Vol. 2 No. 1 (2023): Volume 2 (1) 2023

View Vol. 2 No. 1 (2023): Volume 2 (1) 2023

Published: 2023-03-11

ARTICLES

Development and Evaluation of Processed Cheese Spread Supplemented with Ripened Cheddar Cheese

Umair Ashraf, Aysha Sameen, Jahan Zaib Ashraf, Muhammad Tuseef, Rabiah Khalid, Syed Muhammad Naqi Abbas, Muhammad Meelad Sultan, Madiha Rafique, Tayyaba Gull

1-9
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Development and Evaluation of Guar Gum-Based Mayonnaise in Combination with Pumpkin and Sesame Seed Oil Blends

Rabiah Khalid, Muhammad Tuseef, Umair Ashraf, Sameea Haider, Usama Asif, Ayesha Chaudhry, Jahan Zaib Ashraf

10-18
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Addition of Sweet Potato Powder and Olive Oil as Fat Replacer in Chicken Sausages Coated with Carom Essential Oil

Maira Anam, Muhammad Tuseef, Tayyaba Gull, Aysha Saleem, Amina Jamil, Muhammad Yaser Khan, Jahan Zaib Ashraf

19-27
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Characterizing The Vegetables Enriched Pasta for Nutritional and Sensorial Attributes

Syeda Noor ul Ain Naqvi, Farah Jameel, Baila Ahmad, Nitasha Wasi, Muhammad Asif, Muhammad Zaman, Tahira Yasmeen, Muhammad Abu Bakar

28-33
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Development of Salt Reduction Bread and Evaluation of its Nutritional and Sensorial Attributes

Shabbir Hussain, Allah Rakha, Sajjad Hussain, Zafar ullah Razzaq

34-41
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REVIEW

Nutritional Profiling, Management Strategies, and Valorization of Vegetable Wastes

Iqra Ashfaq, Tayyaba Alvi, Sajjad Hussain, Muhammad Adnan, Ayesha Syed

42-49
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Delving Into the Therapeutic Potential of Ficus Carica and Its Impact on Promoting Health: A Review

Kinza Javed Iqbal, Maryam Jalal, Sara Ishtiaq

50-55
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Therapeutics Characteristics and Application of Aloe vera: A Review

Muhammad Asif, Tehreem Zahid, Baila Ahmad, Syeda Noor ul Ain Naqvi, Tahira Yasmeen, Muhammad Imran

56-64
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