51.
Nutrition
by Grosvenor, Mary B | Smolin, Lori A.
Edition: 1st ed.Material type: Publisher: USA : Wiley, 2005Availability: Items available for loan: UVAS Library [Call number: 613.2 Mary 23099 1st 2006 Food.Science] (1).
52.
Nutrition in Institutions
by Cross, Maria | MacDonald, Barbara.
Edition: 1st ed.Material type: Publisher: Singapore : Wiley-Blackwell; 2009Availability: Items available for loan: UVAS Library [Call number: 613.2 Cross 27518 1st 2009 Food.Science] (1).
53.
Food Hygiene for Food Handlers
by Trickett, Jill.
Edition: 2nd ed.Material type: Publisher: Hong Kong : Cengage Learning Vocational; 1996Availability: Items available for loan: UVAS Library [Call number: 664.1 Trickett 16311 2nd 1997 Food.Science] (1).
54.
Practical Public Health Nutrition
by Hughes, Roger.
Edition: 1st ed.Material type: Publisher: India : Wiley-Blackwell, 2011Availability: No items available Checked out (1).
55.
Community Nutrition : Planning Health Promotion and Disease Prevention
by Nnakwe, Nweze.
Edition: 2nd ed.Material type: Publisher: USA: Jones & Bartlett Learning; 2012Availability: Items available for loan: UVAS Library [Call number: 363.8560973 Nnakwe 27549 2nd 2013 Food.Science] (1).
56.
Nutraceutical Proteins and Peptides in Health and Disease
by Mine, Yoshinori | Shahidi, Fereidoon.
Edition: 1st ed.Material type: Publisher: USA: CRC Press; 2006Availability: Items available for loan: UVAS Library [Call number: 612.398 Mine 20634 1st 2006 H.Nutrition] (1).
57.
Nutrition and Diet Therapy : Self Instructional Approaches
by Stanfield, Peggy S.
Edition: 5th ed.Material type: Publisher: USA: Jones & Bartlett Learning; 2010Availability: Items available for loan: UVAS Library [Call number: 615.854 Stanfield 27085 5th 2010 H.Nutrition] (2).
58.
Minerals in Animal And Human Nutrition
by McDowell, Lee Russell.
Edition: 1st ed.Material type: Publisher: USA: Academic Press; 1992Availability: Items available for loan: Pattoki Library [Call number: 613.285 McDowell 17952 1st 1992 A.Nutrition] (1).
59.
William's Basic Nutrition & Diet Therapy / 13th ed
by Nix, Staci.
Edition: 13th ed.Material type: ; Literary form:
not fiction
Publisher: India: Mosby, 2009Availability: Items available for loan: UVAS Library [Call number: 615.854 Nix 27088 13th 2009 Food.Science] (1).
60.
Understanding Nutrition
by Whitney,Ellie | Walsh, Adam.
Edition: 1st ed.Material type: Publisher: China: Cengage Learning; 2011Availability: Items available for loan: UVAS Library [Call number: 613.2 Ellie 27009 1st 2011 H.Nutrition] (1).
61.
William's Essentials of Nutrition & Diet Therapy
by Schlenker, Eleanor D.
Edition: 10th ed.Material type: ; Literary form:
not fiction
Publisher: USA: Mosby; 2011Availability: Items available for loan: UVAS Library [Call number: 613.2 Eleanor 24652 10th 2011 H.Nutrition] (1).
62.
Nutrition Science
by B. Srilakhsmi.
Material type: Publisher: India: New Age International (P) Ltd., 2006Availability: Items available for loan: UVAS Library [Call number: 641.1 Srilakshmi 20640 2nd 2006 H.Nutrition] (1).
63.
Essentials of Human Nutrition
by Dr. Sultan Mehmood.
Edition: 1stMaterial type: Publisher: Lahore: Majeed Book; 2002Availability: Items available for loan: UVAS Library [Call number: 613.2 Memood 17380 1st 2002 H.Nutrition] (1).
64.
Comparative Nutrition of Man and Domestic Animals / Vol.1
by Mitchell, H. H.
Edition: 1stMaterial type: Publisher: UK: Academic Press; 1962Availability: Items available for loan: Pattoki Library [Call number: 636.082 Mitchell 6421 Vol.1 1962 A.Nutrition] (1).
65.
