Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Engpeng Li"'
Autor:
Ibrahim Khalifa, Hammad Hamed Hammad Mohammed, Mario J. Simirgiotis, Asad Nawaz, Zhongli Zhang, Shakeel Ahmed, Engpeng Li, Noman Walayat, Sana Irshad
Publikováno v:
International Journal of Food Science & Technology. 56:1061-1069
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::177053ce9728340307e8f5a9009ecf1f
https://doi.org/10.1111/ijfs.14761
https://doi.org/10.1111/ijfs.14761
Autor:
Hammad Hhm, Joe M. Regenstein, Asad Nawaz, Engpeng Li, Waqas Ahmed, Jing Liu, Sana Irshad, Hafiz Muhammad Shahbaz
Publikováno v:
Advanced Powder Technology. 31:2513-2520
Global fisheries production has increased up to 200 MT which resulted in 20 MT of waste. Discards or by-products from aquatic processing have remained a big challenge for waste management and their efficient use for human food. In the present study,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::896d3be1f9e5b293b2e0c30d11b51f4e
https://doi.org/10.1016/j.apt.2020.04.015
https://doi.org/10.1016/j.apt.2020.04.015
Autor:
Zhouyi Xiong, Hafiz Muhammad Shahbaz, Hanguo Xiong, Farzana Siddique, Asad Nawaz, Engpeng Li, Sana Irshad
Publikováno v:
Trends in Food Science & Technology. 99:34-43
Background Global fisheries production has increased to ~200 MT with aquatic by-products of 20 MT that are a challenge for the fish processing industry as well as for environmental management. Scope and approach Aquatic by-products are potential sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86b6e1fa9ac662ddc46760367ce6c274
https://doi.org/10.1016/j.tifs.2020.02.022
https://doi.org/10.1016/j.tifs.2020.02.022
Autor:
Ibrahim Khalifa, Engpeng Li, Asad Nawaz, Noman Walayat, Shakeel Ahmed, Hammad Hamed Hammad Mohammed, Mario J. Simirgiotis, Sana Irshad, Zhongli Zhang
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffcc17ce850fade59566cb4f346d47f5
https://doi.org/10.1111/ijfs.14761/v3/response1
https://doi.org/10.1111/ijfs.14761/v3/response1
Autor:
Ali Hussein Taher Alhilali, Engpeng Li, Pengkai Wang, Lei Chen, Noman Walayat, Asad Nawaz, Zhi Yuan Tan, Sana Irshad, Ibrahim Khalifa
Publikováno v:
Food Chemistry. 339:127875
Gluten protein based snacks have been a major concern for allergen, low nutrition and physio-chemical properties. In this study, wheat flour (WF) was replaced with cassava starch (CS) at different levels [10, 20, 30, 40 and 50%(w/w)] to prepare fried
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a5a4e04eb045ed93349afb9c0c6b578
https://doi.org/10.1016/j.foodchem.2020.127875
https://doi.org/10.1016/j.foodchem.2020.127875