Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Muhammad, Madni"'
Autor:
Bo-Ru Chen, Ume Roobab, Ghulam Muhammad Madni, Gholamreza Abdi, Xin-An Zeng, Rana Muhammad Aadil
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106962- (2024)
Meat is highly susceptible to contamination with harmful microorganisms throughout the production, processing, and storage chain, posing a significant public health risk. Traditional decontamination methods like chemical sanitizers and heat treatment
Externí odkaz:
https://doaj.org/article/c8114fe9cbe845dcac6768a4a55a38f4
Autor:
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, Zhang Guo Tong, Xin-An Zeng, Gholamreza Abdi, Shahzad Hussain, Rana Muhammad Aadil
Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106919- (2024)
The search to improve the quality of meat while maintaining its nutritional value and flavor profile has driven the investigation of emerging clean-label non-thermal technologies in the field of meat processing. Ultrasound (US) and pulsed electric fi
Externí odkaz:
https://doaj.org/article/57d38188c2b94d6e97ab98fff5f4bb20
Autor:
Ume Roobab, Bo-Ru Chen, Ghulam Muhammad Madni, Shi-Man Guo, Xin-An Zeng, Gholamreza Abdi, Rana Muhammad Aadil
Publikováno v:
Ultrasonics Sonochemistry, Vol 104, Iss , Pp 106824- (2024)
Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid compositi
Externí odkaz:
https://doaj.org/article/b08887fe38464075b4abf4305e139c28
Autor:
Ume Roobab, Afeera Abida, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Xin-An Zeng, Amin Mousavi Khaneghah, Rana Muhammad Aadil
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100864- (2023)
The bioactive compounds in fruit juices are vital for human nutrition but are vulnerable to degradation during processing and storage. Conventional heat technologies can preserve juices but also lead to undesirable physicochemical changes and loss of
Externí odkaz:
https://doaj.org/article/24bc2eea26694c7da1d1ea16abf53522
Autor:
Ume Roobab, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Abdul Waheed Khan, Samy Selim, Mohammed S. Almuhayawi, Mennatalla Samy, Xin-An Zeng, Rana Muhammad Aadil
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
A raw or processed meat product can be a breeding ground for spoilage bacteria (Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp., etc.). Failure of decontamination results in food quality loss and foodborne illnesses caused by pathogens such
Externí odkaz:
https://doaj.org/article/49d7c413cbab47cfa6e1671719b1ff17
Autor:
Ume Roobab, Xin-An Zeng, Waqar Ahmed, Ghulam Muhammad Madni, Muhammad Faisal Manzoor, Rana Muhammad Aadil
Publikováno v:
Foods, Vol 12, Iss 4, p 710 (2023)
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored i
Externí odkaz:
https://doaj.org/article/8e5b6956dcf54d8f8ee321610ffba479
Autor:
Ume Roobab, James S. Chacha, Afeera Abida, Sidra Rashid, Ghulam Muhammad Madni, Jose Manuel Lorenzo, Xin-An Zeng, Rana Muhammad Aadil
Publikováno v:
Foods, Vol 11, Iss 15, p 2173 (2022)
Meat may contain natural, spoilage, and pathogenic microorganisms based on the origin and characteristics of its dietary matrix. Several decontamination substances are used during or after meat processing, which include chlorine, organic acids, inorg
Externí odkaz:
https://doaj.org/article/71450925379d449fb4db8dd7bcf611d2
Autor:
Ume Roobab, Afeera Abida, James S. Chacha, Aiman Athar, Ghulam Muhammad Madni, Muhammad Modassar Ali Nawaz Ranjha, Alexandru Vasile Rusu, Xin-An Zeng, Rana Muhammad Aadil, Monica Trif
Publikováno v:
Molecules, Vol 27, Iss 13, p 4031 (2022)
The deactivation of degrading and pectinolytic enzymes is crucial in the fruit juice industry. In commercial fruit juice production, a variety of approaches are applied to inactivate degradative enzymes. One of the most extensively utilized tradition
Externí odkaz:
https://doaj.org/article/53140a1a3bfa4f3d85e63952f80fdc60
Autor:
Afzal, Muhammad Madni1 bhatti_1541@hotmail.com, Sahi, Shahbaz Talib1, Habib, Amer1, Ashraf, Waqas2, Zeshan, Muhammad Ahmad3, Raheel, Muhammad2, Shakeel, Qaiser2
Publikováno v:
Sarhad Journal of Agriculture. Dec2021, Vol. 37 Issue 4, p1377-1383. 7p.
Autor:
Ume Roobab, Afeera Abida, Rehan Afzal, Ghulam Muhammad Madni, Xin‐An Zeng, Abdul Rahaman, Rana Muhammad Aadil
Publikováno v:
International Journal of Food Science & Technology. 57:801-815
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04840dbb0d7612d8b14dd21dcb7a9417
https://doi.org/10.1111/ijfs.15492
https://doi.org/10.1111/ijfs.15492