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Faqir Muhammad Anjum
Researcher at University of Agriculture, Faisalabad
Publications - 26
Citations - 2566
Faqir Muhammad Anjum is an academic researcher from University of Agriculture, Faisalabad. The author has contributed to research in topics: Chemistry & DPPH. The author has an hindex of 19, co-authored 20 publications receiving 2178 citations. Previous affiliations of Faqir Muhammad Anjum include Kansas State University.
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A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).
TL;DR: The results suggest that both ginger and cumin can be used as potential sources of natural antioxidants in foods.
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Rice Bran: A Novel Functional Ingredient
TL;DR: An attempt has been made to highlight the significance of these valuable but neglected ingredients of rice bran under various headings.
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Wheat gluten: high molecular weight glutenin subunits--structure, genetics, and relation to dough elasticity.
Faqir Muhammad Anjum,Moazzam Rafiq Khan,Ahmad Din,Muhammad Saeed,Imran Pasha,Muhammad Arshad +5 more
TL;DR: Gluten proteins, representing the major protein fraction of the starchy endosperm, are predominantly responsible for the unique position of wheat amongst cereals and form a continuous proteinaceous matrix in the cells of the mature dry grain and forms a continuous viscoelastic network during the mixing process of dough development.
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Beta Glucan: A Valuable Functional Ingredient in Foods
TL;DR: This review focuses on the extraction, synthesis, structure, molecular weight, and rheology of β-glucan and its implications in human health.
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Nutritional assessment of cookies supplemented with defatted wheat germ
TL;DR: The protein efficiency ratio (PER), net protein utilization (NPU), biological value (BV) and true digestibility (TD) differed significantly among diets containing cookies with 0-10% DFWG, and casein diet when fed to rats.