A5068437602- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Insect Utilization and Effects
- Agriculture Sustainability and Environmental Impact
- Food Science and Nutritional Studies
- Biochemical effects in animals
- Food Waste Reduction and Sustainability
- Proteins in Food Systems
- Animal Genetics and Reproduction
- Nanocomposite Films for Food Packaging
- Sensory Analysis and Statistical Methods
- Phytochemicals and Antioxidant Activities
- Essential Oils and Antimicrobial Activity
- Biochemical Analysis and Sensing Techniques
- Food Supply Chain Traceability
- Bee Products Chemical Analysis
- Cancer-related molecular mechanisms research
- Probiotics and Fermented Foods
- 3D Printing in Biomedical Research
- Food composition and properties
- Consumer Attitudes and Food Labeling
- Microbial Inactivation Methods
- Muscle metabolism and nutrition
- Microencapsulation and Drying Processes
- Cancer, Hypoxia, and Metabolism
Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir
2016-2025
Lahey Medical Center
2023-2025
Lahey Hospital and Medical Center
2023-2025
Memorial Sloan Kettering Cancer Center
2024
Sher-e-Kashmir University of Agricultural Sciences and Technology of Jammu
2010-2024
Veterinary & Animal Husbandry
2020-2024
University of Kashmir
2010-2024
Lincoln University
2020
Kings County Hospital Center
2019
SUNY Downstate Health Sciences University
2019
In vitro meat production system is the of outside food animals by culturing stem cells derived from farm inside bioreactor using advanced tissue engineering techniques. Besides winning favour animal rights activists for its humane meat, in also circumvents many issues associated with conventional systems, like excessively brutal slaughter animals, nutrition-related diseases, foodborne illnesses, resource use, antibiotic-resistant pathogen strains, and massive emissions methane that...
Abstract Defined as meat cultured in a laboratory within bioreactor under controlled artificial conditions, vitro is relatively recent area that has opened whole universe of possibilities and opportunities for the sector. With improved chemical microbial safety varied options, been proposed green, healthy, environmentally friendly, nutritionally better product free from animal suffering death. Cell culture tissue are most probable technologies development this futuristic muscle product....
An attempt was made to develop a bioactive edible film using carrageenan and A. vera gel for enhancing the storage quality of cheese kalari, popular Himalayan cheese, as food-model system. The evaluated various physicomechanical oxidative properties (ABTS (2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonate)) DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activities, total flavonoid phenolic contents). Based on preliminary trials, 1% found be optimum. addition resulted in significant...
Ultrasound technique is one of the green technologies that being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurization and chemical preservation (Potassium metabisulfite) techniques on a carrot-orange juice blend. Additionally, effect these treatments storage period about 21 days also determined. The displayed an array results under different treatments. Throughout days' significant were presented by carrot blend subjected...
Foods of animal origin are prone to oxidation due their high lipid content and fatty acid profile. Edible packaging systems have evolved as a new way preserving animal-derived foods been reported retard using antioxidant molecules from side-streams, waste, agricultural by-products. Studies evaluated previously undocumented film materials novel bioactive additives for edible foods. However, none the studies is specifically focused on evaluating available enhancing stability. This paper...