Author

Deepa Agarwal

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Open access Oct 2026

Physical, Volatile, and Flavour Precursor Changes in Faba Bean During Rhizopus oryzae Fermentation

Faba bean (Vicia faba L.) is increasingly recognised as a nutritious and sustainable food ingredient, although its characteristic beany and green odours can limit consumer acceptance. Fermentation offers a potential strategy to modify the sensory and functional properties of legume-based foods. In this study, faba bean...

Jia-Qiang Luo, Xue-Li Pang, Deepa Agarwal et al. · Foods · 0 citations

Review Open access Aug 2026

3D Food Printing for Dysphagia: Navigating Safety, Nutrition, and Technological Challenges

Dysphagia, or difficulty in swallowing, affects a significant proportion of the aging population and individuals with neurological or physiological impairments, necessitating the development of safe, nutritious, and appealing texture‐modified foods. The International Dysphagia Diet Standardisation Initiative (IDDSI)...

Deepa Agarwal, Annie‐Claude M. Lassemillante, Sahiti Peddisetti et al. · Food Frontiers · 0 citations