M. H Ahmad

• PhD (Dr. rer. nat.), University of Hohenheim, Stuttgart, Germany
• Professor (Assistant) at Government College University, Faisalabad

The consumer preference for low‐calorie and nutritious foods has urged the attention of researchers and food designers to develop food products with alternative organic ingredients. For the first time, persimmon is successfully developed into fruit leather (pestil) using a non‐caloric stevia sweetener. The study started with the production of persi...

Utilization of plant proteins for food development as an alternate source of animal proteins could lead to the sustainability of resources. The techno-functional characteristics of the protein isolated from Moringa oleifera leaves were compared with those of the protein extracted using the conventional solvent extraction technique. For this purpose...

In this study, ultrasound‐assisted covalent binding method, free radical‐induced method, was used to prepare Moringa protein isolate (MPI) – gallic acid conjugates (MPI‐GAC) to examine the improvement of the sonication application. Additionally, the influence of polyphenol conjugation on functional and structural attributes of MPI was assessed thru...

Microencapsulation improves the stability of liquid food by moving it to a free form of powder. In the current study, Nigella sativa Oil (NSO) emulsion mixture was spray dried under various operating conditions, including inlet air temperature (IAT) of 130, 145, and 160 °C, wall material (WM), 10, 15, and 20%; feed rate (FR), 6, 9, and 12 mL/min; a...

The present research investigated the effectiveness of cumin and black cumin extracts as natural antioxidants in uncooked chicken nuggets stored at refrigeration temperature (4°C) for 12 days and compared the results with a control treatment. Seven treatments were formulated, including a control group (Tc), T1 (0.5% cumin), T2 (1% cumin), T3 (1.5%...

Functional and structural properties of Moringa protein concentrate (MPC), obtained from defatted Moringa oleifera seed, were investigated after treating it with an ultrasonic technique. For this purpose, dried M. oleifera seed powder was defatted and subjected to a simple protein precipitation method to generate a MPC with 73.2% protein contents....

Coriander (Coriandrum sativum L.) is a common plant used in flavorings. The roots, seeds, and leaves of this plant are ingestible. Because of its perishable nature, the coriander plant is treated to improve its palatability before being employed in various cuisine preparations. Coriander leaves have a distinct flavor from coriander seeds. The coria...

Coriander is an important annual herb that has been used as food and medicine for years. Coriander is one of the oldest herbs and spices, dating back to 5000 bc. It has been used as a spice and flavoring agent in various international dishes. However, its leaves and seeds are the most important parts of the plant, and are used in the cosmetics, pha...

Coriander is an herb belonging to the Apiaceae family that is botanically called Coriandrum sativum. The shrubbery part of coriander is frequently used in salads and as a vegetable as well as being rich in vitamins, fibers, protein, carbohydrates, and minerals, including Fe, P, and Ca. On the other hand, the fresh leaves and seeds of coriander cont...

Coriander (Coriandrum sativum L.) is one of the oldest useful essential oil-bearing herbs and spices used as a flavoring agent and in traditional medicine. The leaves and seeds of the coriander plant are widely used in folk medicine, while it is most commonly used as a spice in many Asian food products. Coriander seeds and leaves have a sharply str...

Honey is a natural food product with health benefits due to its numerous functional components that help to prevent and cure various diseases. This book provides a comprehensive overview of honey and honey production. The chapters discuss beekeeping practices, the geographical, entomological, and botanical origin of honey, the characteristics and p...

Plant proteins can be an important alternative to animal proteins subject to minor modification to address sustainability issues. The impact of ultrasound application on the yield, techno-functional properties, and molecular characteristics of protein extracted from Moringa oleifera seeds was studied. For this purpose, a central composite design (C...

Whey and sugarcane juice contain many functional components like immunoglobulins and antioxidants, which are very beneficial for human health. Pakistan is the world’s 4th and 5th largest producer of milk and sugarcane, but we are still importing dairy products and sugar from foreign countries. Using whey and sugarcane juice to make value-added func...

Honey is acknowledged as a natural functional food with additional health benefits. Due to its medicinal and therapeutic properties, honey is being used in both pharmaceutical and food industries to develop products as a remedy against various types of ailments. Honey contains polyphenols, flavonoids, and other key compounds that play an important...

Lactoferrin is the part of whey proteins, which does not become the part of curd and is lost in the whey. The objective of the current investigation was to develop lactoferrin-supplemented cheddar cheese. Cheddar cheese was supplemented with lactoferrin at 5, 10, 15, 20, and 0 mg/100 g concentrations (T1, T2, T3, T4, and control) and matured for 90...

