Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Mudasir Ahmad Malik"'
Publikováno v:
Applied Food Research, Vol 2, Iss 2, Pp 100159- (2022)
Externí odkaz:
https://doaj.org/article/e9f2b49d29324bc4881a4adfcd3414fa
Publikováno v:
Applied Food Research, Vol 1, Iss 2, Pp 100015- (2021)
The current study aimed to utilize the mosambi peel, a by-product of the juice industry in buffalo meat products to enhance their functional and physicochemical properties and more importantly the fiber content of meat. Sausages and patties were prep
Externí odkaz:
https://doaj.org/article/30bf41f0f6014564be6c355d24f8ed14
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
The study diagnosed engineering properties on varying moisture content of sunflower seed and kernel from 7.6 to 25% (wet basis). On increasing moisture, dimensional values increased for both seed and kernel. Bulk density, true density and porosity we
Externí odkaz:
https://doaj.org/article/3d928ccbc29348d6ac230840e854248c
Publikováno v:
Cogent Food & Agriculture, Vol 2, Iss 1 (2016)
In the present study, three different rice varieties, namely frome chena (FC), safaid chena (SC), and barkat chena (BC), were evaluated for various quality aspects in terms of physical, milling, cooking, and pasting characteristics. Among the three r
Externí odkaz:
https://doaj.org/article/67faae8e5ec24508bc604c90e18a72aa
Autor:
Ahmed Taha, Taha Mehany, Ravi Pandiselvam, Shahida Anusha Siddiqui, Nisar A. Mir, Mudasir Ahmad Malik, O. J. Sujayasree, Krishna Chaitanya Alamuru, Anandu Chandra Khanashyam, Federico Casanova, Xiaoyun Xu, Siyi Pan, Hao Hu
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-39
There is a growing interest in using green technologies in the food industry. As a green processing technique, ultrasound has a great potential to be applied in many food applications. In this review, the basic mechanism of ultrasound processing tech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a7555172b0afbc80ff8bbbf46ac5429
https://doi.org/10.1080/10408398.2022.2161464
https://doi.org/10.1080/10408398.2022.2161464
Publikováno v:
National Journal of Clinical Orthopaedics. 7:37-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af74dde50adc0d9b336fe595f0866550
https://doi.org/10.33545/orthor.2023.v7.i1a.390
https://doi.org/10.33545/orthor.2023.v7.i1a.390
The book covers different aspect related to the food processing technology. It consist of twenty-eight chapters covering emerging food processing technologies for the development of various value-added food products. The developed food products where
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5ee93074d1d514808d2d24a13929f5e8
https://doi.org/10.59317/9789394490376
https://doi.org/10.59317/9789394490376
Publikováno v:
Numerical Functional Analysis and Optimization. 42:955-972
In this paper, we introduce a new system of variational inclusion problems called system of generalized set-valued variational inclusion problems involving αβ-H((.,.),(.,.))-mixed accretive mapping...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96d52bc5a342a9c6f7754c0faaea8b3e
https://doi.org/10.1080/01630563.2021.1933527
https://doi.org/10.1080/01630563.2021.1933527
Publikováno v:
Journal of Polymers and the Environment. 29:3649-3659
In the present study, flaxseed protein-alginate films were prepared with different concentrations of silver nanoparticles (AgNPs) and were evaluated for the physicochemical, mechanical, barrier, and thermal properties. The presence of AgNPs in the pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6aae9333762a9d898d09f47847bf2489
https://doi.org/10.1007/s10924-021-02137-y
https://doi.org/10.1007/s10924-021-02137-y
Publikováno v:
LWT. 98:411-417
The present study was carried out to enhance the functional properties of sunflower protein isolates near isoelectric point. Protein isolates were subjected to heat treatment at 80 °C for 5, 15 and 25 min at three pH values (3.5, 4.5 and 5.5) and we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e38eb396ad4c810426eb39608c3207
https://doi.org/10.1016/j.lwt.2018.09.009
https://doi.org/10.1016/j.lwt.2018.09.009