID: https://orcid.org/0000-0001-7911-0007, Sharma, N. ORCID: https://orcid.org/0000-0002-0203-6061, Sahu, J. K. ORCID: https://orcid.org/0000-0002-6573-4852 and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2023) Nutrient composition and health benefits of millets. In: Pudake, R. N., Solanke, A. U. and Kole, C. (eds.) Nutriomics of Millet Crops. Taylor and Francis, pp. 1-16. ISBN 9781032230948 doi: https://doi.org/10.1201/b22809-1

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of fluid flow. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 23-50, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_2

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of heat transfer. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 51-80, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_3

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Elements of mass transfer. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 81-102, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_4

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Environmental issues in food engineering. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 161-178, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_8

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Mass and energy balances. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 1-21, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_1

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Phase and reaction equilibrium, and phase transitions. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 125-143, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_6

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Reaction kinetics. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 103-124, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_5

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Thermal processing of foods. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 145-159, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_7

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) An engineering view of the fate of food in the gastrointestinal tract (GIT). In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 179-197, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_9

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) A selection of engineering methodologies for food product realisation. In: Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (ed.) Engineering Principles for Food Process and Product Realization. Food Engineering. Springer, Cham, pp. 199-217, XI, 249. ISBN 9783031075698 doi: https://doi.org/10.1007/978-3-031-07570-4_10

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2021) Re-engineering Bachelor’s degree curriculum in Food Engineering: hypothesis and proposal. In: Juliano, P., Knoerzer, K., Sellahewa, J., Nguyen, M. H. and Buckow, R. (eds.) Food Engineering innovations across the Food Supply Chain. Elsevier, London, pp. 411-420, 216. ISBN 9780128212929

Mondal, A. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2019) The role of bubbles in the development of food structure. In: Spyropoulos, F., Lazidis, A. and Norton, I. (eds.) Handbook of Food Structure Development. Royal Society of Chemistry, pp. 93-114. ISBN 9781788016155 doi: https://doi.org/10.1039/9781788016155-00093

Silva, C., Livings, S., Sher, A., Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543, Espiga, A. and Gumy, J.-C. (2008) Formation and stability of milk foams. In: Campbell, G.M., Scanlon, M.G. and Pyle, D.L. (eds.) Bubbles in food 2: novelty, health, and luxury. AACC International, St. Paul, Minnesota, pp. 153-161. ISBN 9781891127595

Khare, A.S. and Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2003) Gas hold-up structure in impeller agitated aerobic bioreactors. In: Gutiérrez-López, G.F. and Barbosa-Cánovas, G.V. (eds.) Food science and food biotechnology. CRC Press, Florida, pp. 105-118. ISBN 9781566768924 doi: https://doi.org/10.1201/9780203009536.ch4

Book

Niranjan, K. ORCID: https://orcid.org/0000-0002-6525-1543 (2022) Engineering principles for food process and product realization. Food Engineering Series. Springer, Cham. ISBN 9783031075704 doi: https://doi.org/10.1007/978-3-031-07570-4