Animal Products in Human Nutrition
by Beitz, Donald C | Hansen, R.Gaurth.
Edition: 1st edMaterial type: Publisher: USA: Academic Press Inc; 1982Availability: Items available for loan: UVAS Library [Call number: 613.28 Beitz 13488 1st 1982 H.Nutrition] (1).
66.
Fundamentals of Nutrition
by Crampton, E. W.
Material type: Publisher: USA: W.H. Freeman; 1959Availability: Items available for loan: UVAS Library [Call number: 591.13 Crampton 7770 1st 1959 H.Nutrition] (1).
67.
Nutraceutical Proteins And Peptides in Health And Disease
by Mine, Yoshinori.
Edition: 1st ed.Material type: Publisher: USA: Taylor & Francis; 2006Availability: Items available for loan: UVAS Library [Call number: 0824753542 Mine 20635 1st 2006 Food Science] (1).
68.
Feeding The World : A Challenge For the Twenty-First Century
by Smil, Vaclav.
Edition: 1st ed.Material type: Publisher: USA: The MIT Press; 2000Availability: Items available for loan: UVAS Library [Call number: 338.19 Smil 15536 1st 2000 H.Nutrition] (1).
69.
Nutrition For Health, Fitness & Sport / 8th ed
by Williams, Melvin H.
Edition: 8th ed.Material type: ; Literary form:
not fiction
Publisher: USA: McGraw-Hill Higher Education, 2007Availability: Items available for loan: Pattoki Library [Call number: 612.3 Williams 20636 8th 2007 H.Nutrition] (1), UVAS Library [Call number: 612.3 Williams 20637 8th 2007 H.Nutrition] (2).
70.
Discovering Nutrition / 3rd ed
by Insel, Paul | Turner, R. Elaine | Ross, Don.
Edition: 3rd ed.Material type: ; Literary form:
not fiction
Publisher: USA: Jones & Bartlett Learning; 2010Availability: Items available for loan: UVAS Library [Call number: 613.2 Insel 27080 3rd 2010 H.Nutrition] (1).
71.
Introduction to Nutrition and Metabolism
by Bender, David A.
Edition: 3rd ed.Material type: Publisher: USA: CRC Press; 2002Availability: Items available for loan: Pattoki Library [Call number: 612.39 Bender 17588 3rd 2002 H.Nutrition] (1).
72.
Community Nutrition In Action : An Entrepreneurial Approach
by Boyle, Marie A | Holben, David H.
Edition: 5th ed.Material type: Publisher: USA: Brooks Cole; 2010Availability: Items available for loan: UVAS Library [Call number: 363.856 Boyle 24669 5th 2010 H.Nutrition] (1).
73.
Effect Of Oiling And Packaging On Shelf Life Of Eggs Stored At Two Different Temperatures
by Marium Munir (2008-VA-388) | Dr. Muhammad Nasir | Dr. Sanaullah Iqbal | Dr. Aftab Ahmad Anjum.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: In Pakistan, poultry industry is playing a vital role in the economy of the country. As eggs are perishable so it must be handled with safety. It is imperative to handle and store the eggs at appropriate conditions. But improper storage of eggs is a problem in our country which affects its quality and there is chance of microbial contamination in eggs. Oiling and packaging has variable impact on shelf life of eggs at different storage temperatures (Matt et al. 2009).Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced. raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and Sulphur. Egg yolks are one of the few foods that contain vitamin D(Watkins, 2002). As eggs are perishable food stuff,so the purposes of present research work are to analyze the effect of oiling and packaging on shelf life of eggs at two different temperatures. For this a total of 864 eggs were collected. The four different treatments were applied along with two different temperatures. Each category was further divided into four treatment strategies (108 eggs in each strategy) i.e. eggs without any treatment, oil coated eggs, eggs packed (air-tight) in white polythene bags, oil coated eggs packed (air-tight) in white polythene bags.Eggs undergone each treatment strategy were analyzed for six parameter i.e. sensory evaluation, microbial load, Physical parameters (weight, pH, egg shell percentage and haugh unit) using 18 eggs for each further divided into three replicates (6 eggs for each replicate). All the eggs were stored for 1, 7, 14, 21, 28 and 35 days.
