Zobrazeno 1 - 10
of 273
pro vyhledávání: '"Hina F"'
Autor:
Sabahu Noor, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Rana Muhammad Aadil, S.A. Khandi, Mandeep S. Azad, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Food Hydrocolloids for Health, Vol 6, Iss , Pp 100183- (2024)
The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%)
Externí odkaz:
https://doaj.org/article/1b3854b1bc22440da1e7866e82737d75
Autor:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29036- (2024)
The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed
Externí odkaz:
https://doaj.org/article/3d4e9fc0b03c43979bb5e55deb953d05
Autor:
Hina F. Bhat, Nuzhat Amin, Zarka Nasir, Saba Nazir, Zuhaib F. Bhat, Abrar A. Malik, Nazir A. Ganai, S. Mudasir Andrabi, Riaz A. Shah, Rana Muhammad Aadil, Asif H. Sofi, Gholamreza Abdi
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e27197- (2024)
The utilization of stem cells in tissue engineering holds great promise as efficient tools for tissue regeneration and in treating numerous musculoskeletal diseases. However, several limiting factors, such as precise delivery and control of different
Externí odkaz:
https://doaj.org/article/7c29a4f2db1d480c944a29776f508c7d
Autor:
Zuhaib F. Bhat, Hina F. Bhat, Mehnaza Manzoor, Gholamreza Abdi, Rana Muhammad Aadil, Abdo Hassoun, Abderrahmane Aït-Kaddour
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101185- (2024)
Foods of animal origin are prone to oxidation due to their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way of preserving animal-derived foods and have been reported to retard lipid oxidation using antioxi
Externí odkaz:
https://doaj.org/article/4ab3c82b9523454e91331bdeab9be230
Autor:
Rafia A. Baba, Hilal A. Mir, Taseem A. Mokhdomi, Hina F. Bhat, Ajaz Ahmad, Firdous A. Khanday
Publikováno v:
Frontiers in Pharmacology, Vol 15 (2024)
P66Shc and Rac1 proteins are responsible for tumor-associated inflammation, particularly in brain tumors characterized by elevated oxidative stress and increased reactive oxygen species (ROS) production. Quercetin, a natural polyphenolic flavonoid, i
Externí odkaz:
https://doaj.org/article/98ef9c3e76304a92a4a0e9c96a529767
Autor:
Sakshi Sharma, Arvind Kumar, Sunil Kumar, Anil K. Katare, Hina F. Bhat, Rana Muhammad Aadil, Zuhaib F. Bhat
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100520- (2023)
The study aimed to develop a functional cheese using Grewia asiatica fruit extract as a novel additive and demonstrated its functional value in oxidative-stress-induced [single dose of CCl4 (1 mL/kg) given intraperitoneally] male Wistar rats. The kal
Externí odkaz:
https://doaj.org/article/496b47e5de68435f84772a277e0cb644
Autor:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Maneesha S. Mohan, Charalampos Proestos, Zuhaib F. Bhat
Publikováno v:
Ultrasonics Sonochemistry, Vol 100, Iss , Pp 106594- (2023)
The study aimed to develop a locust protein (Loct-Prot)-based film to enhance the lipid oxidative and storage stability of chocolate. The E. purpurea flower extract based-nanoparticles (EFNPs) were developed using ultrasonication (500 W and 20 kHz fo
Externí odkaz:
https://doaj.org/article/5bdd19c3fda84e5e818febe69d027158
Autor:
Firdous Kouser, Sunil Kumar, Hina F. Bhat, Sabahu Noor, Mahnaza Manzoor, B.N. Dar, Abdo Hassoun, Abderrahmane Aït-Kaddour, Muhammad Asim Shabbir, Rana Muhammad Aadil, Zuhaib F. Bhat
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100213- (2023)
A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with
Externí odkaz:
https://doaj.org/article/6c8beba0081c4f1ab62d62775f2d4f04
Autor:
Sakshi Sharma, Arvind Kumar, Sunil Kumar, Anil K. Katare, Hina F. Bhat, Abdo Hassoun, Abderrahmane Aït-Kaddour, Rana Muhammad Aadil, Tanyaradzwa E. Mungure, Zuhaib F. Bhat
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100204- (2023)
Withania somnifera is a plant well known for its antioxidant, antimicrobial and medicinal properties and has been widely used for these benefits. W. somnifera fruit extract was used to improve the functional value and storage stability of cheese usin
Externí odkaz:
https://doaj.org/article/ae5093ee92674786be1790e5491964f8
Autor:
Shavinder Singh, Hina F. Bhat, Sunil Kumar, Aunzar B. Lone, Rana Muhammad Aadil, Abderrahmane Aït-Kaddour, Abdo Hassoun, Charalampos Proestos, Zuhaib F. Bhat
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106482- (2023)
Locust protein hydrolysates (LoProHs) pre-processed with microwave and ultrasonication were developed and evaluated for their potential for enhancing the quality of the stored meat emulsion (MEmul). Locust protein (LoPro) samples pre-processed with u
Externí odkaz:
https://doaj.org/article/082cfff69a1d421f9c30b623d0980982