Ubaid ur Rahman

• PhD Food Technology
• Professor (Assistant) at University of Management and Technology

Nucleotide-binding site (NBS) domain genes are one of the superfamily of resistance genes involved in plant responses to pathogens. The current study identified 12,820 NBS-domain-containing genes across 34 species covering from mosses to monocots and dicots. These identified genes are classified into 168 classes with several novel domain architectu...

The study was conducted to find out the health of spring water available in different districts of Azad Jammu Kashmir. A total of 8 districts (Muzaffarabad, Kotli, Poonch, Sudhanati, Jhelum Valley, Bagh, Neelum, and Haveli) were selected where spring water is available and people are using that water for drinking purposes. Physiochemical analysis a...

The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for suppleme...

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%...

Nucleotide-binding site (NBS) domain genes are one of a superfamily of resistance genes involved in plant responses to pathogens. The current study identified presumably identified 12,820 NBS-containing genes across 34 species covering from mosses to monocots and dicots. These identified genes classified into 168 classes with several novel domain a...

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...

en Food supply chains worldwide are under threat from food adulteration and food fraud during various stages of production and storage, and the incidence of such fraudulent practices has been increasing. Many food regulatory authorities have been established over the years on either side of the globe, contributing to food safety and the creation of...

(1) Background: During COVID-19, disruption in food demand and supply chain led to changes in food choices in response to consumer demand, frequency of delivered items, and production setup during a pandemic. The aim of the study was to evaluate the effect of quality and nutritional attributes on consumer food consumption behavior, attitude, and pr...

Emulsion technology has been extensively used in the food industry in recent times, as several food products in the market exist in the emulsified form. More recently, the trend for emulsions has witnessed a shift towards the development of multiple emulsions with increased sustainability, safety, and functionality characteristics. Accordingly, the...

Fish solid wastes include different by‐products such as bones, scales and hides that are high in collagen content and account for up to 75% of the total body weight. These wastes can be utilised for the extraction of different products such as gelatin that can be used in different food and pharmaceutical industries. Fish gelatin can be used as a re...

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...

Over the past decade, gut microbiota has emerged as an important frontier in understanding the homeostasis of the human body and the development of diseases. Gut flora in human beings regulates various metabolic functionalities including enzymes, amino acid synthesis, bio-transformation of bile acid, fermentation of non-digestible carbohydrates (ND...

Chlorpyrifos (CPF) is a broad-spectrum chlorinated organophosphate (OP) pesticide used for the control of a variety of insects and pathogens in crops, fruits, vegetables, as well as households, and various other locations. The toxicity of CPF has been associated with neurological dysfunctions, endocrine disruption, and cardiovascular diseases (CVDs...

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...

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...

Globally, various methods of slaughtering have been practiced for the production of chicken meat. Among these methods, Halal slaughtering is implemented to produce Halal chicken. This method involves cutting the throat to bring the animal toward quick death without anguishing. Additionally, Halal slaughtering also favors rapid blood flow and more b...

Beverages keep a hold on all the potables from mineral water to fruit and vegetable juice/nectars/syrup/squashes, high energy/caloric drinks, functional drinks like milk/herbal drinks, stimulating drinks like tea/coffee/sport drinks, and alcoholic drinks with an addition of cereal grasses and grain-based beverages. Each potable has its own advantag...

Fruit is considered healthy food because of the presence of several health-promoting bioactive compounds. These phytochemicals play a vital role in combating various metabolic ailments like cardiovascular complications, hypertension, hypercholesterolemia, inflammation, diabetes, oxidative stress, etc. However, these functional components are affect...

Objective: The present work was undertaken to determine the possibility of using xanthan and guar gums as stabilizers to enhance the yogurt quality. Methods: Purposely, yogurt was manufactured from standardized milk (3.5% fat, 8.5% solid-not-fat contents) with the addition of 2-3% starter culture. Enzyme-hydrolyzed xanthan gum (0.1%, 0.5%, 1.0%)...

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...

The cover image, by Rana Muhammad Aadil et al., is based on the Original Article Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice, DOI 10.1111/jfpp.13507.

The combined effect of ultrasound (US) and pulsed electric field (PEF) was investigated on microbial load and bioactive compounds of grapefruit juice. Grapefruit juice was PEF treated (flow rate: 80 ml/min, pulse frequency: 1 kHz, 20 kVcm−1 electric field strength, temperature: 40 °C, time: 600 μs) followed by US treatment in an ultrasonic bath cle...

Eugenol, a phytogenic bioactive component is frequently found in diversified herbal plants possessing well-defined functional attributes. Prominent sources of eugenol are clove, cinnamon, tulsi and pepper. Various extraction methods have been practiced globally for the extraction of eugenol and other nutraceutics from plants. The most extensively e...

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...

Nanotechnology involves the processes used in the fabrication and biomanufacturing of new constituents measured at nanoscale. Nanotechnology provides opportunities for the development of a vast range of innovative products and applications in food system. A variety of functional, nutraceutical, and bioactive foods have been developed using nanotech...

Consumer's food preferences have demographic changes based on their education as a result of factors including modern health worries, negative effect of medicines, and desire for a healthier life style. Functional foods are foods or dietary components providing health benefits beyond the provision of basic nutrition. Probiotics are also claimed to...

Lipid oxidation is among the major flaw-grounding processes in meat and meat based products that can affect interactions among lipids and proteins leading towards critically undesirable changes. Therefore it is imperative to control lipid oxidation in meat allied products to enhance consumer acceptability. Moreover, lipid oxidation is somber dilemm...

Heterocyclic amines are the potential mutagens and carcinogens that are generally responsible for inducing several types of cancers and DNA damage after accumulation in the body. Formation of these carcinogenic compounds is linked with the meat products that are subjected to higher temperature during processing for longer periods of time. Detection...

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...

Globally, the demand for safe, healthy and nutritious meat and allied products possesses improved taste with extended shelf life is mounting. Microbial safety is among the imperative challenges that prevails in meat products because they provide an ideal medium for the growth of microorganisms particularly pathogenic bacteria. The incidence of thes...

Meat is a perishable food commodity and is usually at the higher risk of deterioration. The main spoilage of the meat is due to the oxidative rancidity. The dietary antioxidants are considered as agents to prevent lipid peroxidation in animal muscles and consequently increase the meat stability after slaughtering. Accordingly, this study was conduc...