Qamar Abbas Syed

• PhD, Food Science and Technology
• Assistant Professor at University of Agriculture Faisalabad

Childhood malnutrition is a household issue and urgent health challenge particularly after COVID crisis in underdeveloped countries including Pakistan. To address this challenge, present research is designed to evaluate the effect of optimized ratio of cereals (wheat, rice) and legume (chickpea) blended with Moringa oleifera leaves (MOLs) powder. T...

Objective: To determine how a child’s dietary intake affected their growth and cognitive skills when physically challenged in Faisalabad City, Pakistan. Study Design: Cross Sectional Study. Setting: Tanzeem ul Lisan, the Government Special Education Center, Al Faisal Markaz e Nabina, and Government National Special Education Center. Period: January...

The global halal meat Industry is expressing rapid growth by increasing demand from Muslim consumers and a rising awareness of halal principles among non-Muslim populations. This study examines the dynamics of the halal meat market, focusing on the opportunities and challenges offered by a transforming consumer landscape, industry trends, and food...

The word "halal" in Arabic refers to food that complies with Muslim dietary regulations and meaning "fit" or "proper." Goodness, purity, and ethical production are the hallmarks of tayyib, which is defined as food that satisfies halal requirements while also upholding wider ethical principles of sustainability, safety, and quality. International st...

In order to bridge the gap between traditions and technology in halal authentication, a cooperative strategy that takes into account each approach's shortcomings while maximizing its advantages is needed. Food is one of the most important need since the dawn of human civilization. From the standpoint of halal authentication, food product adulterati...

Gelling gums are playing a crucial role for keeping the food stable and fresh for longer without compromising any of their nutritional value. They can be sourced from a variety of plant-based products, microbial organisms, and marine life sources. For customized product development, it is conceivable to modify the gums physical and functional attri...

This research investigates the possibility of millet flour as alternative component in bakery items to manage the challenges regarding food security and also decrease dependence on wheat flour. Millet flour, renowned for nutrition enhancement, gluten-free characteristics, imparts a unique flavor and consistency to baked products. Persimmon, known f...

Candies are popular with children because of their attractive look, enjoyable taste, and reasonable price. Advanced technologies enable the creation of confectionary products that incorporate exclusive ingredients, possess certain functionalities, and offer elevated nutritional content. Researchers are investigating alternative sources of raw mater...

3D printing is a cutting-edge technique for future foods that accurately organizes both cellular and acellular elements to create intricate 3D living tissues by combining biomaterials with cells. Three prominent 3D printing methodologies, specifically inkjet printing, extrusion printing, and light-assisted printing, are extensively employed. Lab-gr...

Green technology applications in food waste management have paved the way for bioactive compounds extraction and their utilization in the food industry. In current study, antioxidants were extracted from banana peels through nonthermal techniques , and identified and quantified using LC-ESI-QTOF-MS/MS. The extract was added to yogurt (at the rate o...

Synthetic dyes from textile industries are designated as hazardous waste since they release heavy metals and dangerous contaminants in water that harm the environment and human health. The current study was aimed at investigating the heavy metals (Cd, Cu, Pb, Ni, Zn, Cr, and Mn) in drinking water in seven regions of Faisalabad, Pakistan, through at...

Brassicaceae sprouts are promising candidates for functional food because of their unique phytochemistry and high nutrient density compared to their seeds and matured vegetables. Despite being admired for their health-promoting properties, white cabbage sprouts have been least explored for their nutritional significance and behavior to lactic acid...

Recent trends in the consumption of herbal-based food products suggest that consumers are increasingly seeking out natural, safe, and nutritious goods, and promote the use of herbal-based items for health and illness treatment. Numerous studies have shown that certain combinations of spices and herbs, such as clove, thyme, cinnamon, rosemary, ginge...

Ethnopharmacological relevance: Several studies revealed that different parts of Azadirachta indica A. Juss, has therapeutic potential against inflammatory issues and dyslipidemia which is a major contributing cause to cardiovascular diseases, oxidative stress and serum glucose levels, etc. AIM OF STUDY: Present study was conducted to evaluate ant...

This review article explores recent advancements in converting cheese whey (CW) into high‐value‐added products, focusing on producing biofuels, bioelectricity and different whey‐based food items, as well as other potential uses. Additionally, new integrated reutilising strategies are proposed to utilise CW to develop innovative products with variou...

With growing concerns of food fortification, dairy ingredient alternatives and waste management have risen the need for food manufacturers to review their recipes. Hence, this study was aimed to extract watermelon seed protein concentrates (WSPC) with ultrasonication and develop vegan ice cream with improved functional properties. Coconut fat and c...

