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1. Food microbiology

by Frazier, W. C | Westhoff, Dennis C.

Edition: 4th ed.Material type: book Book; Literary form: not fiction Publisher: India : McGraw Hill; 2012Availability: Items available for loan: UVAS Library [Call number: 576.163 Frazier 29152 4th 2012 Food.Science ] (1).

2. Food Microbiology

by Adams, Martin R | Moss, Maurice O.

Edition: 3rd ed.Material type: book Book Publisher: UK: Royal Society of Chemistry, 2008Availability: Items available for loan: UVAS Library [Call number: 637 Adams 3rded. 2008 29374 Microbiology] (1).

3. Fundamentals of Meal Management

by McWilliams. Margaret.

Material type: book Book Publisher: New Delhi: Dorling Kindersley; 2012Availability: Items available for loan: UVAS Library [Call number: 664 McWilliams 5th 2009 29290 Food Science] (1).

4. Laboratory Manual: Experimental Foods

by Margaret, McWilliams.

Edition: 8th ed.Material type: book Book Publisher: New Jersey: Prentice Hall, 2012Availability: Items available for loan: UVAS Library [Call number: 664.3 McWilliams 8th 2012 29609 FoodScience] (1).

5. Biochemical, Physiological and Molecular Aspects of Human Nutrition

by Stipanuk, Martha H | Caudill, Marie A.

Edition: 3rd ed.Material type: book Book Publisher: USA: Saunders, 2013Availability: Items available for loan: UVAS Library [Call number: 612.39 Stipanuk 3rd 2013 29598 Food.Science] (1).

6. Essential Guide to Food Additives

by Saltmarsh, Mike | Saltmarsh, Mike | Barlow, Sue | Richardson, Vanessa | Robin, Anne-Laure | Jukes, David.

Edition: Fourth EditionMaterial type: book Book Publisher: UK: Royal Society of Chemistry, 2013Availability: Items available for loan: UVAS Library [Call number: 637 Saltmarsh 4th 2013 29347 Food.Science] (1).

7. Textbook of Human Nutrition

by Agarwal , Anjana | Udipi, Shobha A.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: New Delhi: Jaypee Brothers; 2014Availability: Items available for loan: UVAS Library [Call number: 613.2 Agarwal 1st 2014 29312 H.Nutrition] (1).

8. Food Science : Experiments & Applications

by Mohini, Sethi.

Edition: 2nd ed.Material type: book Book Publisher: New Delhi: CBS Publisher & Distributors P Ltd, 2013Availability: Items available for loan: UVAS Library [Call number: 664 Sethi 2nd 2013 29288 Food] (1).

9. Understanding Food : Principles and Preparation

by Brown, Amy.

Edition: 4th ed.Material type: book Book Publisher: USA: Wadsworth; 2011Availability: Items available for loan: UVAS Library [Call number: 664.1 Brown 4th 2011 29615 Food.Science] (1).

10. Comprehensive Analytical Chemistry

by Barcelo, D | Pic, Yolanda.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: USA : Elsevier Science, 2008Availability: Items available for loan: UVAS Library [Call number: 637 Barcelo Vol.51 2008 29373 Food.Science] (1).

11. Emerging Technologies for Food Processing

by Sun, Da-Wen.

Edition: 1st ed.Material type: book Book Publisher: Italy:: Academic Press, 2005Availability: Items available for loan: UVAS Library [Call number: 541.371 Sun 1st 2006 20043 Food.Science] (2).

12. Normal and Clinical Nutrition

by Rolfs | Pinna.

Edition: 9th ed.Material type: book Book; Literary form: not fiction Publisher: China: WadsWorth; 2012Availability: Items available for loan: UVAS Library [Call number: 613.2 Rolfs 9th 2012 29306 Nutrition] (1).

13. Food Analysis by HPLC / 3rd ed

by Nollet, Leo M.L | Nollet, Leo M.L | Toldra, Fidel.

Edition: 3rd ed.Material type: book Book; Literary form: not fiction Publisher: USA : CRC Press, 2013Availability: Items available for loan: UVAS Library [Call number: 664.07 Nollet 30099 3/e 2013 Food.Science] (1).

14. Human Nutrition

by Anderson, John | Root, Martin | Garner, Sanford.

