Zobrazeno 1 - 10
of 39
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:
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.
Publikováno v:
Annals of Phytomedicine An International Journal. 12
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
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
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
Autor:
Maribel Abadias, Madiha Mohamed Abdel-Hay, Mohsin Bashir Aga, Ingrid Aguiló-Aguayo, Tawheed Amin, Javier R. Arballo, Vahid Baeghbali, Ricardo Durán Barón, Sreejani Barua, Iqra Bashir, Khalid Bashir, Omar Bashir, Shakeel Ahmad Bhat, Laura A. Campañone, Runu Chakraborty, José Reyes Chaparro, Aamir Hussain Dar, Ufaq Fayaz, Gousia Gani, Sandro M. Goñi, Sara Hedayati, Israel Hernández, Abida Jabeen, Seid Mahdi Jafari, Bisma Jan, Nusrat Jan, Dilpreet Kaur Jassal, Mohammad U.H. Joardder, Dinkar B. Kamble, Shafat Ahmad Khan, Alejandro R. Lespinard, Ishrat Majid, P. Mariadon Shanlang Pathaw, Rodolfo H. Mascheroni, María M. Mercatante, C. Mukhim, Jordi Ortiz, Virginia Prieto-Santiago, Hosahalli S. Ramaswamy, Savita Rani, Qurat -ul-Eain- Hyder Rizvi, María Janeth Rodríguez-Roque, Sayanti Roy, Md Fahim Shahriar, Rafeeya Shams, Harsimar Singh, Prem Prakash Srivastav, Tanya Luva Swer, Nantawan Therdthai, Hamed Vatankhah
Publikováno v:
Emerging Thermal Processes in the Food Industry ISBN: 9780128221075
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a631c614229480cc125b66973595744
https://doi.org/10.1016/b978-0-12-822107-5.01002-3
https://doi.org/10.1016/b978-0-12-822107-5.01002-3