Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Shoib Mohmad, Wani"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100650- (2024)
Cereals and their products form an intrinsic part of the human diet, besides contributing to the major portion of dietary energy and nutrients of people worldwide. In this study, composite noodles were prepared by combining different cereal flours (r
Externí odkaz:
https://doaj.org/article/1be99d0bff804f0cb0e56d293546b424
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-23 (2023)
Abstract Bioactive peptides are unique, low molecular weight peptide sequences generally consisting of 2–20 amino acid residues. These peptide sequences are inactive within the parent protein but they become physiologically active once released fro
Externí odkaz:
https://doaj.org/article/2292b9b1b054450a975c25fdcd6504a6
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract Apple pomace, which makes up 20–30% of all processed apples, is an accessible source of bioactive ingredients that could be used in the food industry. A research of the impact of drying techniques on the quality characteristics of apple po
Externí odkaz:
https://doaj.org/article/a26465df39f44bf59adc976571703109
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-12 (2023)
Abstract The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditio
Externí odkaz:
https://doaj.org/article/59aa98a187a646b0b9d6b3be2ea37354
Publikováno v:
Journal of Food Science and Technology. 60:1847-1859
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::858b37fcb3e04fd9db918179d022959c
https://doi.org/10.1007/s13197-022-05447-8
https://doi.org/10.1007/s13197-022-05447-8
Autor:
Shaziya Manzoor, F. A. Masoodi, Rubiya Rashid, Shoib Mohmad Wani, Farah Naqash, Mudasir Ahmad
Publikováno v:
Journal of Food Process Engineering. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd17b6edaa0b9a2a8a2ab5938a6b791f
https://doi.org/10.1111/jfpe.14219
https://doi.org/10.1111/jfpe.14219
Publikováno v:
Food Bioscience. 51:102254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0ab0a66add73d59a75d651179f969ca
https://doi.org/10.1016/j.fbio.2022.102254
https://doi.org/10.1016/j.fbio.2022.102254
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 42:102328
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a7f664db21772cedfe29a1c9f03e0646
https://doi.org/10.1016/j.bcab.2022.102328
https://doi.org/10.1016/j.bcab.2022.102328
Publikováno v:
Nutrition. 96:111602
Probiotics and their food sources, prebiotics, are known to have qualities that help with gastrointestinal issues along with overall improvement in health and well-being. Pro- and prebiotics play a key role in neuroimmune processes. Their beneficial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28737821d020cf08de479c808a8f1a14
https://doi.org/10.1016/j.nut.2022.111602
https://doi.org/10.1016/j.nut.2022.111602