Nimra Sameed

Nimra Sameed
Khwaja Fareed University of Engineering and Information Technology · Food Science and Technology

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12
Publications
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Publications

Publications (12)
Chapter
Animal waste production is a disquieting situation all over the world. Presently, research and development is working to utilize waste for producing value-added products (manure, animal feed, etc.), extraction of valuable compounds, renewable energy, and biodegradable packaging material production. This chapter discusses the extraction of protein (...
Chapter
Dairy industry produces a number of products that involve different processing operations. This product diversity is also enhanced by using ingredients that provide certain technological benefits. This chapter includes different types of biosurfactants produced and used in the dairy industry for different technological advantages such as for emulsi...
Article
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Electrolyzed water is a novel disinfectant and cleaner that has been widely utilized in the food sector for several years to ensure that surfaces are sterilized, and that food is safe. It is produced by the electrolysis of a dilute salt solution, and the reaction products include sodium hydroxide (NaOH) and hypochlorous acid. In comparison to conve...
Article
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The choices of consumer towards food have been changed. Consumer prefers to eat food which is not only safe but also nutritious. Now a day, they like to eat the food which promote their health and help in minimizing nutrition related health hazards. Rice is a staple food in many countries, but most emerging issue is that rice is deficit in minerals...
Chapter
Recent food industrial and research trends showed that the scientist’s focus is now shifted from basic food role to the indispensable action of bioactive food components with respect to health-related impairments. Growing population, changing dietary patterns and increased consumer knowledge continue to be a major concern to the food chain. Food se...
Chapter
Viruses can cause different types of infections including respiratory, skin, foodborne and sexually transmitted ones. Worldwide trades of food and food by products and international travelling have resulted in the transmission of various viruses from developing countries to the America and European region. Polymerase chain reaction has been used fo...
Chapter
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The rise in the number of diabetic patients with each passing day give rise to a disturbing situation as serious complications including renal failure and heart attack are associated with disease. Type-2diabetes is more prevalent in elders and constitute about 80–90% of diabetic patients while Type-1 is most common in children and younger with very...
Article
Probiotics confer numerous health benefits and functional foods prepared with these microbes own largest markets. However, their viability during transit from gastrointestinal tract is a concerning issue. Microencapsulation of probiotics is a novel technique of major interest to increase their survivability in GIT and food matrices by providing a p...
Chapter
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High-pressure processing (HPP) is an emergent food processing and preservation technique that extends shelf life without altering the nutritional and health attributes of food commodities. Prevailing traditional food preservation techniques (heating, freezing, dehydration) affect the eminence and perception of food material whereas, HPP a non-therm...
Article
Asparagus racemosus has been successfully used as herbal medicine and also served as food. All the parts of this plant have therapeutically importance for treatment of stomach ulcer, liver disorders, inflammation, stress-related immune disorders, dyspepsia, can also act as galactogogue and decreases apoptosis. Its water and alcohol based extracts a...

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