Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Ghulam Mueen Ud Din"'
Autor:
Ghulam Mueen Ud Din, Ashiq Hussain, Haima Ashraf, Tusneem Kausar, Haya Fatima, Sidrah, Saima Akram, Muhammad Ramzan, Aqsa Iqbal, Ilaria Cacciotti, Sameh A. Korma
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100691- (2024)
The water chestnut flour has massive potential to replace the white flour for the development of value-added food products. In the present research work water chestnut flour was combined with white flour at different levels, i.e. 0 (T0), 15 (T1), 30
Externí odkaz:
https://doaj.org/article/ccd7db389a144c5c937afba238925e01
Autor:
Muhammad Nadeem, Shahwana Tehreem, Muhammad Mudassar Ali Nawaz Ranjha, Aftab Ahmad, Ahmad Din, Ghulam Mueen Ud Din, Sadaf Javeria, Mian Nadeem Riaz, Azhari Siddeeg
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 661-672 (2022)
The present study focused on evaluating the influence of ultrasonic-assisted pasteurization (UAP) on the quality and shelf stability of jambul squash. Squash was analyzed for physicochemical characteristics during a storage period of 4 months. There
Externí odkaz:
https://doaj.org/article/55696515fb2245399d54cc7011145533
Autor:
Muhammad Yousaf Quddoos, Shahid Mahmood, Maryam Yaqoob, Mian Anjum Murtaza, Syeda Mahvish Zahra, Ghulam Mueen ud Din, Ashiq Hussain, Ayesha Rafique, Khansa Iftikhar, Saddam Mustafa
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100093- (2022)
The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount
Externí odkaz:
https://doaj.org/article/fe1ef5935d5746c8a8800a394e8707a7
Autor:
Muhammad Nasir, Shabbir Ahmad, Muhammad Usman, Umar Farooq, Ambreen Naz, Mian Anjum Murtaza, Qayyum Shehzad, Arshad Mehmood, Ghulam Mueen ud din
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100108- (2021)
The current study is designed to diversify daily diets like Chapatti with millet (minor cereal) flour. Wheat-millet composite flours (WMCFs) were prepared by incorporating millet flour at 20 %, 40 % and 60 %, and then the rheology of WMCFs was assess
Externí odkaz:
https://doaj.org/article/50c84dec18da49f9bdef30d0be9e36ab
Autor:
Shafeeqa Irfan, Mian Anjum Murtaza, Ghulam Mueen ud Din, Iram Hafiz, Mian Shamas Murtaza, Sobia Rafique, Kashif Ameer, Muhammad Abrar, Isam A. Mohamed Ahmed
Publikováno v:
Food Science & Nutrition. 11:1247-1256
Olive (Olea europaea L.) has triacylglycerols, phenolics, and other antioxidants in its composition playing significant roles in maintaining health and reducing the onset of diseases. This study aimed to analyze the quality, antioxidant, textural pro
Autor:
Kashif Ameer, Muhammad Umair Arshad, Guihun Jiang, Mian Anjum Murtaza, Muhammad Nadeem, Muhammad Asif Khan, Ghulam Mueen-ud-Din, Shahid Mahmood
Publikováno v:
Handbook of Plum Fruit ISBN: 9781003205449
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e373e12791d95572858e4979b6819a20
https://doi.org/10.1201/9781003205449-9
https://doi.org/10.1201/9781003205449-9
Autor:
Hafiz Rehan Nadeem, Bakhtawar Shafique, Mian Anjum Murtaza, Muhammad Modassar Ali Nawaz Ranjha, Lufeng Wang, Muhammad Nadeem, Ghulam Mueen-ud-Din, Shahid Mahmood, Shafeeqa Irfan, Muhammad Naeem Safdar
Publikováno v:
Advances in Traditional Medicine. 23:37-57
Pomegranate (Punica granatum) acts as a therapeutic fruit possessing different bioactive compounds. Different compartments of pomegranate (P. granatum) like seed, peel, juice and leaves are rich in potential bioactive compounds. Pomegranate contains
Autor:
Kashif Ameer, Saqib Ameer, Young-Min Kim, Muhammad Nadeem, Mi-Kyung Park, Mian Anjum Murtaza, Muhammad Asif Khan, Muhammad Adnan Nasir, Ghulam Mueen-ud-Din, Shahid Mahmood, Tusneem Kausar, Muhammad Abubakar
Publikováno v:
Foods; Volume 11; Issue 6; Pages: 883
Stevia rebaudiana (Bertoni) leaves consist of dietetically important diterpene steviol glycosides (SGs): stevioside (ST) and rebaudioside-A (Reb-A). ST and Reb-A are key sweetening compounds exhibiting a sweetening potential of 100 to 300 times more
Autor:
Jiyong Park, Agung Wahyono, Ghulam Mueen-ud-Din, Farah Javed, Sadia Munir, Asad Nawaz, Zeshan Ali, Alexandros Ch. Stratakos, Amin N. Olaimat, Hafiz Muhammad Shahbaz
Publikováno v:
Comprehensive reviews in food science and food safetyREFERENCES. 20(3)
Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compo
Autor:
Syeda Mahvish Zahra, Sarfraz Hussain, Shahid Mahmood, Tusneem Kausar, Ghulam Mueen Ud Din, Nagina Altaf, Muhammad Yousaf Quddoos, Ayesha Rafique, Tabussam Tufail, Muhammad Zia Shahid
No-bake, vegan, easy to develop, shelf-stable, and convenience food “Fruit bars” are an excellent vehicle to provide nutrients, especially iron as well as energy to its consumers. Eight treatments of fruit bars fortified with an alternative ratio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::e0727b8810ed14756d5aff238b3fdc22
https://zenodo.org/record/3819414
https://zenodo.org/record/3819414