Rebia Ejaz
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View article: Arsenic in Rice: An Emerging Challenge in Context of Food Security
Arsenic in Rice: An Emerging Challenge in Context of Food Security Open
Arsenic speciation in food and diet was assessed for human exposure through dietary approaches because it seems as a critical public health issue all over the world. Globally, rice is a vital commodity in world hunger and vastly important …
View article: Utilization of Probiotics for the Development of Non-Dairy (Oat and Barley Based) Milk Products Targeting Lactose Intolerant Individuals
Utilization of Probiotics for the Development of Non-Dairy (Oat and Barley Based) Milk Products Targeting Lactose Intolerant Individuals Open
Background: Lactose intolerance is a condition in people with inability to digest and breakdown the lactose sugar for metabolism. This disaccharide sugar is present in milk, and its products can be broken down into monosaccharide units by …
View article: Estimation of Heavy Metals and Associated Health Risk in Selected Vegetables Grown in Peri-Urban Areas of Multan and Rawalpindi, Pakistan
Estimation of Heavy Metals and Associated Health Risk in Selected Vegetables Grown in Peri-Urban Areas of Multan and Rawalpindi, Pakistan Open
Food security is a serious issue in developing countries like Pakistan because of ever-increasing population. To feed the hunger population, safe and nutritious vegetables are growing concern as they are being polluted by heavy metals. The…
View article: Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)?
Does iron-fortified chewing gum influence the biochemical profile of school-going children (6–10 yrs.)? Open
Iron deficiency has become a common nutritional problem of developing countries, especially in children. This study approached to tackle the issue of iron deficiency by inexpensive fortified food such as chewing gums, which is commonly con…
View article: IMPACT OF PUBLIC EXTENSION SERVICES FOR EFFECTIVE WEED MANAGEMENT PRACTICES IN WHEAT-MAIZE CROPPING PATTERN IN FAISALABAD PUNJAB, PAKISTAN
IMPACT OF PUBLIC EXTENSION SERVICES FOR EFFECTIVE WEED MANAGEMENT PRACTICES IN WHEAT-MAIZE CROPPING PATTERN IN FAISALABAD PUNJAB, PAKISTAN Open
Weeds infestation is one of the major bottlenecks for higher productivity and responsible for considerable grain losses up to 18% in Wheat and 10-60% in Maize crop. Weeds are problematic because of their faster growth and competition for u…
View article: AN INVESTIGATION OF THE PROBLEMS FACED BY VEGETABLE GROWERS REGARDING POST-HARVEST PRACTICES IN DISTRICT FAISALABAD
AN INVESTIGATION OF THE PROBLEMS FACED BY VEGETABLE GROWERS REGARDING POST-HARVEST PRACTICES IN DISTRICT FAISALABAD Open
Vegetables have important role in daily food which have essential nutritionals because they have a significant source of vitamins, sugar and dietary fibre as well as antioxidants. The study was conducted in district Faisalabad. Tehsil Samm…
View article: Physical Characterisation of Brown and White Fractions of Approved Rice Varieties of Pakistan
Physical Characterisation of Brown and White Fractions of Approved Rice Varieties of Pakistan Open
This study was carried out to assess the quality attributes of rice varieties named as Super Kernel, Super Basmati, Basmati-515, PK-386, Kainat and IRRI-9 after milling for the establishment of claimed standards for approved varieties to p…
View article: Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals
Barley and Oat Meal Supplemented Chapaties and its Impact on Serum Biochemical Profile in Normal Individuals Open
The present study was taken to prepare barley and oat meal supplemented flours with specialreference to chapati making quality. For this purpose, nine treatments of supplemented flours were preparedby gradually replacing whole wheat. Chapa…
View article: Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars
Preparation of Sesame Flour Supplemented High Protein and Energy Food Bars Open
In this study, defatted sesame flour was mixed in different proportions (0, 25, 50, 75 and 100%and given names as T0, T1, T2, T3, T4, respectively) with peanut flour and semolina to develop proteinenriched sesame bars. These bars were anal…