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45 results on '"Rashid, Muhammad Tayyab"'

12. Ultrasound Intensify the Flavonoid Production of the Willow Bracket Mushroom, Phellinus igniarius (Agaricomycetes), Fermentation Mycelia

Author

Dong, Yating, primary, Ma, Haile, additional, Rashid, Muhammad Tayyab, additional, Tuly, Jamila Akter, additional, Guo, Yiting, additional, Ye, Xiaofei, additional, Sun, Ling, additional, Wu, Bengang, additional, Zhou, Cunshan, additional, He, Ronghai, additional, Gan, Bingcheng, additional, Wang, Tao, additional, Chen, Mengxing, additional, and Wu, Dan, additional

Published
2023
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21. Impact of novel processing techniques on the functional properties of egg products and derivatives: a review

Author

Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, Aadil, Rana Muhammad, Afraz, Muhammad Talha, Khan, Moazzam Rafiq, Roobab, Ume, Mohd Adzahan, Noranizan, Tiwari, Brijesh K., Rashid, Muhammad Tayyab, Inam-ur-Raheem, Muhammad, Hashemi, Seyed Mohammad Bagher, and Aadil, Rana Muhammad

Abstract

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg white and egg yolk) are employed in a range of food preparations. Thermal processing employed for stabilizing and improving shelf‐life of egg components is known to have adverse effect on heat‐sensitive proteins leading to protein denaturation and aggregation thus, reducing the required functional, technological, and overall quality of egg proteins and other constituents. Therefore, the current challenge is to identify novel processing techniques that not only improve the intrinsic functional properties of eggs or its components, but also improve the quality of the product. This review focuses on the use of technologies such as ultrasound, pulsed electric field, high‐pressure processing, radiofrequency, ultraviolet light, microwave, and cold plasma for egg products. These novel technologies are known for their advantages over thermal treatments especially in protecting the heat sensitive nature and retaining the overall quality of the egg and egg products. Availability of alternatives processing has significantly improved the structural properties, techno‐functional, nutritional and as well improving the safety egg and egg products. PRACTICAL APPLICATION: Eggs are consumed worldwide as whole egg or in some cases, consumed partly as egg whites or egg yolks. Egg components with improved techno‐functional properties can be used in various food industries (such as baking, confectionery, and culinary preparation, etc.). Value addition of new products can be achieved through modification of egg proteins. Additionally, these techniques also provide microbial safety and have a reduced impact on nutritional content and overall food quality.

Published
2020

37. Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices.

Author

Sarpong, Frederick, Rashid, Muhammad Tayyab, Wahia, Hafida, Aly, Tahany Abdel-Ghafr Ahmed, and Zhou, Cunshan

Subjects
*HUMIDITY, *PINEAPPLE, *FUNCTIONAL groups, *PHYTOCHEMICALS, *LOW temperatures, *POLYPHENOLS
Abstract

As part of finding a mechanism to ameliorate the decomposition of phytochemicals and antioxidant in drying processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH) dryer at varied temperature (60–80 °C) combined with RH (10–30%) conditions. The results revealed that higher RH retained with significantly difference (p <0.05) the phytochemical and antioxidant concentrations and preserved the color and functional groups of dried pineapple under varying drying temperatures. The result also shows that concentrations of these compounds may differ as a result of disparities in the chemical composition which may be worsening by drying conditions such as higher temperature and lower RH. In effect, RH could savage the intensity of losses of these compounds and could therefore play a critical role in drying technology. Practical application: The loss of phytochemicals including polyphenols and antioxidant remains one of the challenging phenomena in drying technology. This research finds ameliorative option for mitigating against the loss of polyphenols and antioxidant by exploring the use of relative humidity (RH). The result shows that RH could savage the intensity of loss of these compounds and could therefore play a critical role in drying technology. [ABSTRACT FROM AUTHOR]

Published
2021
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43. Status and distribution of selenium in selenium-enriched peanut sprouts

Author

Han, Mengqing, Liu, Kunlun, Rashid, Muhammad Tayyab, Zhu, Guangsu, and Wei, Yunshan