Food security and accessibility are being threatened by climate change, inadequate agricultural practices, and poor post-harvest techniques, among other factors. This book discusses sustainable approaches that can be utilized to ensure food security, such as fortification of bioactive components, genetic modification of food, and utilization of ins...

During butter manufacturing, adulteration of animal and plant fats is one of the major issues in dairy industries. In dairy products, there is a huge potential in spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for the rapid determination of various adulterants. These spectroscopic techniques are reliable, rapid, and...

Background: Omega-3 fatty acids are essential fatty acids that the body cannot create itself; thus, they must be obtained from functional foods. Therefore, the food processing industries are becoming more interested in the production of omega-3 enriched food products, as consumers and healthcare organizations are increasingly demanding functional f...

Nutritionists recommend to consume 3 g Conjugated linoleic acid (CLA) to prevent cancers, cardiovascular diseases, diabetes, obesity and other lifestyle-related disorders. To fulfill the daily requirements of CLA, large proportions of dairy and meat products have to be included in the dietary plan that may have negative impacts such as excessive in...

The food processing sector is nowadays focusing on the execution and installation of non-thermal technologies at industrial scale to meet the environmental policies, and consumer demands of nutritive, healthy and safe food. Non-thermal technologies are reported to be environment friendly and less destructive to nutrient and non-nutrient contents of...

Non-electro technologies (NET) refer to the non-thermal physical preservative techniques that employ low or ambient temperature to enhance the shelf-life of wide-ranging agro-produces. Processing of food products using gamma rays (wavelength, λ <100 pm), ultraviolet (UV) light (λ: 100–400 nm), ozonation and membrane processing fall under the above...

Clove (Syzygium aromaticum), belonging to the family Myrtaceae, is a medicinally important herb utilized in various ways to process and preserve food. Clove oil is extracted from the dried bud of the flower, stem, and leaves by distillation. Syzygium aromaticum is a rich source of various phytocompounds such as monoterpenes, sesquiterpenes, hydroca...

Wheat flour aging process is considered very important to impart desirable changes in order to get good quality bakery products. It was extensively studied through analytical and rheological variations during storage using conventional methods. In this study, the potential of Fourier Transform Infrared Spectroscopy (FTIR) was determined to monitor...

Peach (Prunus persica) fruit belongs to the rose family (Rosaceae), and it is widely cultivated in the warmer temperate regions of North America, Africa, and Asia. The processing of peach fruit generates a massive amount of peach fruit waste (PFW). The PFW consists of a mixture of skin, seeds, and some pieces of fruit. The PFW has been recognized a...

Safety and quality of the final product depend on the oil quality that is normally used for the frying purpose. In current study, sunflower oil blend with extra virgin olive oil (EVOO) and palm olein was optimized by D-optimal design and the best blend was chosen for multiple frying of frozen potato fries. Ten frying were performed and free fatty a...

The clove, Syzygium aromaticum, commonly used as a spice particularly in Asian cuisine, is rich in wide range of bioactive compounds such as eugenol (up to 95%), acetyl eugenol, β-caryophyllene, methyl salicylate, pinene, vanillin, and others. The method of extraction plays significant role in the yield of bioactive constituents depending on the ex...

Clove (Syzygium aromaticum) belongs to the family Myrtaceae producing high-quality oil extracted from leaves and buds of plants using conventionally distillation process or technically advanced microwave-assisted, ultrasound-assisted, and supercritical fluid extraction techniques. Oil content majorly comprised 15.0%–20.0% essential oils, mainly eug...

Modification of insoluble dietary fiber (IDF) to soluble dietary fiber (SDF) improves not only the various health benefits but also the functional properties for improved product development. This research aimed to examine the effects of sonication treatment on the functional and physicochemical properties with possible structural changes in chia s...

In the present investigation, the emulsion blends of chia seed oil (CSO, 50%) and fish oil (FO, 50%) were spray dried using operating conditions such as inlet air temperature (IAT 125, 140, 155, 170, 185°C), wall material (WM 5, 10, 15, 20, 25%), pump speed (PS 3, 4, 5, 6, 7mL/min) and needle speed (NS 3, 5, 7, 9, 11S), respectively. The highest EE...

