Faima Atta Khan
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View article: Evaluating the effect of vitamin D <sub>3</sub> fortification on physicochemical and sensory properties of yogurt
Evaluating the effect of vitamin D <sub>3</sub> fortification on physicochemical and sensory properties of yogurt Open
More than one billion people around the globe are suffering from severe to moderate vitamin D deficiency. In Pakistan, 53.5% people suffer from vitamin D deficiency. The purpose of this study is to develop vitamin D fortified yogurt with t…
View article: Impact of resistant starch: Absorption of dietary minerals, glycemic index and oxidative stress in healthy rats
Impact of resistant starch: Absorption of dietary minerals, glycemic index and oxidative stress in healthy rats Open
Overall, significant results were found in all dosage level of RS but long term administration of the higher dosage level (RS0.40) may need to be studied for enhanced results. RS can help improve insulin sensitivity in overweigh…
View article: Silymarin: Unveiling its pharmacological spectrum and therapeutic potential in liver diseases—A comprehensive narrative review
Silymarin: Unveiling its pharmacological spectrum and therapeutic potential in liver diseases—A comprehensive narrative review Open
Liver diseases, encompassing conditions such as cirrhosis, present a substantial global health challenge with diverse etiologies, including viral infections, alcohol consumption, and non‐alcoholic fatty liver disease (NAFLD). The explorati…
View article: Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends
Omega-3-Enriched and Oxidative Stable Mayonnaise Formulated with Spray-Dried Microcapsules of Chia and Fish Oil Blends Open
There is a growing demand for nutritious food products that contain specific ingredients, such as long-chain polyunsaturated fatty acids (LCPUFAs). In the case of LCPUFAs, protection against lipid peroxidation is difficult, and microencaps…
View article: RETRACTED: Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oil
RETRACTED: Characterization and effect of optimized spray-drying conditions on spray-dried coriander essential oil Open
Coriander (Coriandrum sativum L.) essential oil (CEO) has many beneficial features, including antimicrobial and antifungal properties along with good aroma. It also has an important role in food processing and preservation. However, CEO is…
View article: Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification
Essential Components from Plant Source Oils: A Review on Extraction, Detection, Identification, and Quantification Open
Oils derived from plant sources, mainly fixed oils from seeds and essential oil from other parts of the plant, are gaining interest as they are the rich source of beneficial compounds that possess potential applications in different indust…
View article: Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils
Fatty acids profile, antioxidant activity, lipid oxidation, induction period, and sensory properties of burgers produced from blends of fish and mango kernel oils Open
In this study, five different types of fish burgers were produced using 80% ground fish meat, 10% lipid, 6% spices mixture and 4% water. Burgers (5 mm thickness and 90 g weight) were produced using 100% fish oil (control), 75% fish oil and…
View article: Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends
Stabilization of the Antioxidant Properties in Spray-Dried Microcapsules of Fish and Chia Oil Blends Open
Even with healthy foods, there is still a need to protect the functionality during processing. The stabilization and enrichment of fish oil (FO) extracted from fish fillets using solvent extraction might make this healthy oil more availabl…
View article: Quality attributes of dehydrated pear ( <i>Pyrus communis</i> L.) as affected by conventional and novel blanching techniques
Quality attributes of dehydrated pear ( <i>Pyrus communis</i> L.) as affected by conventional and novel blanching techniques Open
A study was conducted to assess the impact of different blanching methods and blanching time on the quality of dried pear slices. Pears are only available seasonally, making the production of high-quality dried slices a valuable commodity.…
View article: Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese
Effect of fat contents of buttermilk on fatty acid composition, lipolysis, vitamins and sensory properties of cheddar-type cheese Open
Cheddar-type cheese produced from buttermilk had softer texture than standard cheddar cheese due to lower fat content of buttermilk. Fat is extremely important for the functional characteristics and optimum textural attributes of cheese. T…
View article: A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( <i>Prunus Domestica</i> )
A comprehensive review on the availability of bioactive compounds, phytochemicals, and antioxidant potential of plum ( <i>Prunus Domestica</i> ) Open
Plums are the ubiquitous fruit belonging to genus Prunus, subgenus Prunus, consumed as food and have many health benefits and medicinal effect in the treatment of many diseases. Pulp from plums is also used in different beverages. Plums ar…
View article: A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns
A Review on Edible Coatings and Films: Advances, Composition, Production Methods, and Safety Concerns Open
Food is a crucial source for the endurance of individuals, and quality concerns of consumers are being raised with the progression of time. Edible coatings and films (ECFs) are increasingly important in biobased packaging because they have…
View article: Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin Open
This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plot…
View article: Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market Open
Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour…
View article: Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin Open
This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plot…
View article: Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market
Development and analysis of bread fortified with calcium extracted from chicken eggshells of Pakistani market Open
Calcium fortification is usually achieved by employing wheat flour as the most frequently used vehicle. In this study, potential of calcium extraction from chicken eggshell and its utilization as a bread fortificant in straight grade flour…