PAKISTAN JOURNAL OF FOOD SCIENCES (Formerly: Food Science News, Published as Volume 1-4) www.psfst.com Aims and Scope The goal of the Pakistan Journal of Food Sciences is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Pakistan Journal of Food Sciences (PJFS) serves as an international forum for vital research and developments in food science. The Pakistan Journal of Food Sciences publishes peer-reviewed original research and review articles of all basic and applied aspects of food science for food scientists and other interested professionals. As the premier international publication of articles concerning fundamental research covering all aspects of food science, PJFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews and Hypotheses in Food Science; Food Chemistry; Food Engineering and Physical Properties; Functional and Nutraceutical Foods; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science; Health, Nutrition, and Food; and Toxicology and Food Safety. These subject areas include food safety and quality, food laws and regulations, ingredients and their functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and its contribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, and nutritive values of food that advance and impact our understanding of health. Reviews should provide in-depth coverage of a narrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation of discrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented. Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientific controversy. The Pakistan Journal of Food Sciences is published at 3 months interval. In a year 4 issues of the journal in March, June, September, and December are published to form one volume. ISSN (Online): 2226-5859 ISSN (Print): 1605-2550 Subscription rates The subscription rates to the Journal for non-members of PSFST and institutions are: Inland_____Rs. 1000 per annum Foreign ___US $ 100 per annum Prof. Dr. Faqir Muhammad Anjum Editor-in-Chief, Pakistan Journal of Food Sciences President The Pakistan Society of Food Scientists and Technologists Director General National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan Email: [email protected]Phone: +92419201105 Fax: +92419201439 Pakistan Journal of Food Sciences is published on behalf of Pakistan Society of Food Scientists and Technologists (PSFST), an allied organization of the Institute of Food Technologists (IFT), by Prof. Dr. Faqir Muhammad Anjum, Editor-in-Chief, C/o National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan For Detailed Author’s guide, visit: http://www.psfst.com/socty_jnl/ath_gdr.php
Transcript
PAKISTAN JOURNAL OF FOOD SCIENCES
(Formerly: Food Science News, Published as Volume 1-4)
www.psfst.com
Aims and ScopeThe goal of the Pakistan Journal of Food Sciences is to offer scientists, researchers, and other food professionals theopportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through arespected peer-reviewed publication. The Pakistan Journal of Food Sciences (PJFS) serves as an international forum for vitalresearch and developments in food science. The Pakistan Journal of Food Sciences publishes peer-reviewed original researchand review articles of all basic and applied aspects of food science for food scientists and other interested professionals.As the premier international publication of articles concerning fundamental research covering all aspects of food science,PJFS is composed of eight sections, with each section embodying various aspects of food research: Concise Reviews andHypotheses in Food Science; Food Chemistry; Food Engineering and Physical Properties; Functional and NutraceuticalFoods; Food Microbiology and Safety; Sensory and Food Quality; Nanoscale Food Science; Health, Nutrition, and Food;and Toxicology and Food Safety. These subject areas include food safety and quality, food laws and regulations, ingredientsand their functionality, nutraceuticals, product formulation, sensory science and strategies, statistical process control and itscontribution to food processing operations, food chemistry and toxicology, food engineering, food microbiology, andnutritive values of food that advance and impact our understanding of health. Reviews should provide in-depth coverage of anarrowly defined topic, and embody careful evaluation of all pertinent studies (weaknesses, strengths, and explanation ofdiscrepancies in results among similar studies), so that insightful interpretations and conclusions can be presented.Hypothesis manuscripts are appropriate in pioneering areas of research or important areas that are impacted by scientificcontroversy.
The Pakistan Journal of Food Sciences is published at 3 months interval. In a year 4 issues of the journal in March, June,September, and December are published to form one volume.
