Kathryne E. Taylor1 and Karen L. Mossman1,2*
Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
...ell in acceptability and functionality as the fat contributes the desirable flavour and texture. The addition of gums in low fat cheese softens the structure by the interference of the casein-casein interaction and cellulose particles that function similar to fat globules. The present study was aimed to assess the impact of hydrocolloid gums on functional, textural and sensory attributes of low fat Cheddar cheese. Buffalo milk was standardized at 2% and 4% fat...
Muhammad Umair Sattar1, Aysha Sameen1,*, Nuzhat Huma1 and Muhammad Shahid2
...pact on the composition, functionality and texture of cheese. The study was planned to investigate combined impact of fat mimetic (guar gum) and homogenization as fat reduction strategies on the quality of low fat Mozzarella cheeses (LFMCs). Guar gum was used at level of 0.15, 0.30 and 0.45% with and without cheese milk homogenization (2000 psi at 45°C) for LFMCs production. LFMCs produced were subjected to analysis for physicochemical parameters, function...
Hafiz Umar Farid1, Muhammad Zubair2, Zahid Mahmood Khan1, Aamir Shakoor1*, Behzad Mustafa1, Aftab Ahmad Khan3, Muhamad Naveed Anjum4, Ijaz Ahmad5 and Muhammad Mubeen6
...that influenced the HEIS functionality as well as adoptability. The selected parameters were also ranked based on their influencing order such as net economic return, deployment of operator, literacy status, farming mode, pumping mechanism, backup support, system type, energy source, tenancy status, farm location, groundwater quality and farming experience because these parameters have significance coefficient values of 0.471, 0.342, 0.169, 0.163, 0.142, 0.110...
Ibrar Muhammad Khan1, Dezhi Xu1, Zubing Cao1, Hongyu Liu1, Adnan Khan2, Sajid Ur Rahman3, Jam Zaheer Ahmed4, Muhammad Akmal Raheem5 and Yunhai Zhang1*
...ssive motility, membrane functionality, acrosomal integrity, and viability percentage were significantly higher (P < 0.05) in the diluent groups treated with 7.5 mmol of L-cysteine or 4.8 mmol of vitamin E. Correspondingly the DNA integrity and mitochondrial membrane potential percentage were found significantly higher (P < 0.05) in diluent groups treated with 7.5 mmol L-cysteine or 4.8 mmol vitamin E. The juvenile results indicated that L-...
Masood Sadiq Butt1, Sadia Aslam1,2, Rizwan Shukat1,*, Syed Qamar Abbas1, Muhammad Issa Khan1, Shadab Shaukat3 and Muhammad Shahid4
...ydrolysate with enhanced functionality. Minced rohu (Labeo rohita) waste mainly comprising of head, tail, fins and skin was considered as raw material to prepare protein hydrolysate using flavorzyme enzyme. The results showed that response surface methodology was employed to optimize the reaction conditions (temperature, time, pH and enzyme to substrate ratio) for enzymatic hydrolysis of fish proteins. The optimum reaction conditions for degree of hydro...
Abdul Majid1*, Farah Naz1, Nasrullah Laghari1, Sanaullah Abbasi1, Sham Lal2 and Safdar Ujjan3
...olvents for the proteins functionality is remained a challenge for biochemical applications, hence there is always a need to understand the effects of solvents on secondary structural conformation. Biophysical investigations about the changes in secondary structure conformation of lysozymes were performed with CDS using them in water and buffer. Membrane bilayer mimics were prepared from dimyristoylphosphatidylcholine (DMPC) through rehydration method. CDS ide...
Thekra Fadel Saleh, Omar Younis Altaey*
...estion and immunological functionality and Insight into caecal morphology enhance bird’s productivity and health.
Keywords | Biochemical, Food security, Histology, Histochemistry, Histomorphometry, Muscovy ducks
... 
Sarfraz Ahmad1, Mian Anjum Murtaza1,* and Kashif Akram1,2
... enhance the quality and functionality of low fat Mozzarella cheese from buffalo milk. Two hydrocolloids i.e. inulin (0.2, 0.4 and 0.6%) and resistant starch (0.5, 1.0 and 1.5) were added in Mozzarella cheese making from low fat milk (2% fat). The positive (4% milk fat) and negative (2% milk fat) control samples were also prepared for comparison. The Mozzarella cheese samples were analyzed for physico-chemical composition, functional properties, cheese yield a...
Yafang Wang1,2,3, Fugui Jiang2,3, Haijian Cheng2,3, Yifan Liu2,3, Chen Wei2,3, Ce Liu2,3 and Enliang Song1,2,3*
...V to improve antioxidant functionality and immune level in vitro experiments should be explored....
Oghenebrorhie M. Oghenochuko1,4*, Olubukola T. Adenubi3, Olusola L. Ajayi3, Fakilahyel M. Mshelbwala3, Johnny O. Olukunle3, Samson A. Rahman3 and Godfrey N.O. Ezeri2
...oteins. Liver and kidney functionality as expressed by ALT, AST, ALP, creatinine and BUN exhibited no damaging effect on organs. Degenerations were observed in the hepatocytes and epithelia cells in the kidney in some treatments especially in bath treatments. In conclusion, onion bulb showed no toxicity in the blood parameters but dose should be considered to avoid harmful effect on liver and kidneys....
Rawa Abdulkareem Abd
...tic diversity, metabolic functionality and ecological features are discussed in details. Techniques of isolating microbes that are not cultivable is discussed especially the culture-independent approaches like metagenomics, single-cell genomic, and metatranscriptomics which have changed the way we study microbes that are never before grown and isolated outside. Biogeochemical cycling basing on either nitrogen or carbon are put under attention here so that the ...
