1.
Production Of Inulin And Fructo-Oligosaccharide Mixture And Evaluation Of It In Vitro Prebiotic Properties
by Pakeeza rafiq | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2029,T] (1).
2.
In Vitro Antibacterial Activity Of Star Anise (Illicium Verum) Oil Against Common Food Borne Pathogens And Its Utilization in Cookies Preparation
by Shamim khalid | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2033,T] (1).
3.
Growth Inhibiting Effects Of Cinnamon (Cinnamomum Verum) Oil On Common Food-Borne Pathogens And Its Utilization
by Sidrah naseer | Dr. Naureen naeem | Dr. Sanaullah iqbal | Prof .Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2034,T] (1).
4.
The Effect Of Supplementation Of Galacto-Oligosaccharide And Fructo-Oligosaccharide + Inulin On Mineral Absorption in Rats
by Kaleemullah maawia | Dr. Sanaullah iqbal | Dr. Naureen naeem | Prof. Dr. M.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2067,T] (1).
5.
Effect Of Prebiotic Galacto-Oligosaccharides On Serum Lipid Profile In Female Rata Fed On Hypercholesterolemic Diet
by Arooj Hashmi | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof.
Material type: ; Format:
print
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2091,T] (1).
6.
The Effect Of Chemical Treatment During Washing On Reduction Of Aflatoxins In Red Chillies
by Zubair Arshad | Dr. Naureen Naeem | Dr. Muhammad | Dr. Sanaullah Iqbal.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2093,T] (1).
7.
Assessment Of Microbial Load In Vegetables Grown In Sewage Polluted Water In Lahore Surroundings
by Asifa | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Prof. Dr. Aftab.
Material type: ; Format:
print
; Literary form:
not fiction
Publisher: 2014Dissertation note: Abstract Availability: Items available for loan: UVAS Library [Call number: 2119,T] (1).
8.
Effect On Lipid Profile Parameters By The Addition Of Orange Juice In Diet Of Hypercholesterolemic Patients
by Zeshan Ali (2012-VA-616) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Orange juice;arich source ofvitamin C,folate,andflavonoidssuchashesperidine, induceshypocholestremicresponsesinanimals.Previousepidemiologicstudiessuggestedthat ahighintakeoffruitandvegetablesisassociatedwithareducedriskofcoronary heartdisease(Borsetal.1990).Thebeneficialeffectcould berelatedtominorcomponents,especially flavonoids,whichare proposedtoexerttheiractionby inhibitingLDLoxidation (CooksandSamman1996).Orange juice might beneficially decrease blood lipid profile in subjects with hypercholesterolemia(Charleux1996).
Fiftysubjectshavingelevated totalcholesterol andLDLcholesterolincludedin thestudy.Participantswas incorporate2cups(5000mL)oforange juicedailyintotheirdiets,eachdoseoveraperiodof3 weekfollowed by a 5-weekwashoutperiod.Plasma lipid,folateandvitaminC(acompliance marker) concentrationsmeasuredat baseline,aftereach treatment, and afterthewashout period.Obtained resultswereanalyzedbyusingstatisticaltoolANOVA (two-way)onStatistical PackagefortheSocialSciences (SPSS) softwareversion 21.0.0.Attheendofthis studywewereabletoconcludethe variationin lipidprofile parametersbyorangejuiceconsumption.EitherOrangejuicecanbeusedtoimproveblood lipidprofilein hypercholesterolemicsubjects.
At the end of the study period the significantly increased HDL- cholesterol and decreased LDL-HDL cholesterol ratio had not reverted to initial values. In fact, the decrease in the LD-HDL cholesterol ratio and increased HDL- cholesterol at the time of washout tend to be higher as compared to the detected in 3rd period. Moreover it was also observed that subjects consuming processed orange juice showed different results of HDL and LDL-HDL cholesterol concentration, subjects consuming fresh orange juice had elevated level of HDL and decreased ratio of LDL-HDL ratio as compared to those who intake commercially available processed orange juice.
Availability: Items available for loan: UVAS Library [Call number: 2309-T] (1).
9.
Association Of Skipping Breakfast With BMI, Metabolic Syndrome And Cardiovascular Risk Factors In University Going Students
by Shakeel Ashraf (2012-VA-627) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Mrs. Rahat Naseer.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Metabolic syndrome can be defined as disorder of energy utilization and storage, its diagnosis can be done if three out of five medical conditions occurs at the same time that are abdominal obesity, increased blood sugar level, elevated blood pressure, high serum triglyceride and low HDL levels in serum Previous studies have shown that there is strong association between skipping breakfast and metabolic syndrome.