ISSN (Online): 2226-5859ISSN (Print): 1605-2550
Subscription ratesThe subscription rates to the Journal fornon-members of PSFST and institutionsare:Inland_____Rs. 1000 per annumForeign ___US $ 100 per annum
Prof. Dr. Faqir Muhammad Anjum
Editor-in-Chief,Pakistan Journal of Food SciencesPresidentThe Pakistan Society of Food Scientists and TechnologistsDirector GeneralNational Institute of Food Science &Technology, University of Agriculture,Faisalabad-Pakistan
Pakistan Journal of Food Sciences is published on behalf of Pakistan Society of Food Scientists and Technologists (PSFST),an allied organization of the Institute of Food Technologists (IFT), by Prof. Dr. Faqir Muhammad Anjum, Editor-in-Chief,
C/o National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan
For Detailed Author’s guide, visit: http://www.psfst.com/socty_jnl/ath_gdr.php
PAKISTAN JOURNAL OF FOOD SCIENCES(Formerly: Food Science News, Published as Volume 1-4)
Volume 21, Issue No. 1-4 Jan-Dec, 2011
EDITORIAL BOARD
Dr. Faqir Muhammad AnjumEditor-in-Chief,Professor & Director General,National Institute of Food Science &Technology, University of Agriculture,Faisalabad-Pakistan
Dr. Javaid Aziz AwanProfessor (Rtd.)Subject Expert,National Institute of Food Science &Technology, University of Agriculture,Faisalabad-Pakistan
Dr. C. E. WalkerProfessorDepartment of Grain Scienceand Industry,Kansas State University,Manhattan, Kansas, USA.
Dr. Mian Nadeem RiazHead, Extrusion TechnologyProgramme,Food Protein Research andDevelopment Centre,Texas A&M University, Texas, USA.
Dr. Wazir Hussain ShahDirector General (Retd.),PCSIR Laboratories, ComplexFerozepur Road, Lahore-Pakistan
Dr. Muhammad Issa KhanAssistant ProfessorNational Institute of Food Science &Technology, University of Agriculture,Faisalabad-Pakistan
Mr. Muhammad NadeemNational Institute of Food Science &Technology, University of Agriculture,Faisalabad-Pakistan
CONTENTS
1-Safety issues in fresh fruits and vegetables- A review……………….……….1Ahmad Din, Saima Parveen, Muhammad Azher Ali, Abdus Salam
2-Assessment of the antioxidant activity and total phenolic contents ofsunflower hybrids…………….…………………………………….…………………..7Muhammad Nadeem, Faqir Muhammad Anjum, Shahzad Hussain, MoazzamRafiq Khan, Muhammad Asim Shabbir
3-Isolation and simultaneous detection of flavonoids in the methanolic andethanolic extracts of Coriandrum sativum L. seeds by RP-HPLC..….……….13Rajeshwari CU and Andallu B
4-Garlic (Allium Sativum L.) as an antimicrobial and antioxidant agent inbeef sausages………………………………………………………………………….22Muhammad Sameem Javed, Muhammad Issa Khan, Muhammad Atif Randhawa,Muhammad Wasim Sajid, Ammar Ahmad Khan, Muhammad Adnan Nasir
5-Development of texturized vegetable protein using indigenoussources………………………………………………………………………………….33Faqir Muhammad Anjum, Asad Naeem, Muhammad Issa Khan MuhammadNadeem,Rair Muhammad Amir
6-Antioxidant potential of bell pepper (Capsicum annum L.)-A review…......45Muhammad Nadeem, Faqir Muhammad Anjum, Moazzam Rafiq Khan,Muhammad Saeed, Asad Riaz
7-Characterization of different groundnut varieties grown in Pakistan……..52Tayyab Shahzad, Faqir Muhammad Anjum, Imran Pasha, Farhan Saeed
8-Processing doughs for bread with improved nutritional properties throughincorporation of dietary fibres...........................................................................56Aamir Shehzad, Laurent Chaunier, Hubert Chiron, Guy Della Valle, MarenDucasse, Denis Lourdin, Anne Laure Réguerre, Luc Saulnier
9-Evaluation of quality of mango (Mangifera indica L.) squashes available inLahore market ………………………………………………………..………………..67Muhammad Kamran, M. Rauf, Khalid Jamil, Nida Saleem, Zahida Nasreen Umarand Omer Mukhtar Tarar
10-Nutritional facts and reducing power activity of Bitter Gourd (Momordicacharantia L) tea...................................................................................................72Muhammad Khalid Saeed, Ijaz Ahmad, Sakhawat Ali and Nusrat Ejaz
Published on behalf of Pakistan Society of Food Scientists and Technologists (PSFST), an allied organization
of the Institute of Food Technologists (IFT), by Prof. Dr. Faqir Muhammad Anjum, Editor-in-Chief,
C/o National Institute of Food Science & Technology, University of Agriculture, Faisalabad-Pakistan
For Detailed Author’s guide, visit: http://www.psfst.com/socty_jnl/ath_gdr.php
