Zobrazeno 1 - 8
of 8
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
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
Publikováno v:
Journal of Food Processing and Preservation. 46
Autor:
Shalini S. Arya, Mohmad Sayeed Bhat
Publikováno v:
Journal of Food Process Engineering. 44
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