يعرض 1 - 20 نتائج من 38 نتيجة بحث عن '"Habib, Mehvish"', وقت الاستعلام: 0.46s تنقيح النتائج
  1. 1
    Academic Journal
    A Comprehensive Review on Recent Trends and Utilization of Algal β-Glucan for the Development of Nutraceuticals and Functional Foods.

    المؤلفون: Ahmad, Sameer, Jan, Kulsum, Sahu, Jatindra K., Habib, Mehvish, Jan, Shumaila, Bashir, Khalid

    المصدر: Food Reviews International; 2025, Vol. 41 Issue 2, p469-490, 22p


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  2. 2
    Academic Journal
    Exploring the potential of sorghum with reference to its bioactivities, physicochemical properties and potential health benefits.

    المؤلفون: Singh, Sakshi, Habib, Mehvish, McClements, David Julian, Bashir, Khalid, Jan, Shumaila, Jan, Kulsum

    المصدر: Food & Function; 12/21/2024, Vol. 15 Issue 24, p11847-11864, 18p


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  3. 3
    Academic Journal
    Ionizing and nonionizing radiations can change physicochemical, technofunctional, and nutritional attributes of starch

    المؤلفون: Rostamabadi, Hadis, Demirkesen, Ilkem, Hakgüder Taze, Bengi, Can Karaca, Asli, Habib, Mehvish, Jan, Kulsum, Bashir, Khalid, Nemțanu, Monica R., Colussi, Rosana, Reza Falsafi, Seid

    المصدر: Food Chemistry: X ; volume 19, page 100771 ; ISSN 2590-1575

    الاتاحة: http://dx.doi.org/10.1016/j.fochx.2023.100771
    https://api.elsevier.com/content/article/PII:S2590157523002146?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:S2590157523002146?httpAccept=text/plain

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  4. 4
    Academic Journal
    Gamma Irradiation–Induced Structural Modification of Sorghum Flour and Its Impact on the Physicofunctional, Rheological, and Thermal Properties of Extracted Starch.

    المؤلفون: Singh, Sakshi1 (AUTHOR), Habib, Mehvish1 (AUTHOR), Mondal, Debarchan2 (AUTHOR), Kumar, Yogesh3 (AUTHOR) yogesh_pfe1901@sliet.ac.in, Jan, Shumaila4 (AUTHOR), Bashir, Khalid1 (AUTHOR), Rao, Eram S.5 (AUTHOR), Jan, Kulsum1 (AUTHOR) kulsumjan@jamiahamdard.ac.in, Wang, Cong (AUTHOR) congwang@njau.edu.cn

    المصدر: Journal of Food Processing & Preservation. 11/4/2024, Vol. 2024, p1-9. 9p.

    مصطلحات موضوعية: *FOOD industry, SCANNING electron microscopy, SURFACE cracks, X-ray diffraction, INFRARED spectroscopy, STARCH, WHEAT starch

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  5. 5
    Academic Journal
    Effects of germination on the physicochemical, thermal, in vitro protein digestibility, Antinutrients, and antioxidant properties of sorghum flour.

    المؤلفون: Singh, Sakshi1 (AUTHOR), Habib, Mehvish1 (AUTHOR), Mondal, Debarchan2 (AUTHOR), Thakur, Manisha1 (AUTHOR), Kumar, Yogesh3 (AUTHOR), Bashir, Khalid1 (AUTHOR), Jan, Shumaila4 (AUTHOR), Jan, Kulsum1 (AUTHOR) kulsumjan@jamiahamdard.ac.in

    المصدر: International Journal of Food Science & Technology. Sep2024, Vol. 59 Issue 9, p6513-6521. 9p.

    مصطلحات موضوعية: *MOLECULAR structure, *PHYTIC acid, *SCANNING electron microscopy, *X-ray diffraction, *FLAVONOIDS, *TANNINS


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  6. 6
    Book
    Artificial Intelligence in Three-Dimensional (3D) Printing

    المؤلفون: Qureshi, Iqra, Tariq, Ruqaya, Habib, Mehvish, Insha, Syed

    المصدر: Artificial Intelligence in the Food Industry ; page 206-218 ; ISBN 9781032633602

    الاتاحة: https://doi.org/10.1201/9781032633602-10

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  7. 7
    Book
    Viral Contamination in Food and Beverage Processing

    المؤلفون: Nazir, Sadaf, Azad, Z.R.A.A., Habib, Mehvish

    المصدر: Food Safety ; page 185-196 ; ISBN 9781003333913

    الاتاحة: http://dx.doi.org/10.1201/9781003333913-11

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  8. 8
    Book
    Phytochemical Fortification

    المؤلفون: Habib, Mehvish, Qureshi, Iqra, Singh, Sakshi, Jan, Shumaila, Bashir, Khalid

    المصدر: Food Fortification ; page 253-283 ; ISBN 9781003160663

    الاتاحة: http://dx.doi.org/10.1201/9781003160663-15

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  9. 9
    Book
    Vitamin D Fortification

    المؤلفون: Saini, Ayushi, Habib, Mehvish, Jan, Shumaila, Jan, Kulsum

    المصدر: Food Fortification ; page 57-71 ; ISBN 9781003160663

    الاتاحة: http://dx.doi.org/10.1201/9781003160663-5

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  10. 10
    Book
    Multigrain Flour Fortification

    المؤلفون: Habib, Mehvish, Qureshi, Iqra, Nazir, Sadaf, Bashir, Khalid, Jan, Kulsum, Maurya, Vaibhav K., Shakya, Amita

