Zakir Khan

• Master of Technology
• Professor (Assistant) at Islamic University of Science and Technology

The present work investigated the influence of ultrasonication (US) on the structural and functional properties of Seabuckthorn seed protein concentrate. Ultrasonication was carried out by varying time (0, 5, 15, 25, and 35 min) with a constant power supply of 500 W/cm2.The structural properties were evaluated by FTIR, SDS-PAGE, DLS and FE-SEM. The...

The present investigation was undertaken to develop puree from peaches and to study the effect of peel, sugar, KMS concentrations and storage conditions on the acidity, pH, total soluble solids, total sugar and rheological behavior of purees. Two types of Purees (Peeled and unpeeled) were prepared by adding sugar (10% and 15%) and KMS (100ppm, 200p...

Iris kashmiriana belongs to the family Iridaceae and is an important endemic medicinal plant of Kashmir. The current study was designed to determine the phytoconstituents, antioxidant, and cytotoxic potential of ethyl acetate (IRK-ETH) and methanol (IRK-MTH) extracts of Iris kashmiriana flowers. IRK-MTH extract demonstrated maximum radical scavengi...

Proteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties...

Despite the growing acceptance of plant-based foods among consumers, the aquatic/marine plant-based seafood analogues sector appears to lack strong representation as high-quality products. Further, plant-based alternatives seem available for nearly all animal-based foods, which could guarantee a transition to more sustainable diets. Moreover, consu...

The increase in human population brings major concerns related to food sustainability, security and nutrition across the globe. This led to massive efforts to explore protein-rich foods as potential candidates for future foods and investigate innovative green and sustainable processing techniques. Millet, a drought-resistant crop, is a promising ca...

Dysphagia is a significant health concern especially amongst the old age population. It is an ailment brought on by the weakening of the swallowing muscles. To reduce the risk of choking in dysphagia patients, the food is usually diluted to suit their swallowing ability. But dilution results in reducing the nutritional density of the foods thus cau...

Proteins play a critical role in human diet and nutrition. Plant proteins hold immense potential in the development of sustainable, ethical, and low-cost future foods to achieve food security. Designing...

The market of plant-based foods is expanding fast with no signs of slowing down. Plant-based diets are gaining popularity and thus consumers are shifting towards an animal free or reduced diet. Manufactures are increasingly in investing in new ingredients and advanced processing to recreate alternative products with similar experiences to that of t...

Because of the limited technical properties of their native forms, oils and fats are frequently blended to achieve the desired textural and oxidative properties. In this study, canola and palm oil blends were prepared in nine different proportions: B1 (90 : 10), B2 (80 : 20), B3 (70 : 30), B4 (60 : 40), B5 (50 : 50), B6 (40 : 60), B7 (30 : 70), B8...

Plant-based food produces significantly less greenhouse gases, and due to its wealth of bioactive components and/or plant-based protein, it becomes an alternative in a sustainable food system. However, the processing and production of products from plant sources creates byproducts, which can be waste or a source of useful substances that can be reu...

Dysphagia is an ailment in which patient’s swallowing ability is compromised and the patient is required to eat semi-solid, pureed or other texture modified foods. Dysphagia prevalence ranges from 2 to 20% worldwide. As the culturally diverse population is growing in developed nations so the demand for commercialization of different ethnic foods is...

Nano-enabled antioxidant and antibacterial biogenic scavenger is a crucial vector for sustainable and next-generation healthcare/pharmaceuticals. The state-of-the-art biogenic nano-scavenger is concerned with developing metal oxide nanostructures, primarily zinc oxide (ZnO), utilizing bio-extracts owing to their unique physicochemical attributes. T...

Novel plant protein processing: developing the foods of future

Background Increasing concerns about nutritional deficiency, food security, and sustainability have emphasized work on exploring alternative and sustainable sources of protein. In this study, an initiative to extract and utilize protein concentrates, and hydrolysates from sea buckthorn seed, otherwise a waste material, is undertaken. The effect of...

The study investigated the influence of ultrasonication and enzymatic hydrolysis on emulsifying properties of Seabuckthorn seed protein concentrate (SSPC). Sonication was done at 24 kHz (50% amplitude) for different time combinations (15, 45 and 75 min), and enzymatic hydrolysis of SSPC was done using pepsin, trypsin and protamex, resulting in diff...

Apple sauce

Abstract The present investigation was undertaken to develop sauce from different cultivars of apples. Apple sauce of 5 cultivars was developed and effect of the storage conditions on the pH, acidity, TSS, total sugar, color, sensory, and rheological behavior of different apple sauce cultivars was studied. Analytical determinations were made after...

Scope and application: The present review focuses on the innovative extraction and encapsulation methods of the phytochemical constituents from various parts of saffron plant (stigma, tepals and corm) and their potential applications in food, nutraceuticals and drug formulations. Background: The phytochemistry of the saffron plant shows that it is...

Safety Management of Fruits from Farm to Fork WithSyed Insha Rafiq, Syed Mansha Rafiq, B. N. Dar, Zakir S. Khan The concept of “farm to fork” relates to the traceability of food throughout the supply chain and it is an important parameter to ensure consumer safety. The supply chain for fruits has several links: production, harvesting, postharvest t...

A survey was conducted in various districts of the Kashmir valley in India to assess the diversity of thrips species on apple in summer during the year 2016-17. Samples of flower clusters containing thrips were collected from apple, and the thrips identified to species. The results revealed that only one species of thrips, Thrips carthami Shumsher,...

Thrips in apple ecosystem in Kashsmir are devastating particularly during flowering, so in this regard a reseach trial was conducted for the year 2016 and 2017. Three insecticides viz., Chlorpyriphos @ 1ml/lt of water (Dursban 20 EC), Thiacloprid @ 0.4 ml/lt of water (Alanto 21.7 SC) and Dimethoate @ 1ml/lt of water (Rogor 30 EC) were evaluated for...

The packaging of meat provides the same or similar benefits as other types of food packaging. Though air-permeable packaging is most prevalent but the advancements in meat packaging by active, antioxidant, antimicrobial and nanotechnology has modified the area of meat packaging. This article explores the novel technological interventions in packagi...

Thrips continue to be one of the most important pests affecting agricultural production systems. Thrips of Kashmir region on apple crop have been poorly studied in despite their significance to the important crop of valley, so in this regard a research trail were carried out for the year 2016 and 2017 to determine the change in the population densi...

Indiscriminate use of pesticides against insect pests and diseases pose a potential threat to our living environment.. Exposure to the pesticide residues causes number of ailments in human beings. Food commodities like fruits, vegetables, cereals etc. having excessive residues, are unacceptable both in the national and international markets. It was...

The honey is generally heated to prevent crystallization and microbial growth, however thermal treatment may affect honey qualities like antioxidant activity, colour, etc. In this study the kinetics of antioxidant activity change in correlation with honey colour has been studied. Mustard and mixed floral honey samples were heated at 40, 50, 60, 70...

Kinetic studies of hmf and diastase activity in different honeyd