Artificial Intelligence is a set of systems that enable computers with subfields such as evolutionary computing, deep learning, and machine learning to think like humans. Artificial intelligence is used in many fields such as voice recognition, image processing, natural language processing, cyber security, health, agriculture and architecture. Adva...

In this modern era of digitalization and consumer awareness regarding food safety issues, it has become important to build proper strategies that can ensure the quality and safety of the food items from farm to forks. People love to eat at restaurants not only during business meetings but also with their family for fun and entertainment. The choice...

Opuntia spp., the prickly pear fruit, also known as cactus pear, belongs to the cactus family, Cactaceae. The fruits are the well-known raw material that is considered a significant source of bioactive substances (anthocyanin, betalains, carotenoids, flavonoids, and phenolic acids), vitamins, and minerals with health-promoting properties. Therefore...

The production of trans‐fats and chemical changes during the process of frying are serious public health concerns and must be monitored efficiently. For this purpose, the canola oil was formulated with different ratio of extra virgin olive oil and palm olein using D‐optimal mixture design, and the best formulation (67:22:11) based on free fatty aci...

Functional food is a whole ingredient or a part of food that used as food for specific therapeutic purposes. It is divided into two wide categories: Conventional and modified functional foods. Conventional functional Foods are composed of natural or whole-food ingredients that provide functional substances while modified functional is food or food...

Nutrition is a known aspect that plays a pivotal role in the strengthening of the immune system. Populations with poor eating habits have more risk of severe COVID-19. Micronutrients such as vitamins, including vitamins A, B complex, C, D, and E; minerals including, zinc, selenium, magnesium, and copper are mainly present in plant based foods like...

Approach to efficiently manage banana processing waste was proposed by extracting phenolic compound from preserved banana peel powder (PBPP) and then utilizing retentate of this extraction to remove lead and copper from water. The parameters for maximum removal of lead and copper using banana peel retentate (BPR) were optimized in batch biosorption...

Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bio...

Soy isoflavones (SI) have strong estrogenic effect in tissues by binding to estrogen receptors and might be beneficial for women with polycystic ovarian syndrome (PCOS) by reduction in testosterone, cholesterol, insulin, weight gain, inflammatory markers, and oxidative stress. The study was planned to examine the effect of various levels of SI on n...

The present work was conceptualized to determine the potential protective effects of curcumin on arsenic-induced kidney damage in male albino rat model. Thirty six male albino rats were selected, weighed about 175±10g and classified into four groups (9 rats in each group) such as C group (control with basal diet), Cur group (curcumin 200mg/kg body...

In the present study, fish oil (FO) and wall material were supplemented to milk to produce spray-dried powder (SDP). Furthermore, the mandate of the study was to enlighten the effect of spray-drying (SD) operating conditions on functional and oxidative quality of produced SDP samples. Purposefully, the cow milk was supplemented with 3% FO as omega-...

Nano-encapsulation in terms of nanotechnology is one of the wide ranged and rapid adopted technologies in food industry. Nanotechnology has modernized the whole food system from production to stored products for the improvement in quality and preservation of nutritional status. Nano-encapsulation is also known as promising technology to protect bio...

The current investigation was conducted to evaluate the result of gamma irradiation doses and kale leaf powder (KLP) on microbiological assay (total aerobic bacteria and coliforms), quality parameters (Hunter’s color [L*, a* and b*] and heme pigment [Mb and MetMb]) and stability modifiers (total volatile basic nitrogen [TVBN], thiobarbituric acid r...

The application of spectroscopic techniques can help in alleviating problems encountered during the processing of milk and dairy products. Indeed, traditional analytical methods (e.g., physicochemical measurements, sensory, chromatography) are relatively expensive, time-consuming, and require chemicals and sophisticated analytical equipment, and sk...

A cohort study of 90 days was designed to explore the hypercholesterolemic associated blood pressure with intake of extruded flaxseed powder (EFSP) fortified yogurts. The hypercholesterolemic subjects were distributed into two groups (1 and 2), then blood samples and blood pressure were taken. Descriptive statistics were used for comparison between...

For many years, conventional methods, most importantly pasteurization, have been essential tools for beverage processing in order to eradicate food spoilage microorganisms, reduce enzymatic activity, and extend shelf life; however, these conventional methods also cause unfavorable changes in product quality, particularly deterioration of bioactive...

Background: Omega-3 fatty acids (Ω-3 PUFAs) may help to improve health status in polycystic ovarian syndrome (PCOS) by reducing numerous metabolic disorders (insulin sensitivity, hyperinsulinemia, lipid profile, obesity and inflammation). To evaluate the current objective, 16 weeks (6 weeks of adjustment period followed by 10 weeks of collection p...

