Jiwan S. Sidhu
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View article: Role of computed tomography in management of benign esophageal strictures
Role of computed tomography in management of benign esophageal strictures Open
Objectives: The objective of the study is (1) to measure the length of esophageal strictures and wall thickness at the level of stricture on pre-treatment computed tomography (CT) scans, (2) to compare pre and post-treatment CT scan to eva…
View article: Sugar-Sweetened Beverage Consumption and Associated Health Risks Awareness Among University Students in Kuwait: A Cross-Sectional Study
Sugar-Sweetened Beverage Consumption and Associated Health Risks Awareness Among University Students in Kuwait: A Cross-Sectional Study Open
Background: Excessive consumption of sugar-sweetened beverages (SSBs) is linked to various health risks, including obesity, type 2 diabetes, and cardiovascular diseases. University students are particularly vulnerable due to lifestyle fact…
View article: Sugar-Sweetened Beverage Consumption and Associated Health Risks Among University Students in Kuwait: A Cross-Sectional Study
Sugar-Sweetened Beverage Consumption and Associated Health Risks Among University Students in Kuwait: A Cross-Sectional Study Open
Excessive consumption of sugar-sweetened beverages (SSBs) is linked to various health risks, including obesity, type 2 diabetes, and cardiovascular diseases. University students are particularly vulnerable due to lifestyle factors and high…
View article: Adapting a Longitudinal Structured Program to Enhance Research Skills in Undergraduate Medical Students: A Key Advancement in Competency-Based Medical Education
Adapting a Longitudinal Structured Program to Enhance Research Skills in Undergraduate Medical Students: A Key Advancement in Competency-Based Medical Education Open
Background: Abundant literature signifies the imperative role of evidence-based research in the health sector which underpins the importance of training medical graduates in research skills early in their medical journey. Low awareness, le…
View article: Effect of Chia Seed Supplementation on the Growth Performance and Retention of Nutrients in Layer Pullets
Effect of Chia Seed Supplementation on the Growth Performance and Retention of Nutrients in Layer Pullets Open
View article: Growth Performance and Nutrient Retention in Layer Pullets Fed Hemp Seed Supplemented Diet
Growth Performance and Nutrient Retention in Layer Pullets Fed Hemp Seed Supplemented Diet Open
View article: Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread
Effect of flaxseed addition on the omega-3 fatty acid composition of pan bread and Arabic bread Open
Flaxseed being a useful source of ω-3 fatty acid (alpha linolenic acid, ALA)has been used as whole flaxseed and crushed flaxseed to develop acceptable quality functional food products, namely pan bread and Arabic bread.The addition of whol…
View article: Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics
Effect of substitution of wheat flour with chickpea flour on their physico-chemical characteristics Open
Purpose The major objective of this research work was to evaluate various physico-chemical characteristics, such as, chemical composition, antioxidant capacity, objective color and texture profile analysis (TPA) of the wheat flour/chickpea…
View article: Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads
Effects of flaxseed on the nutritional and sensory qualities of pan and Arabic flat breads Open
Flaxseed is a useful source of omega-3 fatty acid and many health-promoting phytochemicals. Baked products are extensively consumed in the Arabic countries. This study mainly aimed to improve the nutritional quality of pan and Arabic flat …
View article: Metabolic health and reproductive performance of crossbred cows fed varying levels of conjugated linoleic acid (CLA) during transition period
Metabolic health and reproductive performance of crossbred cows fed varying levels of conjugated linoleic acid (CLA) during transition period Open
View article: Effect of conjugated linoleic acid (CLA) supplementation on dry matter intake, metabolisable energy intake and changes in bodyweight of crossbred cows during transition period
Effect of conjugated linoleic acid (CLA) supplementation on dry matter intake, metabolisable energy intake and changes in bodyweight of crossbred cows during transition period Open
View article: Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread
Effect of psyllium husk and wheat mill bran fractions on the microstructure and mixograph characteristics of Arabic bread Open
When psyllium husk, wheat bran and germ was added, Incorporation of psyllium and wheat bran may affect the dough structure, dough rheology as well as the final quality of baked Arabic flat bread, which, thus, became important for this stud…
View article: Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread
Oscillatory and Thermo Rheological Studies of Wheat and Chickpea Flour Blended Doughs for Producing Arabic Flat Bread Open
Doughs made from blends of white wheat flour and wholegrain wheat flour mixed with chickpea flour were studied rheologically and morphologically in an effort to understand the effect of chickpea flour on the rheology of doughs. The doughs …
View article: Influence of lutein content of marigold flowers on functional properties of baked pan bread
Influence of lutein content of marigold flowers on functional properties of baked pan bread Open
View article: Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery
Effect of psyllium fiber addition on the quality of Arabic flatbread (Pita) produced in a commercial bakery Open
Psyllium husk (Plantago ovata Forssk.), is an excellent source of natural soluble fiber. Arabic flatbread formulation standardized in a laboratory was scaled up for production in a commercial bakery. The water holding capacity (WHC) of who…
View article: Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage
Pilot scale production of functional foods using red palm olein: Antioxidant, vitamins’ stability and sensory quality during storage Open
The objective of this research work was to produce acceptable quality functional foods, namely, extruded snacks, digestive biscuits and pan bread, on a pilot scale, using vitamin E and β-carotene-rich red palm olein (RPOL) and red palm sho…
View article: Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns
Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns Open
The consumption of recommended amount of dietary fiber is a challenge not only for most consumers but also for the food scientists to design fiber-enriched foods with acceptable eating quality, texture, color and flavor. The addition of ps…
View article: Effect of Conjugated Linoleic Acid (CLA) Supplementation during Transition Period on the Nutrient Intake, Milk Production and Milk Efficiency in Crossbred Cows
Effect of Conjugated Linoleic Acid (CLA) Supplementation during Transition Period on the Nutrient Intake, Milk Production and Milk Efficiency in Crossbred Cows Open
Background: Conjugated linoleic acid (CLA) has been shown to influence a range of biological processes. The current study was aimed to evaluate the effect of CLA supplementation during prepartum on nutrient intake, milk production and milk…
View article: Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents
Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents Open
View article: Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough
Effect of Psyllium Husk, Bran, and Raw Wheat Germ Addition on the Rheological Characteristics of Arabic (Pita) Bread Dough Open
Arabic bread (khubuz) made from white flour is the staple food in the Arabic countries but has now become popular all over the world. A different approach of producing high fiber bread with improved quality can be produced using white flou…
View article: Composition and Properties of Camel Milk
Composition and Properties of Camel Milk Open
Camel is considered as one of the most important and ecologically harmless domesticated animals in the dry region of Asia and Africa. Camels have considerable economic importance not only as a draught animal, but also for their milk and it…
View article: Amla fruit powder addition influences objective color and instrumental texture of pan bread
Amla fruit powder addition influences objective color and instrumental texture of pan bread Open
View article: Development of a functional food (pan bread) using amla fruit powder
Development of a functional food (pan bread) using amla fruit powder Open
View article: Onion (Allium cepa L.) is potentially a good source of important antioxidants
Onion (Allium cepa L.) is potentially a good source of important antioxidants Open
View article: Bioactive compounds in banana fruits and their health benefits
Bioactive compounds in banana fruits and their health benefits Open
Banana is an edible fruit and is herbaceous flowering plant belonging to the genus Musa and the family Musaceae. Banana is also eaten as cooked vegetable (and is then called plantains). All the edible banana fruits are seedless (parthenoca…