Search Results - "Asghar, Aasma"

Survivability and behavior of probiotic bacteria encapsulated by internal gelation in non-dairy matrix and In Vitro GIT conditions by Nazir, Safdar, Afzaal, Muhammad, Saeed, Farhan, Ahmad, Aftab, Ateeq, Huda, Ikram, Ali, Rasheed, Amara, Kiran, Faiza, Akram, Noor, Ahmed, Faiyaz, Asghar, Aasma, Khan, Mahbubur Rahman

“…The primary objective of this investigation was to assess the viability of free and encapsulated Lactobacillus plantarum probiotics in mango juice and under…”
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Nutritional, functional, and ethno‐medical properties of sweet corn cob: a concurrent review by Islam, Fakhar, Imran, Ali, Afzaal, Muhammad, Saeed, Farhan, Asghar, Aasma, Shahid, Sumaira, Shams, Arooj, Zahra, Syeda Mahvish, Biswas, Sunanda, Aslam, Muhammad Arslan

“…Summary The corn cob is still a significant component of the corn residue. It is estimated that maize cob accounts for 40–50 percent of total corn production…”
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Survivability of probiotic under simulated gastrointestinal conditions as affected by synbiotic (alginate-arabinoxylan) encapsulation by Nuaman, Muhammad, Afzaal, Muhammad, Saeed, Farhan, Ahmed, Aftab, Asghar, Aasma, Kamilah, Hanisah, Hussain, Shahzad, Ndagire, Catherine

“…The food industry is faced with a significant challenge in maintaining the viability and stability of probiotics during processing and in model food…”
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Silymarin: a review on paving the way towards promising pharmacological agent by Akhtar, Muhmmad Nadeem, Saeed, Rabia, Saeed, Farhan, Asghar, Aasma, Ghani, Samia, Ateeq, Huda, Ahmed, Aftab, Rasheed, Amara, Afzaal, Muhammad, Waheed, Marwa, Hussain, Bilal, Asif Shah, Mohd

“…Advancements in the field of research and development have paved toward the use of herbal agents to cure and control health maladies. Milk thistle (Silybum…”
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Probiotic viability as affected by encapsulation materials: recent updates and perspectives by Safeer Abbas, Muhammad, Afzaal, Muhammad, Saeed, Farhan, Asghar, Aasma, Jianfeng, Lu, Ahmad, Aftab, Ullah, Qudrat, Elahi, Samreen, Ateeq, Huda, Shah, Yasir Abbas, Nouman, Muhammad, Shah, Mohd Asif

“…The demand for probiotic-based functional food is increasing globally owing to its health-endorsing attributes. There are various driving forces behind…”
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Valorization and food applications of okara (soybean residue): A concurrent review by Asghar, Aasma, Afzaal, Muhammad, Saeed, Farhan, Ahmed, Aftab, Ateeq, Huda, Shah, Yasir Abbas, Islam, Fakhar, Hussain, Muzzamal, Akram, Noor, Shah, Mohd Asif

“…Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this…”
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Nutritional Health Perspective of Natto: A Critical Review by Afzaal, Muhammad, Saeed, Farhan, Islam, Fakhar, Ateeq, Huda, Asghar, Aasma, Shah, Yasir Abbas, Ofoedu, Chigozie E., Chacha, James S.

“…Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then…”
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Antidiabetic medicinal plants from the Chenopodiaceae family: a comprehensive overview by Cherrada, Nezar, Elkhalifa Chemsa, Ahmed, Gheraissa, Noura, Zaater, Abdelmalek, Benamor, Bilal, Ghania, Ahmed, Yassine, Bouras, Kaddour, Abdelbasset, Afzaal, Muhammad, Asghar, Aasma, Saeed, Farhan, Teferi Asres, Degnet

“…Diabetes is a chronic disease that has affected millions of people worldwide. The current treatments for diabetes, such as insulin therapy and oral…”
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Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females by Akram, Sidra, Ahmed, Aftab, Afzaal, Muhammad, Saeed, Farhan, Ikram, Ali, Asghar, Aasma, Manoharadas, Salim, Nwaz, Asad, Teferi Asres, Degnet

“…This study evaluated the iron-rich Nutri bar's effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The…”
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Development and characterization of symbiotic microcapsules to enhance the viability of probiotic under stressed conditions by Ejaz, Afaf, Afzaal, Muhmmad, Saeed, Farhan, Waliat, Sadaf, Shah, Yasir Abbas, Imran, Ali, Akram, Noor, Asghar, Aasma, Ateeq, Huda, Alomar, Suliman Yousef, Nawaz, Asad, Teferi Asres, Degnet

“…In the present research, the survival and sustainability of a Lactobacillus rhamnosus probiotic has been investigated with regard to the prebiotic impact of…”
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Milk protein based encapsulation of probiotics and other food material: comprehensive review by Afzal, Atka, Afzaal, Muhammad, Saeed, Farhan, Shah, Yasir Abbas, Raza, Muhammad Ahtisham, Khan, Mujahid Hassan, Asghar, Aasma, Akram, Noor, Ateeq, Huda, Teferi Asres, Degnet

