Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Atta Khan"'
Autor:
Saneela Saleem, Zahra Khan, Imtiaz Hussain, Faran Khan, Fahad Al-Asmari, Faima Atta Khan, Alyan Ali Zafar, Muhammad Abdul Rahim, Zongo Eliasse, Mohamed Fawzy Ramadan
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
AbstractMore than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with two
Externí odkaz:
https://doaj.org/article/0daae552fbfa4ba2864721e2ce3e69b8
Autor:
Muhammad Abdul Rahim, Muhammad Imran, Faima Atta Khan, Fahad Al-Asmari, Osama F. Mosa, Riyadh S. Almalki, Eliasse Zongo
Publikováno v:
ACS Omega, Vol 9, Iss 7, Pp 8221-8228 (2024)
Externí odkaz:
https://doaj.org/article/2592fd9f58c349d698b4a68e83cb6566
Autor:
Shamza Saher, Muhammad Hafeez-Ur- Rehman, Muhammad Imran, Muhammad Nadeem, Farzana Abbas, Faima Atta Khan, Muhammad Abdul Rahim, Chinaza Godswill Awuchi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 2811-2825 (2023)
ABSTRACTIn this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and 25
Externí odkaz:
https://doaj.org/article/094fcbdf37a648af9177f2f2054768a6
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends
Autor:
Muhammad Abdul Rahim, Muhammad Imran, Saadia Ambreen, Faima Atta Khan, Joe M. Regenstein, Fahad Al-Asmari, Sadaf Oranab, Muhammad Nadeem, Imtiaz Hussain, Muhammad Zubair Khalid, Waseem Khalid, Moneera O. Aljobair, Isam A. Mohamed Ahmed
Publikováno v:
ACS Omega, Vol 8, Iss 38, Pp 35183-35192 (2023)
Externí odkaz:
https://doaj.org/article/a4e56e968ad14ff98ac5f6a7f9e077ea
Autor:
Imtiaz Hussain, Zaheer Ahmad, Nagina Rafique, Saiqa Bashir, Faima Atta Khan, Fahad Al-Asmari, Bilal Fazil, Sadaf Oranab, Muhammad Abdul Rahim, Chinaza Godswill Awuchi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2656-2666 (2023)
ABSTRACTA study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity. Th
Externí odkaz:
https://doaj.org/article/ef40cab8bbe4425587b05e998b0e5156
Autor:
Hudda Ayub, Muhammad Nadeem, Muhammad Mohsin, Saadia Ambreen, Faima atta Khan, Sadaf Oranab, Muhammad abdul Rahim, Muhammad Zubair khalid, Eliasse Zongo, Mehwish Zarlasht, Sami Ullah
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2388-2406 (2023)
ABSTRACTPlums are the ubiquitous fruit belonging to genus Prunus, subgenus Prunus, consumed as food and have many health benefits and medicinal effect in the treatment of many diseases. Pulp from plums is also used in different beverages. Plums are t
Externí odkaz:
https://doaj.org/article/186e7a0956d246859ba056dc3ec65e0e
Autor:
Hussain, Abbas, Al Muhammadee Janjua, Taha, Naeem Malik, Anjum, Najib, Antash, Atta Khan, Shaheryar
Publikováno v:
In Mechanical Systems and Signal Processing 15 April 2024 212
Publikováno v:
Journal of Manufacturing and Materials Processing, Vol 8, Iss 4, p 139 (2024)
Polymeric resins are becoming increasingly popular in medical and engineering applications due to their properties, such as their low weight, high strength, corrosion resistance, non-allergenicity, and extended service life. The grinding process is u
Externí odkaz:
https://doaj.org/article/8ea0b386406f4f2f9cb3e2bafde72728
Autor:
Anam Matloob, Hudda Ayub, Muhammad Mohsin, Saadia Ambreen, Faima Atta Khan, Sadaf Oranab, Muhammad Abdul Rahim, Waseem Khalid, Gulzar Ahmad Nayik, Seema Ramniwas, Sezai Ercisli
Publikováno v:
ACS Omega, Vol 8, Iss 32, Pp 28932-28944 (2023)
Externí odkaz:
https://doaj.org/article/0eadbe02c7904c03804418848466b610
Autor:
Mussab Asif, Muhammad Nadeem, Muhammad Imran, Rahman Ullah, Muhammad Tayyab, Faima Atta Khan, Fahad Al-Asmari, Muhammad Abdul Rahim, João Miguel Rocha, Sameh A. Korma, Tuba Esatbeyoglu
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. The effect o
Externí odkaz:
https://doaj.org/article/f23d8dde67024f28b4aa06c030daeb36