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Food Science and Food Technology

Animal- and plant-based proteins: Amino-acid quality, digestibility, human health, functionality and environmental trade-offs- A narrative review of current evidence, M. A. Pasha*, Lett. Food Sci. & Tech., 2026, volume 1, 47-59.
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Fast Foods: Preparation, Preservation, Micronutrient Fate, Benefits and Risks- A Narrative Review, M. A. Pasha*, Lett. Food Sci & Tech., 2026, volume 1, 17-29.
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Food Packaging Materials: Structure-Property Relationships, Food Preservation, Chemical Safety, and Life-Cycle Sustainability-A Narrative Review, M. A. Pasha*, Lett. Food Sci. & Tech., 2026, volume 1, 30-46.
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FOOD PRESERVATIVES IN THE FOOD INDUSTRY: Technological functions, regulatory limits (Codex, EU and FSSAI), exposure, health evidence across the life course and risk management, M. A. Pasha*, Lett. Food Sci. & Tech., 2026, volume 1, 60-73.
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Natural and Synthetic Colours in the Food Industry: Uses, Benefits, Risks and Regulatory Considerations- A Narrative Review, Mohamed Afzal Pasha*, Lett. Food Sci. & Tech., 2026, volume 1, 10-16.
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Ultra-Processed Foods and Rising Metabolic Diseases in Urban India: A Narrative Review, Mohamed Afzal Pasha*, Lett. Food Sci. & Tech., 2026, volume 1, 1-9.
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