Khalid Gul
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View article: Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects
Anti-nutritional factors: Nutrient interactions, processing interventions, and health aspects Open
Plant-based foods are valuable sources of essential minerals and macronutrients. However, their bioavailability is significantly affected by anti-nutritional factors (ANFs), which can reduce nutrient intake, hinder digestion, and decrease …
View article: Therapeutic Potential of Plant‐Derived Peptides for Preventing or Treating Hypertension and Diabetes
Therapeutic Potential of Plant‐Derived Peptides for Preventing or Treating Hypertension and Diabetes Open
Interest in plant‐derived bioactive peptides (BAPs) is increasing due to their potential therapeutic effects, low toxicity, abundance, scalability, and cost‐effectiveness. These peptides can be obtained by hydrolyzing plant proteins from a…
View article: Horse chestnut starch: Structure, properties, modification and its applications-A review
Horse chestnut starch: Structure, properties, modification and its applications-A review Open
Horse chestnut (Aesculus indica) is an underutilized nut, accounting for approximately 60 % of the total starch present in its seed. Horse chestnut has potentials as a source of commercially available starches since it is widely distribute…
View article: Effect of ultrasonic-pretreatment on soaking kinetics, nutritional, anti-nutritional, and functional properties of guar seeds
Effect of ultrasonic-pretreatment on soaking kinetics, nutritional, anti-nutritional, and functional properties of guar seeds Open
The study aimed to understand how varying the amplitude (25, 50, and 75%) and duration (15, and 30 min) of ultrasonic (US) pretreatment affected the soaking kinetics, nutritional, anti-nutritional factors (ANFs), in-vitro protein digestibi…
View article: Atmospheric Cold Plasma Pretreatment on Germination of Guar Bean Seeds: Effect on Germination Parameters, Bioactive Compounds, Antinutritional Factors, Functional Groups, and In Vitro Protein Digestibility
Atmospheric Cold Plasma Pretreatment on Germination of Guar Bean Seeds: Effect on Germination Parameters, Bioactive Compounds, Antinutritional Factors, Functional Groups, and In Vitro Protein Digestibility Open
In this study, atmospheric cold plasma (CP; voltage: 15–25 kV and time: 30–120 s) was applied to guar bean seeds (GBS) and then germinated for 5 days to understand the germination ability based on the germination parameters and chlorophyll…
View article: Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design
Glycation influencing lubrication: Tribology principles derived from nature to inspire future food colloid design Open
Glycation i.e., the covalent reaction between reactive carbonyl groups of sugar with biomolecules such as protein, lipid, or DNA is integral to many physiological functions, including biolubrication. Although glycation, also commonly terme…
View article: Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour
Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour Open
The use of non-conventional seed flour is of interest in obtaining healthy breakfast cereals. The research aimed to study the physico-functional, bioactive, microstructure, and thermal characteristics of breakfast cereals using scanning el…
View article: Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety
Recent advances in non-thermal processing technologies for enhancing shelf life and improving food safety Open
Emerging non-thermal technologies for enhancing shelf life and food safety have revolutionized the food processing sector. Adopting different non-thermal techniques like supercritical carbon dioxide, high hydrostatic pressure, cold plasma,…
View article: Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour
Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour Open
The central composite rotatable design was used to plan the experiments using feed moisture (FM) content, barrel temperature (BT), screw speed (SS), and concentration of Indian horse chestnut flour (IHCF) as process variables varied betwee…
View article: Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour
Influence of Ƴ-irradiation and genotype on the structural and techno-functional properties and microbial quality of Millet flour Open
Barnyard(Echinochloautilis),Finger (Eleusinecoracana), Foxtail (Setaria italic), Kodo (Paspalumsetaceum) Little (Panicum sumatrense),Pearl (Pennisetumglaucum), and Proso(Penicummiliaceum) millets are staple foods for Indian and African die…
View article: Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization
Development of Protein Rich Pregelatinized Whole Grain Cereal Bar Enriched With Nontraditional Ingredient: Nutritional, Phytochemical, Textural, and Sensory Characterization Open
This study was aimed to use extrusion cooking as a pretreatment for non-conventional seeds (Indian horse chestnut flour) to blend them with whole grain flours (whole wheat flour, whole barley flour, and whole corn flour) for the developmen…
View article: Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread
Physical, Textural, Rheological, and Sensory Characteristics of Amaranth-Based Wheat Flour Bread Open
In this study, the chemical composition, colour analysis, and antioxidant properties of flour and bread were analysed. We also examined the rheological properties of dough and proximate, colour, textural, and organoleptic properties of ama…
View article: Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India
Chemical composition, antioxidant activity and GC-MS analysis of juice and peel oil of grapefruit varieties cultivated in India Open
Citrus family especially Grapefruit, has attained considerable attention due to the presence of a number of essential components that have cardiovascular and anti-hypertensive properties. The juice and essential oil extracted from eight re…
View article: Nutritional impact of ohmic heating on fruits and vegetables���A review
Nutritional impact of ohmic heating on fruits and vegetables���A review Open
Ohmic heating, also called electrical resistance heating, joule heating, or electro-conductive heating, is an advanced thermal food processing technique where heat is internally generated in a sample due to electrical resistance when elect…
View article: Drying kinetics of potato using a self-designed cabinet dryer
Drying kinetics of potato using a self-designed cabinet dryer Open
A laboratory scale cabinet dryer was constructed with an attached weighing balance to calculate changes in the weight of the product without removing it from the dryer. Experiments were conducted to study the effect of process parameters (…
View article: Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours
Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours Open
Functional and sensory properties of cookies prepared by supplementing different proportions of cassava flour (CF) and water chestnut flour (WCF) blends (0–100%) to wheat flour (WF) were studied. Seven formulations of cookies were prepared…
View article: Chemistry, encapsulation, and health benefits of β-carotene - A review
Chemistry, encapsulation, and health benefits of β-carotene - A review Open
β-carotene is a principle carotenoid in carrots, and of the most common and widely studied carotenoids. Carotenoids are the phytonutrients that impart a distinctive yellow, orange, and red color to various fruits and vegetables. β-carotene…