Anum Ishaq

University of Management and Technology | UMT · School of Food and Agricultural Sciences

In recent years, much attention has been paid to physiological functions of foods due to increasing concerns for human health. Accordingly, several meat based bioactive compounds have been studied as potential health promoting substances. Among these emphasizing activities, one possible approach is deploying microorganisms for improving health imag...

The spoilage of meat may arise from several intrinsic and extrinsic factors including physical damage or chemical changes. It is well established fact that microbial activity is by far the most significant cause of meat deterioration. This study was conducted with the aim to investigate the role of chlorine (0.5, 1 and 1.5%), trisodium phosphate (T...

A large number of animal by-products including the bones, skins, tendons, scales, and feet are being generated around the world. These by-products are produced by meat processing facilities, slaughterhouses, and fish processing units. These are often put into landfills without any treatment, thus causing environmental pollution. However, these by-p...

The discussion about the development and consumption of plant-based meat alternatives has been raised since numerous decades and has become the topic of prime concern these days. Recently, the market of plant-based meat alternatives has enormously expanded. With the aim of investigating the present scenario of research on meat analogs and defining...

Quinoa is a climate-resilient food grain crop that has gained significant importance in the last few years due to its nutritional composition, phytochemical properties and associated health benefits. Quinoa grain is enriched in amino acids, fiber, minerals, phenolics, saponins, phytosterols and vitamins. Quinoa possesses different human-health prom...

The current review focused on the effect of different thermal and non-thermal processing techniques on the structural and functional modifications of milk proteins. In thermal processing, denaturation in whey proteins takes place at the temperature range of 60–100°C. High temperature short time (HTST) treatment caused denaturation with the loss of...

The present investigation explored the potential of multiple hurdle interventions to reduce bacterial populations on beef surfaces, thereby improving the quality and shelf stability of raw beef during refrigerated storage. Purposely, clove essential oil, UV light and bacteriophage were employed on inoculated beef. All the combinations significantly...

Nanomaterials, due to their unique physicochemical properties, are leading the fast-developing field of nanotechnology. Currently, nanomaterials involvement has become indispensable in many areas of human activities. It has emerged as a big economic force all over the world. Chemical and physical synthesis of nanomaterials is more popular, but the...

Current lifestyle, eating habits, stress, environmental factors and intensive use of synthetic chemicals in food processing and agriculture have radically increased the progression of several human diseases. Globally, researchers have been looking for natural therapeutic substances that can be used to treat or delay the onset of these lifestyle-rel...

The proposed work was carried out to replace the conventional water purification methods by natural coagulants. Samples of groundwater were obtained and analyzed for quality parameters. The coagulants of Moringa oleifera, orange peels, and date pits were prepared, and different combinations of these coagulants were used to find out the most effecti...

Meat and meat-based products represent augmented food safety concern due to their high susceptibility towards spoilage and ideal growth conditions for microorganisms. Therefore, it is vital to introduce safe, environment-friendly and economic antimicrobial strategies for ensuring the safety of meat. In this regard, biological interventions are gain...

The aim of this study was to explore the potential of fluorescence spectroscopy to determine the quality of yoghurt ice cream, prepared by adding different concentrations of yoghurt (10, 20, 30, 40, 50%). The addition of 50% of yoghurt showed the lowest pH and meltdown values, whereas the highest acidity and overrun rates were observed at the same...

Authentication of gelatin in food matrices comes in prominence since various religious and cultural communities have selectivity and sensitivity regarding the consumption of various ingredients. Globally, several methods have been investigated to classify unknown gelatin into its species of origin. The most common techniques employed to distinguish...

Nanotechnology involves the manipulation of matter on the nanometer level and use of these nanoscale particles for the development of new materials and products. Nanotechnology has a wide range of applications in beverage industry. Nanotechnology has shown its potential in improving sensorial, nutritional, and quality attributes of beverages. In ad...

The dairy industry produces waste materials and by-products including soluble and suspended organic substances, wastewater, suspended solids, and whey. These substances contain significant amounts of organic and inorganic toxins that can cause serious health threats if not treated properly. Additionally, toxins produced by dairy waste would negativ...

Phenolic compounds present in clove extract have been reported to possess strong inhibitory effect against a vast range of microorganisms. The present work was aimed to optimise the antioxidant and antimicrobial potentials of clove extract against major food-borne pathogenic bacteria (Salmonella Typhimurium, Escherichia coli, Listeria monocytogenes...

Background Use of traditional methods for determining meat spoilage is quite laborious and time consuming. Therefore, alternative approaches are needed that can predict the spoilage of meat in a rapid, non-invasive and more elaborative way. In this regard, the spectroscopic techniques have shown their potential for predicting the microbial spoilage...

Development of various novel thermal and nonthermal techniques has shown potential applications in meat processing and preservation. Consumer's demand of meat products with esteemed quality, wholesomeness, and superior safety has led to the commercial introduction of these innovative methods. Accordingly, this treatise outlines the potential of sev...

Thermal inputs for food preservation generally dominate the food processing industry. However such treatments may lead to several undesirable changes in quality attributes and nutritional value of food. On the contrary, non-thermal preservation methods have a minimal impact on the sensory quality and nutritional status of food. Several non-thermal...