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N. Afzal Ali
Researcher at Tezpur University
Publications - 4
Citations - 164
N. Afzal Ali is an academic researcher from Tezpur University. The author has contributed to research in topics: Starch & Chemistry. The author has an hindex of 2, co-authored 2 publications receiving 69 citations.
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Thorough evaluation of sweet potato starch and lemon-waste pectin based-edible films with nano-titania inclusions for food packaging applications.
TL;DR: Biodegradable starch-pectin‑titanium oxide nanoparticles (TiO2 - NPs) blend edible films developed by casting filmogenic solution of sweet potato starch and lemon waste pectin incorporated with TiO2 nanoparticles revealed that with UV prevention capacity, the developed films can be used as food grade UV screening biodesgradable packaging material.
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Physicochemical characterization of modified lotus seed starch obtained through acid and heat moisture treatment
TL;DR: The results showed that the enthalpies of the HMT and the CAT samples along with the onset, peak, and conclusion temperatures of gelatinization were increased and the gel elasticity and the adhesiveness were also greater than the NLS starch samples.
Journal ArticleDOI
Starch-based noodles: Current technologies, properties, and challenges.
Sneh Punia Bangar,N. Afzal Ali,Aderonke I. Olagunju,Kristian Pastor,Adeleke Omodunbi Ashogbon,Kshirod K. Dash,José M. Lorenzo,Fatih Ozogul +7 more
TL;DR: In this paper , a review summarizes the current knowledge of the native and modified starch as raw materials and key processing steps for the production of starch noodles and aims to comprehensively collate some of the vital information published on the thermal, pasting, cooking, and textural properties.
Journal ArticleDOI
Extraction and Encapsulation of Phytocompounds of Poniol Fruit via Co-Crystallization: Physicochemical Properties and Characterization
N. Afzal Ali,Kshirod K. Dash,Vinay Kumar Pandey,Anjali Tripathi,Shaikh Ayaz Mukarram,E.G. Harsányi,Béla Kovács +6 more
TL;DR: In this article , a co-crystallization of the Poniol fruit ethanolic extract to the sucrose matrix was used to analyze the physicochemical properties of the cocrystalized product, and the result revealed that the CC-PE product had a good entrapment yield (76.38%) and could retain the TPC (29.25 mg GAE/100 g) and antioxidant properties (65.10%) even after the co-decomposition process.