Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Miral Javed"'
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 305-319 (2024)
Essential oils (EOs) are plant aromas used in the food industry. They have attracted considerable attention due to their diverse properties, i.e., antimicrobial, antifungal, and antioxidant activities, with natural aroma and flavor as beneficial food
Externí odkaz:
https://doaj.org/article/8b3c5fa34d9541968bd29fe406eaed18
Autor:
Priti Mudgil, Fatima Alkaabi, Hina Khan, Miral Javed, Abdul Razack Hajamohideen, Fatallah Hamed, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Probiotics, which offer various health benefits can face challenges in terms of stability during food processing, storage, and gastrointestinal digestion. Therefore, this study aimed to improve the stability and survival of probiotics during various
Externí odkaz:
https://doaj.org/article/5b56307eadde45ed8e2107bb66082637
Autor:
Sana Noreen, Waseem Khalid, Madiha Khan Niazi, Miral Javed, Afifa Aziz, Awais Raza, Muhammad Zubair Khalid, Moses Vernonxious Madalitso Chamba
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2039-2054 (2023)
ABSTRACTThis review discusses the chemical composition of radish pods and their utilization and health perspective. Radish pods are green vegetables usually consumed in East Asia. Radish pods have gained much interest due to their high chemical compo
Externí odkaz:
https://doaj.org/article/527747c0ad5845f68c7364ef06ef3fec
Autor:
Miral Javed, Anam Matloob, Fatima-ezzahra Ettoumi, Arooj Rehman Sheikh, Ruyuan Zhang, Yanqun Xu
Publikováno v:
Food Innovation and Advances, Vol 2, Iss 2, Pp 135-144 (2023)
Nanobubble technology is one of the latest green technologies in food industry applications. Nanobubbles (NBs) are gas-filled nanoscopic bubbles with a diameter of < 500 nm. The mass production of bulk nano-bubbles raises growing interest due to thei
Externí odkaz:
https://doaj.org/article/1b1ba52995d34370a993bc84cc520e16
Autor:
Ali Tahir, Rabia Shabir Ahmad, Muhammad Imran, Muhammad Haseeb Ahmad, Muhammad Kamran Khan, Niaz Muhammad, Mahr Un Nisa, Muhammad Tahir Nadeem, Adeela Yasmin, Hafiza Saima Tahir, Aliza Zulifqar, Miral Javed
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 1074-1096 (2021)
Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preserv
Externí odkaz:
https://doaj.org/article/fce2d03da4804e4188d08e33371beac6
Publikováno v:
Polymers, Vol 12, Iss 10, p 2281 (2020)
The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE signif
Externí odkaz:
https://doaj.org/article/44e0ba919bb94e98a6e99797169e2eb8
Publikováno v:
Cogent Food & Agriculture, Vol 3, Iss 1 (2017)
Cultured meat production is an innovative and emerging process to produce animal meat in laboratories, using tissue-engineering techniques. This novel approach to produce meat involves in vitro culture of the animal muscle tissues rather than rearing
Externí odkaz:
https://doaj.org/article/59a371b8ee404fd6949fff2cbf6350cb
Autor:
Muhammad Sajid Arshad, Joong-Ho Kwon, Muhammad Imran, Muhammad Sohaib, Alia Aslam, Iqra Nawaz, Zaid Amjad, Urooj Khan, Miral Javed
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
Meat consumers are very concerned about the quality and tenderness of meat. Meat tenderness generally depends upon connective tissue, sarcomere length, and the proteolytic potential of muscle. Different physical and chemical methods are used to asses
Externí odkaz:
https://doaj.org/article/056c10b4301f4c339ebdc45966092b15
Autor:
Miral Javed, Tarun Belwal, Hao Huang, Yanqun Xu, Fatima‐ezzahra Ettoumi, Li Li, Xuezhi Fang, Zisheng Luo
Publikováno v:
Journal of Food Science. 87:4027-4039
Publikováno v:
Food and Bioprocess Technology. 15:1436-1447