Shubli Bashir
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View article: Physicochemical characteristics, antioxidant capacity, bioactive compounds, and microbial stability of saffron-based functional beverage stored in glass bottles with and without secondary packaging at ambient conditions
Physicochemical characteristics, antioxidant capacity, bioactive compounds, and microbial stability of saffron-based functional beverage stored in glass bottles with and without secondary packaging at ambient conditions Open
The growing consumer demand for natural, health-promoting, and additive-free beverages has created a need for innovative functional drink formulations that retain quality over extended storage. This study aimed to develop a preservative-fr…
View article: Standardization of gamma irradiation doses for microbial decontamination and quality preservation in walnut kernels grown in temperate climate of western himalayas
Standardization of gamma irradiation doses for microbial decontamination and quality preservation in walnut kernels grown in temperate climate of western himalayas Open
Introduction India is among major walnut producer, but post-harvest losses due to fungal infections, aflatoxin contamination, and poor storage affects both domestic consumption and export potential. Therefore, effective solutions like irra…
View article: Advancing freeze drying as an innovative technique for preserving Kashmiri saffron (Crocus sativus L.)
Advancing freeze drying as an innovative technique for preserving Kashmiri saffron (Crocus sativus L.) Open
This study evaluated the effect of different freeze-drying (FD) temperatures (-50 °C, -60 °C, -70 °C, and - 80 °C) on quality parameters of saffron stigmas. The physicochemical properties (moisture, ash content, and water activity), color …
View article: Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed
Rheological and Textural Properties of Gluten Free Cookies based on Pearl Millet and Flaxseed Open
Gluten is common term refered to proteins found in wheat and related grains which is responsible for elasticity of dough and chewy texture of final product. But gluten causes problems to patients suffering from celiac diseases hence gluten…