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    Book

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    Chapter

    Value Addition and Preservation by Fermentation Technology

    Fermented foods are well-known for their nutritional value and health benefits among all the processed foods. Almost all types of foods are classified as fruit vegetables, cereal foods, milk foods, dairy produ...

    Saghir Ahmad in Food Processing: Strategies for Quality Assessment (2014)

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    Chapter

    Application of Membrane Technology in Food Processing

    Membrane technology has gained momentum in food processing and other areas like desalination, separation, and concentration of enzyme treatment of processed water to remove bacteria and contaminants in the las...

    Saghir Ahmad, SK. Mushir Ahmed in Food Processing: Strategies for Quality Assessment (2014)

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    Chapter

    Food Processing: Strategies for Quality Assessment, A Broad Perspective

    Food processing is very important in many economies around the world. Food processing may be carried out in the home or by community groups or as cottage industries or more formal commercial formulations with ...

    Abdul Malik, Farhana Masood, Saghir Ahmad in Food Processing: Strategies for Quality As… (2014)

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    Chapter

    Meat Products and Byproducts for Value Addition

    Overall meat consumption is continuously rising in the USA, European Union, and developed world. Despite a shift toward higher poultry consumption, red meat still represents the largest proportion of the meat ...

    Saghir Ahmad, Abdol Ghafour Badpa in Food Processing: Strategies for Quality Assessment (2014)

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    Chapter

    Food Quality and Safety

    Food quality has been defined as the degree of excellence and includes taste, appearance, nutritional and hygienic factors like microbial interventions in food handling equipments, persons and subsequently tra...

    Saghir Ahmad in Food Processing: Strategies for Quality Assessment (2014)

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    Chapter

    Advancements in Post-harvest Management of Fruits and Vegetables

    Horticultural crops like fruits and vegetables play significant role in food and nutritional security of world population. Being rich source of vitamins, minerals and other nutrients and adding to diversified ...

    P. K. Srivastava, Saghir Ahmad in Food Processing: Strategies for Quality Assessment (2014)

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    Article

    Earliness index deters Pectinophora gossypiella incidence on advanced cultivars of Bt cotton

    Pink bollworm (Pectinophora gossypiella) is recognized as an important pest of cotton and can damage flowers and bolls of both Bt and non-Bt cultivars. Cry-1Ac in Bt cultivars is considered very effective in cont...

    Muhammad Rafiq Shahid, Muhammad Shakeel, Muhammad Farooq in Arthropod-Plant Interactions (2018)

  9. Article

    Open Access

    Hypoxia tolerance studies for yield, fiber and physiological traits in cotton (Gossypium hirsutum L.)

    Hypoxia tolerance studies in cotton are very rare in Pakistan. Unpredicted and excessive rainfalls result in severe losses to cotton crop in many regions of the country due to lack of hypoxia tolerance in curr...

    Altaf HUSSAIN, Jehanzeb FAROOQ, Saghir AHMAD, Abid MAHMOOD in Journal of Cotton Research (2018)

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    Chapter

    Management of Food Safety and Hygiene: An Overview

    As all human need food, its safety and nutritional quality is important. According to Codex Alimentarius Commission (CAC), Food hygiene is defined as “all conditions and measures parameter of quality to ensure...

    Farhana Masood, Zarreena Siddiqui in Health and Safety Aspects of Food Processi… (2019)

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    Chapter

    Microbial Escalation in Meat and Meat Products and Its Consequences

    Microorganisms are present everywhere, they play serviceable and detrimental role in various ways; deteriorate the basic needs of human life, escalation of their population in foods hamper the shelf-life of fo...

    Mohammad Anas, Saghir Ahmad, Abdul Malik in Health and Safety Aspects of Food Processi… (2019)

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    Chapter

    Risk Management of Chemical Hazards Arising During Food Manufacturing

    The three main types of food contaminants are physical, chemical and microbiological. Since ancient times chemical hazards are known as potential food safety concerns. These hazards may be transmitted into foo...

    Saghir Ahmad, Farhana Masood in Health and Safety Aspects of Food Processi… (2019)

  13. Article

    Open Access

    Genetic effects conferring heat tolerance in upland cotton (Gossypium hirsutum L.)

    Climate change and particularly global warming has emerged as an alarming threat to the crop productivity of field crops and exerted drastic effects on the crop** patterns. Production of cotton has been drop...

    Muhammad SALMAN, Zia Ullah ZIA, Iqrar Ahmad RANA in Journal of Cotton Research (2019)

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    Article

    Variable order and stepsize in general linear methods

    This paper describes the implementation of a class of IRKS methods (Wright 2002). These GLM algorithms are practical with reliable error estimators (Butcher and Podhaisky, Appl. Numer. Math. 56, 345–357 2006). Th...

    Saghir Ahmad, J. C. Butcher, Winston L. Sweatman in Numerical Algorithms (2019)

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    Chapter

    Bioactive Ingredients in Processed Foods

    India produces some food items like fruits and vegetables on a massive scale. It ranks second in the world. Basic needs of the body like carbohydrates, proteins, minerals, and vitamins are supplied by horticul...

    Sattar Husain, Saghir Ahmad in Functional Food Products and Sustainable Health (2020)

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    Chapter

    The Impact of Natural Antioxidants on Human Health

    Natural antioxidants are the molecules that present in natural sources which resist or inhibit any kind of oxidation process in plant cell and animal cell as well. Generally, oxidative reactions continuously t...

    Irfan Khan, Saghir Ahmad in Functional Food Products and Sustainable Health (2020)

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    Chapter

    Role of By-products of Fruits and Vegetables in Functional Foods

    A large number of by-products of fruits and vegetables such as peel, pomace, and seeds are produced around the world from different sources, especially from food processing industries. Most of the times these ...

    Faizan Ahmad, Sadaf Zaidi, Saghir Ahmad in Functional Food Products and Sustainable Health (2020)

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    Chapter

    Flavonoids: Health Benefits and Their Potential Use in Food Systems

    In the mid-1980s, the term “functional foods” was introduced in Japan with the definition of processed foods comprising ingredients that assist or succor body functions besides nutrition. Likewise, flavonoids ...

    Arshied Manzoor, Ishfaq Hamid Dar in Functional Food Products and Sustainable H… (2020)

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    Chapter

    Potential of Food Processing By-products as Dietary Fibers

    The rapidly growing food processing industries in several countries of the world produce a large amount of by-products, such as husk, shells, pods, seeds, husks, stems, bran, stalks, and pulp waste that have l...

    Farhana Masood, Abdul Haque, Saghir Ahmad in Functional Food Products and Sustainable H… (2020)

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    Chapter

    Cereals as Functional Ingredients in Meat and Meat Products

    With the increasing awareness among consumer regarding food they eat, researchers shifted their focus from conventional foods to functional foods. Reasons being the studies showing various health risks associa...

    Shayeeb Ahmad Bhat, Arshied Manzoor in Functional Food Products and Sustainable H… (2020)

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