Frozen yogurt is one of the most common types of dairy functional food. It has the characteristics of both yogurt and ice cream. The present study was planned to see the effects of oligofructose and glycerol supplementation on glass transition temperature and other structural properties of probiotic frozen yogurt. Frozen yogurt was prepared with pr...

Plant based traditional health care is one of the ancient remedies used to prevent and treat different health related disorders. Due to increasing cost of medicine in the modern era, people are now moving towards the utilization of ancient ethno medicinal plants based remedies to prevent and treat diseases as well as to maintain their health. Curcu...

Background: Plant based traditional health care is one of the ancient remedies used to prevent and treat many health-related disorders. Due to increasing cost of medicine in the modern era, people are now moving towards the utilization of ancient ethno medicinal plants-based remedies to prevent and treat diseases as well as to maintain their health...

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 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...

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...

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 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...

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...

Fresh squeezed orange juice is liked throughout the globe because of its aroma, flavor, taste and nutritious substance. In my research fresh orange juice was chosen because of its market demand in the whole globe and nutritional substance present in orange juice. Ultraviolet radiations were used for the preservation of fresh orange juice because of...

The pumpkin seeds (Cucurbita sp.) from Cucurbitaceae family are usually considered as industrial waste products and thrown out. In some area's seeds are utilized as uncooked, cooked or roasted, although simply for the domestic purpose. As they are rich in protein, fibers, minerals like iron, zinc, calcium, magnesium, manganese, copper and sodium, P...

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...

Plants produce and release a vast variety of secondary metabolites with diversified functions, and possess ecological, toxicological and biological effects that mimic the activities of synthetic chemicals. Coumarins extracted from bacteria, fungi and many edible plants are widely used for their antibacterial, antifungal, antiviral, anti-HIV and ant...

Fruit berries are one of the most effective source of bioactive food ingredients with multiple health benefits when consumed regularly. Phalsa fruit (Grewia asiatica L.) a native to the Himalayan region grows equally well in tropical areas of the world yet unexplored with regards to its immense nutritional benefits. The phalsa seed, fruit, and pulp...

Pomegranate, grown in tropical climatic conditions has various therapeutic benefits due to bioactive compounds in it. This fruit is rich in antioxidants has been used from centuries for the treatment of inflammation, cancers, diabetes, hypertension, infertility and so many diseases. It is now being utilized in medicinal as well as nutrition industr...

In this chapter, milk composition, physical properties, potential possible hazardous substances present in milk and their control are reviewed. Some basic information about different unit operations of milk processing (bactofugation, cream separation, homogenization and heat exchangers) are also provided. The ways used for milk collection, transpor...

Fruits and vegetables are vital sources of vitamins, minerals, dietary fiber, and antioxidants, which play nutritional and therapeutic role on daily consumption. Up to 40% quantitative and qualitative losses of produce have been reported in developing countries that can be reduced by good agricultural practices, better genetics and efficient produc...

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...

This review covers biological activity of secondary metabolites, coumarin and their derivatives on different organisms (pests, pathogens, weeds), as well as their applications in agriculture as eco-friendly pesticides and weed control agents. Naturally occurring coumarins have shown biological and allelopathic potential on a broad range of organism...

Ice cream is a frozen dairy dessert liked around the globe. Manufacturers use different types of stabilizers to improve the stability and mouth feel of the product. These stabilizers react differently with other ingredients and provide varying characteristics to the products. This article provides a brief overview of the mode of action of different...

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using High Hydrostatic Pressure (HHP) applications can be enhanced by getting deeper insights of the process. Some of...

Staphylococcus aureus ATCC6538 was inoculated in skimmed milk, orange juice, and Tris buffer samples. Inoculated samples were subjected to high hydrostatic pressure (HHP) treatments at 700 MPa for 5 min at 4 °C starting temperature with fast, medium, and slow rates of compression and decompression. The objective of this study was to determine the e...

Although, the High Hydrostatic Pressure (HHP) technology has been gaining gradual popularity in food industry since last two decades, intensive research is needed to explore the missing information. Bacterial inactivation in food by using HHP applications can be enhanced by getting deeper insights of the process. Some of these aspects have been alr...

The effect of compression and decompression rates of high hydrostatic pressure (HHP) on Escherichia coli O157:H7 was investigated. Samples of orange juice, skimmed milk and Tris buffer were inoculated with E. coli O157:H7 and subjected to 600 MPa for 3 min at 4°C with fast, medium and slow compression and decompression. Analyses immediately after H...