    المصدر: Food Fortification ; page 284-302 ; ISBN 9781003160663

    الاتاحة: http://dx.doi.org/10.1201/9781003160663-16

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  11. 11
    Book
    Introduction to Food Fortification

    المؤلفون: Jan, Shumaila, Habib, Mehvish, Singh, Sakshi, Maurya, Vaibhav K., Jan, Kulsum

    المصدر: Food Fortification ; page 3-32 ; ISBN 9781003160663

    الاتاحة: http://dx.doi.org/10.1201/9781003160663-2

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  12. 12
    Book
    Iron Fortification

    المؤلفون: Khurana, Harshdeep K., Habib, Mehvish, Singh, Sakshi, Shakya, Amita, Bashir, Khalid

    المصدر: Food Fortification ; page 177-207 ; ISBN 9781003160663

    الاتاحة: http://dx.doi.org/10.1201/9781003160663-11

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  13. 13
    Book
    Introduction to food packaging

    المؤلفون: Qureshi, Iqra, Habib, Mehvish, Singh, Sakshi, Jan, Kulsum, McClements, David Julian, Bashir, Khalid

    المصدر: Biodegradable and Edible Food Packaging ; page 1-37 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00001-1
    https://api.elsevier.com/content/article/PII:B9780323956246000011?httpAccept=text/xml
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  14. 14
    Book
    Active packaging materials

    المؤلفون: Ahmad, Sameer, Madhuri, Bammidi, Gupta, Muskan Kumari, Habib, Mehvish

    المصدر: Biodegradable and Edible Food Packaging ; page 345-361 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00011-4
    https://api.elsevier.com/content/article/PII:B9780323956246000114?httpAccept=text/xml
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  15. 15
    Book
    Protein-based food packaging

    المؤلفون: Habib, Mehvish, Bashir, Khalid, Jan, Shumaila, Jan, Kulsum

    المصدر: Biodegradable and Edible Food Packaging ; page 247-283 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00008-4
    https://api.elsevier.com/content/article/PII:B9780323956246000084?httpAccept=text/xml
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  16. 16
    Book
    Biodegradable and edible packaging materials

    المؤلفون: Habib, Mehvish, Qureshi, Iqra, Jan, Kulsum, McClements, David Julian, Bashir, Khalid

    المصدر: Biodegradable and Edible Food Packaging ; page 39-74 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00002-3
    https://api.elsevier.com/content/article/PII:B9780323956246000023?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:B9780323956246000023?httpAccept=text/plain

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  17. 17
    Book
    Starch-based food packaging

    المؤلفون: Habib, Mehvish, Thakur, Manisha, Jan, Shumaila, Bashir, Khalid, Jan, Kulsum

    المصدر: Biodegradable and Edible Food Packaging ; page 139-176 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00005-9
    https://api.elsevier.com/content/article/PII:B9780323956246000059?httpAccept=text/xml
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  18. 18
    Book
    List of contributors

    المؤلفون: Abedini, Amir Hossein, Ahmad, Sameer, Akram, Wasim, Alizadeh Sani, Mahmood, Bashir, Khalid, Bebartta, Ram Prasad, Dwivedi, Shubhi, Fatima, Sumaiya, Gaikwad, Kirtiraj K., Gupta, Muskan Kumari, Habib, Mehvish, Hoque, Monjurul, Jan, Kulsum, Jan, Shumaila, Kerry, Joseph P., Kumar, Anit, Kumar, Vivek, Lee, Youn Suk, Madhuri, Bammidi, McClements, David Julian, Palthania, Reetu, Pathania, Shivani, Qureshi, Iqra, Rahman, Zuha, Sabharwal, Prabhjot Kaur, Sachchan, Twinkle Kumar, Sandhu, Kawaljit Singh, Sehrawat, Rachna, Sengar, Animesh Singh, Sharma, Loveleen, Sharma, Medha, Sharma, Shagun, Sharma, Vinita, Singh, Ajit Kumar, Singh, Ruby, Singh, Sakshi, Srivastava, Anjali, Thakur, Manisha

    المصدر: Biodegradable and Edible Food Packaging ; page xi-xiii ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00021-7
    https://api.elsevier.com/content/article/PII:B9780323956246000217?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:B9780323956246000217?httpAccept=text/plain

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  19. 19
    Book
    Emerging trends in food packaging

    المؤلفون: Habib, Mehvish, Singh, Sakshi, Jan, Kulsum, McClements, David Julian, Bashir, Khalid

    المصدر: Biodegradable and Edible Food Packaging ; page 435-476 ; ISBN 9780323956246

    الاتاحة: http://dx.doi.org/10.1016/b978-0-323-95624-6.00014-x
    https://api.elsevier.com/content/article/PII:B978032395624600014X?httpAccept=text/xml
    https://api.elsevier.com/content/article/PII:B978032395624600014X?httpAccept=text/plain

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  20. 20
    Academic Journal
    Physicochemical, Thermal and Sensory Properties of Microwave-Treated Chickpea Flour (Sattu)

    المؤلفون: Bhat, Suhail Ahmad, Qureshi, Iqra, Jan, Kulsum, Habib, Mehvish, Maurya, Vaibhav Kumar, Shakya, Amita, Bashir, Khalid

    المساهمون: University Grants Commission

    المصدر: Journal of Culinary Science & Technology ; page 1-20 ; ISSN 1542-8052 1542-8044

    الاتاحة: http://dx.doi.org/10.1080/15428052.2024.2340721
    https://www.tandfonline.com/doi/pdf/10.1080/15428052.2024.2340721

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