Cysteine and homocysteine (Hcy), both sulfur-containing amino acids (AAs), produced from methionine another sulfur-containing amino acid, which is converted to Hcy and further converted to cysteine. This article aims to highlight the link between cysteine and Hcy, and their mechanisms, important functions, play in the body and their role as a bioma...

The peach functional beverages pasteurized for 10 min at 90 °C, microwaved for 1.5 min at 850 W of power and sonicated for 90 min at 20 kHz of frequency were selected to keep in storage for up to 30 days in refrigerator to examine the changes happened to their physicochemical characteristics and functional components. It was observed that the pH an...

Blends by mixing different fruit juices gained popularity due to nutritional value, flavor and health benefits. In this study, the compositions of grape, apple juice and sugar solution were optimized by D-optimal design to develop a functional beverage with acceptable sensory attributes. Best formulation with 80:17:3 (v/v) ratio was processed via u...

Cold expeller pressed sesame oil derived from sesame seeds is one of the most stable natural oil and varies in color from light to deep reddish-yellow. Sesame oil is considered an abundant source of linoleic and oleic acids, which together account for 75%–85% of all fatty acids, with smaller amounts of stearic (5%–6%) and palmitic acids (7%–8%). Se...

In the recent years, application of ultrasound has been taken into considera- tion to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phyto- chemicals in sorghum seeds was amended by optimizing ultrasound appli- cation for their use as sprouts. In this study, overa...

The current study was aimed to evaluate the effects of guava and papaya leaves extract on the antioxidant profile and their outcomes in the storage stability of shrimp patties. Total of seven treatments were prepared by employing guava leaf extract (GLE) and papaya leaf extract (PLE) including control. Both the extracts were employed in the concent...

Medicinal plants are gaining popularity as folk medicine due to future demand to get rid of synthetic health promoting medicines. Nowadays, black tea is gaining interest as the most frequently consumed therapeutic drink after the water. The importance of black tea is due to existence of flavonoids such as (Thearubigins (TRs) and theaflavins (TFs) a...

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...

Flaxseed is naturally a rich source of essential omega-3 fatty acid, α-linolenic acid (ALA), which exhibits nearly 57% of its entire fatty acid profile. Oxidation of omega-3 fatty acids during processing and storage results in reduced shelf stability of food products and limited health potentials. Spray-drying is considered a processing technique t...

Metabolic syndrome, variously known also as insulin resistance or syndrome X, is a frequently prevailing problem in underdeveloped, organized and developed world regions. Metabolic syndrome is usually accompanied by concentrations of high triglycerides, low-density lipoprotein cholesterol level, blood pressure, insulin resistance and stress symbols...

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...

In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds was amended by optimizing ultrasound application for their use as sprouts. In this study, overall imp...

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...

Background: In developing and developed countries, several versions of safe and shelf-stable Ultra High Temperature, UHT-treated products are manufactured. Terminologies and formulations of UHT-treated tea whitener, milk and dairy drink considerably vary. Comprehensive studies have been performed on UHT-treated milk; however, fatty acids compositi...

Abstract The core objective of the current study was to evaluate the effect of microencapsulation on the viability and stability of probiotic bacteria in yogurt and simulated gastrointestinal conditions. For this purpose, probiotic bacteria were encapsulated with sodium alginate and carrageenan by encapsulator. Yogurt was prepared with the incorpor...

Currently there is much growing attention in the phytochemicals as bioactive constituents of food. Polyphenols a vital group of chemicals substances structurally categorized due to the presence of phenol units. During the last few decades, numerous studies showed that dietary polyphenols have fetched much of the interest of researchers on the poten...

Nowadays, blend of diierent fruit juices as functional beverages is highly recommended to retain maximum concentration of nutrients due to their integrated eeect against processing, to utilize underconsumed fruits and/or vegetables, and to provide healthy product to the consumer. .e novelty in this particular work is optimization of blend using ste...

Abstract The influence of thermal treatment (at 90°C for 10 min) and sonication (at 20 kHz and 130 W for 30, 60, and 90 min on room temperature) on the physicochemical properties, bioactive compounds, antioxidant activity, and organic acids of fresh formulated functional peach beverage was investigated. The results indicated that conventional paste...

