Search Results - "Arshad, Muhammad Sajid"

Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets by Arshad, Muhammad Sajid, Hina, Gule, Anjum, Faqir Muhammad, Suleria, Hafiz Ansar Rasul

“…The present study was conducted to ascertain the beneficial effects of bioactive peptides on the oxidative stability and functional properties of beef nuggets…”
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Retention and stability of bioactive compounds in functional peach beverage using pasteurization, microwave and ultrasound technologies by Sattar, Saira, Imran, Muhammad, Mushtaq, Zarina, Ahmad, Muhammad Haseeb, Arshad, Muhammad Sajid, Holmes, Melvin, Maycock, Joanne, Nisar, Muhammad Faisal, Khan, Muhammad Kamran

“…The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were…”
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Crosstalk between Gut and Brain in Alzheimer's Disease: The Role of Gut Microbiota Modulation Strategies by Shabbir, Umair, Arshad, Muhammad Sajid, Sameen, Aysha, Oh, Deog-Hwan

“…The gut microbiota (GM) represents a diverse and dynamic population of microorganisms and about 100 trillion symbiotic microbial cells that dwell in the…”
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Mangiferin: a natural miracle bioactive compound against lifestyle related disorders by Imran, Muhammad, Arshad, Muhammad Sajid, Butt, Masood Sadiq, Kwon, Joong-Ho, Arshad, Muhammad Umair, Sultan, Muhammad Tauseef

“…The current review article is an attempt to explain the therapeutic potential of mangiferin, a bioactive compound of the mango, against lifestyle-related…”
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Biochemistry, Safety, Pharmacological Activities, and Clinical Applications of Turmeric: A Mechanistic Review by Hashempur, Mohammad Hashem, Shariati, Mohammad Ali, Waheed, Marwa, Arshad, Muhammad Sajid, Sultan, Muhammad Tauseef, Hussain, Muhammad Bilal, Ahmad, Rabia Shabir, Plygun, Sergey

“…Turmeric (Curcuma longa L.) is a popular natural drug, traditionally used for the treatment of a wide range of diseases. Its root, as its most popular part…”
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Ruminant meat flavor influenced by different factors with special reference to fatty acids by Arshad, Muhammad Sajid, Sohaib, Muhammad, Ahmad, Rabia Shabir, Nadeem, Muhamad Tahir, Imran, Ali, Arshad, Muhammad Umair, Kwon, Joong-Ho, Amjad, Zaid

“…Ruminant meat flavor is an important quality and sensory parameter which relays mainly on the organoleptic characteristics of meat. Meat flavor is vital factor…”
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Functional behavior of DHA and EPA in the formation of babies brain at different stages of age, and protect from different brain-related diseases by Khalid, Waseem, Gill, Poonam, Arshad, Muhammad Sajid, Ali, Anwar, Ranjha, Muhammad Modassar Ali Nawaz, Mukhtar, Shanza, Afzal, Fareed, Maqbool, Zahra

“…Omega-3 fatty acids are rich in marine animals and plant-based foods like grains and seeds. Docosahexaenoic acid (DHA) and Eicosapentaenoic acid (EPA) are…”
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Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related Disorders by Maqbool, Zahra, Arshad, Muhammad Sajid, Ali, Anwar, Aziz, Afifa, Khalid, Waseem, Afzal, Muhammad Faizan, Bangar, Sneh Punia, Addi, Mohamed, Hano, Christophe, Lorenzo, Jose Manuel

“…The present review is designed to measure the effects of saffron extract in functional foods and its pharmacological properties against various disorders…”
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A review on bioactive compounds in sprouts: extraction techniques, food application and health functionality by Waliat, Sadaf, Arshad, Muhammad Sajid, Hanif, Hadia, Ejaz, Afaf, Khalid, Waseem, Kauser, Safura, Al-Farga, Ammar

“…In this review, we discussed different types of sprouts, its antioxidant properties, extraction techniques, functional food application and health benefits…”
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Assessing the Effectiveness of Local and International Food Safety Standards in Small and Medium‐Sized Enterprises (SMEs) of Pakistan by Qamar, Tariq, Ahmad, Rabia Shabir, Arshad, Muhammad Sajid, Afzaal, Muhammad

