Synergy of 1-MCP and hypobaric treatments prevent fermented flavour and improve consumers’ acceptability of ‘Shughri’ pear

Autor: Ayaz Ahmad, Majid S. Hashmi, Yasser Durrani, Nazir Ahmad Khan, Muhammad Rafiullah Khan, Muhammad Zubair Siddiqi, Aysha Riaz, Mehboob Alam, Wasif Ur Rahman

Publikováno v: Journal of Food Science and Technology. 60:200-210

Development of fermented flavour during storage reduces acceptability of Shughri pear. Therefore, the current study was designed to investigate the combined effect of 1-Methylcyclopropene (1-MCP) and hypobaric treatment on stability of Shughri pear d

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c87fd59f80dfea1491b8913eb25157c
https://doi.org/10.1007/s13197-022-05605-y

Food to food fortification of whole wheat flour biscuit using moringa leaves powder

Autor: Farkhanda Jabeen, Majid Suhail Hashm, Muhammad Ayub, Said Wahab, Aysha Riaz

Publikováno v: Emirates Journal of Food and Agriculture.

The purpose of the research was to use food to food fortification of staples, as a tool to deliver micronutrients especially minerals to the population. In this research moringa leaves powder (MLP), a local nutrient dense source, was utilized for inc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::68696c129d2a10d64c549d1f122d7476
https://doi.org/10.9755/ejfa.2022.v34.i2.2816

Maximization of Female Contribution in Global Workforce

Autor: Aysha Riaz

The global gender inequality in the decision-making roles is generally associated with women’s behavioral, socio-economic, and cognitive abilities. This agenda is in local, international, and global prospect for more than a decade and still, parity

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8629d8c9d69433c5ad43e51f1ce16c74
https://doi.org/10.31124/advance.15043020

Effect of nutri-bar in the development of stamina building and exercise-performance in young male-athletes

Autor: Muhammad Inam-Ur-Raheem, Wahab Ali Khan, Navam Hettiarachchy, Aysha Riaz, Rana Muhammad Aadil, Muhammad Abdullah, Zubaria Ayub, Sidra Jabeen, Aysha Sameen

Publikováno v: Food Science and Technology, Volume: 41, Issue: 4, Pages: 1017-1024, Published: 26 OCT 2020
Food Science and Technology
Food Science and Technology v.41 n.4 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Nutri-bars were prepared (110 g) using dates (64 g), dried apricots (16 g), cheddar cheese (8 g), whey protein isolate (12 g) and roasted-chickpea flour (10 g). Bars were prepared for Pakistani-athletes based on their calories and protein requirement

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ab55a5fa7655fffe5e569786162c72
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000401017&lng=en&tlng=en

LIQUID STEVIA EXTRACT AS A SUBSTITUTE OF SUCROSE IN THE PREPARATION OF GUAVA DRINK.

Autor: Farkhanda Jabeen¹, Said Wahab¹, Hashmi, Majid S.¹ majidsuhail@aup.edu.pk, Zahid Mehmood², Aysha Riaz¹, Muhammad Ayub¹, Muhammad Muneeb¹

Publikováno v: Fresenius Environmental Bulletin. 2019, Vol. 28 Issue 1, p233-243. 11p.