Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Imtiyaz Ahmad Zargar"'
Autor:
Aaruba Maqbool, Mushtaq Ahmad Beigh, Syed Zameer Hussain, Tashooq Ahmad Bhat, Imtiyaz Ahmad Zargar, Shazia Akhter, Nazrana Wani, Tahiya Qadri
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101768- (2024)
This study explored the impact of three packaging materials (wooden boxes, corrugated fiber boxes, shrink-wrapped boxes) combined with two ethylene scrubbers (1-MCP, KMnO4) on the shelf life of Golden Delicious apples. While previous research has ext
Externí odkaz:
https://doaj.org/article/43d8d70ba3984efcbe36b151d16d98f6
Autor:
Abeeda Mushtaq, Amir Gull, Sajad Mohd Wani, Haamiyah Sidiq, Aiman Zehra, A. R. Malik, Imtiyaz Ahmad Zargar
Publikováno v:
Biomolecules and Pharmacology of Medicinal Plants ISBN: 9781003284444
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c10b1c4f68e60944cad823ebfd3cd1
https://doi.org/10.1201/9781003284444_31
https://doi.org/10.1201/9781003284444_31
Autor:
Rifat Altaf, Imtiyaz Ahmad Zargar, Gousia Gani, Syed Zameer Hussain, Omar Bashir, Bazila Naseer, Sobiya Manzoor, Tawheed Amin
Publikováno v:
Nutrition & Food Science.
Purpose This study aims to develop sweet chestnut incorporated corn-based extrudates by the optimization of process conditions. Design/methodology/approach The independent process variables for extrusion (blend ratio, barrel temperature, screw speed
Autor:
Nusrat Jan, AH Rather, Imtiyaz Ahmad Zargar, Sajad Mohd Wani, Syed Zameer Hussain, Tawheed Amin, Gousia Gani, Haroon Rashid Naik, Omar Bashir
Publikováno v:
Journal of the Saudi Society of Agricultural Sciences, Vol 20, Iss 2, Pp 116-127 (2021)
This study was aimed to optimize the process parameters for the development of low-gluten pretzels using wheat and rice flour. The independent variables viz. wheat: rice flour ratio, baking temperature, baking time, drying temperature and yeast were
Autor:
Amir Gull, Mohd Aaqib Sheikh, Jasmeet Kour, Beenish Zehra, Imtiyaz Ahmad Zargar, Altaf Ahmad Wani, Surekha Bhatia, Mushtaq Ahmad Lone
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77341de2f8561bcd66abdf01b4ed6809
https://doi.org/10.1016/b978-0-323-89779-2.00018-1
https://doi.org/10.1016/b978-0-323-89779-2.00018-1
Autor:
Basheer Aaliya, C. Anandharamakrishnan, Laxmikant Shivnath Badwaik, Manish Bakshi, Rosy Bansal, Anindita Behera, Garima Bhardwaj, Abida Bhat, Rohini Bhat, Zahid Rafiq Bhat, Surekha Bhatia, Hanuman Bobade, Jinku Bora, Saba Bukhari, Ashish Chauhan, Hitesh Chopra, Monalisa Dash, Himjyoti Dutta, Omer Farooq, Apurba Gohain, Amir Gull, Antima Gupta, Prerna Gupta, Monika Hans, Ihsan-ul Haq, null Heena, Rhythm Kalsi, Mahaldeep Kaur, Sandeep Kaur, Jasmeet Kour, Srinivasan Krishnamoorthy, Amarjeet Kumar, Varun Kumar, Mushtaq Ahmad Lone, Charu Lata Mahanta, Nikhil Mahnot, Tanu Malik, Bharti Mittu, J.A. Moses, Gulzar Ahmad Nayik, Saniya Nissar, Mustafa Öz, Santwana Padhi, Santwana Palai, Jessica Pandohee, R. Paranthaman, Sweta Priyadarshini Pradhan, Md Ramim Tanver Rahman, Sangeeta Saikia, Aga Syed Sameer, Md Nazmus Saqib, Loveleen Sarao, Dharmesh Chandra Saxena, Ajay Sharma, Renu Sharma, Savita Sharma, Mohd Aaqib Sheikh, Ajay Singh, Harvinder Singh Sohal, Cherakkathodi Sudheesh, Kappat Valiyapeediyekkal Sunooj, Thoithoi Tongbram, İlknur Ucak, Altaf Ahmad Wani, Nusrath Yasmeen, Syeda Saniya Zahra, Rasiya Ul Zaman, Imtiyaz Ahmad Zargar, Beenish Zehra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2310936c9f3acd8f565aaf0e5da9cf84
https://doi.org/10.1016/b978-0-323-89779-2.01002-4
https://doi.org/10.1016/b978-0-323-89779-2.01002-4
Publikováno v:
International Journal of Chemical Studies. 8:1071-1074
The aim of the present investigation was to study the various physical properties of the spray dried tomato powder. The spray drying process was operated at maltodextrin concentration (3%), air inlet temperature (152 0C), feed flow rate (37 ml/min) a
Publikováno v:
Journal of Food Processing and Preservation. 43
Publikováno v:
Trends in Food Science & Technology. 51:49-57
Background The development of gluten-free breads has attracted great attention as a result of better diagnoses of relationship between gluten-free products and health. The market demand for gluten-free products is increasing day by day due to growing