Development and Storage Stability of Whey Sugarcane Based Functional Beverage

Autor: Qamar U Zaman, Amna Sahar, Aysha Sameen, Muhammad Haseeb Ahmad, Niaz Muhammad, Nuzhat Huma, Muhammad Faizan Afzal, Waseem Khalid, Ammar Al-Farga

Publikováno v: International Journal of Food Properties, Vol 26, Iss 1, Pp 752-763 (2023)

ABSTRACTWhey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world’s 4th and 5th largest producer of milk and sugarcane, but we are still impo

Externí odkaz: https://doaj.org/article/f4dc9739f01f48d58488e5ee9e921cf7

Compositional and textural properties of goat’s milk cheese prepared using dahi (yogurt) as the starter culture

Autor: Umair Shabbir, Nuzhat Huma, Ahsan Javed

Publikováno v: Brazilian Journal of Food Technology, Vol 22 (2019)

Abstract This study aimed to develop goat’s milk cheese to conserve the major milk constituents. Household dahi (yoghurt) is an inexpensive source of starter cultures that contains several types of microorganism of which most are thermophilic in na

Externí odkaz: https://doaj.org/article/7be0f88bf83b43768c95500b9937bd5a

Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking

Autor: Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad, Iqra Muqadas Saleem

Publikováno v: Foods, Vol 9, Iss 2, p 214 (2020)

The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory l

Externí odkaz: https://doaj.org/article/125b5bf3380a4087988de0389c1ec5a7

Formulation and characterization of protein-energy bars prepared by using dates, apricots, cheese and whey protein isolate

Autor: Sidra Jabeen, Nuzhat Huma, Aysha Sameen, Muhammad Anjum Zia

Publikováno v: Food Science and Technology, Issue: ahead, Published: 05 AUG 2020
Food Science and Technology, Vol 41, Iss suppl 1, Pp 197-207 (2020)
Food Science and Technology v.41 suppl.1 2021
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 41 Supplement 1, Pages: 197-207, Published: 05 AUG 2020

Six protein energy-bars (B1-B6) were prepared for Pakistani-athletes using dates, dried apricots, Cheddar-cheese and whey-protein isolate. Bars B1-B3 contained 5 g Cheddar-cheese and 13 g whey-protein isolate while quantity of dates were 74, 68 and 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1fc2789a3504ab44b58b2c3634233ea4
https://doi.org/10.1590/fst.12220

Pasteurization Effects on Drinking Yogurt Quality Containing Aloe Vera Gel Extract and Strawberry Pulp

Autor: Iqra Razaq, Nuzhat Huma

Publikováno v: Lahore Garrison University Journal of Life Sciences. 4:68-84

Popularity of drinking yogurts is increasing due to significant health benefits, on the go lifestyle and unique valuable ingredients. For the production of drinking yogurt, the present study was being carried out. Effect of various times and temperat

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ead6d0a38226646aa67064c8e9c104e
https://doi.org/10.54692/lgujls.2019.040115