Saadia Zainab

• PhD Researcher
• PhD Student at Henan University of Technology

The research was carried out to optimize the cooking process based on the quality parameters of rice. The steaming process with high pressure proved to have more acceptance among consumers. Based on the textural and gel properties of steamed rice, rice samples soaked for 15 min with a 1:1.3 ratio and steamed at 110 °C and 0.042 MPa were found to be...

The research was conducted to explore the affiliation between the physicochemical properties of rice noodles and rice starch of early indica rice samples of varying amylose content. 3 various types of rice samples were analyzed to uncover how amylose content influences rice noodles' quality. Findings revealed that primarily sensory scores differ in...

Food packaging materials have drawn the interest of scientific community, and several researchers have explored the use of biopolymers as an alternative source. Starch is considered one of the significant materials in food packing because of its low cost, low toxicity, biocompatibility, and biodegradability; however, its low mechanical properties c...

Currently, food packaging sector is generating massive waste streams into freshwater reservoirs and terrestrial plains around the globe. In this regard, gigantic pileup of synthetic plastics originating from polymeric food packaging materials is a matter of concern due to serious implications and threats to the ecosystem. This fosters the keen inte...

The food packaging industry demands safe and environment-friendly packaging materials to protect and assure the quality of products. The polymers obtained from agricultural resources are capable of producing packaging films, coatings, composites, and nanocomposites. Cellulose is one such natural polysaccharide that performs tremendous actions in th...

Oleoresin is a mixture of volatile and nonvolatile components available in whole extract of natural herb or spice. It principally comprises essential oils and resin. Lemongrass oleoresins come from the Cymbopogon species, which grow in the tropical and subtropical regions of the world. Oleoresin of lemongrass is a dark green-colored viscous liquid...

The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as col...

Purpose Corona viruses have spiked structure and enveloped glycoproteins in their structure, along with specific proteins in membranes. The mode of action of COVID-19 consists of three phases, i.e. viral replication, immune hyperactivity and pulmonary destruction. However, angiotensin-converting enzyme is an essential receptor that causes COVID-19....

Purpose Innovative health-promoting approaches of the era have verified phytoceutics as one of the prime therapeutic tools to alleviate numerous health-related ailments. The purpose of this paper is to probe the nutraceutic potential of ginger flowers and leaves against hyperglycemia. Design/methodology/approach The aqueous extracts of ginger flow...

Recently, food industries are directing on the promotion of innovative food matrices fortified with bioactive compounds in order to enhance the consumer's health. Octenyl succinic anhydride modified starches (OSA-MS) such as Hi-cap100 (HCP) and purity gum 2000 (PUG) were used to fabricate emulsions co-entrapped with borage seed oil (BSO), resveratr...

Background In the present era, the attention of nutritionist diverted towards the bioactive entities present in natural sources owing to the presence of health boosting perspectives against lifestyle related disarrays. Methods In this context, different parts of ginger crop i.e. rhizome, leaves and flower of variety Suravi (ID no. 008) were used f...

Herbal plants have been recognized as effective medicinal agents. Medicinal plants are growing massive importance towards the health of individuals and communities. Owing to phytochemical perspectives functional/nutraceutical foods are scoring more attention of the nutritionists. In this scenario, ginger is gaining importance due to its accessibili...