Edition: 1st ed.Material type: book Book Publisher: USA : Jones & Bartlett Learning, 2014Availability: Items available for loan: UVAS Library [Call number: 613.2 Anderson 30219 1/e 2015 Food.Science] (1).

15. Professional Cooking

by Gisslen, Wayne.

Edition: 4th ed.Material type: book Book Publisher: USA: Wiley, 1999Availability: Items available for loan: UVAS Library [Call number: 641.57 Gisslen 15796 4th 1999 Food.Science] (1).

16. Perspectives in Nutrition

by WARDLAW, GORDON M.

Edition: 7th International student edition.Material type: book Book Publisher: UK : McGraw Hill Higher Education, 2006Availability: Items available for loan: UVAS Library [Call number: 613.28 Wardlaw 20071 7th 2007 Food.Science] (2).

17. Methods for Protein Analysis : A Practical Guide for Laboratory Protocols

by Copeland, Robert A | Copeland, Robert A.

Edition: 1st ed.Material type: book Book Publisher: USA: Springer, 1994Availability: Items available for loan: Pattoki Library [Call number: 547.75028 Copeland 13593 1st 1994 Food.Science] (1).

18. Food and Beverage Managment

by Cousins,John.

Edition: 2nded.Material type: book Book Publisher: India: Pearson education; 2010Availability: Items available for loan: UVAS Library [Call number: 647.95068 Cousins 24534 2nd 2010 Food.Science] (1).

19. Food Biotechnology

by Singh, Rita.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: India: global vision; 2004Availability: Items available for loan: UVAS Library [Call number: 664 Singh 23265 1st 2004 Food.Science] (4).

20. Food Science and Technology

by Awan,J. A.

Edition: 1st ed.Material type: book Book Publisher: Pakistan: Unitech Communication; 2011Availability: Items available for loan: Pattoki Library [Call number: 664 Awan 29740 1st 2011 Food.Science] (3), UVAS Library [Call number: 664 Awan 29738 1st 2011 Food.Science] (6). In transit (1).

21. Biscuit, Cookie and Cracker Manufacturing / Manual 6

by Manley, Duncan.

Edition: 1st ed.Material type: book Book Publisher: UK : CRC Press, 1998Availability: Items available for loan: UVAS Library [Call number: 664.7525 Manley 20390 1st 1998 Food.Science] (1).

22. Biscuit, Cookie and Cracker Manufacturing / Manual 1

by Manley, Duncan.

Edition: 1st ed.Material type: book Book Publisher: UK: CRC Press; 1998Availability: Items available for loan: UVAS Library [Call number: 664.7525 Manley 20385 1st 1998 Food.Science] (1).

23. Food Process Design and Evaluation

by Singh,Kumar Rakesh | Singh, Rakesh K.

Edition: 1st ed.Material type: book Book Publisher: UK : CRC Press, 1995Availability: Items available for loan: UVAS Library [Call number: 664 Singh 20485 1st 1995 Food.Science] (1).

24. Biscuit, Cookie and Cracker Manufacturing / Manual 5

by Manley, Duncan.

Edition: 1st ed.Material type: book Book Publisher: UK: CRC Press; 1998Availability: Items available for loan: UVAS Library [Call number: 664.7525 Manley 20389 1st 1998 Food.Science] (1).

25. Biscuit, Cookies and Cracker Manufacturing / Manual 4

by Manley, Duncan.

Edition: 1st ed.Material type: book Book Publisher: UK : CRC Press, 1998Availability: Items available for loan: UVAS Library [Call number: 664.525 Manley 20388 1st 1998 Food.Science] (1).

26. Meat Biotechnology

by Toldra,Fidel | Toldr, Fidel.

Edition: Softcover reprint of hardcover 1st ed. 2008.Material type: book Book Publisher: USA : Springer, 2010Availability: Items available for loan: UVAS Library [Call number: 664.92 Toldra 24784 1st 2010 Food.Science] (1).

27. Effect Of Different Heat Treatments On Antioxidant Activity Of Eggplant And Its Efficacy Study Dr. Sanaullah Iqbal

by Wajeeha Baig | Dr. Muhammad Nasir | Prof. Dr. Habib-ur-Rehman.

