Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Najma Hanif"'
Publikováno v:
Brazilian Journal of Food Technology, Vol 27 (2024)
Abstract Osmotic dehydration (OD) is a widely used technique for lowering the moisture content and water activity of biological products. During OD, food is immersed in an aqueous hypertonic solution of salt and/or sugar. Food and the surrounding osm
Externí odkaz:
https://doaj.org/article/0cac9da5fed840dc99995a817c7b4a2a
Publikováno v:
Brazilian Journal of Food Technology, Vol 26 (2023)
Abstract Apple (Malus Demestica cv. Cortland) is a perishable fruit due to its high moisture content. In this study, apple sticks were dried to increase their shelf life. Osmotic dehydration was used as pretreatment followed by microwave-assisted hot
Externí odkaz:
https://doaj.org/article/54032106b46446babc665affa4add9c9
Autor:
Nabeela Haneef, Yvan Garièpy, Vijaya Raghavan, Jiby Kudakasseril Kurian, Najma Hanif, Tahira Hanif
Publikováno v:
Brazilian Journal of Food Technology, Vol 25 (2022)
Abstract Mango (Mangifera indica L.) is one of the most important tropical fruits with inimitable taste, unique flavor, fragrance, and therapeutic traits. It is the national fruit of Pakistan and is commonly called the king of fruits, however, it is
Externí odkaz:
https://doaj.org/article/ddf7888742e04570b4bb4c5c7184c09d
Autor:
Tariq Malik, Najma Hanif, Ahsen Tahir, Safeer Abbas, Muhammad Shoaib Hanif, Faiza Tariq, Shuja Ansari, Qammer Hussain Abbasi, Muhammad Ali Imran
Publikováno v:
Applied Sciences, Vol 13, Iss 3, p 1592 (2023)
Modern means of communication, economic crises, and political decisions play imperative roles in reshaping political and administrative systems throughout the world. Twitter, a micro-blogging website, has gained paramount importance in terms of publi
Externí odkaz:
https://doaj.org/article/0b68fc38cdd5455fb97f7f6bfec3c5d8