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Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study.

Autor: Qureshi TM; Department of Food Sciences Cholistan University of Veterinary and Animal Sciences Bahawalpur Pakistan., Mueen-Ud-Din G; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Nadeem M; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Sirjan A; Institute of Food Science and Nutrition University of Sargodha Sargodha Pakistan., Khalid W; University Institute of Food Science and Technology The University of Lahore Lahore Pakistan., Salim-Ur-Rehman; Department of Food Science and Technology Riphah International University Faisalabad Pakistan., Ahmad N; Department of Chemistry, College of Science King Saud University Riyadh Saudi Arabia., Nawaz A; Institute for Advanced Study Shenzhen University Shenzhen Guangdong China., Khalid MZ; Department of Food Science, Faculty of Life Sciences Government College University Faisalabad Punjab Pakistan., Madilo FK; Department of Food Science and Technology Ho Technical University Ho Ghana.

Publikováno v: Food science & nutrition [Food Sci Nutr] 2024 Feb 13; Vol. 12 (5), pp. 3508-3515. Date of Electronic Publication: 2024 Feb 13 (Print Publication: 2024).

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A Hybrid RSM-ANN-GA Approach on Optimization of Ultrasound-Assisted Extraction Conditions for Bioactive Component-Rich Stevia rebaudiana (Bertoni) Leaves Extract.

Autor: Ameer K; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Ameer S; Department of Computer Science & Information Technology, Faculty of Information Technology, The University of Lahore, Lahore Campus, Defense Road, Lahore 54000, Pakistan., Kim YM; Department of Food Science & Technology, Chonnam National University, Gwangju 61186, Korea., Nadeem M; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Park MK; School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea., Murtaza MA; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Khan MA; Department of Food Science and Technology, Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Nasir MA; University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan.; Department of Allied Health Sciences, The University of Chenab, G.T. Road, Gujrat 50700, Pakistan., Mueen-Ud-Din G; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Mahmood S; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Kausar T; Institute of Food Science and Nutrition, University of Sargodha, Sargodha 40100, Pakistan., Abubakar M; Department of Electrical Engineering, Quaid-e-Azam College of Engineering & Technology, Sahiwal 57000, Pakistan.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Mar 20; Vol. 11 (6). Date of Electronic Publication: 2022 Mar 20.

Formation of furan in baby food products: Identification and technical challenges.

Autor: Javed F; Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan., Shahbaz HM; Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan., Nawaz A; Joint International Research Laboratory of Agriculture and Agri-Product Safety, College of Agriculture, Yangzhou University, Yangzhou, China., Olaimat AN; Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, The Hashemite University, Zarqa, Jordan., Stratakos AC; Department of Applied Sciences, Faculty of Health and Life Sciences, University of the West of England, Bristol, United Kingdom., Wahyono A; Department of Food Engineering Technology, State Polytechnic of Jember, Jember, Indonesia., Munir S; College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China., Mueen-Ud-Din G; Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan., Ali Z; Department of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, China., Park J; Department of Biotechnology, Yonsei University, Seoul, South Korea.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 May; Vol. 20 (3), pp. 2699-2715. Date of Electronic Publication: 2021 Mar 14.