antioxidants in food ghufran ahmed goraya in chemicals industry

antioxidants in food ghufran ahmed goraya in chemicals industry

  • food additives: production of microbial pigments and their antioxidant properties | request pdf

    Food Additives: Production of Microbial Pigments and their Antioxidant Properties | Request PDF

    Food industry worldwide is dependent on colors to make food appealing to the consumers and to addthese compounds serve as natural colorants, photoprotective agents, and antioxidants [1,3,5

  • (pdf) naturally occurring preservatives in food and their role in food preservation

    (PDF) Naturally Occurring Preservatives in Food and their Role in Food Preservation

    In the pharmaceutical industry, antioxidants are derived from either natural or synthetic sources. Synthetic antioxidant is most widely used, but lately have been losing ground due to the

  • natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: a review | request pdf

    Natural antioxidants against lipid-protein oxidative deterioration in meat and meat products: A review | Request PDF

    In food industry, antioxidants are divided in two groups, one is synthetic antioxidants such as Butylated hydroxytoluene (BHT), propyl gallate, and butylated hydroxyanisole and second includes

  • antioxidant activity of natural plant sources in dairy dessert (sandesh) under thermal treatment | request pdf

    Antioxidant activity of natural plant sources in dairy dessert (Sandesh) under thermal treatment | Request PDF

    Rajpreet Kaur Goraya Ginger juice and paste (from 2 to 8%, ginger candy from 5 to 20%, and ginger powder from 0.5 to 2%) were incorporated into the ice cream mix prior to freezing. Inclusion of

  • effect of fat-replacement through rice milling by- products on the rheological and baking behaviour of dough

    Effect of fat-replacement through rice milling by- products on the rheological and baking behaviour of dough

    Seema Ashraf 1, Syed Muhammad Ghufran Saeed 1*, Syed Asad Sayeed 1, Rashida Ali 1,2, Hasan Saeed 1 and Mubarak Ahmed 3 1Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan. 2Division of Food Research

  • pesticide residue manual | detection limit | verification and validation - scribd

    Pesticide Residue Manual | Detection Limit | Verification And Validation - Scribd

    Ghufran Ahmed Goraya 1 1 upvote 0 0 downvote 128 visualizações 323 páginas Dados do documento clique para ver informações do documento Descrição: pesiticide Data de envio Oct 22, 2015 Direitos autorais

  • enrichment of refined olive oil with phenolic compounds: evaluation of their antioxidant activity and their effect on the bitter index - researchgate

    Enrichment of Refined Olive Oil with Phenolic Compounds: Evaluation of Their Antioxidant Activity and Their Effect on the Bitter Index - ResearchGate

    In summary, natural antioxidants are useful in the food industry as preservatives to increase the life of food products preventing the loss of their sensory and nutritional value. Epidemiology

  • an overview of the recent trends on the waste valorization techniques for food wastes - sciencedirect

    An overview of the recent trends on the waste valorization techniques for food wastes - ScienceDirect

    1/3/2019 · The agro-food industries generate huge quantities of biodegradable solid or liquid wastes and consist of organic residues of the processed raw materials. As per a study conducted by Baiano (2014), it is estimated that approximately 26% of food w

  • physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology - sciencedirect

    Physicochemical characterization of whole-grain wheat flour in a frozen dough system for bake off technology - ScienceDirect

    1/11/2014 · In addition, the use of whole-grain flour improved the functional value of baked products derived from its abundance of dietary fibers and antioxidants. This study provides additional fundamental information on the processing performance of

  • bibliography section - pdf free download

    Bibliography section - PDF Free Download

    Agric. Food Gem., 47 (lggg) 47004706. 1522 Watanabe, M. and Sawai, T.: Alteration of cross-linking amino acids of elastin in human aorta in association with dissecting aneurysm: analysis using high performance liquid chromatography.

  • stevia vs. sucrose: influence on the phytochemical content of a citrus–maqui beverage—a shelf life study

    Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study

    19/2/2020 · Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a

  • journal of food measurement and characterization (v.12, #3) | www.chemweb

    Journal of Food Measurement and Characterization (v.12, #3) | www.chemweb

    Therefore, the extracts of chicory under study would be a potential source of natural antioxidant and antibacterial and offers lots of opportunities for future application in the food industry to produce healthy food and can be used in pharmaceu

  • foods | free full-text | stevia vs. sucrose: influence on the phytochemical content of a citrus–maqui beverage—a shelf life study - mdpi

    Foods | Free Full-Text | Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study - MDPI

    Given the increasing awareness on this fact, food industries are developing new products to reduce the amount of added sugar in development of food products development. Accordingly, in the present work, new functional beverages, constituting a

  • effect of dried moringa (moringa oleifera lam) leaves on rheological, microstructural, nutritional, textural and organoleptic characteristics of

    EFFECT OF DRIED MORINGA (MORINGA OLEIFERA LAM) LEAVES ON RHEOLOGICAL, MICROSTRUCTURAL, NUTRITIONAL, TEXTURAL AND ORGANOLEPTIC CHARACTERISTICS OF

    Rashida Ali, Syed Muhammad Ghufran Saeed, Syed Arsalan Ali, Syed Asad Sayed, Rahil Ahmed, Lubna Mobin, Effect of black gram flour as egg replacer on microstructure of biscuit dough and its impact on edible qualities, Journal of Food Measurement

  • international scientific indexing (isi)

    International Scientific Indexing (ISI)

    Organochlorines are a group of various synthetic chemicals that include polychlorinated biphenyls (PCBs), dibenzo-p-dioxiins and organochlorine pesticides. Human exposure to organochlorine substances may occur through inhalation of air,

  • an assessment of potential resources for biomass energy in nigeria

    An Assessment of Potential Resources for Biomass Energy in Nigeria

    Nigeria is a developing country with an insufficient supply of energy to meet the continuously growing demand. However, there are several biomass resources available within the country. This paper presents a desk review, which investigates the

  • bibliography section - pdf free download

    Bibliography section - PDF Free Download

    Agric. Food Gem., 47 (lggg) 47004706. 1522 Watanabe, M. and Sawai, T.: Alteration of cross-linking amino acids of elastin in human aorta in association with dissecting aneurysm: analysis using high performance liquid chromatography.

  • phytochemical content of leaf and stem of marsilea quadrifolia (l.)

    Phytochemical content of leaf and stem of Marsilea quadrifolia (L.)

    Phytocompounds from medicinal plants are important in pharmaceutical industry for drug development and preparation of therapeutic agents [12]. The development of pharmaceuticals begins with identification of active principles, detailed

  • search for ros

    Search for ROS

    Qaizar Ahmed 1, Fida Mohammad 2, Hidayat-ur-Rahman 2, Sheraz Ahmed 2 * and Fakharuddin 2 ...nducted to determine hete ros is for various agronomic and biochemical traits in Flue Cured Virginia tobacco.