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Inulin: Properties, health benefits and food applications.
Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in… Expand
Yeast, its types and role in fermentation during bread making process-A Review
The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing nutrients.… Expand
A comprehensive review on wheat flour dough rheology
- Muhammad Rizwan Amjid, A. Shehzad, S. Hussain, M. A. Shabbir, Moazzam Rafiq Khan, M. Shoaib
- Materials Science
The applications of rheology to the main processes encountered during bread making (mixing, fermentation and baking) are reviewed. Factors affecting dough rheology and influences of various additives… Expand
A Competitive Flow Cytometry Screening System for Directed Evolution of Therapeutic Enzyme.
- F. Cheng, Tsvetan Kardashliev, +5 authors U. Schwaneberg
- Medicine, Biology
- ACS synthetic biology
- 11 February 2015
A ligand-mediated eGFP-expression system (LiMEx) was developed as a novel flow cytometry based screening platform that relies on a competitive conversion/binding of arginine between arginine… Expand
Salt reduction in baked products: Strategies and constraints
Abstract Background Increased consumption of processed foods especially baked products containing high amounts of sodium directly relates to the higher prevalence of hypertension and other related… Expand
Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions
- A. Shehzad, H. Chiron, G. D. Valle, Kamal Kansou, Amadou Ndiaye, Anne-Laure Réguerre
- 1 October 2010
A method was developed to study the modifications of volume and shape of wheat flour dough during fermentation process by digital camera. Various compositions and mixing conditions were implemented… Expand
Effect of Basil Seed Gum on Physico‐Chemical and Rheological Properties of Bread
- Tahreem Israr, A. Rakha, Summer Rashid, A. Shehzad, W. Ahmed, Muhammad Sohail
- 1 October 2017
Current study was performed to evaluate the effect of basil seed gum on physicochemical, sensorial, and rheological parameters of bread. Purposely, gum was extracted from basil seeds followed by its… Expand
Chemical and mineral analysis of garlic: a golden herb.
Garlic is commonly used as flavoring, culinary and herbal remedies. It is an essential vegetable throughout the world not only as a spice but also a traditional medicine. In the present research… Expand
Processing doughs for bread with improved nutritional properties through incorporation of dietary fibres
A well-balanced diet with emphasis on increased consumption of complex carbohydrates with low glycemic index is a major nutritional goal for public health. Bread can significantly contribute to this… Expand
P450 BM3 crystal structures reveal the role of the charged surface residue Lys/Arg184 in inversion of enantioselective styrene epoxidation.
- A. Shehzad, S. Panneerselvam, +5 authors U. Schwaneberg
- Chemistry, Medicine
- Chemical communications
- 25 April 2013
Solved crystal structures of P450 BM3 variants in complex with styrene provide on the molecular level a first explanation of how a positively charged surface residue inverts the enantiopreference of… Expand