Journal of Medicinal Plants Research Vol. 5(16), pp. 3940-3945, 18 August, 2011 Available online at http://www.academicjournals.org/JMPR ISSN 1996-0875 ©2011 Academic Journals ... The effect of supplemental dietary chromium on blood ...... more
Journal of Medicinal Plants Research Vol. 5(16), pp. 3940-3945, 18 August, 2011 Available online at http://www.academicjournals.org/JMPR ISSN 1996-0875 ©2011 Academic Journals ... The effect of supplemental dietary chromium on blood ... Madeeha Malik1, Shahzad ...
Introduction: Medicines have made an appreciable contribution to improving patient care in recent years. However, European and other countries are increasingly struggling to fund new premium priced medicines. This has resulted in models... more
Introduction: Medicines have made an appreciable contribution to improving patient care in recent years. However, European and other countries are increasingly struggling to fund new premium priced medicines. This has resulted in models to optimise their utilisation as well as multiple initiatives to improve the prescribing of established medicines including enhancing the use of low cost generics, improving adherence to prescribing guidance as well as access to medicines, ensuring adequate doses are prescribed and improving patient adherence rates especially in chronic asymptomatic conditions. Objective: Review a range of demand-side initiatives in ambulatory care across different countries and their resultant effects to provide future direction. Methodology: Principally a narrative review of case histories of published studies. Results: Measures to encourage the prescribing of low cost generics versus originators and patented products in a class can release considerable resources w...
Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing... more
Chicken meat contains higher percentage of polyunsaturated fatty acids that are susceptible to oxidative deterioration ultimately leading towards lower consumer acceptability for chicken meat products. Accordingly, meat processing industries are looking for combinations of natural antioxidants to enhance the oxidative stability and consumer acceptability of meat based products. The present study aimed to investigate the influence of directly added quercetin dihydrate in combination with α-tocopherol on oxidative stability, color characteristics, total carbonyls and flavor volatile compounds in chicken meat patties. Considering the preliminary studies, 3 levels of quercetin dihdrate @ 25, 50 and 100 mg/kg meat in combination with α-tocopherol at the rate 100 and 200 mg/kg meat were added to develop chicken meat patties and were stored at refrigeration temperature for 7 days. The oxidative stability of the antioxidant treated patties was determined by measuring malonaldehydes using TBARS and total carbonyls assay. The color (Lightness, redness and yellowness) of the patties was determined by using Konica Minolta Color Meter. Moreover, the volatile compounds were measured through gas chromatography at various storage intervals. The results elucidated that quercetin dehydrate inclusion at the rate of 50 mg/kg meat as well as particularly 100 mg/kg meat decreased the oxidation by reducing generation of malonaldehydes and total carbonyls in treated patties. Highest value for TBARS at initiation of storage was reported in (T0) as 1.93 ± 0.02 whereas lowest were reported in T6 and T5 as 0.37 ± 0.01 and 0.38 ± 0.03 that were increased to 3.47 ± 0.14, 0.90 ± 0.05 and 0.94 ± 0.34 at the completion of storage. Moreover, the lowest carbonyls also reported in T6 and the values at various storage intervals (1st, 3rd and 7th) were as 0.59 ± 0.025, 0.77 ± 0.015 and 1.02 ± 0.031, respectively. The antioxidants inclusion also inhibited volatile flavoring compounds particularly aldehydes like hexanal and pentanal in a dose dependent manner (p ≤ 0.05). Lowest hexanal values reported in T6 as 2488 ± 103 followed by T4 (3701 ± 111) at the start of the trial whereas highest in T0 (control) as 54,768 ± 431 that were increased to 9569 ± 607, 112,550 ± 897 and 359,826 ± 1285, correspondingly. The hexanal, as a critical indicator for the determination of volatiles in meat based products, was decreased with the addition of antioxidants and its highest values were reported in control group. Quercetin dihydrate addition along with alpha tocopherol is a pragmatic choice to improve oxidative storability and volatile flavor compounds in cooked meat patties. The data obtained will help meat processor to better develop antioxidant enriched formulations to augment oxidative stability and quality of processed meat products.
