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Akademický článek

Silkworm pupae protein-based film incorporated with Catharanthus roseus leaf extract-based nanoparticles enhanced the lipid stability and microbial quality of cheddar cheese

Autor: Sabahu Noor, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Rana Muhammad Aadil, S.A. Khandi, Mandeep S. Azad, Gholamreza Abdi, Zuhaib F. Bhat

Publikováno v: Food Hydrocolloids for Health, Vol 6, Iss , Pp 100183- (2024)

The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%)

Externí odkaz: https://doaj.org/article/1b3854b1bc22440da1e7866e82737d75

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Akademický článek

Effectiveness of Terminalia bellerica based bioactive edible film in controlling the microbial growth and lipid oxidation of cheese during storage

Autor: Firdous Kouser, Sunil Kumar, Hina F. Bhat, Sabahu Noor, Mahnaza Manzoor, B.N. Dar, Abdo Hassoun, Abderrahmane Aït-Kaddour, Muhammad Asim Shabbir, Rana Muhammad Aadil, Zuhaib F. Bhat

Publikováno v: Food Chemistry Advances, Vol 2, Iss , Pp 100213- (2023)

A novel bioactive film was developed using Terminalia bellerica as a bioactive ingredient for improved lipid-oxidative stability and microbial quality of cheese using kalari, a Himalayan cheese, as a food-model system. The carrageenan-based film with

Externí odkaz: https://doaj.org/article/6c8beba0081c4f1ab62d62775f2d4f04

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Asparagus racemosus

Autor: Sunil Kumar, Sabahu Noor, Insha Kousar, Zuhaib F. Bhat

Publikováno v: Nutrition & Food Science. 47:673-687

Purpose This paper aims to explore the possibility of utilization of Asparagus racemosus as a novel natural preservative in meat products. Design/methodology/approach Chevon sausages were used as a study model and prepared by incorporating different

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f0e311df05247a506e8c39f8f3abf91d
https://doi.org/10.1108/nfs-03-2017-0060

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Effect of Incorporation of Tribulus terrestris on Microbiology Characteristic of Cooked Chevon Sausages

Autor: Zuhaib F. Bhat, Sabahu Noor

Publikováno v: Annual Research & Review in Biology. 12:1-8

Aims: To Study the effect of incorporation of Tribulus terrestris/Gokshura (a natural meat preservative) on microbiology characteristic of cooked chevon sausages (goat meat sausages). Methodology: Meat emulsion for chevon sausages was prepared and wa

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::858c1a902c2b546d86abbe9c69eaf68f
https://doi.org/10.9734/arrb/2017/32347

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Preservative effect of Asparagus racemosus: A novel additive for bioactive edible films for improved lipid oxidative stability and storage quality of meat products

Autor: Sunil Kumar, Zuhaib F. Bhat, Reshan J. Mudiyanselage, Sabahu Noor

Publikováno v: Meat science. 139

Asparagus racemosus was used as a bioactive ingredient for the development of a novel calcium alginate edible film with preservative potential for improved lipid oxidative stability and storage quality of meat products. Chevon sausages were used as a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d906c414772a5717ae294f3b689f31bd
https://pubmed.ncbi.nlm.nih.gov/29459296

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The effects of bioactive edible film containing Terminalia arjuna on the stability of some quality attributes of chevon sausages

Autor: Insha Kousar Kalem, Ajay S. Desai, Zuhaib F. Bhat, Sunil Kumar, Sabahu Noor

Publikováno v: Meat science. 140

The aim of this study was to assess the effectiveness of calcium alginate edible films incorporated with Terminalia arjuna on the lipid oxidative stability and storage quality of chevon sausages. Chevon sausages were aerobically packaged in the edibl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::408750d6256b72ddf3b34d13edf1185c
https://pubmed.ncbi.nlm.nih.gov/29501931

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