Zobrazeno 1 - 10
of 10
pro vyhledávání: '"rayees ahmad bakshi"'
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
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07781- (2021)
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two typ
Externí odkaz:
https://doaj.org/article/1a5fc2accfe145d6b9193ddb2ed7c21e
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
Publikováno v:
Extraction of Natural Products from Agro-Industrial Wastes ISBN: 9780128233498
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f20c2c735fc5434762704d8a794e55f
https://doi.org/10.1016/b978-0-12-823349-8.00016-2
https://doi.org/10.1016/b978-0-12-823349-8.00016-2
Autor:
Akil Ahmad, Nayeem Ahmed, Saghir Ahmad, Khalid M. Alotaibi, Mohammed B. Alshammari, Nadira Anjum, Azim Ansari, Sorin Marius Avramescu, Rayees Ahmad Bakshi, Showkat Ahmad Bhawani, Mihaela Cudalbeanu, Aamir Hussain Dar, Ishfaq Hamid Dar, Lobna A. Elseify, Salma Farooq, Saqib Farooq, Irina Fierascu, Radu Claudiu Fierascu, Tariq Ahmad Ganaie, Amir Gull, Tamer Hamouda, Abul Hasnat, Ahmed H. Hassanin, Md Enamul Hoque, Fayyaz Salih Hussain, Mohamad Nasir Mohamad Ibrahim, Iqbal M.I. Ismail, Mohd Jameel, Bisma Jan, Pir Mohammad Junaid, Shafat Ahmad Khan, Ramzi Khiari, Arshied Manzoor, Farooq Ahmad Masoodi, Najma Memon, Mohamad Midani, Sajad Ahmad Mir, Abdul Moheman, Md Khalid Nahian, Tabassum Parveen, Huda A. Qari, Mohd Rashid, Sajad Ahmad Rather, Qurat Ul Eain Hyder Rizvi, Danish Rizwan, Charanjiv Singh Saini, Carlo Santulli, Rafeeya Shams, Harish Kumar Sharma, Mohd Aaqib Sheikh, Elwira Sieniawska, Abu Tariq, Khalid Umar, Hauwa A. Umaru, Isaac John Umaru, Kerenhappuch Isaac Umaru, Mohd Amil Usmani, Shoib Mohd Wani, Asim Ali Yaqoob, Syed Zubair Ali
Publikováno v:
Extraction of Natural Products from Agro-Industrial Wastes ISBN: 9780128233498
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69b9b05da376a5d224c3ed75d955f007
https://doi.org/10.1016/b978-0-12-823349-8.00096-4
https://doi.org/10.1016/b978-0-12-823349-8.00096-4
Autor:
B.N. Dar, Rayees Ahmad Bakshi, Zakir S. Khan, Shemilah Fayaz Shah, Bhavnita Dhillon, Navdeep Singh Sodhi
Publikováno v:
Journal of Food Measurement and Characterization. 15:4371-4379
The present work investigated the influence of ultrasonication (US) on the structural and functional properties of Seabuckthorn seed protein concentrate. Ultrasonication was carried out by varying time (0, 5, 15, 25, and 35 min) with a constant power
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d514d39a818b10c3b506995758026b75
https://doi.org/10.1007/s11694-021-01020-7
https://doi.org/10.1007/s11694-021-01020-7
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
Publikováno v:
Food sciencenutrition. 10(6)
The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3a9d4c1aade7bf8aa6dcd9b5d645bcc
https://pubmed.ncbi.nlm.nih.gov/35702308
https://pubmed.ncbi.nlm.nih.gov/35702308
Publikováno v:
Heliyon, Vol 7, Iss 8, Pp e07781-(2021)
Heliyon
Heliyon
The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two typ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::429bd98fb6d9b464b089f0f0f33080e6
https://doi.org/10.1016/j.heliyon.2021.e07781
https://doi.org/10.1016/j.heliyon.2021.e07781