Material type: book Book; Literary form: not fiction Publisher: 2014Dissertation note: Eggplants (Solanum melongena L), are native to the South East Asian region and were first domesticated there over 4000 years ago. In fact, the eggplant’s true species name ‘‘Melongena’’ is an ancient name for eggplant in Sanskrit (Spurling, 2003). The color, size, and shape of the eggplant fruit vary significantly with the variety of cultivar. Eggplant is one of the most common vegetables that is grown and consumed all around the world (Nisha et al. 2009). Thomas Jefferson introduced eggplant to the United States in 1806. Even today, a prickly, white eggplant still grows in Jefferson’s preserved Vir-ginia Garden at Monticello (Filippone et al. 2009). Eggplant fruit contains ascorbic acid and phenolics e.g chlorogenic acid, flavonoids, acetylated chlorogenic acid isomers, hydroxycinnamic acid oxides conjugates caffeic acid ,both of which are powerful antioxidants (Vinson et al. 1998). Eggplant is commonly considered as a vegetable, but botanically it is categorized as a fruit. Eggplant fruit is ranked among the top ten vegetables in terms of oxygen radical absorbance capacity due to its high phenolic content (Cao et al. 1996). A comparative study of the antioxidant capacity of different varieties was recently reported by two separate groups of researchers (Huang et al. 2004; Nisha et al. 2009). Vegetables contain several hydrophilic and lipophilic antioxidant compounds and it is important to estimate the antioxidant activity using different methods. They may act together more effectively than singly because they function synergistically and are capable of quenching free radicals in both aqueous and lipid phases (Ohr et al. 2004; Trombino et al. 2004). Antioxidant components are micronutrients present in the diet that can delay or inhibit lipid oxidation, by inhibiting the initiation or propagation of oxidizing chain reactions, and are also involved in scavenging free radicals (Othman et al., 2007). Epidemiological studies have shown that high fruit and vegetable consumption has health benefits in the prevention of chronic diseases (Cheel et al., 2007). The influence of home cooking methods (boiling , pressure-cooking , frying ) on the antioxidant activity of vegetables has been evaluated in 20 vegetables, using different antioxidant activity assays (lipoperoxyl and hydroxyl radicals scavenging and TEAC). Artichoke was the only vegetable that kept its very high scavenging-lipoperoxyl radical capacity in all the cooking methods. The highest scavenging capacity were observed in cauliflower after boiling and microwaving , in pea after boiling , and in zucchini after boiling and frying. Beetroot, green bean, and garlic kept their antioxidant activity after most cooking treatments. Swiss chard and pepper lost OH (Enez –Monreal et al. 2009). In the case of boiling or pressure-cooking occurs lixiviation phenomenon that leads to a 64% loss of total carotenoids and a 49% loss of total phenolics (Bunea et al. 2008). The phenols enter the cooking water and complex phenol proteins are found, reducing drastically by 90% or more (Barroga et al. 1985: Rocha et al. 2007). Eggplant is one of most common vegetables consumed all around the world. The present study will evaluate the antioxidant potential of two different varieties of eggplant (long purple coloured big size, and rounded purple coloured small size) in terms of total phenolic content (TPC), 2,2,di-phenyl-2-picrylhydrazyl (DPPH), superoxide radical scavenging activity, and total anthocyanin content. Extracts from purple colour small size eggplant demonstrated better antioxidant activities than the other samples which may be attributed to the higher phenolic and anthocyanin content since a linear relation was observed between the TPC and the antioxidant parameters (Nisha et al. 2009). There is comparison of among vegetables regarding to their antioxident capacity. Tab.1.1: Comparison of different vegetables with respect to their antioxidant capacity Vegetables Size Total antioxidant capacity Russet potato 1 whole 4,649 Artichoke Half cup 4,402 Small red bean Half cup 13,727 Eggplant 1 whole 4,035 Red kidney beans Half cup 6,000 In the present study , the focus is on the amount of the antioxidants in eggplant after the application of different heat treatments. As eggplant is good source of antioxidants, it has been observed from different studies that heat leaves adverse effect on nutritional status of fruits and vegetables. Pakistan is one of the countries who has good cultivation rate of eggplant. One hundered gram of fruit contains 0.7mg iron, 13.0mg sodium, 213.0mg potassium, 12.0mg calcium, 26.0mg phosphorus, 5.0mg ascorbic acid and provides 25.0 calories (Yousafi et al.2013). In world production ranking, Pakistan is at 20th position in the eggplant production. Pakistan produces 87,000 tons eggplant every year. Moreover, it has 0.2% sharing in world wide eggplant production. It is cultivated in 9,044 ha on the land of Pakistan (FAO, 2012). Hydrogen Peroxide is one of the most powerful oxidizers known -- stronger than chlorine, chlorine dioxide, and potassium permanganate. And through catalysis, (H2O2) can be converted into hydroxyl radicals (.OH) with reactivity second only to fluorine. Hydrogen Peroxide (H2O2) is a colourless liquid that resembles water in many respects. Its physical properties are very similar to those of water, except that it is 40% denser. The main difference between hydrogen peroxide and water, however, is in its chemical behaviour. The single bond between the two oxygen atoms is weak, so that H2O2 readily fragments into either H and HO2 or two OHs. Either way, the resulting species are free radicals, which means they are very reactive, and this makes H2O2 a very powerful oxidizing agent. For this reason it has been utilized in rocket propulsion, when it is used to oxidise the hydrazine fuel, liberating hot gases (steam and oxygen) which propel the rocket forward. When something acts as an oxidising agent is gains electrons (removing them from the oxidised species) (Ganie et al., 2009). For this purpose, this study has been designed to find out the appropriate method to cook eggplant at domestic level, so that maximum level of antioxidants could be obtained in our food, because antioxidants play a very important role in prevention of many chronic diseases. So, four different cooking methods i.e, grilling, cooking under pressure, boiling and deep frying has been selected for this study because these cooking methods are applied frequently at domestic level. Availability: Items available for loan: UVAS Library [Call number: 2191,T] (1).

