Search Results - "Khan, Iftikhar Ali"

Evaluation of ultrasound-assisted L-histidine marination on beef M. semitendinosus: Insight into meat quality and actomyosin properties by Shi, Haibo, Ali Khan, Iftikhar, Zhang, Ruyi, Zou, Ye, Xu, Weimin, Wang, Daoying

“…The tentative mechanism concerning the improvement of water retention and tenderness in UMH-treated meat On the one hand, ultrasonication disrupted the…”
Get full text

Protein oxidation in muscle-based products: Effects on physicochemical properties, quality concerns, and challenges to food industry by Nawaz, Asad, Irshad, Sana, Ali Khan, Iftikhar, Khalifa, Ibrahim, Walayat, Noman, Muhammad Aadil, Rana, Kumar, Manoj, Wang, Mingfu, Chen, Feng, Cheng, Ka-Wing, Lorenzo, Jose Manuel

“…[Display omitted] •Protein oxidation in meat-based products is a serious concern to the food industry.•Protein oxidation causes structural and chemical…”
Get full text

Attenuation of heterocyclic amine formation and lipid and protein oxidation in air-fried fish fillets by marination with selected legume seed extracts by Ali Khan, Iftikhar, Shi, Baoping, Shi, Haibo, Zhu, Zongshuai, Khan, Asad, Zhao, Danyue, Cheng, Ka-Wing

“…[Display omitted] •The mitigating effect of legume seed marinades was higher in the PhIP model compared to MeIQx.•A dose-dependent relationship was found…”
Get full text

Air frying combined with grape seed extract inhibits Nε-carboxymethyllysine and Nε-carboxyethyllysine by controlling oxidation and glycosylation by Zhu, Zongshuai, Fang, Rui, Yang, Jing, Khan, Iftikhar Ali, Huang, Jichao, Huang, Ming

“…Advanced glycation end products (AGE), compounds formed in meat at the advanced stage of Maillard reaction, are easily exposed to thermal processing. Improving…”
Get full text

Formation of N ϵ -Carboxymethyllysine and N ϵ -Carboxyethyllysine in Prepared Chicken Breast by Pan Frying by Zhu, Zongshuai, Cheng, Yiqun, Huang, Suhong, Yao, Mingjun, Lei, Yang, Khan, Iftikhar Ali, Huang, Ming, Zhou, Xinghu

“…The objective of this work was to investigate the effects of pan frying on the formation of two typical advanced glycation end products (AGEs) named…”
Get more information

Dual functional roles of nutritional additives in nutritional fortification and safety of thermally processed food: Potential, limitations, and perspectives by Shi, Baoping, Wang, Huaixu, Nawaz, Asad, Khan, Iftikhar Ali, Wang, Qi, Zhao, Danyue, Cheng, Ka‐Wing

“…The Maillard reaction (MR) has been established to be a paramount contributor to the characteristic sensory property of thermally processed food products…”
Get full text

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage by Khan, Iftikhar Ali, Xu, Weimin, Wang, Daoying, Yun, Ang, Khan, Asad, Zongshuai, Zhu, Ijaz, Muhammad Umair, Yiqun, Cheng, Hussain, Muzahir, Huang, Ming

“…Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra‐performance liquid chromatography (Q‐TOF–MS,…”
Get full text

Food process contaminants: formation, occurrence, risk assessment and mitigation strategies - a review by Zahir, Ahmadullah, Khan, Iftikhar Ali, Nasim, Maazullah, Azizi, Mohammad Naeem, Azi, Fidelis

“…Thermal treatment of food can lead to the formation of potentially harmful chemicals, known as process contaminants. These are adventitious contaminants that…”
Get full text

Heterocyclic amines in braised chicken may mainly infiltrate from reused marinade during braising, instead of thermic generation by Cheng, Yiqun, Yu, Yajie, Zhou, Xinghu, Zhu, Zongshuai, Lei, Yang, Khan, Iftikhar Ali, Huang, Ming, Zhou, Guanghong

“…BACKGROUND Sauce braised meat products are popular in Asia, although their complicated processing may lead to potential safety risks. Especially, how hazardous…”
Get full text

The formation, germination, and cold plasma inactivation of bacterial spore by Zhu, Zongshuai, Bassey, Anthony Pius, Huang, Tianran, Zhang, Yali, Ali Khan, Iftikhar, Huang, Ming

“…•The general structure of spores was introduced.•The formation process of spore was sketched out.•Factors affecting the cold plasma bactericidal were…”
Get full text

