Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Abida Jabeen"'
Autor:
Ufaq Fayaz, Syed Zameer Hussain, Bazila Naseer, Syed Sheraz Mahdi, Javid Iqbal Mir, Alokesh Ghosh, Arun Jana, Nazrana Rafique Wani, Abida Jabeen, Fehim J. Wani, Sobiya Manzoor
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-12 (2024)
Abstract Mushk Budiji-an indigenous aromatic rice variety is usually grown at an altitude ranging from 5000 to 7000 ft above mean sea level in Highland Himalayas. This study was conducted to investigate the effects of altitude, soil nitrogen content
Externí odkaz:
https://doaj.org/article/03c35085eee24c1d802e3d3c42c0aa9e
Autor:
Mumtahin Ul Kousar, Abida Jabeen, Tabasum Fatima, Syed Zameer Hussain, Imtiyaz A. Zargar, Tawheed Amin, Mifftha Yaseen
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100374- (2023)
In this study, optimization of ultrasonic assisted extraction (UAE) of eugenol-rich fraction from O. basilicum was performed. Box-Behnken design of response surface methodology was applied with three independent variables viz. solvent concentration (
Externí odkaz:
https://doaj.org/article/6e523505f90a4635b00ea17de221871d
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100137- (2022)
The objective of this research was to optimize feed composition (whole wheat flour (WWF), whole barley flour (WBF), whole corn flour (WCF) and Indian horse chestnut flour (IHCF)) and evaluating the effects of different ratios of feed composition on t
Externí odkaz:
https://doaj.org/article/a04bf0c5e2654ffc916273362e63a1c8
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2632-2645 (2018)
Low glycemic index (GI) rice flour was prepared through enzymatic hydrolysis. Slowly digestible and resistant starch contents increased significantly (p ≤ 0.05) by 195.82% and 204.03%, respectively, while as total, rapidly digestible and digestible
Externí odkaz:
https://doaj.org/article/adc3d0e32f84467ba7c2edcf56100813
Autor:
Gousia Gani, Haroon Naik, Tawheed Amin, Nusrat Jan, Syed Zameer Hussain, Omar Bashir, Abida Jabeen
Publikováno v:
British Food Journal. 125:956-979
PurposeCurrently, there is a great demand for those food products that are easy to prepare or ready for direct consumption. Making pear fruit/juice available round the year is desirous owing to pears' high-nutritional value and specific pleasant tast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c47377c7bb7359566157a85a3bcb7a22
https://doi.org/10.1108/bfj-08-2021-0889
https://doi.org/10.1108/bfj-08-2021-0889
Autor:
Hilal A Makroo, Neelofar Manzoor, Jahangir A Rather, Qazi S Ashraf, Arun K Gupta, Jinku Bora, Farah Naqash, Abida Jabeen, Darakshan Majid, B. N. Dar
Publikováno v:
Starch - Stärke.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c4f74f133fedf2b56ec7daf91e14c7d
https://doi.org/10.1002/star.202200284
https://doi.org/10.1002/star.202200284
Publikováno v:
Annals of Phytomedicine An International Journal. 12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb591fcb3b93d8645a217ce96a4189b5
https://doi.org/10.54085/ap.2023.12.1.5
https://doi.org/10.54085/ap.2023.12.1.5
Autor:
Monisa Yousouf, Syed Zameer Hussain, Varsha Kanojia, Tahiya Qadri, Bazila Naseer, Fouzia Shafi, Abida Jabeen
Publikováno v:
Nutrition & Food Science. 53:285-300
Purpose The purpose of this study was to formulate a complete protein food from lentil flour (LF) and egg powder (EP) through microwave-assisted extrusion technology. Design/methodology/approach In the first part of the hybrid technology, the feed pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b6fdd8e28908c31963c3bb8070fcccc
https://doi.org/10.1108/nfs-01-2022-0021
https://doi.org/10.1108/nfs-01-2022-0021
Autor:
Abida Jabeen, Nusrat Ajaz, Nusrat Jan, Tawheed Amin, Gousia Gani, Omar Bashir, Quraazah Akeemu Amin
Publikováno v:
British Food Journal. 124:4440-4461
PurposeThroughout the world, there has been a dramatic increase in the demand for functional food products. Owing to the health benefits of barley, its utilization was explored for the development of β-glucan rich functional instant talbina (porridg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1b827c2a0eab849803a289ae60c57347
https://doi.org/10.1108/bfj-06-2021-0662
https://doi.org/10.1108/bfj-06-2021-0662
Autor:
Ufaq Fayaz, Mohsin Bashir Aga, Iqra Bashir, Omar Bashir, Nusrat Jan, Gousia Gani, Shakeel Ahmad Bhat, Abida Jabeen, Tawheed Amin
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4c7d005274a68b0765943728b070353
https://doi.org/10.1016/b978-0-12-822107-5.00003-9
https://doi.org/10.1016/b978-0-12-822107-5.00003-9
