S. S. Sumi

A Review on Food Extrusion Technology: A Versatile Processing Method for Innovative Product Development

S. S. Sumi, S. Shameena, P. R. Geetha Lekshmi & E. K. Anshida Beegum · Journal of Advances in Biology & Biotechnology · 2026

Food extrusion is a versatile food processing technology that can transform a variety of raw materials into products with desirable textural, structural, nutritional, and functional characteristics. This review examines the principles, mechanisms, types, and technological advance...

Open access Research Article 10.9734/jabb/2026/v29i104463

From Liquid Feeds to Functional Powders: Process Engineering, Quality, Valorisation and Emerging Innovations in Spray Drying of Fruits and Vegetables

E. K. Anshida Beegum, S. Shameena, P. R. Geetha Lekshmi, Athulya S. Kumar & S. S. Sumi · Journal of Advances in Biology & Biotechnology · 2026

Spray drying is an effective and scalable technique for transforming highly perishable fruit and vegetable juices, extracts and processing by-products into stable powders with improved handling, storage, convenience and application potential. This review synthesises recent advanc...

Open access Research Article 10.9734/jabb/2026/v29i104471