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Aamir Shehzad

Researcher at University of Agriculture, Faisalabad

Publications -  75
Citations -  1186

Aamir Shehzad is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Medicine & Biology. The author has an hindex of 11, co-authored 56 publications receiving 736 citations. Previous affiliations of Aamir Shehzad include Institut national de la recherche agronomique & Pakistan Institute of Engineering and Applied Sciences.

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Inulin: Properties, health benefits and food applications.

Muhammad Shoaib, +9 more
- 20 Aug 2016 - 
TL;DR: A deep insight is provided about inulin production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.
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Channelling eggshell waste to valuable and utilizable products: A comprehensive review

Marium Waheed, +8 more
- 01 Dec 2020 - 
TL;DR: A review article as discussed by the authors provides a brief insight into various applications of eggshells in our society, such as their use in medicinal supplements, bone graft substitute and denture base, and they can also be employed in constructing floor tiles and in cement to enhance compressive strength.
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Eggshell calcium: a cheap alternative to expensive supplements

Marium Waheed, +8 more
- 01 Sep 2019 - 
TL;DR: In this paper, a review highlights how to minimise eggshell waste by extracting and utilizing its calcium for food fortification and manufacturing calcium rich food sources, and further focuses on the utilization of eggshell in food industries.
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Salt reduction in baked products: Strategies and constraints

Tahreem Israr, +4 more
- 01 May 2016 - 
TL;DR: Government organizations and industries should initiate an integrated strategy by adopting suitable salt reduction technique along with public awareness and regulations in order to attenuate the daily salt intake nationwide.
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Porosity and stability of bread dough during proofing determined by video image analysis for different compositions and mixing conditions

Aamir Shehzad, +6 more
- 01 Oct 2010 - 
TL;DR: In this article, a method was developed to study the modifications of volume and shape of wheat flour dough during fermentation process by digital camera and the results were analyzed in terms of porosity and stability, defined as the shape ratio of the dough.