Sugarcane juice is a perishable food with a good nutritional profile. Thus, there is a need to increase its shelf life by reducing water content which facilitates storage and transportation. In this study, process conditions were optimized to concentrate the sugarcane juice at various microwave powers (30, 50, 80, 100 W). A central composite design...

The current study was aimed to observe the influence of pulsed electric field (PEF) on the extraction of bioactive components; antioxidant activity and physicochemical properties of date palm fruit extract (DPFE) as compared to the extract untreated by PEF. The fruit was treated with PEF (frequency: 10 Hz, time: 100 µs, pulses number: 30, electric...

Muskmelon (Cucumis melo ) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations of sugar and glycerol and same levels of potassiu...

Background: The present research project was designed to evaluate the cholesterol lowering potential of different date varieties including one exotic (Ajwa) and three Pakistani varieties (Aseel, Khudravi, Hallawi). Methods: The albino rats were divided into six groups on the basis of different diets which includes, control having basal diet, hig...

Flaxseed (Linum usitatissimum L.) has several health-promoting applications as dietary food ingredient supplementation, owing to presence of high quality of oil, polyunsaturated fatty acids, high dietary fiber and protein contents. The presence of different anti-nutritional components, for example cyanogens (HCN) and tannins in meal, limits its app...

The aim of this present study was to explore antioxidant and bioactive profile of ginger and turmeric. For the purpose, turmeric and ginger (Haldi and Adric) were procured from University of Agriculture, Faisalabad, Punjab-Pakistan. The study was comprised of different phases. Both of the spices were characterized for their chemical composition and...

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...

In an effort to extract additional data from farinograph experiments a model was developed to simulate the measurements and correlate the parameters of the model with results from baking tests. This additional information can be used in bakeries to predict the baking properties of the flours and adjust the recipes to maintain a constant product qua...

Different analytical techniques have been used to examine the complexity of food samples. Among them, fluorescence spectroscopy cannot be ignored in developing rapid and non-invasive analytical methodologies. It is one of the most sensitive spectroscopic approaches employed in identification, classification, authentication, quantification, and opti...

Based upon kneading curves obtained from eight wheat flours using different cultivars, a mathematical model was developed to simulate the middle curve of Farinograph measurements. In the model the different states of the protein polymers during the kneading process are considered. All together five different states of protein polymer fractions are...

The food industry is the fourth largest industrial sector in Germany. The eagerness for innovation is classified as low. The food industry faces significantly larger challenges compared to the chemical industry since the demands of raw materials on processing are higher and more complex. In this contribution, the characteristics of food manufacturi...

Celiac disease is caused due to the ingestion of gluten containing food products. Eating gluten free diet is only way to avoid its occurrence. Gluten free products may get contaminated during the handling and processing operation which leads to the adverse impact on the gluten intolerant patients. Three different gluten free mixes were adulterated...

The potential of fluorescence spectroscopy for predicting analytical, rheological and baking parameters of twelve wheat flours were investigated. Partial least square regression models coupled with genetic algorithm were applied on spectral data to optimize the prediction of the aforementioned quality parameters using different pre-processing metho...

Die Innovationsfreude der Lebensmittelindustrie wird als gering eingestuft, obgleich sie in Deutschland die viertgrößte Industriebranche darstellt. Jedoch sind die Herausforderungen in der Lebensmittelindustrie deutlich größer als zum Beispiel in der chemischen Industrie. Die Rohstoffe sind meist komplexer und an ihre Verarbeitung werden zumeist hö...

Farinographic parameters like water absorption and dough development time are important in the point of view of bakers and cereal scientists to describe the characteristics of wheat flour which determine the successful completion of high quality wheat-based products. The method for their determination involved destructive and laborious sample prepa...

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The purpose of this study is to evaluate the potential of fluorescence spectroscopy to predict the nutritional parameters of twenty-six commercially available wheat flours from different vendors. Principal component analysis (PCA) was used to clearly identify the correlations among different types of flours. A partial least square regression (PLSR)...

Fluorescence spectroscopy provides an ideal tool to explore chemical changes during dough mixing process. This paper aims to make use of this tool to investigate the influence of hydration of flour onto the spectral signals, classification of farinographic curve and separation of wheat flours based on their bread making performance. Secondary the q...

Considering the nutritional qualities of fruits, apricot-date bars were developed at the Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan during the year 2009-10. For this purpose date paste, dried apricot paste, skim milk powder, roasted gram flour, peanuts and sodium chloride were used in different four propotio...