Shubhangi Srivastav

Formulation and Sensory Evaluation of Browntop (Brachiaria ramosa L.) Millet-Based Breakfast Cereal Enriched with Foxnut (Euryale ferox L.) Flour

Shubhangi Srivastav & Ekta Singh Chauhan · Asian Food Science Journal · 2024

Millets have surfaced as a unique ingredient which has a potent presence as a predominant component in breakfast cereals. They have emerged as a convenient choice for almost all categories of people be it children, housewives, working professionals or elderly groups. The growing...

Open access Research Article 10.9734/afsj/2024/v23i12761

From Waste to Wellness: Exploring the Nutritional and Functional Significance of Pumpkin Seeds (Cucurbita pepo L.)

Nandini Mishra, Shubhangi Srivastav & Ekta Singh Chauhan · Advances in Research · 2026

The valorization of non-conventional, underutilized ingredients is becoming increasingly important due to the awareness regarding sustainable nutrition and functional food innovation. A vertical of such contemporary concept is the consumption of pumpkin seeds, which are often dis...

Open access Research Article 10.9734/air/2026/v27i21617

Ultrasound-assisted Extraction of Bioactive Compounds from Beetroot (Beta vulgaris L.)

Pragati Singh, Pranjali Chauhan, Somya Khanna, Shubhangi Srivastav & Ekta Singh Chauhan · Advances in Research · 2025

Beetroot (Beta vulgaris L.) is a nutrient-rich vegetable known for its high concentration of bioactive compounds such as betalains, phenolic compounds, flavonoids, and carotenoids, which exhibit significant health benefits. This study investigates the potential of Ultrasound-Assi...

Open access Research Article 10.9734/air/2025/v26i21289