385 results on '"Anjum, Faqir Muhammad"'
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2. Effect of milk-derived bioactive peptides on the lipid stability and functional properties of beef nuggets
3. The effect of thermal processing on probiotics stability
4. Animal Origin Foods as Functional Foods
5. Bio-evaluation of functional date bars using rats as model organism against hypercholesterolemia
6. Chia seeds ( Salvia hispanica L.): A therapeutic weapon in metabolic disorders
7. Food Fortification Programmes in Pakistan
8. Wheat Antioxidants, Their Role in Bakery Industry, and Health Perspective
9. Postharvest intervention technologies for safety enhancement of meat and meat based products; a critical review
10. Physicochemical characterization of cereal bran cell wall with special reference to its rheological and functional properties
11. Suitability of spring wheat varieties for the production of best quality pizza
12. Chia seeds (Salvia hispanica L.): A therapeutic weapon in metabolic disorders.
13. Structural and nutritional portrayal of rye‐supplemented bread using fourier transform infrared spectroscopy and scanning electron microscopy
14. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
15. Application of Fourier transform infrared (FTIR) spectroscopy for the identification of wheat varieties
16. Tackling metabolic syndrome by functional foods
17. Effect of multiple fortification on the bioavailability of minerals in wheat meal bread
18. Exploring the prophylactic role of soy isoflavones against polycystic ovarian syndrome
19. Nutritional and end‐use perspectives of sprouted grains: A comprehensive review
20. Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
21. Improvement in end-use quality of spring wheat varieties grown in different eras
22. Wheat gluten: High molecular weight glutenin subunits- structure, genetics, and relation to dough elasticity
23. Synthesis, Characterization and Anti-Cancer Therapeutic Potential of Withanolide-A with 20nm sAuNPs Conjugates Against SKBR3 Breast Cancer Cell Line
24. Nutritional assessment of cookies supplemented with defatted wheat germ
25. Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties
26. Functional and nutraceutical properties of maize bran cell wall non-starch polysaccharides
27. ENCAPSULATING PROPERTIES OF LEGUME PROTEINS: RECENT UPDATES & PERSPECTIVES
28. Structural and functional properties of milk proteins as affected by heating, high pressure, Gamma and ultraviolet irradiation: a review
29. Zogale (Moringaolifera) as a functional ingredient: A review on its nutraceutical properties and food applications
30. Exploring the amino acid profile and microbial properties of locally sweet preserved kachra hareer ( Terminalia chebula )
31. Biochemical profile of milk thistle ( Silybum Marianum L.) with special reference to silymarin content
32. Compositional and Mineral Profile of Sahiwal Cow Milk at Various Lactation Stages as Influenced by Oxytocin Administration.
33. Comparative study of innovative blends prepared by fortification of date powder to alleviate child malnutrition
34. Synthesis, Characterization and Anti-Cancer Therapeutic Potential of Withanolide-A with 20nm sAuNPs Conjugates Against SKBR3 Breast Cancer Cell Line
35. Comparative Analysis of UV Treatment and Heat Treatment on Fatty Acids Profile of Milk
36. Ultrasound‐assisted extraction of guava and papaya leaves for the development of functional shrimp patties
37. Formulation and biochemical evaluation of designer diet enriched with botanicals for bone health
38. Survival and behavior of free and encapsulated probiotic bacteria under simulated human gastrointestinal and technological conditions
39. Assessment of aflatoxin in milk and feed samples and impact of seasonal variations in the Punjab, Pakistan
40. Encapsulation of Bifidobacterium bifidum by internal gelation method to access the viability in cheddar cheese and under simulated gastrointestinal conditions
41. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream
42. Consequences of hydrogenated vegetable fat substitution with Ajwa seed oil on physicochemical and nutritional aspects of functional cookies
43. Factory Farming and Halal Ethics
44. Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal and thermal conditions
45. Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects
46. Functional exploration of free and encapsulated probiotic bacteria in yogurt and simulated gastrointestinal conditions
47. Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures
48. Use of Iron as a Fortificant in Whole-Wheat Flour and Leavened Flat Bread in Developing Countries
49. Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products
50. Development and optimization of processing techniques for intermediate moisture muskmelon chunks
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