F. A. Masoodi
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View article: Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying process
Green extraction of bioactives from apple pomace and olive leaves: Characterisation and their effect on the heat-induced trans fatty acid formation in edible oils during frying process Open
Trans isomers are formed in oils when they are exposed to high temperatures like refining and deep frying. The current study was aimed to evaluate the effect of antioxidants extracted from agricultural by-products on the suppression of hea…
View article: Dissipation of chlorpyrifos in apples under storage conditions in Kashmir Valley
Dissipation of chlorpyrifos in apples under storage conditions in Kashmir Valley Open
The present study was done to monitor the degradation pattern of chlorpyrifos on Golden Delicious apples in the Kashmir valley under storage conditions. The dissipation pattern was studied for three application rates of chlorpyrifos (Dursb…
View article: Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries
Effect of apple pomace-based antioxidants on the stability of mustard oil during deep frying of French fries Open
Production of harmful compounds during deep frying in repeatedly used oils is a serious concern faced by the food industry. In this study, apple pomace-based antioxidants (crude apple pomace extract and quercetin) were evaluated to check t…
View article: Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder
Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder Open
This study was aimed at development of freeze drying powders from three types of honeys viz. Robinia pseudoacacia (RSA), Plectranthus rugosus (PR) and multifloral honey (MF) from Kashmir Himalayas of India using whey protein isolate (WPI) …
View article: Supercritical Fluid Extraction: AReview
Supercritical Fluid Extraction: AReview Open
Supercritical fluid Extraction (SFE)is a green technology as use of supercritical CO2 (SC-CO2) is the most widely used since it is nontoxic, non-flammable, non-corrosive, and easy to handle allowing supercritical operation at low pressures…
View article: Effect of Canning/Thermal Processing on Quality Characteristics of Yakhni
Effect of Canning/Thermal Processing on Quality Characteristics of Yakhni Open
The study was conducted to analyze the effect of goshtaba products with varying levels of fat and different gums and canning/thermal processing on the proximate composition and microbial stability of yakhni (gravy).The results indicated th…
View article: Influence of processing on physicochemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo)
Influence of processing on physicochemical and antioxidant properties of apricot (Prunus armeniaca L. variety Narmo) Open
Fresh apricot pulp and its processed products (bar, chutney, and leather) were analyzed for physicochemical (moisture content, titrable acidity (TA), ascorbic acid, and percent reducing sugars) and antioxidant properties (2,2-diphenyl-l-pi…
View article: Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy
Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy Open
Pumpkin (Cucurbita moschata) is highly nutritious and antioxidant-rich vegetable widely grown all over the world. Present study reports the effect of storage on physicochemical, microbial, and antioxidant properties of pumpkin candy. Pumpk…
View article: Effect of extraction time on antioxidants and bioactive volatile components of green tea (<i>Camellia sinensis</i>), using GC/MS
Effect of extraction time on antioxidants and bioactive volatile components of green tea (<i>Camellia sinensis</i>), using GC/MS Open
Two green tea types, leaf grade and sanding, were extracted at different time intervals: 20, 40, and 120 min at a constant temperature of 50°C. The extracts were analyzed by GC/MS technique. The major compounds identified were myristic aci…
View article: Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts ( Prunus armeniaca L.) using response surface methodology
Optimization of antioxidant activity and total polyphenols of dried apricot fruit extracts ( Prunus armeniaca L.) using response surface methodology Open
Apricot is a natural source of polyphenols and other phytochemicals such as β-carotene and ascorbic acid that contribute to its antioxidant activity. Various organic solvents such as hexane, ether, methanol, and ethanol are used to obtain …