Skipping breakfast results in metabolic diseases like obesity, cardiovascular disease, high blood pressure, diabetes, increased lipid profile.
Two hundred students of university of veterinary and animal sciences and their acquaintances were selected with age ranging from 20-25 years. Fasting blood samples were collected from university students for biochemical analysis of lipid profile that included cholesterol, triglyceride, HDL and LDL and Glucose levels were determined using biochemical analyzer (Micro lab 300, Merk). Anthropometric measurements were done using their respective tools.
The distribution of subjects in breakfast consumption groups was evaluated using the χ2 test. The mean and standard differences deviation were calculated for each breakfast consumption group.
At the end it is concluded that skipping of breakfast might have hazardous effect on diet quality and metabolic disease risks. This can lead to development of potential hazardous risk factors like central abdominal obesity, elevated cholesterol, triglycerides and LDL levels and decreased HDL levels. These risk factors if uncontrolled can lead to disease like diabetes, hypertension and heart attack in old life. Availability: Items available for loan: UVAS Library [Call number: 2391-T] (1).
10.
Determination Of Heavy Metals In Beverages Sold By Roadside Vendors From Different Public Places Of Lahore
by Numan Shoukat (2009-VA-504) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Dr. Saima Inyat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Food safety is serious issue now a days in Pakistan as many food borne diseases occur due to consumption of unsafe local beverages and soft drinks. Use of polluted water in locally produce beverages and juices without any treatment liable to cause diseases.
In summer beverages are commonly used to quench the thirst in Pakistan due to hot weather. Excessive use of such type of drinks cause different diseases like hypertension, gastrointestinal problem, liver and kidney failure, and also carcinogenic. So in this project, concentrations of various heavy metals including Lead, Cadmium and Iron were determined in local beverages (roadside vendors) from different public places of Lahore, Punjab Pakistan.
Total 200 samples of five different types of beverages were collected from ten different public places of Lahore. 50 samples were collected with the interval of 15 days. Sampling were repeated three times from four different road side vendors of same areas. The analyses will be carried out using atomic absorption spectroscopy (AAS) with electro thermic atomization in graphite furnace for the determination of the total content of lead (Pb) iron (Fe) and cadmium (Cd). The concentration of the digested soft drink samples will be derived from the regression equation and the samples will analyzed in duplicates. Present study was conducted at the Department of Environmental Sciences, UVAS Lahore for the duration of four months.
The data thus obtained from this research was evaluated through descriptive statistics. And the results of concentration of lead, iron and cadmium are not significant and not according to Standards of Pakistan. Availability: Items available for loan: UVAS Library [Call number: 2542-T] (1).
11.
Assessment Of Afflatoxins Contamination In Peanuts
by Zanib Hashmi (2009-VA-512) | Dr. Naureen Naeem | Dr. Sanaullah Iqbal | Prof. Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Peanut is the most important agricultural crop of Pakistan. Peanut is a dicotyledonous, herbaceous, pubescent, rigid or low growing plant and the only species cultivated is (Arachishypogaea L.). Peanut is rich in protein, fat and carbohydrates, some percentage of Ca, K, P, Mg and vitamin E is also present. Peanut is an excellent source of edible oil as it contains about 50 to 53 percent good quality oil used in ghee, margarine and salad. There is high risk of contamination of peanuts with aflatoxins(AFB1, AFB2, AFG1 and AFG2) because of fungal attack during the drying of peanut pods. Out of all these aflatoxins AFB1 is most important. Aflatoxins are toxic, carcinogenic secondary metabolites of Aspergillusflavus, Aspergillusparaciticus and Aspergillusnomius. Aflatoxins can cause illness to human results in Aflatoxicosis. Aflatoxins are carcinogenic compounds that are causative agents in human hepatic and extra hepatic carcinogenesis. The chief attacking organ for aflatoxins B1 toxicity and carcinogenicity is liver. From the safety point of view aflatoxin management is important for the production of safe and excellent quality peanuts.
