Výsledky vyhledávání - "Falak Naz Shah"

Preparation and Evaluation of Pear and Grapes Blended Leather

Autor: Muhammad Zeeshan, Aysha Riaz, Ishtiaq Ahmad, Syed Sohail Shah, Arsalan Khan, Falak Naz Shah

Publikováno v: Biological Sciences - PJSIR. 64:182-191

Pear pulp and grapes juice were used in different ratios (100:0, 90:10, 80:20, 70:30, 60:40, 50:50) for the preparation of leather. The treatments were prepared with different concentration of pulp and constant level of sucrose and preservatives. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18e1f7ee7bbfa09c720afe51aefb9e9a
https://doi.org/10.52763/pjsir.biol.sci.64.2.2021.182.191

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Preparation and Development of Fig Fruit Jam Blended with Different Level of Apple Pulp

Autor: Arsalan Khan, Hamid Noor, Falak Naz Shah, Muhammad Zeeshan, Qamar Zeb, Huzaifa Iqbal

Publikováno v: Biological Sciences - PJSIR. 63:105-112

Fig is familiar in the World as a edible fruit, but technically it is not a fruit it is a container, called a syconium, which is oddly an inside out flower cluster. The present study was conducted to prepare a value-added product form fig fruit blend

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::58d007a7c9b32cc049392ce87a4742e7
https://doi.org/10.52763/pjsir.biol.sci.63.2.2020.105.112

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Development and Quality Evaluation of Ready to Serve Olive and Mandarin Blended Diet Drink

Autor: Falak Naz Shah, Muhammad Kaleem, Qamar Zeb, Arsalan Khan, Abid Shah Shinwari, Ihsan Mahbood Qazi, Atta Ur Rehman

Publikováno v: Biological Sciences - PJSIR. 63:37-47

Olive (Olea europaea L.) and mandarin (Citrus reticulatae) have been used therapeutically for their nutraceutical and medicinal value. Olive juice contains high vitamin E and phenolic compounds. Similarly, mandarin is a rich source of vitamin C. Henc

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2ad0989baed14429afb8a7caf554eaef
https://doi.org/10.52763/pjsir.biol.sci.63.1.2020.37.47

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Development and Quality Evaluation of Tamarind Plum Blended Squash During Storage

Autor: Ihsan Mabood Qazi, Surat Khan, Ibrahim Khan, Falak Naz Shah, Ateeq Ur Rehman, Arsalan Khan, Rehman Tu

Publikováno v: Journal of Food Processing & Technology.

The achievement was done to study the combination of tamarind plum blended squash for 90 days’ interval at room temperature. Tamarind and plum was added at a combination of 750: 0, 650: 100, 550: 200, 450: 300, 350:400, 250:500, 150:600 and 50:700

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::75b0cb7c31487a34fd3223aa9151cc52
https://doi.org/10.4172/2157-7110.1000662

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Post-Harvest Evaluation of Strawberry Fruit Preserves in Different Concentration of Sucrose Solution and Potash Alum Stored at Ambient Temperature

Autor: Arsalan Khan, Alam Zeb, Zafar Ali, Sher Hassan Khan, Muhammad Azhar Ali Khan, Falak Naz Shah, Sadiq Shah, Noor Ul Amin, Muhammad Ayub

Publikováno v: Journal of Nutrition & Food Sciences.

This research work was conducted to study the effect of sucrose solution and pretreatment of potash alum at different concentration on overall quality of the strawberry fruit kept at ambient temperature. Various treatments were designed named as S0,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0242b3047a2e072df42dd4e2d0c520b5
https://doi.org/10.4172/2155-9600.s13-001

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Effect of Different Concentration of Guava Pulp, Apple Pulp and Sugar Solution on the Shelf Stability of Blend Leather Storage at Ambient Temperature

Autor: Sumayya Rani, Arsalan Khan, Sher Hassan Khan, Muhammad Ali Khan, Uzma Litaf, Falak Naz Shah, Muhammad Usman Ali, Abdul Sattar Shah, Zeeshan Maqbool, Muhammad Adnan

Publikováno v: Journal of Food Processing & Technology.

The aim of the study was to evaluate a suitable combination of guava pulp, Apple pulp and sucrose solution for the preparation of guava and apple blend leather, stored at ambient temperature. The treatments were T0, T1 and T2. The samples were wrappe

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cbe92e9616aa0d2f7902c3571f98de9e
https://doi.org/10.4172/2157-7110.1000466

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Effect of different concentrations of sucrose and honey on the physiochemical and sensory properties of strawberry leather

Autor: Ihsan Mabood Qazi, Falak Naz Shah, Muhammad Ali Khan, Ata Ur Rehman, Arsalan Khan, Abid Shah Shinwari, Muhammad Kaleem, Ibrar Hussain, Muhammad Ayub

Publikováno v: Scopus-Elsevier

The aim of the present research work was to study the effect of different levels of sucrose and honey content on strawberry leather stored at room temperature for a total period of 90 days. The sucrose and honey was added at the level of 300:0, 250:5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6ac57c0eed5f042b2661d203e49466a
http://www.scopus.com/inward/record.url?eid=2-s2.0-85018296561&partnerID=MN8TOARS

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