Zobrazeno 1 - 10
of 150
pro vyhledávání: '"Zuhaib F Bhat"'
Autor:
Arashi Shahid, Muhammad Inam-Ur-Raheem, Claudia Terezia Socol, Cristina Maria Maerescu, Florin Leontin Criste, Hafiz Bilal Murtaza, Zuhaib F. Bhat, Shahzad Hussain, Rana Muhammad Aadil
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThis present research was designed to investigate the anti-inflammatory and immune-modulatory effects of a 50% hydroethanolic extract of “Gola” guava fruit (GF50%) and guava leaf (GL50%) against papain-induced knee osteoarthritis (KOA
Externí odkaz:
https://doaj.org/article/831bfe37d66447deb280e0e4ada9cae9
Autor:
Sabahu Noor, Sunil Kumar, Hina F. Bhat, Abdo Hassoun, Rana Muhammad Aadil, S.A. Khandi, Mandeep S. Azad, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Food Hydrocolloids for Health, Vol 6, Iss , Pp 100183- (2024)
The study aimed to develop a silkworm pupae protein-based film for enhancing the lipid oxidative and microbial stability of cheddar cheese. The bioactive properties were imparted to the silkworm pupae protein-based film using an optimum level (2.0%)
Externí odkaz:
https://doaj.org/article/1b3854b1bc22440da1e7866e82737d75
Autor:
Farzana Choudhary, S.A. Khandi, Rana Muhammad Aadil, Abdo Hassoun, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100474- (2024)
The objective of the present study was to identify the main strengths, weaknesses, opportunities and threats (SWOT) associated with cultured meat production to increase awareness about the crucial factors that can potentially affect the growth and de
Externí odkaz:
https://doaj.org/article/4931310c55754b4792020bbc29c1e3a3
Autor:
Syed Ali Hassan, Ammar B. Altemimi, Adeel Asim Hashmi, Sandal Shahzadi, Waqar Mujahid, Ahsan Ali, Zuhaib F. Bhat, Saima Naz, Ahmad Nawaz, Gholamreza Abdi, Rana Muhammad Aadil
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101533- (2024)
Protein malnutrition is a major public health concern in the developing world. The livestock products are a good source of high-quality protein, but the livestock industry is a source of pollution and one of the leading causes of climate change becau
Externí odkaz:
https://doaj.org/article/f8eb9d49b42e404e92a208ea701ae18f
Autor:
Samran Khalid, Syed Ali Hassan, Ammar B. Altemimi, Kashmala Chaudhary, Sumbal Raana, Hamza Javaid, Muhammad Naeem, Zuhaib F. Bhat, Rana Muhammad Aadil
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100365- (2024)
The food sector produces immense amounts of waste daily, which is a great threat to the food system's sustainability. The great volume of waste generated by the food sector is a valuable source of different essential substances. The conversion of ton
Externí odkaz:
https://doaj.org/article/ab7a18a07dda4ff2b99ba1346abe9112
Autor:
Nabila Aslam, Syed Ali Hassan, Fakiha Mehak, Sania Zia, Zuhaib F. Bhat, Seydi Yıkmış, Rana Muhammad Aadil
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100319- (2024)
Nowadays, the effective utilization of food waste presents a significant challenge for the food industry. The transformation of food waste materials into useful products, and the production of healthy food products by the incorporation of food waste
Externí odkaz:
https://doaj.org/article/ce5a604156fe47beb155c53bd87a4213
Autor:
Farzana Choudhary, S.A. Khandi, Abdo Hassoun, Rana Muhammad Aadil, Alaa El-Din A. Bekhit, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Applied Food Research, Vol 4, Iss 1, Pp 100397- (2024)
The present study aimed at evaluating the awareness and acceptance of informed and professional consumers towards cultured meat. A survey-based study was conducted using 295 food science scholars and 105 veterinary professionals as respondents. The s
Externí odkaz:
https://doaj.org/article/11c18846ee4d4362b9c994170b2845ab
Autor:
Shubam Singh, Hina F. Bhat, Sunil Kumar, Rana Muhammad Aadil, Gholamreza Abdi, Zuhaib F. Bhat
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e29036- (2024)
The objective of this study was to prepare an insect protein-based composite film containing plant extract-based nanoparticles to augment the lipid and microbial stability of cheese. An ultrasonication-mediated green method of synthesis was followed
Externí odkaz:
https://doaj.org/article/3d4e9fc0b03c43979bb5e55deb953d05
Autor:
Samran Khalid, Syed Ali Hassan, Hamza Javaid, Muqaddas Zahid, Muhammad Naeem, Zuhaib F. Bhat, Gholamreza Abdi, Rana Muhammad Aadil
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100962- (2024)
Tomatoes are cultivated and consumed in almost all countries of the world, highly valued for the abundance of nutritional compounds that contribute to their sweet-sour taste, widely appreciated globally. The unique taste of tomatoes is attributed to
Externí odkaz:
https://doaj.org/article/be4d6cfb8a984d4a826d242a1ded5393
Autor:
Hina F. Bhat, Nuzhat Amin, Zarka Nasir, Saba Nazir, Zuhaib F. Bhat, Abrar A. Malik, Nazir A. Ganai, S. Mudasir Andrabi, Riaz A. Shah, Rana Muhammad Aadil, Asif H. Sofi, Gholamreza Abdi
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e27197- (2024)
The utilization of stem cells in tissue engineering holds great promise as efficient tools for tissue regeneration and in treating numerous musculoskeletal diseases. However, several limiting factors, such as precise delivery and control of different
Externí odkaz:
https://doaj.org/article/7c29a4f2db1d480c944a29776f508c7d