Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Lubna Masoodi"'
Autor:
Gulzar Ahmad Nayik, Amir Gull, Lubna Masoodi, Muhammed Navaf, Kappat Valiyapeediyekkal Sunooj, İlknur Ucak, Maliha Afreen, Preetinder Kaur, Jagbir Rehal, Yash D. Jagdale, Seema Ramniwas, Rattan Singh, Robert Mugabi
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Milk proteins play a pivotal role in human nutrition and serve as abundant reservoirs of essential amino acids and bioactive compounds. Beyond their nutritional significance, they are also crucial ingredients in the food industry due to their unique
Externí odkaz:
https://doaj.org/article/867e5aed7e4c413f81789896cfe265fc
Publikováno v:
Food Chemistry Advances, Vol 3, Iss , Pp 100301- (2023)
The current study examined the total phenol content, antioxidant activity, sensory quality and fatty acid composition of fresh walnut kernels as a function of irradiation dose to determine dose levels that resulted in the least amount of undesirable
Externí odkaz:
https://doaj.org/article/753860d86d484c31884fa79b1e1cbeef
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100169- (2023)
Lipid oxidation of unsaturated fatty acids is the main cause of quality reduction in nuts. To protect the quality of walnut kernels, edible coatings play an important role. Fresh kernels were coated with sodium alginate added with α-tocopherol at co
Externí odkaz:
https://doaj.org/article/064ec226dece4362bf35527062e37980
Autor:
Lubna Masoodi, Amir Gull, Farooq Ahmad Masoodi, Adil Gani, Jasia Nissar, Tehmeena Ahad, Gulzar Ahmad Nayik, Shaikh Ayaz Mukarram, Béla Kovács, József Prokisch, Hassan El-Ramady, Svein Øivind Solberg
Publikováno v:
Agronomy, Vol 12, Iss 10, p 2258 (2022)
Walnut oil is extremely nutrient dense. It has plenty of oil and is high in fatty acids, which have positive biological properties and have a favorable impact on blood lipids and lipoproteins. Walnut oil is low in saturated fatty acids and high in un
Externí odkaz:
https://doaj.org/article/76ccc3554107483b907eedb2f0084508
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26b40a938b0177fd125a8d74067bd995
https://doi.org/10.1007/s13399-022-03563-1
https://doi.org/10.1007/s13399-022-03563-1
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 103(1)
Ginger oleoresin is prone to destruction from air, light and high temperatures and has a limited shelf life if kept improperly. Its viscous and sticky characteristics also make it difficult to handle and utilize. These issues can be solved via microe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acfe5ed1c89a31871ef227c424a931f8
https://pubmed.ncbi.nlm.nih.gov/35794734
https://pubmed.ncbi.nlm.nih.gov/35794734
Publikováno v:
Handbook of Oleoresins ISBN: 9781003186205
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ebe843bb28a597918de6248790b5263
https://doi.org/10.1201/9781003186205-5
https://doi.org/10.1201/9781003186205-5
Autor:
Rafiq Ahmad Shah, Sajad Un Nabi, S. N. Kirmani, Roman Nissar, Geetika Malik, R. Selvakumar, Alima Shabir, Lubna Masoodi
Publikováno v:
International Journal of Chemical Studies. 8:3790-3794
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::804ef714ef36e6ad419c7924fde6f6dc
https://doi.org/10.22271/chemi.2020.v8.i4av.10234
https://doi.org/10.22271/chemi.2020.v8.i4av.10234
Autor:
Desh Beer Singh, Sajad Un Nabi, M. A. Sheikh, Javid Iqbal Mir, Kamran Ahmed Khan, Lubna Masoodi, O. C. Sharma, Shafia Zaffer
Publikováno v:
Phytoparasitica. 46:705-713
Majority of the apple trees are known to be infected by two latent viruses, Apple stem grooving virus (ASGV) and Apple stem pitting virus (ASPV). The importance of ASGV and ASPV is due to their non expression of symptoms, worldwide occurrence and wid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c075ae938908cd6e1724e920a24c103c
https://doi.org/10.1007/s12600-018-0701-7
https://doi.org/10.1007/s12600-018-0701-7
Publikováno v:
Journal of Food Composition and Analysis. 102:104075
In this study, we investigated the time-course variations in the nutritionally important quality attributes of ‘Golden Delicious’ apples kept under postharvest storage at 4 °C. At harvest (0 day) and at day 15, 30, 45, 60, and 90 of postharvest
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95cee156b86bc68d5fb0a03f7c853614
https://doi.org/10.1016/j.jfca.2021.104075
https://doi.org/10.1016/j.jfca.2021.104075