Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Mehnaza Manzoor"'
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:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Mehnaza Manzoor, Aunzar B. Lone, Pawan Kumar Verma, Rana Muhammad Aadil, Konstadina Papastavropoulou, Charalampos Proestos, Zuhaib F. Bhat
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100561- (2023)
The study evaluated the efficacy of locust protein hydrolysates (LoPHs) to enhance the quality of Cheddar cheese (ChCh) during storage. The locust protein (LoP) was pre-treated [microwave (Mic) or ultrasonication (Ult) or no treatment (Not)] before h
Externí odkaz:
https://doaj.org/article/405fe2af8b1b485abd18858f707153d8
Publikováno v:
Scientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
Abstract In this research, two common apple seed cultivars Viz: ‘Golden Delicious’ (GD) and ‘Red Delicious’ (RD) of Northern Himalayan region were characterized for physical, techno-functional, microstructure, thermal, and rheological propert
Externí odkaz:
https://doaj.org/article/5ce0526edee64ebf992e65a457274187
Autor:
Aunzar B. Lone, Hina F. Bhat, Sunil Kumar, Mehnaza Manzoor, Abdo Hassoun, Abderrahmane Aït-Kaddour, Tanyaradzwa E. Mungure, Rana Muhammad Aadil, Zuhaib F. Bhat
Publikováno v:
Food Chemistry. 423:136350
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d82140ca2d9c9e7338ac2b3738fe15b
https://doi.org/10.1016/j.foodchem.2023.136350
https://doi.org/10.1016/j.foodchem.2023.136350
Publikováno v:
International Journal of Biological Macromolecules. 241:124485
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63bf439c44401e4e6a279d371f98ac18
https://doi.org/10.1016/j.ijbiomac.2023.124485
https://doi.org/10.1016/j.ijbiomac.2023.124485
Autor:
Mehnaza Manzoor, Sneh Punia Bangar
Publikováno v:
Functional Cereals and Cereal Foods ISBN: 9783031056109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a19fff79c372b4c6a64be21546d13d62
https://doi.org/10.1007/978-3-031-05611-6_6
https://doi.org/10.1007/978-3-031-05611-6_6
Publikováno v:
Food chemistry. 373
The current health scenarios describe growing public health problems, such as diabetes, hypertension and cancer. Therefore, researchers focused on studying these health issues are interested in exploring bioactive compounds from different food source
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89393e262fc5eb1e39a8c748d40273ee
https://pubmed.ncbi.nlm.nih.gov/34710682
https://pubmed.ncbi.nlm.nih.gov/34710682
Publikováno v:
Food biopolymers: Structural, functional and nutraceutical properties ISBN: 9783030270605
Consumer unprecedented demand for high quality proteinaceous food and food products, and their associated health benefits has increased rapidly in recent years. Protein quality can be defined as the presence of all essential amino acids in appropriat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::672274b3afd37e68f2bf04e4de0a1e11
https://doi.org/10.1007/978-3-030-27061-2_12
https://doi.org/10.1007/978-3-030-27061-2_12
Publikováno v:
Gluten-free Bread Technology ISBN: 9783030738976
Gluten free products do not resemble their gluten counterparts owing to lack of continuous three-dimensional protein-starch matrix that influences dough rheology and overall bread quality. It has become a prerequisite to adopt several approaches for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92013b8e4435dcb446ca5855af539149
https://doi.org/10.1007/978-3-030-73898-3_5
https://doi.org/10.1007/978-3-030-73898-3_5