Summary
76
Data was analyzed statistically by the 2- way ANOVA (Analysis of Variance) with 5% probability. Means was compared by DMR test.At the end of this study we were able to assess the shelf life of eggs with respect to their oiling, packaging and storage conditions. Availability: Items available for loan: UVAS Library [Call number: 2289-T] (1).
74.
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).
75.
Evaluation Of Current Food Safety Practices At Various Food Establishments In Lahore
by Muhammad Shahbaz (2013-VA-600) | Dr. Muhammad Nasir | Dr. Zubair Farooq.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Food Safety is a scientific discipline describing handling, preparation and storage of foods in ways that prevent food borne illnesses. In present era there is much advancement in the process of product control and practices which are aimed to produce wholesome and safe food. Governments have imposed very strict quality and food safety assessment parameters for food establishments. All food establishments have not adopted practices to ensure food safety.In the present study the survey of 500 food establishments of Lahore were conducted to evaluate current food safety practices adopted by various food establishments. The evaluation was done by using structured questionnaire/checklist. The questionnaire/checklist detailed of food establishment, management and personnel, personal hygiene, establishment design and physical facilities, maintenance and sanitation of establishments, control of operations and consumer awareness with product information. SPSS version 16 was used for all data analyses. Descriptive statistics including frequencies, means, and standard deviations were calculated for all variables as appropriate.The project highlighted the situation of current food safety practices and gaps in implementation adopted by various food establishments in Lahore. Evidence from the literature suggests that majority of Pakistani foods are drastically implicated with contaminants. Food hygiene training as a means of improving food safety, strong consumer protection groups, awareness of food safety, and the right to acquire safe food, strict adherence to food laws, new legislation with changing food safety perspectives, and the recognition of this challenging problem by all stakeholders are some of the practical, systematic, and aggressive steps that can be taken to curtail the risk of microbiological and chemical foodborne diseases and to minimize the health consequences associated with the consumption of unsafe foods in Pakistan.
Availability: Items available for loan: UVAS Library [Call number: 2331-T] (1).
76.
Efficiency Of Nitrogen Utilization In Response To Level Of Crude Protein Supplies In Multiparous Lactating Nili-Ravi Buffaloes
by Rizwan Munawar (2008-VA-114) | Dr. Muhammad Naveed Ul Haque | Mr. Murtaza Ali Tipu | Prof. Dr. Anjum Khalique | Dr. Qamar Shahid.
Material type: ; Literary form:
not fiction
Publisher: 2015Dissertation note: Livestock has a vital role in pakistanʾs economy. Livestock play a key role in alleviating poverty from our rural areas. Nutritional management is of keen importance in livestock business. Optimum supply of nutrients (protein and energy) is very important for precise farming. Establishing protein and energy requirement for animals has a vital role in livestock farming for guaranteeing the optimum supply of these nutrients. Under feeding and over feeding of these nutrients may negatively affect the performance of animal and also may have some adverse effect on environment by production of different types of hazardous gases. Protein requirement of buffalo depends on milk production and milk protein contents together with efficiency of conversion of dietary N to milk N. buffalo is reported to be less efficient converter of dietary N to milk N as compared to cows, however average dietary N conversion to milk still needs further investigation.
This study was conducted at Buffalo Research Institute, Pattoki. Three levels of crude protein were supplied to check their effect on production performance of buffaloes. Design for the experiment was 3×3 latin square including two animals in each treatment. Experiment was completed in 63 days (21 days in each period). During the study different parameters were determined by using different laboratory techniques. Milk parameters included milk yield, milk fat, milk protein and milk lactose. Blood parameters included urea, total protein, triglycerides (TG) and glucose. Fecal sampling was done to check N digestibility and feed analysis were also performed by using standard procedures. Data were analyzed using GLM procedures of SAS.