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Spring wheat varieties were subjected to physico-chemical, mixographic and amino acid analysis. The data obtained was subjected statistically analyzed. The cluster analysis classification based on centroid method indicated that for lysine... more
Spring wheat varieties were subjected to physico-chemical, mixographic and amino acid analysis. The data obtained was subjected statistically analyzed. The cluster analysis classification based on centroid method indicated that for lysine and overall cookie scores, generally most wheat varieties fell in one group, while for total chapati score most of the wheat varieties were classified into two groups. The wheat
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It is believed that there is no substitute for fresh baked goods. But after some hours of baking, the crust of bread becomes moist, a leathery texture develops and the soft crumb becomes firm and dry. The fresh flavor is also lost within... more
It is believed that there is no substitute for fresh baked goods. But after some hours of baking, the crust of bread becomes moist, a leathery texture develops and the soft crumb becomes firm and dry. The fresh flavor is also lost within hours of baking, which has made bakers ...
Abstract: Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the... more
Abstract: Full fat flaxseed flour was supplemented with wheat flour @ 5, 10, 15, 20,25 and 30%. Cookies were prepared from composite flours. Cookies prepared without flaxseed flour were kept as control. The mean quality score of the cookies decreased with the increase ...
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The use of additives has become a common practice in the baking industry. The need for their use arises due to the fact that numerous benefits are associated with their use, which not only result in improving the bread quality but also in... more
The use of additives has become a common practice in the baking industry. The need for their use arises due to the fact that numerous benefits are associated with their use, which not only result in improving the bread quality but also in an increase in shelf-life. Since its ...
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INTERNATIONAL JOURNAL OF NUMERICAL MODELLING: ELECTRONIC NETWORKS, DEVICES AND FIELDS Int. J. Numer. Model. 2003; 16:1528 (DOI: 10.1002/jnm.462) ... Hot-electron numerical modelling of short gate length pHEMTs ... Shahzad... more
INTERNATIONAL JOURNAL OF NUMERICAL MODELLING: ELECTRONIC NETWORKS, DEVICES AND FIELDS Int. J. Numer. Model. 2003; 16:1528 (DOI: 10.1002/jnm.462) ... Hot-electron numerical modelling of short gate length pHEMTs ... Shahzad Hussain1,2,3,*,y, Eric AB Cole1,z and ...
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The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are... more
The full-fat flaxseed meal has obtained relatively new flourished concept as staple chicken feedstuff for the production of designer eggs. However, unprocessed flaxseed also encloses well documented anti-nutritional factors which are associated with growth depression of laying hens. The present research work was carried out to evaluate the impact of full-fat extruded flaxseed meal supplemented diets on productivity performance of hens and production of modified ω-3 fatty acids-enriched eggs. The full-fat flaxseed meal was extruded at barrel exit temperature (140 °C), screw speed (160 rpm) and feed rate (25 kg/h) for reduction of anti-nutritional compounds. One hundred and sixty, Babcock hens (age 24 weeks old) were selected at random from a large flock and ten hens were placed in each of 16 wire-mesh pens. The experimental diets prepared by supplementation of extruded flaxseed at 10 %, 20 % and 30 % level were fed to hens along with control. The extruded flaxseed contained 86 % and ...
Research Interests: Animal Feed, Omega-3 fatty acids, Female, Animals, Dietary Supplements, and 4 moreEggs, Seeds, Chickens, and Flax
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Mold contamination in agricultural commodities including grains, grain-based foods, fruits, and vegetables was investigated by two analytical methods. One method employed a mixed monoclonal antibody sandwich ELISA for detection of... more
Mold contamination in agricultural commodities including grains, grain-based foods, fruits, and vegetables was investigated by two analytical methods. One method employed a mixed monoclonal antibody sandwich ELISA for detection of Aspergillus, Penicillium and Fusarium genera-specific antigens. The detection limit of ELISA for these antigens was 100 ng/g. The other protocol was HPLC-based detection of ergosterol, the predominant sterol in most molds. Recoveries of ergosterol from grains and grain-based foods at spiking levels of 50–1000 ng g ranged between 82 and 86%. The detection limit of the HPLC method for ergosterol was 40 ng g. Ninety-two samples (59%) and 116 (75%) among 155 samples tested positive with antigens and ergosterol by the ELISA and the HPLC method, respectively. The cause of conflicting data between both detection methods found in nine dried persimmon samples were solved by using the conventional direct plating method that showed the prevalence of other genera with...
