Integration as a Disciplinary Standard: Functional Ingredients, Circular Valorization, Process Design, and Sensory Science in Contemporary Food Research Article

Ahmad, Imran. (2026). Integration as a Disciplinary Standard: Functional Ingredients, Circular Valorization, Process Design, and Sensory Science in Contemporary Food Research . JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 10.1080/15428052.2026.2666578

cited authors

  • Ahmad, Imran

authors

publication date

  • April 30, 2026

published in

keywords

  • Food Science & Technology
  • Functional foods
  • Life Sciences & Biomedicine
  • Science & Technology
  • by-product valorization
  • circular bioeconomy
  • fermentation
  • food processing
  • plant-based ingredients
  • response surface methodology
  • sensory evaluation

Digital Object Identifier (DOI)

publisher

  • TAYLOR & FRANCIS INC