28. Food Safety Theory and Practice

by Knechtges, Paul L.

Material type: book Book Publisher: India: Jones& Bartlett; USAAvailability: Items available for loan: UVAS Library [Call number: 363.192 Knechtges 31115 1st 2012 Food.Science] (2).

29. Food Science and Nutrition

by Awan,J.A.

Edition: 4thed.Material type: book Book Publisher: Pakistan: Unitech Communications; 2011Availability: Items available for loan: UVAS Library [Call number: 664 Awan 29703 4th 2011 Food.Science] (1).

30. Biscuit, Cookies and Cracker Manufacturing / Manual 2

by Manley,Duncan.

Edition: 1st ed.Material type: book Book Publisher: UK: Wood Head; 1998Availability: Items available for loan: UVAS Library [Call number: 664.7525 Manley 20386 1st 1998 Food.Science] (1).

31. Food Process Design and Evaluation

by Singh, Rakesh Kumar | Singh, Rakesh K.

Edition: 1st ed.Material type: book Book Publisher: USA : CRC Press; 1995Availability: Items available for loan: UVAS Library [Call number: 664 Singh 19172 1st 1995 Food.Science] (1).

32. Handbook of cereal Technology

by Nagi,H.PS.

Edition: 1sted.Material type: book Book Publisher: India: Kalyani Publishers; 2007Availability: Items available for loan: UVAS Library [Call number: 664.7 Nagi 27552 1st 2007 Food.Science] (1).

33. Food Chemistry

by L.H., Meyer.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publishers; 2004Availability: Items available for loan: UVAS Library [Call number: 664.07 Meyer 23267 1st 2004 Food.Science] (1).

34. Principles of Food Chemistry

by Man, John M. de.

Edition: Third Edition.Material type: book Book Publisher: India : Springer, 1999Availability: Items available for loan: UVAS Library [Call number: 664 deMan 23112 3rd 2007 Food.Science] (2).

35. The Psychology of Food Choice

by Shepherd, Richard | Raats, Monique.

Edition: First ed.Material type: book Book Publisher: UK: CABI; 2006Availability: Items available for loan: UVAS Library [Call number: 664 Raats 27521 1st 2010 Food.Science] (1).

36. Food Hygiene for Food Handlers

by Trickett, Jill.

Edition: 2nd ed.Material type: book Book Publisher: Hong Kong : Cengage Learning Vocational; 1996Availability: Items available for loan: UVAS Library [Call number: 664.1 Trickett 16311 2nd 1997 Food.Science] (1).

37. Food Plant Layout and Sanitation

by Prof. Dr. Javaid Aziz Awan | Prof. Dr. Salim-ur-Rehman.

