Zobrazeno 1 - 10
of 61
pro vyhledávání: '"AMIR GULL"'
Autor:
Gulzar Ahmad Nayik, Amir Gull, Lubna Masoodi, Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, İlknur Ucak, Maliha Afreen, Preetinder Kaur, Jagbir Rehal, Yash D. Jagdale, Seema Ramniwas, Rattan Singh, Robert Mugabi
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique
Externí odkaz:
https://doaj.org/article/867e5aed7e4c413f81789896cfe265fc
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100301- (2023)
The current study examined the total phenol content, antioxidant activity, sensory quality and fatty acid composition of fresh walnut kernels as a function of irradiation dose to determine dose levels that resulted in the least amount of undesirable
Externí odkaz:
https://doaj.org/article/753860d86d484c31884fa79b1e1cbeef
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100169- (2023)
Lipid oxidation of unsaturated fatty acids is the main cause of quality reduction in nuts. To protect the quality of walnut kernels, edible coatings play an important role. Fresh kernels were coated with sodium alginate added with α-tocopherol at co
Externí odkaz:
https://doaj.org/article/064ec226dece4362bf35527062e37980
Autor:
Abeeda Mushtaq, Sajad Mohd Wani, A.R. Malik, Amir Gull, Seema Ramniwas, Gulzar Ahmad Nayik, Sezai Ercisli, Romina Alina Marc, Riaz Ullah, Ahmed Bari
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100684- (2023)
The ever-increasing demand for healthy diet by consumers has prompted the research adopting cutting-edge methods that can maintain the quality of fruits and vegetables without the use of preservatives. Emulsion based coating approach has been regarde
Externí odkaz:
https://doaj.org/article/2bf0d2ff91b240ef9a479d2c1d48c401
Autor:
Saqib Farooq, Sajad A. Rather, Amir Gull, Shaiq Ahmad Ganai, F.A. Masoodi, Sajad Mohd Wani, Tariq Ahmad Ganaie
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 797-808 (2020)
This study was carried out to evaluate the effect of different pre treatments, drying methods, and storage period on physicochemical and nutraceutical properties of tomato powder. The results revealed that freeze-dried tomato powder showed significan
Externí odkaz:
https://doaj.org/article/e741153f280f4795ad20b110ce5038c8
Autor:
Lubna Masoodi, Amir Gull, Farooq Ahmad Masoodi, Adil Gani, Jasia Nissar, Tehmeena Ahad, Gulzar Ahmad Nayik, Shaikh Ayaz Mukarram, Béla Kovács, József Prokisch, Hassan El-Ramady, Svein Øivind Solberg
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2258 (2022)
Walnut oil is extremely nutrient dense. It has plenty of oil and is high in fatty acids, which have positive biological properties and have a favorable impact on blood lipids and lipoproteins. Walnut oil is low in saturated fatty acids and high in un
Externí odkaz:
https://doaj.org/article/76ccc3554107483b907eedb2f0084508
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 17, Iss 2, Pp 147-153 (2018)
The present study aimed to characterize millet-pomace based pasta on the basis of functional, morphological, pasting and nutritional properties with control pasta (100% durum semolina). Functional pasta was developed by using blend of 20% finger mill
Externí odkaz:
https://doaj.org/article/b1fc97b341ba4a97a4b3da3f0df53c16
Autor:
AMIR GULL, PRADYUMAN KUMAR, TARIQ AHMAD SAFAPURI, ASHWANI KUMAR KHAJURIA, ANURADHA GANDOTRA, ROMEE JAN
Publikováno v:
Croatian Journal of Food Science and Technology, Vol 10, Iss 1, Pp 106-111 (2018)
As consumption of pasta is becoming more popular especially among the school children, pasta will supply essential nutrition. Moreover, value addition of pasta with different non-conventional ingredients would be helpful in promoting utilization of t
Externí odkaz:
https://doaj.org/article/91db7d1d583a4e86b5e19aa5b9d813a6
Autor:
Ishrat Guroo, Amir Gull, Sajad Mohd Wani, Sajad Ahmad Wani, Asma A. Al-Huqail, Jwaher Haji Alhaji
Publikováno v:
Foods, Vol 10, Iss 11, p 2806 (2021)
The present study focuses on studying the influence of various edible biopolymer coatings at several concentrations on physicochemical, antioxidant and lipid peroxidation activity levels of biopolymer-coated fresh-cut kiwi slices stored at room tempe
Externí odkaz:
https://doaj.org/article/f211f24dc40a40608c22d1ea79955940
Publikováno v:
Cogent Food & Agriculture, Vol 1, Iss 1 (2015)
Externí odkaz:
https://doaj.org/article/f9086c93042a4298aa1213fb857923ba