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Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

Gousia Gani, Haroon Naik, Tawheed Amin, Nusrat Jan, Syed Zameer Hussain, Omar Bashir, Abida Jabeen

British Food Journal (2023) 125 (3): 956–979.

https://doi.org/10.1108/BFJ-08-2021-0889

Published: 02 June 2022

View article titled, Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

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Journal Articles

The optimization of spray-drying process for the development of apricot powder using response surface methodology

Omar Bashir, Syed Zameer Hussain, Tawheed Amin, Nusrat Jan, Gousia Gani, Shakeel Ahmad Bhat, Abida Jabeen

British Food Journal (2022) 124 (11): 3724–3747.

https://doi.org/10.1108/BFJ-07-2021-0727

Published: 22 December 2021

View article titled, The optimization of spray-drying process for the development of apricot powder using response surface methodology

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Journal Articles

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

Abida Jabeen, Haroon Naik, Nusrat Jan, Syed Zameer Hussain, Tawheed Amin, Aasima Rafiq

British Food Journal (2022) 124 (11): 3705–3723.

https://doi.org/10.1108/BFJ-05-2021-0483

Published: 17 December 2021

View article titled, Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

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Journal Articles

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

Bazila Naseer, Haroon Rashid Naik, Syed Zameer Hussain, Tashooq Bhat, Abdul Rouf

British Food Journal (2021) 123 (12): 4240–4263.

https://doi.org/10.1108/BFJ-02-2021-0165

Published: 01 June 2021

View article titled, Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

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Includes: Supplementary data

Journal Articles

Development of thiamine-rich snacks from brown rice using extrusion technology

Tashooq Bhat, Syed Zameer Hussain, Bazila Naseer, Abdul Hameed Rather, Shakeel Ahmad Mir

British Food Journal (2021) 123 (5): 1732–1757.

https://doi.org/10.1108/BFJ-08-2020-0732

Published: 22 December 2020

View article titled, Development of thiamine-rich snacks from brown rice using extrusion technology

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Journal Articles

Development of low glycemic index crackers from water chestnut and barley flour

Syed Zameer Hussain, Mushtaq Beigh, Tahiya Qadri, Imtiyaz Ahmad, Bazila Naseer

British Food Journal (2020) 122 (4): 1156–1169.

https://doi.org/10.1108/BFJ-10-2019-0788

Published: 13 March 2020

View article titled, Development of low glycemic index crackers from water chestnut and barley flour

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Journal Articles

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

Mushtaq Beigh, Syed Zameer Hussain, Tahiya Qadri, Bazila Naseer, Tariq Raja, Haroon Naik

British Food Journal (2020) 122 (1): 227–241.

https://doi.org/10.1108/BFJ-01-2019-0001

Published: 26 November 2019

View article titled, Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

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Effect of varied spray drying parameters on physicochemical, micrometric and microstructural characteristics of pear powder employing response surface approach

The optimization of spray-drying process for the development of apricot powder using response surface methodology

Studying the effect of tomato pomace incorporation on physicochemical, nutritional and storage characteristics of corn-based extrudates using response surface approach

Exploring high amylose rice in combination with carboxymethyl cellulose for preparation of low glycemic index gluten-free shelf-stable cookies

Development of thiamine-rich snacks from brown rice using extrusion technology

Development of low glycemic index crackers from water chestnut and barley flour

Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks

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