Shefali Sirame

Polymorphism and Phase Transitions of Cocoa Butter: Composition, Crystallization and Implications for Chocolate Quality

Vikram Bhatti, Shefali Sirame, Saurabh Singh, Nishant Verma, Prina Panwar & Chirag Prajapati · European Journal of Nutrition & Food Safety · 2026

Cocoa butter is the main fat in chocolate and is responsible for its texture, gloss, melting behavior, and shelf stability. These properties arise from its specific triacylglycerol composition and its ability to crystallize into several polymorphic forms. Among these forms, Form...

Open access Research Article 10.9734/ejnfs/2026/v18i11943

Spray Drying of Probiotic Foods: A Critical Review of Microbial Viability Optimisation across Strain, Formulation, Process and Storage

Diksha Bhardwaj, Deepak Kumar, Ravi Kumar, Shefali Sirame, Yogesh Khetra & Deep Narayan Yadav · Journal of Advances in Microbiology · 2026

Spray drying is attractive for manufacturing probiotic food ingredients because it is continuous, scalable and generally less costly than freeze drying, yet the combined thermal, dehydration, oxidative and mechanical stresses can sharply reduce cultivable cell numbers and comprom...

Open access Research Article 10.9734/jamb/2026/v26i81166