Edition: 1stMaterial type: book Book Publisher: Pak: Unitech Communications Faislabad; 2010Availability: Items available for loan: Pattoki Library [Call number: 633.1 Javaid 29720 1st 2010 Food.Science] (1), UVAS Library [Call number: 633.1 Javaid 29717 1st 2010 Food.Science] (2).

38. Food Processing and Preservation

by Javaid Aziz Awan Dr.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: Pakistan: Unitech Communications; 2011Availability: Items available for loan: Pattoki Library [Call number: 664.1 Awan 29723 1st 2011 Food,Science] (5), UVAS Library [Call number: 664.1 Awan 29725 1st 2011 Food,Science] (1).

39. Guidelines on Food Fortification with Micronutrients

by Allen, L | Benoist, B. de | Dary, O | Hurrell, R.

Material type: book Book Publisher: USA : World Health Organization, 2006Availability: Items available for loan: UVAS Library [Call number: 664 WHO 22890 1st 2006 Food.Science] (1).

40. Food Analysis: Theory and Practice

by Pomeranz,Yeshajahu | Pomeranz, Y.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: USA : Springer, 1995Availability: Items available for loan: Pattoki Library [Call number: 664.07 Pomeranz 24857 3rd 1994 Food.Science] (1), UVAS Library [Call number: 664.07 Pomeranz 14972 3rd 1994 Food.Science] (2).

41. Food Microbiology

by Westhoff, Frazier.

Edition: 4Rev Ed.Material type: book Book Publisher: Singapore : TBS, 1988Availability: Items available for loan: UVAS Library [Call number: 664.001579 Frazier 18189 4th 1988 Food.Science] (2).

42. Community Nutrition : Planning Health Promotion and Disease Prevention

by Nnakwe, Nweze.

Edition: 2nd ed.Material type: book Book Publisher: USA: Jones & Bartlett Learning; 2012Availability: Items available for loan: UVAS Library [Call number: 363.8560973 Nnakwe 27549 2nd 2013 Food.Science] (1).

43. An Introduction to Food Science,Technology and Quality management

by Bhatt,Kumar Devendra.

Edition: 1st ed.Material type: book Book Publisher: India: Kalyani Publishers; 2006Availability: Items available for loan: UVAS Library [Call number: 664.1 Bhatt 22879 1st 2006 Food.Science] (2).

44. Masnuaat : Phal o Sabziat

by Rhmat Khan Tarar.

Edition: 1st ed.Material type: book Book; Literary form: not fiction Publisher: Lahore: Sang e Meel Publications; 2001Availability: Items available for loan: UVAS Library [Call number: 664 Rahmat 30516 1st 2001 Food.Science] (1).

45. Flavor Chemistry And Technology

by Heath, H. B | Reineccius, Gary.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publisher; 2005Availability: Items available for loan: UVAS Library [Call number: 664.5 Heath 23264 1st 2005 Food.Science] (1).

46. Chemical Changes in Food During Processing

by Richardson, Thomas | Finley, John W.

Edition: 1st ed.Material type: book Book Publisher: India: CBS Publishers; 2003Availability: Items available for loan: UVAS Library [Call number: 641.3 Richardson 23254 1st 2003 Food.Science] (1).

47. Essential Microbiology and Hygiene for Food Professionals

by Roller, Sibel.

Edition: 1st ed.Material type: book Book Publisher: Italy: CRC Press; 2012Availability: Items available for loan: UVAS Library [Call number: 664.001579 Roller 27705 1st 2012 Food.Science] (1).

48. Nutraceutical Proteins and Peptides in Health and Disease

by Mine, Yoshinori | Shahidi, Fereidoon.

Edition: 1st ed.Material type: book Book Publisher: USA: CRC Press; 2006Availability: Items available for loan: UVAS Library [Call number: 612.398 Mine 20634 1st 2006 H.Nutrition] (1).

49. Nutrition and Diet Therapy : Self Instructional Approaches

by Stanfield, Peggy S.

Edition: 5th ed.Material type: book Book Publisher: USA: Jones & Bartlett Learning; 2010Availability: Items available for loan: UVAS Library [Call number: 615.854 Stanfield 27085 5th 2010 H.Nutrition] (2).

50. William's Basic Nutrition & Diet Therapy / 13th ed

by Nix, Staci.

Edition: 13th ed.Material type: book Book; 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).



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