Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Raouf Aslam"'
Autor:
Mohammad Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, Raouf Aslam, Weibiao Zhou, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimi
Externí odkaz:
https://doaj.org/article/999c1e7ed6da4706a26b3e1435ac8f18
Autor:
R. Pandiselvam, Swati Mitharwal, Poonam Rani, M. Anjaly Shanker, Amit Kumar, Raouf Aslam, Yeliz Tekgül Barut, Anjineyulu Kothakota, Sarvesh Rustagi, Dolly Bhati, Shahida Anusha Siddiqui, Mohammed Wasim Siddiqui, Seema Ramniwas, Aynura Aliyeva, Amin Mousavi Khaneghah
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100529- (2023)
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to control the
Externí odkaz:
https://doaj.org/article/0bd58e35b8474d64b206c15ebf20b58c
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106268- (2023)
The enzymatic browning induced in amla juice due to the high activity of polyphenol oxidase (PPO) and peroxidase (POD) is one of the critical issues faced by the industry. The present study assessed the suitability of non-thermal, high-intensity ultr
Externí odkaz:
https://doaj.org/article/d68410a0894f4e48b8474595f799e4ea
Autor:
R. Pandiselvam, Alev Yüksel Aydar, Naciye Kutlu, Raouf Aslam, Prashant Sahni, Swati Mitharwal, Mohsen Gavahian, Manoj Kumar, António Raposo, Sunghoon Yoo, Heesup Han, Anjineyulu Kothakota
Publikováno v:
Ultrasonics Sonochemistry, Vol 92, Iss , Pp 106261- (2023)
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy usage in the
Externí odkaz:
https://doaj.org/article/fdf01b662b00496880127fd55c3cc200
Publikováno v:
Environment Conservation Journal, Vol 22, Iss SE (2021)
Most of the horticultural crops are seasonal, having a relatively short harvesting season, and most of them are highly perishable. Hence, proper storage of the horticultural crops using appropriate methods would prolong their availability. The presen
Externí odkaz:
https://doaj.org/article/f904e9d7f29048d5b4b6460c529d2ee6
Publikováno v:
Journal of Food Measurement and Characterization. 17:3094-3114
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::344fc712ff5416b9acf69ee203ad8c56
https://doi.org/10.1007/s11694-023-01846-3
https://doi.org/10.1007/s11694-023-01846-3
Autor:
R. Pandiselvam, Arashdeep Singh, Sofia Agriopoulou, Monika Sachadyn-Król, Raouf Aslam, Clara Mariana Gonçalves Lima, Anandu Chandra Khanashyam, Anjineyulu Kothakota, Orhan Atakan, Manoj Kumar, S.K. Mathanghi, Amin Mousavi Khaneghah
Publikováno v:
Trends in Food Science & Technology. 127:74-86
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d187890758cca0fa7f2f8ce22cfe7f8
https://doi.org/10.1016/j.tifs.2022.06.008
https://doi.org/10.1016/j.tifs.2022.06.008
Publikováno v:
Food Engineering Reviews. 14:229-256
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e15af632dbc69fb45ded5efd1fbc0b4
https://doi.org/10.1007/s12393-022-09312-4
https://doi.org/10.1007/s12393-022-09312-4
Publikováno v:
Journal of Food Processing and Preservation.
Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into mushrooms to improve their physicochemical quality. Experiments were carried out using central composite design under response surface methodology with four independent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4210d5c63fc35deaa4e9222dd84a4f9
Publikováno v:
Ozone: Science & Engineering. 44:3-16
The study was carried out to design and develop an ozonation treatment system for the sanitization of fresh produce before storage. The developed system was evaluated for minimally processed onions...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3063843b8eec26b9137ff4523b19ff5b
https://doi.org/10.1080/01919512.2021.1984206
https://doi.org/10.1080/01919512.2021.1984206