DMI was similar at all the treatments. DMI at low CP diet, medium CP diet and high CP diet was 14.3, 14.4 and 14.1 kg/d respectively. Milk yield was also identical at all the protein supplies and was 9.90, 10.0 and 9.82 kg/d for low protein supply, medium and high protein
Summary
41
supply respectively. Milk protein contents also showed no response and were 3.99, 3.94 and 3.99 % at low CP, medium CP and high CP respectively. Milk fat contents were also same at all the treatments and these were 6.63, 6.58 and 6.67 % at low, medium and high CP level of diet. Milk lactose concentration was 5.30, 5.26 and 5.31 % at all the three diets. Similarly protein yield, fat yield and lactose yield showed no response of this dietary variation of protein. Body weights of the animals were increased by increasing CP in diet. Body weights of the buffaloes were 478.3, 498.5 and 499.1 kg at low CP, medium CP and high level of CP in diet, respectively. Nitrogen intake was significantly higher at higher CP supplies and was 248.4, 297.3 and 314.3 g/d at low protein, medium protein and high protein levels. Similarly, CP intake was higher at higher protein supplies. CP intake increased from 1.553 to 1.964 kg/d by varying protein from low to high level. Nitrogen efficiency was decreased by increasing level of CP in diet and was decreased from 24.94 to 19.64% by increasing CP from low to high level in diet. BUN was increased linearly by increasing CP in diet, whereas blood glucose and triglycerides showed no response of this dietary manipulation.
In current feeding situation, no effect of increasing protein supply was observed on production status of these buffaloes. Blood urea nitrogen was increased whereas efficiency of nitrogen utilization was decreased by increasing CP in diet. So the recommended level of CP in ration for milk yield of 10 kg with 4% protein and 6.6% fat is 10.9%. But this still needs further investigations. Current experiment served as an opportunity to explore the effect of varying levels of CP on nitrogen utilization efficiency in buffaloes. Further research is required in high forage based diets. Availability: Items available for loan: UVAS Library [Call number: 2327-T] (1).
77.
Nutrition, Physical Fitness and Health
by Parizkova, Jana.
Edition: 1stMaterial type: ; Literary form:
not fiction
Publisher: USA: University Park Press; 1978Availability: Items available for loan: UVAS Library [Call number: 613.2 Parizkova 11974 Vol.7 1978 H.Nutrition] (2).
78.
Egg Nutrition and Biotechnology
by Sim, Jeong S | Nakai, Shuryo | Guenter, Wilhelm.
Edition: 1stMaterial type: ; Format:
print
Publisher: UK: CABI, 1999Availability: Items available for loan: UVAS Library [Call number: 641.375 Sim 31269 1st 2000 H.Nutrition] (2).
79.
Hydrogenation of Fats and Oils
by Patterson, H.B.W.
Material type: ; Format:
print
Publisher: Ireland: Elsevier Science & Technology, 1983Availability: Items available for loan: UVAS Library [Call number: 664.3 Patterso 12521 1st 1983 Food.Science] (1).
80.
Industrial Drying of Foods
by Baker, Christopher G J.
Edition: 1stMaterial type: ; Format:
print
Publisher: UK: Springer; 1997Availability: Items available for loan: UVAS Library [Call number: 664.0284 Baker 19176 1st 1997 Food.Science] (3).
81.
Tropical Foods : Chemistry and Nutrition
by Inglett, George E | Charalambous, George.
Edition: 1st edMaterial type: ; Format:
print
Publisher: USA: Academic Press Inc, 1979Availability: Items available for loan: UVAS Library [Call number: 641.0913 Inglett 11221 Vol.1 1979 Food.Science] (1).
82.
Nutritional Biochemistry
by Brody, Tom.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: India: Academic Press, 2006Availability: Items available for loan: UVAS Library [Call number: 612.39 Tom 18933 2nd 2006 H.Nutrition] (1).
83.
Health / Level Three
by Byrd, E. Oliver.
Edition: 3rdMaterial type: ; Literary form:
not fiction
Publisher: USA: Laidlaw Brothers; 1970Availability: Items available for loan: UVAS Library [Call number: 362.1042 Moore 12015 3rd 1970 Food.Science] (1).
84.
Safety of Chemicals in Food : Chemical Containments
by Watson, D.H.
Edition: 1stMaterial type: ; Format:
print
Publisher: UK: Ellis Horwood, 1993Availability: Items available for loan: UVAS Library [Call number: 615.954 Watson 19941 1st 1993 Food.Science] (2).
85.
Principles of Food Chemistry
by M., deMan John.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: Springer (sie), 2003Availability: Items available for loan: UVAS Library [Call number: 664 John 19857 1st 2007 Food.Science] (1).
86.
Dietitian's Handbook of Enteral and Parenteral Nutrition
by Skipper, Annalynn.