The full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and... more
The full-fat flaxseed (Linum usitatissimum L.) meal has obtained relatively new flourished concept as food or feedstuff for the development of healthier products. It provides favorable balance of polyunsaturated, monounsaturated and saturated fatty acids. However, flaxseed meal may be susceptible to oxidation by exposure to various storage conditions which is extremely undesirable and produces toxic compounds to human health. Another consideration in the application of flaxseed meal relates to the presence of anti-nutritional compounds that need to be minimized using appropriate processing method. The present research work was conducted to evaluate the impact of extrusion processing conditions and storage of full-fat flaxseed meal on functional characteristics such as α-linolenic acid content, lipid peroxidation and sensory attributes. The raw flaxseed meal was analyzed for cyanogenic glycosides, tannin and mucilage anti-nutritional compounds. Fatty acids composition was quantified ...
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Lignans are a group of phytonutrients which are widely distributed in the plant kingdom. Flaxseed is the richest source of providing lignan precursor such as secoisolariciresinol diglucoside (SDG). This article reviews the studies... more
Lignans are a group of phytonutrients which are widely distributed in the plant kingdom. Flaxseed is the richest source of providing lignan precursor such as secoisolariciresinol diglucoside (SDG). This article reviews the studies relevant to experimental models in animals and humans demonstrating the possible nutraceutical actions of SDG to prevent and alleviate lifestyle-related diseases. A local and international web-based literature review for this project was carried out to provide information relating to the study. The major key word…
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Cereals are used as staple food almost all over the world. Wheat is the mostly used for human consumption in many areas of the world. Common wheat or bread wheat (Triticum aestivum) is the most widely cultivated in the world. Large... more
Cereals are used as staple food almost all over the world. Wheat is the mostly used for human consumption in many areas of the world. Common wheat or bread wheat (Triticum aestivum) is the most widely cultivated in the world. Large quantity of wheat is milled into atta (a high-extraction flour), which is used for the production of flat breads, especially chapattis and naans. Wheat is highly nutritious crop which is rich in carbohydrates, vitamins and minrals. Minerals play a vital role in the maintenance of human health. Cereals and legumes are rich in minerals but the bioavailability of these minerals is usually low due to the presence of antinutritional factors such as phytate, trypsin inhibitor and polyphenoles. Phytic acid is most important anti-nutrient because it is found in most of the cereals and have strong ability to complex multi-charged metal ions, especially Zn, Ca and Fe and make them unavailable for human body utilization. The simple traditional household technologies...
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A 0.6 μm CMOS process was adapted to incorporate LDMOS transistors for Power Integrated Circuit Applications. The design was realised by adding only three additional ion implants process steps and one extra masking process step providing... more
A 0.6 μm CMOS process was adapted to incorporate LDMOS transistors for Power Integrated Circuit Applications. The design was realised by adding only three additional ion implants process steps and one extra masking process step providing a cost effective approach. The design was optimised prior to manufacture by the Avanti TCAD simulation tool. Physical results show good agreement with the
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ABSTRACT The effect of potassium phosphate on potato and chickpea (CP) starches pasting, rheological, and textural properties were investigated using differential scanning calorimetry, rapid visco-analyser (RVA), viscometer, and texture... more
ABSTRACT The effect of potassium phosphate on potato and chickpea (CP) starches pasting, rheological, and textural properties were investigated using differential scanning calorimetry, rapid visco-analyser (RVA), viscometer, and texture analyser. Starch parameters were determined in 0.5, 1.0, and 1.5 M potassium phosphate at pH=5, 7, and 9, while distilled water was used as a control. Significant drop in the peak viscosity of potato starch was recorded in the presence of potassium phosphate at pH=5, but increased at pH=9 at the same salt concentration. CP starch exhibited significant increase in peak viscosity at higher pH and mixed behaviour in 1.5 M. The setback of potato starch increased significantly at pH=9 and 1.5 M salt concentration, while CP starch exhibited higher setback when cooked in 0.5, 1.0, and 1.5 M at higher pH. The peak gelatinisation temperature was higher in salt compared to the control, but CP starch showed gradual decrease at higher pH. The shear rate/shear stress data was fitted into power law model, where the flow behaviour index (n) was n<1 suggesting pseudoplasticity, whereas the consistency coefficient decreased at higher temperature indicating lower viscosity. The effect of salt concentration on CP starch was more pronounced compared to potato starch. The data was also fitted into Arrhenius equation to establish the effect of temperature on the activation energy (Ea), where CP starch exhibited higher Ea compared to potato starch. Higher gel hardness was noticed for both starch samples cooked in potassium phosphate compared to the control.