“…Encapsulation plays a vital role in the food industry, known for its multifunction constituents' preservation, covering undesirable food components (taste,…”
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Utilization of Lactobacillus rhamnosus as probiotic adjunct culture for the development of tempeh by Ahmed, Naveed, Saeed, Muhammad, Asghar, Aasma, Abdullah Butt, Muhammad, Afzaal, Muhammad, Saeed, Farhan, Wahab, Rizwan, Alomar, Suliman Yousef, Nawaz, Asad, Akram, Noor, Teferi Asres, Degnet

“…In this study, tempeh was developed using a probiotic culture of Lactobacillus rhamnosus adjunct culture. Purposely, soybean seeds were soaked overnight at…”
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Liposomes: a promising delivery system for active ingredients in food and nutrition by Akram, Noor, Afzaal, Muhammad, Saeed, Farhan, Shah, Yasir Abbas, Faisal, Zargham, Asghar, Aasma, Ateeq, Huda, Nayik, Gulzar Ahmad, Wani, Sajad H., Hussain, Muzzamal, Asif Shah, Mohd, Khaneghah, Amin Mousavi

“…The target delivery of sensitive components to get the intended benefits is a challenge for the global food industry. One of the principal strategies used to…”
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Nutritional, pharmaceutical, and functional aspects of rambutan in industrial perspective: An updated review by Afzaal, Muhammad, Saeed, Farhan, Bibi, Maryam, Ejaz, Afaf, Shah, Yasir Abbas, Faisal, Zargham, Ateeq, Huda, Akram, Noor, Asghar, Aasma, Shah, Mohd Asif

“…Numerous researchers have been motivated to investigate new plant sources as a result of the continued advancement of functional foods and herbal medicines…”
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Nutritional and functional properties of kefir: review by Saleem, Komal, Ikram, Ali, Saeed, Farhan, Afzaal, Muhammad, Ateeq, Huda, Hussain, Muzammal, Raza, Awais, Rasheed, Amara, Asghar, Aasma, Asif Shah, Mohd

“…Kefir is a popular and indigenous fermented product that possess various health claims. Kefir grains with varied bacteria are utilized as starters for kefir…”
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Recent updates and perspectives of plasma in food processing: a review by Usman, Ifrah, Afzaal, Muhammad, Imran, Ali, Saeed, Farhan, Afzal, Atka, Ashfaq, Iqra, Shah, Yasir Abbas, Islam, Fakhar, Azam, Iqra, Tariq, Ifra, Ateeq, Huda, Asghar, Aasma, Farooq, Rimsha, Rasheed, Amara, Asif Shah, Mohd

“…The demand for minimally processed food is increasing across the globe. In this regard, the application of non-thermal technologies for food processing is…”
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Bio valorization and industrial applications of ginger waste: a review by Gulzar, Rimsha, Afzaal, Muhammad, Saeed, Farhan, Samar, Namra, Shahbaz, Amna, Ateeq, Huda, Farooq, Muhammad Umar, Akram, Noor, Asghar, Aasma, Rasheed, Amara, Teferi Asres, Degnet

“…The rapid increase in agricultural waste is rising across the globe and is a big environmental challenge. The utilization of ginger waste as a valuable product…”
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Nutritional profiling and sensory attributes of sesame seed-enriched bars by Irshad, Zainab, Aamir, Muhammad, Akram, Noor, Asghar, Aasma, Saeed, Farhan, Ahmed, Aftab, Afzaal, Muhammad, Ateeq, Huda, Shah, Yasir Abbas, Faisal, Zargham, Khan, Mohammad Rizwan, Busquets, Rosa, Teferi Asres, Degnet

“…Sesame belongs to the family Pedaliaceae and scientifically named as Sesamum indicum L. It has been considered as one of the most ancient oil crop. To explore…”
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Survivability of Lactobacillus rhamnosus under stressed conditions as affected by taro starch (Colocasia esculenta) encapsulation by Zubair, Waqas, Afzaal, Muhammad, Saeed, Farhan, Ahmed, Aftab, Ateeq, Huda, Akram, Noor, Shah, Yasir Abbas, Asghar, Aasma, Manoharadas, Salim, Nawaz, Asad, Teferi Asres, Degnet

“…In the current study, taro starch was extracted and used for the encapsulation of probiotics to prolong their viability under stressed conditions. Taro starch…”
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Enrichment of apricot probiotic drink with sea buckthorn as a prebiotic and antioxidant source by Bashir, Mehjabeen, Aamir, Muhammad, Afzaal, Muhammad, Saeed, Farhan, Asghar, Aasma, Ahmed, Aftab, Aziz, Mahwash, Ateeq, Huda, Shah, Yasir Abbas, Khan, Mohammad Rizwan, Busquets, Rosa, Teferi Asres, Degnet

“…Supplemented apricot probiotic drink (SAPD) was prepared with the addition of 2% lactobacillus rhamnosus and different percentages (2, 4, 8, 12%) of sea…”
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