Content, causes and analysis of heterocyclic amines in Chinese traditional braised chicken by Cheng, Yiqun, Yao, Mingjun, Zhu, Zongshuai, Dong, Xiaoli, Ali Khan, Iftikhar, Huang, Jichao, Zhou, Xinghu, Huang, Ming, Zhou, Guanghong

“…Braised chicken is a popular traditional chicken product in China with a special and complicated culinary method. However, there has been little research…”
Get full text

The effect of protein oxidation on the formation of advanced glycation end products after chicken myofibrillar protein glycation by Zhu, Zongshuai, Bassey, Anthony Pius, Huang, Ming, Khan, Iftikhar Ali

“…Investigation that protein oxidation to the formation of advanced glycation end products (AGEs) after chicken myofibrillar protein glycation is limited. Models…”
Get full text

Diversity in Betasatellites Associated with Cotton Leaf Curl Disease During Source-To-Sink Movement Through a Resistant Host by Khan, Iftikhar Ali, Akhtar, Khalid Pervaiz, Akbar, Fazal, Hassan, Ishtiaq, Amin, Imran, Saeed, Muhammad, Mansoor, Shahid

“…Cotton leaf curl is devastating disease of cotton characterized by leaf curling, vein darkening and enations. The disease symptoms are induced by DNA satellite…”
Get full text

Editorial: Hazardous substances from food processing: Formation and control, biotoxicity and mitigation by Khan, Iftikhar Ali, Wang, Chong, Cai, Kezhou

Get full text

Occurrence of Heterocyclic Amines in Commercial Fast‐Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds by Khan, Iftikhar Ali, Yiqun, Cheng, Zongshuai, Zhu, Ijaz, Muhammad Umair, Brohi, Sarfaraz Ahmed, Ahmad, Muhammad Ijaz, Shi, Caiyue, Hussain, Muzahir, Huang, Jichao, Huang, Ming

“…Heterocyclic amines (HCAs) have been identified as highly mutagenic and are risk factors for human cancer. In recent years, the intake of fast‐food meat…”
Get full text

Meat proteins in a high-fat diet have a substantial impact on intestinal barriers through mucus layer and tight junction protein suppression in C57BL/6J mice by Hussain, Muzahir, Umair Ijaz, Muhammad, Ahmad, Muhammad Ijaz, Khan, Iftikhar Ali, Brohi, Sarfaraz Ahmed, Shah, Abid Ullah, Shinwari, Kamran Iqbal, Zhao, Di, Xu, Xinglian, Zhou, Guanghong, Li, Chunbao

“…Protein diets are well known for body maintenance and weight loss. However, it remains unclear whether and how different protein sources affect the intestinal…”
Get more information

Content of free and protein‐binding Nε‐carboxymethyllysine and Nε‐carboxyethyllysine in different parts of braised chicken by Zhu, Zongshuai, Fang, Rui, Cheng, Yiqun, Khan, Iftikhar Ali, Huang, Jichao, Li, Bin, Huang, Ming

“…In order to illustrate the levels of advanced glycation end products (AGEs) in Chinese traditional braised chicken, the distribution of free and…”
Get full text

Wunderlich syndrome with spontaneous renal hemorrhage into renal angiomyolipoma by Bhatty, Tanweer, Zia, Ahmad, Khan, Iftikhar, Nawaz, Gul

“…Wunderlich syndrome is a rarely entity. We report our case of a 60-year-old female, who presented in the emergency medicine department with acute right flank…”
Get full text

The effect of oxidation and Maillard reaction on formation of Nε -carboxymethyllysine and Nε-carboxyethyllysine in prepared chicken breast by Zhu, Zongshuai, Huang, Suhong, Khan, Iftikhar Ali, Cheng, Yiqun, Yu, Yajie, Zhang, Chuangchuang, Huang, Jichao, Huang, Ming, Zhou, Xinghu

“…The aim of this work was to investigate the effect and correlation of boiled, deep-fried and roast thermal processing on N ε -carboxymethyllysine and N ε…”
Get full text

Effect of processing conditions and simulated gastrointestinal digestion on the activity of angiotensin I-converting enzyme (ACE) inhibitory peptide derived from duck meat hydrolysate by Shi, Caiyue, Li, Tingting, Huang, Jichao, Khan, Iftikhar Ali, Huang, Ming, Zhou, Guanghong

“…In this study, the ACE-inhibitory peptide (<3 kDa) was obtained through ultrafiltration of duck meat enzymatic hydrolysate. The research investigated the…”
Get full text