Abstract

Selenium is one of the essential trace elements in human body, however, due to the limitation of geographic factors, the intake of selenium is seriously insufficient in most regions. In this study, selenium-enriched peanut sprouts with high selenium content were prepared by soaking peanut seeds in sodium selenite. The content and distribution of selenium in germinated peanuts were investigated. The results showed that 200 μmol/L sodium selenite and germination for 6 days resulted in the highest total selenium, organic selenium content, and organic selenium conversion in peanut sprouts. Selenium exists in peanut sprouts mainly in organic selenium form, of which selenoproteins are the most critical organic selenium carriers. ABTS free radical scavenging capacity and reducing power assays showed that alkali-soluble protein had the highest antioxidant activity among the four soluble proteins, attributed to its high selenium binding level. Radicle and cotyledons of peanut seedlings were significantly enriched with selenium compared to hypocotyl. Amino acid analysis and SDS-PAGE results showed that selenium increases significantly after peanut germination and selenium enrichment. This study provides a simple, environmentally friendly, and effective way of selenium enrichment and offers a theoretical basis for applying selenium-enriched foods in food and medicine.

Published
2024
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44. A double-blinded, randomized, placebo-controlled study evaluating the impact of dates vinegar consumption on blood biochemical and hematological parameters in patients with type 2 diabetes.

Author

Ali, Zeshan, Haile Ma, Wali, Asif, Ayim, Ishmael, Rashid, Muhammad Tayyab, and Younas, Shoaib

Subjects
*RANDOMIZED controlled trials, *VINEGAR, *HEMATOLOGY, *TYPE 2 diabetes, *HIGH density lipoproteins, *LOW density lipoproteins
Abstract

Purpose: To determine the effects of dates vinegar on blood biochemical and hematological parameters in type 2 diabetic subjects. Methods: Current research focused on fifty-five subjects having blood sugar more than126 mg/dL. Participants ingested dates vinegar (20 mL) daily into their normal diets for a period of 10 weeks. Glycated hemoglobin (HbA1c), fasting blood sugar (FBS), total cholesterol, high-density lipoprotein (HDL), low-density lipoprotein (LDL), creatinine (Cr), urea, complete blood count (CBC), alanine transaminase (ALT), aspartate transaminase (AST), alkaline phosphatase (ALP), potassium and folate levels were analyzed before, after 5 weeks and after the experiment Results: Dates vinegar improved the blood concentrations of HbA1c (6.80 ±2.34 to 6.17 ± 2.14 (%)), FBS (171.43 ±36.74 to 147.56 ± 38.86 mg/dL,p=0.001), TC (218.10 ± 16.9 to 191.14 ± 14.23 mg/dL, p<0.001), ALT (24.94 ± 5.03 to 21.88±5.08 IU/L, p=0.002) and ALP (264.32± 45.26 to 257.30 ±44.21 IU/L) and folate (34.6 ± 6.6 to 41.7 ± 6.5 nmol/ L,p<0.001). Conclusion: Dates vinegar significantly improved the total cholesterol.The other blood biochemical and hematological factors were also improved however; the improvements were not significant. [ABSTRACT FROM AUTHOR]

Published
2018
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45. Morphology of Four Strains of Phellinoid Agaricomycetes and Microstructural and Physiological Properties of Their Exudates.

Author

Dong Y, Guo L, Ma H, Rashid MT, Tuly JA, Moses GK, Zhou C, He R, Ye X, Gan B, and Han X

Subjects
Catalase metabolism, Catechol Oxidase metabolism, Potassium metabolism, Chlorides metabolism, Laccase metabolism, Basidiomycota enzymology, Basidiomycota chemistry, Mycelium chemistry, Microscopy, Electron, Scanning
Abstract

To study and compare the morphology of the phellinoid Agaricomycetes strains and find other strategies to improve Phellinus spp. growth and metabolism. In this study, the morphological characteristics of four Phellinus igniarius strains (phellinoid Agaricomycetes) were observed under a light microscope. The exudates from these fungi were observed using light microscopy, scanning electron microscopy (SEM), and energy-dispersive spectrometry (EDS). The exudates were initially transparent with a water-like appearance, and became darker with time at neutral pH. Microscopy of air-dried exudates revealed regular shapes and crystals. Cl- (chloride) and K+ were the two key elements analyzed using EDS. Polyphenol oxidase (POD), catalase (CAT), and laccase activities were detected in mycelia from each of the four Phellinus strains. The K+ content of the three strains was higher than that of the wild strain. Cl- content correlated negatively with that of K+. Laccase activities associated with each mycelia and its corresponding media differed under cold and contaminated conditions.

Published
2024
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