Edition: 3rd ed.Material type: ; Format:
print
Publisher: USA: Jones & Bartlett Learning, 2012Availability: Items available for loan: UVAS Library [Call number: 615.855 Skipper 27079 3rd 2012 Food.Science] (1).
87.
Detecting Allergens in Food
by Koppelman, Stef J | Hefle, Sue L.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: CRC Press, 2006Availability: Items available for loan: UVAS Library [Call number: 616.975 Koppelman 20426 1st 2006 Food.Science] (2).
88.
Food Chemistry
by Panesar, Parmjit Singh | Harish Kumar Chopra.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: Narosa Publishing House, 2010Availability: Items available for loan: UVAS Library [Call number: 540 Panesar 24738 1st 2010 Food.Science] (1).
89.
Handbook of Indices of Food Quality and Authenticity
by Singhal, Rekha.
Edition: 1st ed.Material type: ; Format:
print
Publisher: UK: CRC Press, 1997Availability: Items available for loan: UVAS Library [Call number: 664.07 Singhal 19945 1st 1997 Food.Science] (6).
90.
Microbial Stress Adaptation and Food Safety
by Yousef, Ahmed E | Juneja, Vijay K.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA : CRC Press, 2003Availability: Items available for loan: UVAS Library [Call number: 664.001579 Yousef 16033 1st 2003 Food.Science] (1).
91.
Elementary Food Science
by Vieira, Ernest.
Edition: 4th ed.Material type: ; Format:
print
Publisher: USA: Springer, 1996Availability: Items available for loan: UVAS Library [Call number: 540 Vieira 25060 4th 1996 Food.Science] (1).
92.
Hispanic Foods : Chemistry and Flavor
by Tunick, Michael H | Meja, Elvira Gonzlez de.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: American Chemical Society, 2007Availability: Items available for loan: UVAS Library [Call number: 664 Tunick 20518 1st 2007 Food.Science] (2).
93.
Handbook of Hygiene Control in the Food Industry
by Lelieveld, H.L.M | Mostert, M.A | Holah, J.
Edition: 1st ed.Material type: ; Format:
print
Publisher: UK: CRC Press, 2005Availability: Items available for loan: UVAS Library [Call number: 664 Lelieveld 20510 1st 2005 Food.Science] (1). Checked out (1).
94.
Freezing Effects on Food Quality
by Jeremiah, Lester. E.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: Marcel Dekker, Inc., 1996Availability: Items available for loan: UVAS Library [Call number: 664.02853 Jeremiah 20494 1st 1996 Food.Science] (2).
95.
Food and Nutrition
by Dass, Sujata K.
Edition: 1st ed.Material type: ; Format:
print
Publisher: Delhi: Isha Books, 2003Availability: Items available for loan: UVAS Library [Call number: 363.8 Dass 20778 1st 2003 Food.Science] (1).
96.
Food Science and Nutrition
by Archana Satarkar.
Edition: 1stMaterial type: ; Format:
print
Publisher: India: ABD Publishers, 2008Availability: Items available for loan: UVAS Library [Call number: 613.2 Satarkar 23684 1st 2008 Food.Science] (1).
97.
Academic Dictionary of Nutrition and Dietetics
by Amit Sen.
Edition: 1stMaterial type: ; Literary form:
not fiction
Publisher: India: Isha Books; 2005Availability: Items available for loan: UVAS Library [Call number: 613.203 Sen 20789 1st 2005 Food.Science] (1).
98.
Food Emulsions : Principles, Practices and Techniques
by McClements, David Julian.
Edition: 2nd ed.Material type: ; Format:
print
Publisher: USA: CRC Press, 2005Availability: Items available for loan: UVAS Library [Call number: 664 McClements 20001 2nd 2005 Food.Science] (1).
99.
Introduction to Food Science
by Parker, Rick.
Edition: 1st ed.Material type: ; Format:
print
Publisher: USA: Cengage Learning, 2003Availability: Items available for loan: UVAS Library [Call number: 664 Parker 15318 1st 2003 Food.Science] (1).
100.
Handbook of Analysis of Edible Animal By-Products
by Nollet, Leo | Toldra, Fidel.
Edition: 1st Material type: ; Format:
print
Publisher: USA: CRC Press, 2011Availability: Items available for loan: UVAS Library [Call number: 641.36 Nollet 24783 1st 2011 Food.Science] (1).
