Raouf Aslam
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View article: Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten
Delving into textural, rheological, digestion, and microstructural properties of mung bean and chickpea-based sausages as a function of gluten Open
Plant-based sausages (PBS) were formulated using heat-induced gelation to assess the influence of gluten in terms of structure, texture profile, rheology, digestibility, and shelf-life of PBS. The PBS formulation contained varying amounts …
View article: Antioxidant and antimicrobial properties of propolis from different geographic regions in UAE and its applications in shelf-life extension of beef burger
Antioxidant and antimicrobial properties of propolis from different geographic regions in UAE and its applications in shelf-life extension of beef burger Open
Based on their geographical origins, the functional compound profile of beehive propolis varies significantly. The present study evaluates the phenolic and flavonoid, antioxidant, and antimicrobial activities of propolis extracts (PE) sour…
View article: Nano-encapsulation of isolated lactoferrin from camel milk in starch nanoparticles: characterisation and retention of antidiabetic activity during <i>in vitro</i> digestion
Nano-encapsulation of isolated lactoferrin from camel milk in starch nanoparticles: characterisation and retention of antidiabetic activity during <i>in vitro</i> digestion Open
Starch nanoparticles have been widely used as a carrier material for the encapsulation of lactoferrin (Lf). In this study, Lf was extracted from camel milk through the alkali precipitation method and loaded onto starch nanoparticles and it…
View article: Optimizing Recovery of High-Added-Value Compounds from Complex Food Matrices Using Multivariate Methods
Optimizing Recovery of High-Added-Value Compounds from Complex Food Matrices Using Multivariate Methods Open
In today’s food industry, optimizing the recovery of high-value compounds is crucial for enhancing quality and yield. Multivariate methods like Response Surface Methodology (RSM) and Artificial Neural Networks (ANNs) play key roles in achi…
View article: Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation
Investigating the role of starch in the structuring of meat alternatives from mung bean and pea protein isolates via heat-induced gelation Open
Introduction The structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations…
View article: Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms
Vacuum Impregnation of Ascorbic Acid and Calcium Lactate Improves Quality Attributes and Functionality of White Button Mushrooms Open
Ascorbic acid (1% w/w) and calcium lactate (1% w/w) were vacuum impregnated into mushrooms to improve their physicochemical quality. Experiments were carried out using central composite design under response surface methodology with four i…
View article: The influence of non-thermal technologies on color pigments of food materials: An updated review
The influence of non-thermal technologies on color pigments of food materials: An updated review Open
The color of any food is influenced by several factors, such as food attributes (presence of pigments, maturity, and variety), processing methods, packaging, and storage conditions. Thus, measuring the color profile of food can be used to …
View article: A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice
A chemometric approach to evaluate the effects of probe-type ultrasonication on the enzyme inactivation and quality attributes of fresh amla juice Open
View article: Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review
Individual and interactive effect of ultrasound pre-treatment on drying kinetics and biochemical qualities of food: A critical review Open
One of the earliest and most prevalent processing methods to increase the shelf-life of foods is drying. In recent years, there has been an increased demand to improve product quality while lowering processing times, expenses, and energy u…
View article: Effects of alternating magnetic field on freezing of minimally processed guava
Effects of alternating magnetic field on freezing of minimally processed guava Open
The effects of alternating magnetic fields (AMF) on the freezing kinetics and quality parameters of minimally processed guava were investigated. The freezing process parameters including magnetic field intensity (2.4–8.8 mT) and cube size …
View article: Source, bioaccumulation, degradability and toxicity of triclosan in aquatic environments: A review
Source, bioaccumulation, degradability and toxicity of triclosan in aquatic environments: A review Open
Triclosan (TCS), a lipophilic broad-spectrum biocide is widely used in personal care, acrylic, veterinary, medical and household products. It has been observed to be present in aquatic environments, animal and plant tissues around the worl…
View article: Storage structures for horticultural crops: a review
Storage structures for horticultural crops: a review Open
Most of the horticultural crops are seasonal, having a relatively short harvesting season, and most of them are highly perishable. Hence, proper storage of the horticultural crops using appropriate methods would prolong their availability.…