“…Pakistani small and medium‐sized enterprises (SMEs) have an important role and contribute less than other countries, yet their significance cannot be denied…”
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Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides by Saeed, Farhan, Hussain, Muzzamal, Arshad, Muhammad Sajid, Afzaal, Muhammad, Munir, Haroon, Imran, Muhammad, Tufail, Tabussam, Anjum, Faqir Muhammad

“…In most of the countries around the world, the ever increase in food processing industries around the world is producing various types of by-products including…”
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Effect of Antimicrobial and Antioxidant Rich Pomegranate Peel Based Edible Coatings on Quality and Functional Properties of Chicken Nuggets by Bashir, Sadaf, Arshad, Muhammad Sajid, Khalid, Waseem, Nayik, Gulzar Ahmad, Al Obaid, Sami, Ansari, Mohammad Javed, Moreno, Andres, Karabagias, Ioannis K.

“…The current study evaluated the effect of pomegranate peel-based edible coating on chicken nuggets in order to develop a functional and safe product, high in…”
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Nutrients and bioactive compounds of Sorghum bicolor L. used to prepare functional foods: a review on the efficacy against different chronic disorders by Khalid, Waseem, Ali, Anwar, Arshad, Muhammad Sajid, Afzal, Fareed, Akram, Ramish, Siddeeg, Azhari, Kousar, Safura, Rahim, Muhammad Abdul, Aziz, Afifa, Maqbool, Zahra, Saeed, Ayesha

“…Sorghum (Sorghum bicolor L.) is ranked five cereal crop worldwide. It belongs to the Poaceae family and is formally part of plant-derived food. Nutritionally,…”
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Antioxidant proteins and peptides to enhance the oxidative stability of meat and meat products: A comprehensive review by Sohaib, Muhammad, Anjum, Faqir Muhammad, Sahar, Amna, Arshad, Muhammad Sajid, Rahman, Ubaid Ur, Imran, Ali, Hussain, Shahzad

“…Lipid oxidation is among the major flaw-grounding processes in meat and meat-based products that can affect interactions among lipids and proteins, leading to…”
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Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage by Sohaib, Muhammad, Anjum, Faqir Muhammad, Arshad, Muhammad Sajid, Imran, Muhammad, Imran, Ali, Hussain, Shahzad

“…Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower…”
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Exploring the potential of black tea based flavonoids against hyperlipidemia related disorders by Imran, Ali, Butt, Masood Sadiq, Arshad, Muhammad Sajid, Arshad, Muhammad Umair, Saeed, Farhan, Sohaib, Muhammad, Munir, Rizwan

“…In recent decade, Hyperlipidemia related disorders like obesity, hypercholesterolemia and diabetes are considered as the leading killers for mankind…”
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Quality Characteristics of Gamma Irradiation and Kale Leaf powder Treated Ostrich and Chicken Meat during Storage by Khalid, Waseem, Arshad, Muhammad Sajid, Yasin, Muhammad, Imran, Ali, Ahmad, Muhammad Haseeb

“…The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic…”
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Impact of Gamma Irradiation and Kale Leaf Powder on Amino Acid and Fatty Acid Profiles of Chicken Meat under Different Storage Intervals by Khalid, Waseem, Arshad, Muhammad Sajid, Nayik, Gulzar Ahmad, Alfarraj, Saleh, Ansari, Mohammad Javed, Guiné, Raquel P F

“…The present study was planned to determine the effect of kale leaf powder and gamma rays on variations in the pH, amino acid and fatty acid profiles of chicken…”
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Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders by Khalid, Waseem, Arshad, Muhammad Sajid, Aziz, Afifa, Rahim, Muhammad Abdul, Qaisrani, Tahira Batool, Afzal, Fareed, Ali, Anwar, Ranjha, Muhammad Modassar Ali Nawaz, Khalid, Muhammad Zubair, Anjum, Faqir Muhammad

“…The growth of functional components containing agricultural foods is enhancing because these components aid the human body against different chronic diseases…”
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Tissue engineering approaches to develop cultured meat from cells: A mini review by Arshad, Muhammad Sajid, Javed, Miral, Sohaib, Muhammad, Saeed, Farhan, Imran, Ali, Amjad, Zaid

“…Cultured meat production is an innovative and emerging process to produce animal meat in laboratories, using tissue-engineering techniques. This novel approach…”
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