Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Mohmad Sayeed Bhat"'
Exploring sustainable novel millet protein: A look at the future foods through innovative processing
Autor:
Gurjeet Kaur, Saba Ahmadzadeh-Hashemi, Saira Amir, Zakir Showkat Khan, Zehra Gulsunoglu-Konuskan, Atefeh Karimidastjerd, Shemilah Fayaz, Mohmad Sayeed Bhat, Sarvesh Rustagi, Alaa El-Din Ahmed Bekhit, Thameed Aijaz
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100367- (2024)
The increase in human population brings major concerns related to food sustainability, security and nutrition across the globe. This led to massive efforts to explore protein-rich foods as potential candidates for future foods and investigate innovat
Externí odkaz:
https://doaj.org/article/21ef094546fd4e9babba733534bb9a78
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-13 (2023)
Abstract Fresh apple juice is one of the most popular and consumed juice, owing to its pleasant taste, natural flavour and nutritional richness. Regular consumption of apple juice is associated with reducing the risk of cancer, cardiovascular related
Externí odkaz:
https://doaj.org/article/d9755dd4ce6f4a85a0103fa80f32eb2e
Autor:
Ayman Younes Allam, Zakir Showkat Khan, Mohmad Sayeed Bhat, Bindu Naik, Sajad Ahmad Wani, Sarvesh Rustagi, Tahmeed Aijaz, Mohamed Farouk Elsadek, Tse-Wei Chen
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B
Externí odkaz:
https://doaj.org/article/8f2c6c642b954041b3bd98a4adc7f6f3
Publikováno v:
International Journal of Food Science & Technology. 57:6368-6377
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ca0bd8166e60659b96881a1c38d6392
https://doi.org/10.1111/ijfs.16017
https://doi.org/10.1111/ijfs.16017
Autor:
Shalini S. Arya, Mohmad Sayeed Bhat
Publikováno v:
Journal of Food Measurement and Characterization. 14:1656-1664
The effect of heat-moisture treatment (HMT) and acid hydrolysis (AH) on the properties of gorgon nut flour (GNF) were investigated. The flours were adjusted to 20%, 25% and 30% moisture levels, and heated at 107 °C for 3 h. The AH was carried out at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d634967108e477c086f262b936e86bb4
https://doi.org/10.1007/s11694-020-00413-4
https://doi.org/10.1007/s11694-020-00413-4
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed18a10d993ceeeaa26b6f2497e06f85
https://doi.org/10.1111/jfpp.16147
https://doi.org/10.1111/jfpp.16147
Autor:
Shalini S. Arya, Mohmad Sayeed Bhat
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a66a5a4e641ba2645dbd1f4dc17801b
https://doi.org/10.1111/jfpe.13852
https://doi.org/10.1111/jfpe.13852
Autor:
Mohmad Sayeed Bhat, Shalini S. Arya
Publikováno v:
Journal of Food Process Engineering.
The effect of drying at different temperatures viz;60, 70, 80, and 90 degrees C on gorgon nut flour (GNF) was envisaged by the hot air oven method. The resultant flours were known as GNF-60, GNF-70, GNF-80, and GNF-90, respectively. The effect of dry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eaafa5dd3d7cc5198653339843f7258c
https://doi.org/10.1111/jfpe.13713
https://doi.org/10.1111/jfpe.13713
Autor:
Allam, Ayman Younes1 (AUTHOR), Khan, Zakir Showkat2,3 (AUTHOR), Bhat, Mohmad Sayeed4 (AUTHOR), Naik, Bindu5 (AUTHOR), Wani, Sajad Ahmad6 (AUTHOR), Rustagi, Sarvesh3 (AUTHOR), Aijaz, Tahmeed6 (AUTHOR), Elsadek, Mohamed Farouk7 (AUTHOR), Chen, Tse-Wei8 (AUTHOR)
Publikováno v:
Journal of Food Quality. 8/10/2023, p1-17. 17p.
Autor:
Kokwar, Mona Arun1 (AUTHOR), Arya, Shalini Subhash1 (AUTHOR) ss.arya@ictmumbai.edu.in, Bhat, Mohmad Sayeed1 (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. Jan2022, Vol. 46 Issue 1, p1-12. 12p.