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ABSTRACT
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ABSTRACT The gelatinisation kinetics (non-isothermal) of corn and chickpea starches at different heating rates were calculated using differential scanning calorimetry (DSC), rapid visco analyser (RVA), and oscillatory dynamic rheometry.... more
ABSTRACT The gelatinisation kinetics (non-isothermal) of corn and chickpea starches at different heating rates were calculated using differential scanning calorimetry (DSC), rapid visco analyser (RVA), and oscillatory dynamic rheometry. The data obtained from the DSC thermogram and the RVA profiles were fitted to Kissinger's and Ozawa's methods. Starch gelatinisation was characterised by two phases, where the first corresponded to the unfolding of amorphous region of the starch granule and the other represented the melting crystalline part. The temperature that separates the unfolding and melting of the granule parts, the breaking temperature, was recorded. Higher activation energy (Ea) was calculated for the DSC data versus the RVA. The Ea values calculated by Kissinger's method indicated that one can use either DSC or RVA to get a comparable Ea for both starches, whereas Ozawa's method showed comparable results for chickpea starch and less comparable for corn starch. The Ea of corn starch as calculated by dynamic rheometry (549 kJ/mol) was comparable.
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ABSTRACT Vertically aligned carbon nanotubes (VA-CNTs) were grown on stainless-steel (SS) substrates by RF plasma enhanced chemical vapour deposition (PECVD). Adhesion of the CNTs to the substrate improves after treating the SS substrates... more
ABSTRACT Vertically aligned carbon nanotubes (VA-CNTs) were grown on stainless-steel (SS) substrates by RF plasma enhanced chemical vapour deposition (PECVD). Adhesion of the CNTs to the substrate improves after treating the SS substrates with HF acid and adding an Al2O3 layer of 20 nm that is required to support the metal catalyst. An optimal distribution of catalyst nanoparticles was required for a satisfactory CNT growth. In addition, the effect of a nitrogen plasma post-treatment of the obtained CNTs on the electrochemical properties of the electrodes has been investigated. SEM and Raman characterization provided morphological and structural information about the CNTs grown before and after the plasma treatment. Electrochemical measurements showed that the specific capacitance of the nanotubes increases from 44 to 137 Fg−1 for untreated and nitrogen plasma treated CNTs, respectively, in 0.1 M Na2SO4 aqueous solution.
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ABSTRACT This work describes an efficient way to improve the adhesion, growth rate and density of CNTs on copper substrate using radio-frequency plasma enhanced chemical vapor deposition (RF-PECVD). The adhesion of an alumina buffer layer... more
ABSTRACT This work describes an efficient way to improve the adhesion, growth rate and density of CNTs on copper substrate using radio-frequency plasma enhanced chemical vapor deposition (RF-PECVD). The adhesion of an alumina buffer layer to the copper substrate is critical for the successful growth of CNTs. Hydrogen plasma was performed on the copper substrate to reduce copper oxide from the surface. The effect of two intermediate layers (Ti, Ni), as individual or in combination, between alumina and copper substrate on the CNT growth has been investigated. Furthermore, a nitrogen plasma treatment was carried out to functionalize the obtained CNTs. Electrochemical measurements were performed using CNTs grown on a copper substrate as electrodes and LiClO4 as electrolyte. The specific capacitance of the obtained electrodes increases from 49 up to 227 Fg− 1 for untreated and nitrogen-plasma treated CNTs at a scan rate of 10 mVs− 1, respectively.
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New LDMOSFET device based on 0.6 microns CMOS technology (X-Fab Plymouth, UK) is presented in this paper. The process is based on p-(substrate)/p-(epi) layers, layer thicknesses and dopings being standard for this type of technology. The... more
New LDMOSFET device based on 0.6 microns CMOS technology (X-Fab Plymouth, UK) is presented in this paper. The process is based on p-(substrate)/p-(epi) layers, layer thicknesses and dopings being standard for this type of technology. The optimised device has a 75 V breakdown voltage.
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Abstract: Among various nutritional strategies to combat iron deficiency, fortification of food is generally considered to be the best and cost effective long-term strategy. Iron is a key micronutrient and an integral part of haemoglobin,... more
Abstract: Among various nutritional strategies to combat iron deficiency, fortification of food is generally considered to be the best and cost effective long-term strategy. Iron is a key micronutrient and an integral part of haemoglobin, required for the transport of oxygen and carbon ...
