Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Wasif Ur Rahman"'
Autor:
Kyo-Yeon Lee, Chae-Yeon Han, Wasif Ur Rahman, Nair Chithra Harinarayanan, Chae-Eun Park, Sung-Gil Choi
Publikováno v:
Foods, Vol 13, Iss 8, p 1170 (2024)
Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance t
Externí odkaz:
https://doaj.org/article/bf7941538dd94bd381579514daa9de2d
Autor:
Ayaz Ahmad, Majid S. Hashmi, Yasser Durrani, Nazir Ahmad Khan, Muhammad Rafiullah Khan, Muhammad Zubair Siddiqi, Aysha Riaz, Mehboob Alam, Wasif Ur Rahman
Publikováno v:
Journal of Food Science and Technology. 60:200-210
Development of fermented flavour during storage reduces acceptability of Shughri pear. Therefore, the current study was designed to investigate the combined effect of 1-Methylcyclopropene (1-MCP) and hypobaric treatment on stability of Shughri pear d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c87fd59f80dfea1491b8913eb25157c
https://doi.org/10.1007/s13197-022-05605-y
https://doi.org/10.1007/s13197-022-05605-y
Autor:
Wasif Ur Rahman, Majid S. Hashmi, Yasser Durrani, Sadiq Shah, Ayaz Ahmad, Sahib Alam, Waqar Ali
Publikováno v:
Journal of food science and technology. 59(11)
This research aimed to extend the postharvest shelf life of Royal Gala apple during cold storage and maintain its market value in simulated retail conditions. Apples were treated with hypobaric pressure (50 kPa for 4 h) followed by 1-MCP (0.5 µL L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81eec031812bf554979a7fb55ebb8de3
https://pubmed.ncbi.nlm.nih.gov/36193482
https://pubmed.ncbi.nlm.nih.gov/36193482