Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.

Compositional profiling and bioefficacy studies of pulses-supplemented isocaloric designer biscuits for recently diagnosed diabetic individuals.

Autor: Iahtisham-Ul-Haq; Kauser Abdulla Malik School of Life Sciences, Forman Christian College (A Chartered University), Lahore, Pakistan., Akram A; Department of Diet and Nutritional Sciences, Faculty of Allied Health Sciences, Imperial College of Business Studies (ICBS), Lahore, Pakistan., Yasmin I; Department of Human Nutrition and Dietetics, University of Chakwal, Chakwal, Pakistan., Sharif HR; Department of Food Science and Technology, Faculty of Science and Technology, University of Central Punjab, Lahore, Pakistan., Nayik GA; Department of Food Science & Technology, Government Degree College Shopian, 192303 Jammu and Kashmir, India., Ramniwas S; University Centre for Research and Development, Chandigarh University, Gharuan, Mohali, Punjab, India., Siddiqui SA; Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany.; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing Str. 7, 49610, Quakenbrück, Germany.

Publikováno v: Food chemistry: X [Food Chem X] 2024 Mar 19; Vol. 22, pp. 101305. Date of Electronic Publication: 2024 Mar 19 (Print Publication: 2024).

Physicochemical Characteristics of Mixed Surfactant-Stabilized l-Ascorbic Acid Nanoemulsions during Storage.

Autor: Mehmood T; Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Ahmed A; Institute of Food and Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi 46300, Pakistan., Ahmad Z; Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Javed MS; Institute of Food Science and Nutrition, Bahauddin Zakria University, Multan 60800, Pakistan., Sharif HR; University Institute of Diet and Nutritional Sciences, The University of Lahore, Gujrat Campus, Gujrat 50700, Pakistan.; Department of Diet and Nutritional Sciences, The University of Chenab, Gujrat 50700, Pakistan., Shah FU; Department of Food Science and Technology, Faculty of Agriculture and Environment, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Imran M; Department of Food Science and Technology, University of Narowal, Narowal 51600, Pakistan.; Food, Nutrition and Lifestyle Unit, King Fahed Medical Research Center, Clinical Biochemistry Department, Faculty of Medicine, King Abdulaziz University, Jeddah 21589, Saudi Arabia., Abdelgawad MA; Department of Pharmaceutical Chemistry, College of Pharmacy, Jouf University, Sakaka 72341, Saudi Arabia., Murtaza S; Department of Food Science and Technology, MNS University of Agriculture, Multan 60000, Pakistan.

Publikováno v: Langmuir : the ACS journal of surfaces and colloids [Langmuir] 2022 Aug 09; Vol. 38 (31), pp. 9500-9506. Date of Electronic Publication: 2022 Jul 28.

Influence of diverse natural biopolymers on the physicochemical characteristics of borage seed oil-peppermint oil loaded W/O/W nanoemulsions entrapped with lycopene.

Autor: Rehman A; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China.; Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China., Tong Q; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China.; Collaborative Innovation Centre of Food Safety and Quality Control, Jiangsu Province, People's Republic of China., Korma SA; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China., Han W; School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 510641, Guangdong, People's Republic of China., Karim A; State Key Laboratory of Food Science and Technology, Jiangnan University, Jiangsu, Wuxi 214122, People's Republic of China., Sharif HR; University Institute of Diet and Nutritional Sciences, The University of Lahore (Gujrat Campus), Pakistan., Ali A; College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, People's Republic of China., Yaqoob S; Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan., Khalifa SA; Department of Food Science, Faculty of Agriculture, Zagazig University, 114 El-Zeraa Road, Zagazig 44511, Sharkia, Egypt., Cacciotti I; Department of Engineering, INSTM RU, University of Rome 'Niccolo Cusano', Roma, Italy.

Publikováno v: Nanotechnology [Nanotechnology] 2021 Oct 06; Vol. 32 (50). Date of Electronic Publication: 2021 Oct 06.

Functionality and nutritional aspects of microcrystalline cellulose in food.

Autor: Nsor-Atindana J; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China; Department of Nutrition and Dietetics, University of Health Allied Sciences, Ho, Ghana., Chen M; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China., Goff HD; Department of Food Science, University of Guelph, Canada., Zhong F; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China. Electronic address: fzhong@jiangnan.edu.cn., Sharif HR; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China., Li Y; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, 214122 Wuxi, Jiangsu Province, China.

Publikováno v: Carbohydrate polymers [Carbohydr Polym] 2017 Sep 15; Vol. 172, pp. 159-174. Date of Electronic Publication: 2017 Apr 14.