Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Mian Anjum Murtaza"'
Autor:
Samina Kauser, Mian Anjum Murtaza, Ashiq Hussain, Muhammad Imran, Khurram Kabir, Ayesha Najam, Qurat Ul An, Saima Akram, Haya Fatima, Syeda Ayesha Batool, Anjum Shehzad, Shazia Yaqub
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100598- (2024)
Apple pomace is a substantial by-product created during the production of apple juice. Apple pomace is commonly thrown away as waste, which harms the environment and could be hazardous to human health. Discussion of functional bioactives, current foo
Externí odkaz:
https://doaj.org/article/e71fc8998cf5450a8eee79326e27d920
Publikováno v:
Resources, Vol 13, Iss 9, p 121 (2024)
The purpose of this study was to investigate the effects of solar drying and oven drying methods on the quality parameters of dried basil (Ocimum basilicum L.) leaves. The dried basil leaves were dehydrated at three different levels of temperature (T
Externí odkaz:
https://doaj.org/article/b9eb5b7a315a45ebb817b34d1bd18ac2
Autor:
Mehwish Zerlasht, Sadaf Javaria, Mian Anjum Murtaza, Rana Khalid Iqbal, Muhammad Yousaf Quddoos, Sajida Azhar, Asad Syed, Abdallah M. Elgorban
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 5, Pp 102709- (2023)
In this study, the effect of different bran additions on the physicochemical and rheological properties of bread dough was investigated to determine the optimum levels and combinations. Specifically, wheat bran, rice bran, and oats were added at 20%
Externí odkaz:
https://doaj.org/article/668c488fbf3a4968a7142a634f8771d9
Autor:
Saima Noreen, Marrium Tahira, Madiha Ghamkhar, Iram Hafiz, Haq Nawaz Bhatti, Raziya Nadeem, Mian Anjum Murtaza, Muhammad Yaseen, Aftab Ahmad Sheikh, Zubera Naseem, Fazila Younas
Publikováno v:
Journal of Materials Research and Technology, Vol 14, Iss , Pp 25-35 (2021)
Water pollution by synthetic dyes and other organic contaminants is a serious issue of the present days for both mankind and scientists. From the past few years, much attention has been given to the graphene oxide nanocomposites due to their greater
Externí odkaz:
https://doaj.org/article/922215b9a9184cca87e28c82f4285c64
Autor:
Muhammad Yousaf Quddoos, Shahid Mahmood, Maryam Yaqoob, Mian Anjum Murtaza, Syeda Mahvish Zahra, Ghulam Mueen ud Din, Ashiq Hussain, Ayesha Rafique, Khansa Iftikhar, Saddam Mustafa
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100093- (2022)
The aim of the study is to determine the effects of natural (egg shell powder (ESP) and bone extract powder (BEP)) and synthetic (CaCO3) Ca sources on quality parameters of cookies. The ESP, BEP and CaCO3 were added in the dough formula in the amount
Externí odkaz:
https://doaj.org/article/fe1ef5935d5746c8a8800a394e8707a7
Autor:
Muhammad Shoaib Akhtar, Abdul Malik, Haroon Arshad, Sara Batool, Abdul Rauf Raza, Tahira Tabassum, Mian Anjum Murtaza, Muhammad Riaz, Misbah Noreen, Ghulam Rasool
Publikováno v:
Biotechnology & Biotechnological Equipment, Vol 35, Iss 1, Pp 231-237 (2021)
Peptic ulcer is a common disorder of the gastrointestinal system affecting people of all ages worldwide. Ethanol is one of the most common causative agents for peptic ulcer. The aim of this study was to evaluate the protective effect of two newly syn
Externí odkaz:
https://doaj.org/article/1a87f3b8a4c047a39dd464e32a11f91b
Autor:
Guihun Jiang, Muhammad Suhail Ibrahim, Muhammad Khalid Ibrahim, Chen Zhao, Madiha Butt, Kashif Ameer, Asif Ahmad, Amer Mumtaz, Mian Anjum Murtaza, Anees Ahmed Khalil, Muhammad Javaid Asad, Muhammad Azam Khan
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1187-1201 (2021)
Oat predominately cultivated as forage crop and is not explored for its value-added bioactive moieties. This study was aimed to characterize five selected oat (Avena sativa L.) cultivars with respect to organic sugars, antioxidant activities, pestici
Externí odkaz:
https://doaj.org/article/b4da5a9de2194af68ffbb6a98e87d66e
Autor:
Mian Anjum Murtaza, Shafeeqa Irfan, Iram Hafiz, Muhammad Modassar A. N. Ranjha, Abdul Rahaman, Mian Shamas Murtaza, Salam A. Ibrahim, Shahida Anusha Siddiqui
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundIn recent years, researchers have focused on functional ingredients, functional foods, and nutraceuticals due to the rapidly increasing interest in bioactive components, especially in bioactive peptides. Dairy proteins are a rich and balanc
Externí odkaz:
https://doaj.org/article/a62b0c2df22745cf8c8e6f9f6878ce8a
Autor:
Muhammad Nasir, Shabbir Ahmad, Muhammad Usman, Umar Farooq, Ambreen Naz, Mian Anjum Murtaza, Qayyum Shehzad, Arshad Mehmood, Ghulam Mueen ud din
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100108- (2021)
The current study is designed to diversify daily diets like Chapatti with millet (minor cereal) flour. Wheat-millet composite flours (WMCFs) were prepared by incorporating millet flour at 20 %, 40 % and 60 %, and then the rheology of WMCFs was assess
Externí odkaz:
https://doaj.org/article/50c84dec18da49f9bdef30d0be9e36ab
Autor:
Bakhtawar Shafique, Muhammad Modassar Ali Nawaz Ranjha, Mian Anjum Murtaza, Noman Walayat, Asad Nawaz, Waseem Khalid, Shahid Mahmood, Muhammad Nadeem, Muhammad Faisal Manzoor, Kashif Ameer, Rana Muhammad Aadil, Salam A. Ibrahim
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 85 (2022)
Bacteriocins are ribosomal-synthesized peptides or proteins produced by bacterial strains and can inhibit pathogenic bacteria. Numerous factors influence the potential activity of bacteriocins in food matrices. For example, food additives usage, chem
Externí odkaz:
https://doaj.org/article/2a64528de12b49d0bfab619f53cc1fec