ANJUM AYOUB - Academia.edu (original) (raw)

Papers by ANJUM AYOUB

Journal of Pharmacognosy and Phytochemistry, 2019

Microencapsulation is a procedure in which dynamic substances are covered by very little cases th... more Microencapsulation is a procedure in which dynamic substances are covered by very little cases that has been broadly utilized in the food and pharmaceutical enterprises. This system can be utilized to decrease the expense of creation, to expand the solidness of mixes, to cover unwanted tastes, and to enhance the discharge properties of mixes in food industries. At present, microcapsules are used in drink, bread kitchen, meat, poultry, and dairy items. In addition, microencapsulation has been utilized to expand soundness, to cover unpleasant taste, to enhance the discharge properties of medications, and to give specii¬c tranquilize conveyance in pharmaceutical enterprises. It is another innovation that has been utilized in the makeup business and also in the pharmaceutical, agrochemical and food industries, being utilized in i¬‚avors, acids, oils, nutrients, microorganisms, among others. The accomplishment of this innovation is because of the right decision of the divider material, ...

Shelf Life and Food Safety

International Journal of Food Sciences and Nutrition, 2017

Resistant starch (RS) refers to the portion of starch and starch products that resist digestion a... more Resistant starch (RS) refers to the portion of starch and starch products that resist digestion as they pass through the gastrointestinal tract. RS is an extremely broad and diverse range of materials and a number of different types exist. Dietary starches are important sources of energy for many human societies and it is clear that they can also make quite specific contributions to health. Resistant starch has received much attention for both its potential health benefits (similar to soluble fibre) and functional properties. Resistant starch positively influences the functioning of the digestive tract, microbial flora, the blood cholesterol level, the glycemic index and assists in the control of diabetes. Apart from the potential health benefits of resistant starch, another positive advantage is its lower impact on the sensory properties of food compared with traditional sources of fibre, as whole grains, fruits or bran. Among its desirable physicochemical properties are its swelling capacity, viscosity, gel formation and water-binding capacity, which make it useful in a variety of foods. In this review, we discuss different types of resistant starch, food sources, and potential health benefits and food applications of resistant starch.

Journal of Pharmaceutical Research International

Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashm... more Amlok (Diospyros lotus L.) fruit is growing in the hilly areas of jammu region of Jammu and Kashmir India. It is locally known as amlok. This fruit has black color and small in size and astringent taste. Analysis of the fruit was done quantitatively and qualitatively for various secondary metabolites such as total phenols, quercitin, flavonoids, alkaloids and tannins with the help of various standard methods. It was analyzed that the fruit contains the abundant amount of the tannins as compared to the rest of the metabolites. The antibacterial activity of the fruit extract shows it has great potential to provide defense against wide spectrum infections because of many pathogenic organisms. This fruit can provide defense against many diseases and carcinogenic infections because it contains the higher amount of the antioxidants as reveled with the help of the antioxidant power assay viz, DPPH Scavenging activity.

European Journal of Nutrition & Food Safety

Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investi... more Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of carboxymethyl cellulose (CMC) on the colloidal stability of cloudy Bottle Gourd juice has been studied. Concentrations of CMC from 0.1–0.4% completely inhibited juice clarification. Juices with CMC were more stable.Characterization of rheology is important for clarification of the product and storage.Use of hydrocolloid was only to enhance viscosity and creating gel structure of juice.Temperatures ranging from 5-35ºC were used in carrying out the experiments . The purpose of this research was to study the clarification, quality improvement and shelf life of Bottle gourd juice.

International Journal of Current Microbiology and Applied Sciences