Zobrazeno 1 - 10
of 367
pro vyhledávání: '"Idrees Ahmed"'
Autor:
Sadaf Parvez, Idrees Ahmed Wani
Publikováno v:
eFood, Vol 5, Iss 4, Pp n/a-n/a (2024)
Abstract Green tea, a widely consumed beverage with a long history of traditional use has garned renewed scientific interest due to its potential health benefits. Unlike other tea types, green tea undergoes minimal oxidation and thus preserving its p
Externí odkaz:
https://doaj.org/article/ac0f0d35ca80400abbe3fd2482d9b772
Autor:
Nafiya Qadir, Idrees Ahmed Wani
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100499- (2023)
Protein is a vital nutrient required for growth and development of human population. It is well recognised that a significant cause of malnutrition is a lack of protein in human diet. Plant based proteins are becoming an excellent substitute for meat
Externí odkaz:
https://doaj.org/article/efff9c752ab14d16b99a2748c74ac55b
Autor:
Sadaf Nazir, Idrees Ahmed Wani
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100424- (2023)
Protein was isolated by isoelectric precipitation from basil seeds (after mucilage and oil extraction) and investigated for its physicochemical and functional properties. The protein content of basil seed protein isolate (BPI) was 89.08%. High perfor
Externí odkaz:
https://doaj.org/article/afd711ba56a74708836e6686af4e0239
Autor:
Nafiya Qadir, Idrees Ahmed Wani
Publikováno v:
Food Hydrocolloids for Health, Vol 4, Iss , Pp 100152- (2023)
Cooked rice has high starch digestibility. Prolonged and excess consumption of polished rice has been associated with the incidence of diabetes amongst rice eating populations. Therefore, researchers are working on extensively to devise strategies th
Externí odkaz:
https://doaj.org/article/21dfbfa654dd49a095301ec749ba3917
Autor:
Nafiya Qadir, Idrees Ahmed Wani
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 1, Pp 43-57 (2023)
The present investigation was aimed to study functional properties, antioxidant activity and in-vitro digestibility characteristics of brown and polished flours obtained from four rice cultivars (SR-4, K-39, Mushq Budij and Zhag) of Kashmir. Brown ri
Externí odkaz:
https://doaj.org/article/964fc9486f664b40a65a9a87f45b616c
Autor:
Nafiya Qadir, Idrees Ahmed Wani
Publikováno v:
Applied Food Research, Vol 3, Iss 1, Pp 100280- (2023)
Setting up of non-standard unit operations could result in cracking of rice grains during milling, leading to accumulation of broken rice and generation of inferior quality product. Therefore, it is very much important to study physical properties of
Externí odkaz:
https://doaj.org/article/a202df21c51145858883b40a9611d25e
Autor:
Haroon Maqbool Wani, Paras Sharma, Khalid Gul, Jyoti Prabha Bishnoi, Idrees Ahmed Wani, S.L. Kothari, Ali Abas Wani
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100181- (2022)
Barnyard(Echinochloautilis),Finger (Eleusinecoracana), Foxtail (Setaria italic), Kodo (Paspalumsetaceum) Little (Panicum sumatrense),Pearl (Pennisetumglaucum), and Proso(Penicummiliaceum) millets are staple foods for Indian and African diets.Post har
Externí odkaz:
https://doaj.org/article/9c23690bd3e149bb8650cbbbcfaeb2f5
Autor:
Rayees Ahmad Bakshi, Navdeep Singh Sodhi, Idrees Ahmed Wani, Zakir Showkat Khan, Bhavnita Dhillon, Adil Gani
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100076- (2022)
Scope and application: The present review focuses on the innovative extraction and encapsulation methods of the phytochemical constituents from various parts of saffron plant (stigma, tepals and corm) and their potential applications in food, nutrace
Externí odkaz:
https://doaj.org/article/03bd31e76b2c4c7eb853a0f7adf86c30
Publikováno v:
Ultrasonics Sonochemistry, Vol 86, Iss , Pp 106010- (2022)
In this study, protein was extracted from the apple seed flour using alkali-acid precipitation method. The main objective of this study was to evaluate the impact of ultrasonication on structural and techno-functional properties of apple seed protein
Externí odkaz:
https://doaj.org/article/4af5ec85783144d487d7bc98ba3eb8f3
Publikováno v:
Foods, Vol 11, Iss 22, p 3702 (2022)
Encapsulation is a versatile technique used to protect sensitive bioactive compounds under gastrointestinal conditions. In this study, nanoencapsulation of chlorogenic acid into the apple seed protein matrix was performed using the green technique ul
Externí odkaz:
https://doaj.org/article/a779bb4dedc54e238e839b590377b3f2