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	Provedor de dados Ciênc. Tecnol. Aliment. (3) Autor AMJAD,Adnan (3) JAVED,Muhammad Sameem (3) KHAN,Ammar Ahmad (2) SHAH,Faiz-ul-Hassan (2) AHMAD,Zulfiqar (1) BASHIR,Shahid (1) FILZA,Fatima (1) HAMEED,Aneela (1) HUSSAIN,Majid (1) ISMAIL,Amir (1) KHALIL,Anees Ahmad (1) RANDHAWA,Muhammad Atif (1) SHARIF,Mian Kamran (1) Mais... Palavra-chave Storage (2) Algal toxicology (1) Chips (1) Enzyme (1) Furfural (1) Hematology (1) Histopathology (1) Hydroxymethylfurfural (1) Orange juice (1) Quality (1) Spirulina (1) Spirulina protein isolates (1) Sugars (1) Vitamin C degradation (1) Mais... Tipo do documento Info:eu-repo/semantics/article (3) Ano 2020 (3) País Brazil (3) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Changes in sugar contents and invertase activity during low temperature storage of various chipping potato cultivars Ciênc. Tecnol. Aliment. AMJAD,Adnan; JAVED,Muhammad Sameem; HAMEED,Aneela; HUSSAIN,Majid; ISMAIL,Amir. Abstract Storage of tubers is vital for uninterrupted supply to potato chips/fries industry. Cold storage is preferred to maintain tuber quality. However, prolonged storage at low temperature results in cold induced sweetening (CIS) leading to sugar accumulation and browning of chips. Slowing down the CIS is of economic importance for potato industry. Screening of potatoes after cold storage for low sugar and invertase activity with exploration of best frying color was the aim of current study. Reducing sugars (RS), invertase activity and chips color were estimated after subjecting the tubers at 3°C and 7°C storage. Analytical techniques were adopted for quantification of RS and invertase activity while nine-point Hedonic scale was used for chips color... Tipo: Info:eu-repo/semantics/article Palavras-chave: Quality; Chips; Enzyme; Sugars; Storage. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200340 Safety assessment of Spirulina platensis through sprague dawley rats modeling Ciênc. Tecnol. Aliment. BASHIR,Shahid; SHARIF,Mian Kamran; JAVED,Muhammad Sameem; AMJAD,Adnan; KHAN,Ammar Ahmad; SHAH,Faiz-ul-Hassan; KHALIL,Anees Ahmad. Abstract Health safety of spirulina (Spirulina platensis) for food application was evaluated through hematology and histopathology of liver, spleen and kidney in Sprague Dawley rats fed on three isoproteic diets maintained to 10% protein for forty five days. Three groups of rats were maintained as control diet casein (R-C); diet containing crude spirulina (R-S) and diet containing purified spirulina protein (R-SPI). Hematological profile of the rats group fed on spirulina diets showed no significant increase in white blood cells (WBCs), while there was decreasing trend in the levels of neutrophils (60.46 ± 2.60%) and lymphocytes (33.53 ± 1.06%) in rats that were fed on spirulina diet (R-S) than the other tested experimental diet group. Histopathological... Tipo: Info:eu-repo/semantics/article Palavras-chave: Spirulina; Spirulina protein isolates; Hematology; Histopathology; Algal toxicology. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200376 Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage Ciênc. Tecnol. Aliment. RANDHAWA,Muhammad Atif; JAVED,Muhammad Sameem; AHMAD,Zulfiqar; AMJAD,Adnan; KHAN,Ammar Ahmad; SHAH,Faiz-ul-Hassan; FILZA,Fatima. Abstract Vitamin C is imperative component of our nutrition and used as additive in many foods owing to its high antioxidant activity. The degradation of vitamin C content in orange juice during storage was evaluated in this study. Degradation of vitamin C in orange juice during 40 days storage at 0, 05, 15, 25, and 40 °C was analyzed and evaluated. Hydroxymethylfurfural (HMF) accumulation in orange juice acts as an indicator of ascorbic acid degradation. The initial vitamin C content in orange juice was 34.26 mg/100 mL that reduced when subjected to various storage conditions such as temperature and time. The loss of vitamin C during storage was lowest at 0 °C and the losses increased with rise in temperature. The Vitamin C content after 40 days in orange... Tipo: Info:eu-repo/semantics/article Palavras-chave: Hydroxymethylfurfural; Furfural; Orange juice; Storage; Vitamin C degradation. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200382 Registros recuperados: 3 Primeira ... 1 ... Última

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