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Dr. Diosady's work focuses on the principles of chemical engineering, especially modern separation techniques to food processing. A major thrust is the development of technologies for food fortification, to prevent or alleviate debilitating micronutrient deficiency diseases that affect one third of the world's popluation. His research group is working with the Micronutrient Initiative and the Program for Appropriate Technologies for Health (PATH) to develop technologies for the introduction of key micronutrients into widely consumed food. His process for fortification of salt with iodine and iron reduced anemia by 1 million in a test with 3.4 million children in India. His group is currently focused on microencapsulation for micronutrients and nutraceuticals for improving the nutritional value of foods in both the developing world and Canada. As an expert in oilseed processing, Dr. Diosady is also working on the simultaneous production of biofuels and food-grade protein isolates from canola, rapeseed and mustard seeds, which can replace expensive meat proteins in many processed foods.
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论文共 107 篇作者统计合作学者相似作者
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Jogi V. Pattisapu, Vijayasekhar V. Manda, Madhu Narayana Rao Kottakki, Phani Madhavi Kajana,Vijaya Kancherla, Hayagriva Rao Bhaganagarapu, Vigneshwar Veerappan, Achuith Ediga,Venkatesh Mannar,Levente Diosady,Godfrey P. Oakley Jr
JAMA NETWORK OPENno. 3 (2024): e241777-e241777
JOURNAL OF FOOD PROCESS ENGINEERINGno. 2 (2024)
Ade O. Oyewole,Levente L. Diosady
LWT-FOOD SCIENCE AND TECHNOLOGY (2023): 115433-115433
Paschal Mdoe,Venkatesh Mannar,Museveni Justine,Godfrey Guga,Rose Gadiye,Vincent Assey,Caroline Kimathi, Fatma Abdallah, John Paschal,Estomih Mduma,Levente Diosady
NUTRITION AND DIETARY SUPPLEMENTS (2023): 77-89
Elsevier eBookspp.507-528, (2023)
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Microencapsulation in the Food Industrypp.529-553, (2023)
FOOD & FUNCTIONno. 11 (2023): 5062-5077
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