Zobrazeno 1 - 6 of 6 pro vyhledávání: '"Tayyaba Alvi"'
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Date fruit as a promising source of functional carbohydrates and bioactive compounds: A review on its nutraceutical potential
Autor: Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Abid Aslam Maan, Zafar Ullah Razzaq
Publikováno v: Journal of Food Biochemistry. 46
From the past decade, consumption of ready-to-eat food and ease of access to fast food increased the onset of several diseases. Thus, there is a need to shift the trend from consumption of unhealthy food item to natural and healthy alternatives. In t
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::17ca8ab2b59846ff28c3b2e5e752861e
https://doi.org/10.1111/jfbc.14325
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3
Consumer Acceptance of Alternative Proteins : A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability
Autor: Shahida Anusha Siddiqui, Tayyaba Alvi, Aysha Sameen, Sipper Khan, Andrey Vladimirovich Blinov, Andrey Ashotovich Nagdalian, Mohammad Mehdizadeh, Danung Nur Adli, Marleen Onwezen
Publikováno v: Sustainability (Switzerland), 14(22)
Sustainability (Switzerland) 14 (2022) 22
Conventional meat consumption has triggered an environmental burden along with effects on different disease spectrums according to existing research. The dietary patterns adopted by consumers significantly impact both planetary and individual health.
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebac325af57b5a001b15c746b7abb9cc
https://research.wur.nl/en/publications/consumer-acceptance-of-alternative-proteins-a-systematic-review-o
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4
Microwave assisted drying and extraction technique; kinetic modelling, energy consumption and influence on antioxidant compounds of fenugreek leaves
Autor: Rana Muhammad Aadil, Farhan Saeed, Irrum Babu, Muhammad Issa Khan, Tayyaba Alvi, Muhammad Kashif Iqbal Khan, Akmal Nazir, Abid Aslam Maan, Muhammad Nadeem, Usman Amin, Yasir Mahmood Ghauri
Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e56020, Published: 26 FEB 2021
Food Science and Technology, Issue: ahead, Published: 26 FEB 2021
Food Science and Technology (2021)
Fenugreek leaves contains bioactive compounds, which are helpful in maintaining human health. These compounds are adversely affected in conventional drying methods. Therefore, this study was carried out to retain maximum amount of these components th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::faa3dee8bfdf781e23f3b4e9e686b1d5
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100460
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6
Modelling and Kinetic Study of Novel and Sustainable Microwave-Assisted Dehydration of Sugarcane Juice
Autor: Abid Aslam Maan, Shabbar Abbas, Muhammad Issa Khan, Muhammad Umer, Muhammad Inam Afzal, Muhammad Kashif Iqbal Khan, Tayyaba Alvi, Muhammad Sharif, Akmal Nazir, Muhammad Ahmad, Azmat Ullah Khan, Shahnah Qureshi
Publikováno v: Processes
Volume 7
Issue 10
Processes, Vol 7, Iss 10, p 712 (2019)
Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concent
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f5532223d487a57229fc1a942abcda51
https://doi.org/10.3390/pr7100712
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