Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zakir Showkat khan"'
Autor:
Chandni, Sheikh Showkat Ahmad, Ambika Saloni, Gulshan Bhagat, Sajad Ahmad, Satwinderjeet Kaur, Zakir Showkat Khan, Gurjeet Kaur, Gholamreza Abdi
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)
Abstract Iris kashmiriana belongs to the family Iridaceae and is an important endemic medicinal plant of Kashmir. The current study was designed to determine the phytoconstituents, antioxidant, and cytotoxic potential of ethyl acetate (IRK-ETH) and m
Externí odkaz:
https://doaj.org/article/04aa187cf72e4ddd9088ca086bde2e91
Exploring sustainable novel millet protein: A look at the future foods through innovative processing
Autor:
Gurjeet Kaur, Saba Ahmadzadeh-Hashemi, Saira Amir, Zakir Showkat Khan, Zehra Gulsunoglu-Konuskan, Atefeh Karimidastjerd, Shemilah Fayaz, Mohmad Sayeed Bhat, Sarvesh Rustagi, Alaa El-Din Ahmed Bekhit, Thameed Aijaz
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100367- (2024)
The increase in human population brings major concerns related to food sustainability, security and nutrition across the globe. This led to massive efforts to explore protein-rich foods as potential candidates for future foods and investigate innovat
Externí odkaz:
https://doaj.org/article/21ef094546fd4e9babba733534bb9a78
Autor:
Ayman Younes Allam, Zakir Showkat Khan, Mohmad Sayeed Bhat, Bindu Naik, Sajad Ahmad Wani, Sarvesh Rustagi, Tahmeed Aijaz, Mohamed Farouk Elsadek, Tse-Wei Chen
Publikováno v:
Journal of Food Quality, Vol 2023 (2023)
Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B
Externí odkaz:
https://doaj.org/article/8f2c6c642b954041b3bd98a4adc7f6f3
Autor:
Zakir Showkat Khan, Saira Amir, Tea Sokač Cvetnić, Ana Jurinjak Tušek, Maja Benković, Tamara Jurina, Davor Valinger, Jasenka Gajdoš Kljusurić
Publikováno v:
Plants, Vol 12, Iss 16, p 2904 (2023)
Plant-based food produces significantly less greenhouse gases, and due to its wealth of bioactive components and/or plant-based protein, it becomes an alternative in a sustainable food system. However, the processing and production of products from p
Externí odkaz:
https://doaj.org/article/2bd9c887ea8c4223a212097acbae5de5
Autor:
Rayees Ahmad Bakshi, Navdeep Singh Sodhi, Idrees Ahmed Wani, Zakir Showkat Khan, Bhavnita Dhillon, Adil Gani
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100076- (2022)
Scope and application: The present review focuses on the innovative extraction and encapsulation methods of the phytochemical constituents from various parts of saffron plant (stigma, tepals and corm) and their potential applications in food, nutrace
Externí odkaz:
https://doaj.org/article/03bd31e76b2c4c7eb853a0f7adf86c30
Autor:
Zakir Showkat Khan, Navdeep Singh Sodhi, Shemilah Fayaz, Rayees Ahmad Bakshi, Raashid Ahmad Siddiqi, Basharat N. Dar, Hari N. Mishra, Bhavnita Dhillon
Publikováno v:
JSFA reports. 3:222-232
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e20dab6cd852eeae446099980053e01d
https://doi.org/10.1002/jsf2.113
https://doi.org/10.1002/jsf2.113
Autor:
Zakir Showkat Khan, Navdeep Singh Sodhi, Shemilah Fayaz, Sajad Ahmad Wani, Mohammad Sayeed Bhat, Hari Niwas Mishra, Rayees Ahmad Bakshi, B. N. Dar, Bhavnita Dhillon
Publikováno v:
International Journal of Food Science & Technology. 58:1621-1630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a6de3b0a5a7fde8fae0909cab520282
https://doi.org/10.1111/ijfs.15999
https://doi.org/10.1111/ijfs.15999
Autor:
Zakir Showkat khan, Navdeep Singh Sodhi, rayees ahmad bakshi, Mohammad Syed Bhat, Basharat Dar, Hari Niwas Mishra, Shemilah Fayaz Fayaz, Bhavnita Dhillon
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87cfe48720ca4fee3e738b02f876e37f
https://doi.org/10.2139/ssrn.4067995
https://doi.org/10.2139/ssrn.4067995
Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and b
