S. Shameena

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

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

Three-dimensional Food Printing within Emerging Technologies for Personalised Nutrition and Sustainable Food Systems: A Critical Narrative Review

Arya Sarasan, P. R. Geetha Lekshmi, A. K. Archana, S. Shameena & Athulya S. Kumar · Journal of Advances in Biology & Biotechnology · 2026

Food systems face simultaneous pressure to reduce environmental impacts, limit food loss and waste, and respond to growing evidence that individuals differ in their nutritional needs and metabolic responses. Three-dimensional food printing, an additive manufacturing process that...

Open access Research Article 10.9734/jabb/2026/v29i104452