Zobrazeno 1 - 7 of 7 pro vyhledávání: '"Tabassum Hameed"'
2
Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour
Autor: Muhammad Atif Randhawa, Imran Hayat, Nauman Khalid, Tabassum Hameed, Ali Asad Yousaf, Asif Ahmad, Anwaar Ahmed
Publikováno v: International Journal of Food Sciences and Nutrition. 64:63-68
Protein-enriched cookies were prepared by supplementing gram flour into wheat flour at levels of 0%, 10%, 20%, 30%, 40% and 50% and analysed for physicochemical properties. The protein quality of the cookies was assessed by feeding gram flour-supplem
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bccbc8e16b2519a798d467544ebb1e23
https://doi.org/10.3109/09637486.2012.694851
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3
Effect of Environmental Changes on Phytic Acid Content of Wheat (Triticum aestivum)
Autor: Tariq Masud, Talat Mahmood, Amir Mumtaz, Naeem Safdar, Nouman Siddiqui, Tabassum Hameed
Publikováno v: Pakistan Journal of Nutrition. 9:447-451
Wheat (Triticum aestivum) is one of the most important food grain crops in all South Asian countries especially in India and Pakistan. These countries have diversifying soil and climatic conditions inserting measurable effect on nutritional as well a
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5368d2ab9aef6bb4dfb1800ac4c49d6d
https://doi.org/10.3923/pjn.2010.447.451
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4
Development and Quality Characteristics Studies of Tomato Paste Stored at Different Temperatures
Autor: Muhammad Naeem Safdar, Nouman Siddiqui, Tabassum Hameed, Muhammad Amjad, Amer Mumtaz
Publikováno v: Pakistan Journal of Nutrition. 9:265-268
A comparative study was done to determine the most suitable storage temperature for tomato paste at which there would be minimum damage to the product quality. Tomato paste samples were prepared, 0.1% sodium benzoate preservative added, stored at 25
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fa5d8f0d034ac08ad3e74c7b5e56be72
https://doi.org/10.3923/pjn.2010.265.268
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5
Quality Evaluation of Different Wheat Varieties for the Production of Unleavened Flat Bread (Chapatti)
Autor: Khalid Naseem, Muhammad Amjad, Nouman Siddiqui, Samina Khalil, Tabassum Hameed, Muhammad Naeem Safdar
Publikováno v: Pakistan Journal of Nutrition. 8:1773-1778
Seven wheat varieties i.e. Inqulab 91, Bhakkar 2002, AS 2002, Shafaq 2006, Sehar 2006, Auqab 2000 and GA 2002 collected from different locations of Punjab were subjected to physicochemical, rheological and sensory analysis to determine their suitabil
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::22c7f064188903a1984aea58e1fc7d08
https://doi.org/10.3923/pjn.2009.1773.1778
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6
INFLUENCE OF PROCESSING AND COOKING METHODOLOGIES FOR REDUCTION OF PHYTIC ACID CONTENT IN WHEAT (TRITICUM AESTIVUM) VARIETIES
Autor: Tabassum Hameed, Asia Latif, Talat Mahmood, Shehla Sammi, Tariq Masud
Publikováno v: Journal of Food Processing and Preservation. 31:583-594
The research was aimed to determine the effectiveness of different cooking and processing methods for reduction of phytic acid (PA) in wheat. Wheat is the staple food in Pakistan, supplying mainly energy, protein and minerals requirements in the aver
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::333dd28ccb4eb4e4f86c7d01344b9ba6
https://doi.org/10.1111/j.1745-4549.2007.00147.x
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