For this purpose present study was conducted to determine the level of aflatoxins in peanuts (roasted, un-roasted). Samples will be collected/purchased by simple random collection technique from local markets and vendors from different areas ( Sabzazar, Wahdat road , Shad bagh, Data darbar, Akbarimandi, Beaden road, Lohari gate, Ek-moria pull, Liberty, Firdous market, Siddiqiacoloney, Mughal pura, Faizbagh, Rehmanpura, Gulberg, Model town, Islam pura, Shahdara, Rang mahal, Muslim town, Township, Iqbal town, Awan town, Niazbegh, Mozang, Outfall road, Sanatnagar, Cantt, Secretriate and Shad man) of Lahore. The samples were analyzed by thin layer chromatography (TLC) to check the presence of aflatoxins (B1, B2,
G1 and G2). TLC analyses were further confirmed by high performance liquid chromatography (HPLC) to verify the accuracy of TLC. These analyses were performed in the Department of Food Science and Human Nutrition and WTO labs, University of Veterinary and Animal Sciences, Lahore. As out of 120 total samples of peanuts 60 samples were taken from vendors with 2 categories of roasted and unroasted while 60 samples were collected from shops with the same categories. Out of 120 samples, 55 (45.8%) were contaminated. In these 55 samples 48 (87.2%) samples were contaminated with aflatoxin B1.Aflatoxin G1 is also present in 3 samples (5.45%), aflatoxin B2 in 3 (5.45%) samples and Aflatoxin G2 is present only in one samples collected from vendors, and we can say that 1.8% samples were contaminated with aflatoxin G2.
Present study will be supportive for the investigation of aflatoxins in peanuts. Peanuts are widely consumed all over the world and occurrence of aflatoxins in this commodity is a major concern to human health. The present situation is too much worse about the levels of aflatoxins which are higher than the prescribed limit by the regulatory authorities. It was observed that TLC technique is good for the determination of aflatoxins in developing countries where the facilities of sensitive instruments are not accessible. Furthermore to quantify levels of aflatoxins by using sensitive instruments like HPLC, GC-MS and LC-MS is required for accurate detection of Aflatoxins in peanuts in markets to protect the consumers from exposure of aflatoxins high level which are carcinogenic and hepatotoxic.
Availability: Items available for loan: UVAS Library [Call number: 2614-T] (1).
12.
Effect Of Encapsulated Yoghurt Starter Culture On Physico Chemical And Organoleptic Properties Of Yoghurt
by Aamir Shahzad (2008-VA-430) | Dr. Sanaullah Iqbal | Dr. Naureen Naeem | Dr. Saima Inayat.
Material type: ; Literary form:
not fiction
Publisher: 2016Dissertation note: Yoghurt is a fermented milk product, which is produced by the bacterial fermentation of milk. It is a rich source of calcium, protein and vitamin B-complex. Lactose-intolerant people can eat yoghurt without any harm as lactose is converted into lactic acid by the bacterial culture. Yoghurt is more nutritive than milk and possesses better digestibility. The benefit of yoghurt depends upon the presence of beneficial viable bacterial culture in adequate number. The bacterial cultures are used in the fermentation process to metabolize the lactose, secondly the proteolysis of protein for improving bioavailability and thirdly lactic acid bacteria for production of some B-complex vitamins and vitamin K. Yoghurt cultures are responsible for the production of aromatic flavor compounds.
Purpose of this study was to prepare yoghurt using encapsulated starter culture and effect on physico-chemical and organoleptic properties of yoghurt. For this, harvested starter culture was encapsulated using sodium alginate solution. As per this study, yoghurt starter culture remains active at 2% concentration of sodium alginate used for encapsulation process.
Physico chemical and sensory attributes remains same as compared to yogurt made by non-encapsulated yoghurt starter culture.
Encapsulation technique protects cultures from any condition acidic pH of yoghurt or any other bacteriosins produced by microorganisms. As a result, CFU/ml increased in protected.
During storage the prepared yoghurt was evaluated for its sensory qualities. A panel of judges evaluated the yoghurt samples for appearance, taste, color and overall acceptability on 14-point hedonic scale. The sensory evaluation of the product at 0, 7, 14 and 21 day. There was significant effect of storage on sensory attributes of yoghurt made with encapsulated and non-encapsulated yoghurt starter culture. Yoghurts were evaluated for physico-chemical
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parameters (Fat, protein, total solid, acidity and pH ) during storage of 21 days with 7 days interval acidity contents was continuously increased and pH decreased while protein, fat and total solid values remains same all treatments.
Feature Recommendation:
Encapsulation can be used for different purposes like probiotic consumption.
By the use of immobilization technique we can repeatedly use encapsulated culture for many times in manufacturing of stirred yogurt. Availability: Items available for loan: UVAS Library [Call number: 2643-T] (1).