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Research Interests: GDP and Finance Economics
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The present project was undertaken with the key objective to find out relationship of HMW and LMW glutenin sub-units and immunological test with bread making quality. The antibody response assessed through animal modelling by using... more
The present project was undertaken with the key objective to find out relationship of HMW and LMW glutenin sub-units and immunological test with bread making quality. The antibody response assessed through animal modelling by using rabbits as test animals showed significant variation towards high molecular weight glutenin (HMG) and low molecular weight glutenin (LMG) of different spring wheat varieties. A significant and positive relationship of bread sensory attributes with antibody response against HMG was observed. The mastication (r=0.64), texture (r=0.69), taste (r=0.72), aroma (r=0.68), grain (r=0.71) and total score (r=0.83) showed highly significant association with antibody response against HMG. The loaf volume correlated linearly with that of HMW antibody response (r=0.51). The LMG antibody response was negatively correlated with flour characteristics and sensorial attributes with non significant level.
ABSTRACT The use of flaxseed as a functional food has gained in popularity in recent years. It has been grown since ancient times for food and other uses. Flaxseed is an excellent source of nutrients including protein, soluble and... more
ABSTRACT The use of flaxseed as a functional food has gained in popularity in recent years. It has been grown since ancient times for food and other uses. Flaxseed is an excellent source of nutrients including protein, soluble and insoluble dietary fibre as well as omega-3 fatty acids. The flaxseed can be used as a whole or it can be incorporated in other foods including bakery products. The flaxseed proteins can enhance the biological parameters of bread and unleavened flat bread (chapattis). The addition of flaxseed to wheat flour can also contribute towards several health benefits and can serve as a low-cost treatment for many diseases, e.g. diabetes, hypercholesterolemia and cardiovascular complications. The current review will focus on the health benefits of flaxseed and the potential of these seeds to be incorporated into breads and chapattis which are staple foods for a large segment of the population.
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Purpose This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect... more
Purpose This study was designed to incorporate untreated and alkaline hydrogen peroxide treated wheat bran into wheat flour and to access the appropriate type of bran and its optimum level of addition in flour, which may not affect quality but enhance the overall status of the ...
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Purpose Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare... more
Purpose Almost 90 per cent of the wheat produced in Pakistan is used for chapattis and rotis preparation. Unleavened flat bread (chapattis and rotis) is staple food of Pakistani population. The present study was carried out to prepare composite flour and to assess ...
Research Interests: Nutrition and Dietetics, Statistical Analysis, Product Design, Food and Nutrition, Sensory Evaluation, and 10 moreWater Absorption, Nutritional Quality, Sensory properties, Chemical Composition, Proximate composition, Food Products, Development Time, Wheat flour, Food Science and Nutrition, and Functional Properties
PurposeLegumes are widely grown and are consumed as a source of plant protein throughout the world. They rank second after cereals with respect to their consumption order. Legumes have anti-nutritional factors which make their uses... more
PurposeLegumes are widely grown and are consumed as a source of plant protein throughout the world. They rank second after cereals with respect to their consumption order. Legumes have anti-nutritional factors which make their uses limited. This study ...
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Purpose Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare... more
Purpose Unleavened flat bread (chapatis and rotis) is staple food of the Pakistani population. Almost 90 per cent of wheat produced in the country is used for chapatis and roti preparation. Present study was carried out to prepare composite flour, assess suitable ...
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Multiwall carbon nanotubes grown by plasma enhanced chemical vapour deposition were functionalized by H(2)O plasma treatment. Through a controlled functionalization process of the carbon nanotubes (CNTs) we were able to modify and tune... more
Multiwall carbon nanotubes grown by plasma enhanced chemical vapour deposition were functionalized by H(2)O plasma treatment. Through a controlled functionalization process of the carbon nanotubes (CNTs) we were able to modify and tune their chemical reactivity, expanding the range of potential applications in the field of energy and environment. In particular, different oxygen groups were attached to the surfaces of the nanotubes (e.g. carboxyl, hydroxyl and carbonyl), which changed their physicochemical properties. In order to optimize the main operational parameters of the H(2)O plasma treatment, pressure and power, a Box-Wilson experimental design was adopted. Analysis of the morphology, electrochemical properties and functional groups attached to the surfaces of the CNTs allowed us to determine which treatment conditions were suitable for different applications. After water plasma treatment the specific capacitance of the nanotubes increased from 23 up to 68 F g(-1) at a scan rate of 10 mV s(-1).