Abstract: A study was carried out to evaluate the effect of various concentrations of non nutritive sweeteners individually and in combination along with chemical preservatives ie potassium metabisulphite (PMS) and potassium sorbate (PS)... more
Abstract: A study was carried out to evaluate the effect of various concentrations of non nutritive sweeteners individually and in combination along with chemical preservatives ie potassium metabisulphite (PMS) and potassium sorbate (PS) and anti-oxidants including citric acid (CA) and ...
Abstract Apple fruits (Cv. Red delicious) were picked at Ist, 6th, 11th, 16th and 21th September, 2001 in village Ronial (1360 m elevation at sea level) Tehsil Matta, District Swat. The data on different parameters were recorded during... more
Abstract Apple fruits (Cv. Red delicious) were picked at Ist, 6th, 11th, 16th and 21th September, 2001 in village Ronial (1360 m elevation at sea level) Tehsil Matta, District Swat. The data on different parameters were recorded during pre-storage. The effect of dates of ...
Research Interests:
Asian Journal of Plant Sciences 2 (17-24): 1192-1194, 2003 ISSN 1682-3974 © 2003 Asian Network for Scientific Information Effect of light, natural and synthetic antioxidants on stability of edible oil and fats Javid Ullah, Mian Hamayoun,... more
Asian Journal of Plant Sciences 2 (17-24): 1192-1194, 2003 ISSN 1682-3974 © 2003 Asian Network for Scientific Information Effect of light, natural and synthetic antioxidants on stability of edible oil and fats Javid Ullah, Mian Hamayoun, 'Taufiq Ahmad, M. Ayub and M. ...
Research Interests:
1Post Doctoral Fellow Regional and Rural Development Planning School of Environment Resources and Development, Asian Institute of Technology PO Box 4, Khlong Luang, Pathumthani, 12120 Thailand. 2 Associate Professor, Regional and Rural... more
1Post Doctoral Fellow Regional and Rural Development Planning School of Environment Resources and Development, Asian Institute of Technology PO Box 4, Khlong Luang, Pathumthani, 12120 Thailand. 2 Associate Professor, Regional and Rural Development Planning, School of ...
Research Interests:
ABSTRACT Agriculture officers (AOs) who are competent in computer skills can play an important role in the development of agriculture. This study was conducted in NWFP (Pakistan) on the assessment of professional competencies of AOs in... more
ABSTRACT Agriculture officers (AOs) who are competent in computer skills can play an important role in the development of agriculture. This study was conducted in NWFP (Pakistan) on the assessment of professional competencies of AOs in the area of ...
The paper aims at collecting information about professional and technical competencies of Agriculture officers in NWFP, Pakistan. Data for the study was collected from 112 agriculture officers working in the province through... more
The paper aims at collecting information about professional and technical competencies of Agriculture officers in NWFP, Pakistan. Data for the study was collected from 112 agriculture officers working in the province through administration of a questionnaire during 2006.The study found that majority of the respondents are university graduates but, still need in-service training to improve their competencies.
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ABSTRACT Temperature fluctuation during storage and distribution of frozen foods has been a major concern for frozen food manufacturing industry. The fluctuation of temperature results in thawing and recrystallization of ice crystals,... more
ABSTRACT Temperature fluctuation during storage and distribution of frozen foods has been a major concern for frozen food manufacturing industry. The fluctuation of temperature results in thawing and recrystallization of ice crystals, which is the main cause of frozen food quality degradation during storage. The effect of temperature fluctuations on ice recrystallization in frozen potatoes was investigated. Using micro computed tomography, growth in pore area due to increase in ice crystal sizes was determined. Four treatments (constant at -80 degrees C; and fluctuations between -17 to -16 degrees C, -17 to -11 degrees C and -17 to -7 degrees C) were used to observe their effect on pore size distribution. The growth of ice crystals with the increase in amplitude of temperature fluctuations resulted in damaging the microstructure of frozen potatoes. The damage pore solid walls resulted in reduction of the number of pores and increase in the size of pores.
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ABSTRACT Image segmentation is a very important low-level vision task. It is the perceptual grouping of pixels based on some similarity criteria. In this article, we have applied spatial fuzzy genetic algorithm (SFGA) for the unsupervised... more
ABSTRACT Image segmentation is a very important low-level vision task. It is the perceptual grouping of pixels based on some similarity criteria. In this article, we have applied spatial fuzzy genetic algorithm (SFGA) for the unsupervised segmentation of color images. The SFGA adds diversity to the search process to find the global optima. The performance of SFGA is influenced by two factors: first, K number of clusters—should be known in advance; second, the initialization of the cluster centers. To overcome these issues, a progressive technique based on self-organizing map is presented to find out the optimal K number of clusters automatically. To handle the initialization problem, peaks are identified using the image color histograms. The genetic algorithm with fuzzy behavior maximizes the fuzzy separation and minimizes the global compactness among the segments. The segmentation is performed on wavelet transform image which not only reduces the dimensionality and computational cost but also makes more compact segments. A novel pruning technique is proposed to handle the problem of over-segmentation. The results show that the proposed technique outperforms state-of-the-art methods.
Asian Journal of Plant Sciences 2 (17-24): 1192-1194, 2003 ISSN 1682-3974 © 2003 Asian Network for Scientific Information Effect of light, natural and synthetic antioxidants on stability of edible oil and fats Javid Ullah, Mian Hamayoun,... more
Asian Journal of Plant Sciences 2 (17-24): 1192-1194, 2003 ISSN 1682-3974 © 2003 Asian Network for Scientific Information Effect of light, natural and synthetic antioxidants on stability of edible oil and fats Javid Ullah, Mian Hamayoun, 'Taufiq Ahmad, M. Ayub and M. ...
Research Interests:
Abstract Apple fruits (Cv. Red delicious) were picked at Ist, 6th, 11th, 16th and 21th September, 2001 in village Ronial (1360 m elevation at sea level) Tehsil Matta, District Swat. The data on different parameters were recorded during... more
Abstract Apple fruits (Cv. Red delicious) were picked at Ist, 6th, 11th, 16th and 21th September, 2001 in village Ronial (1360 m elevation at sea level) Tehsil Matta, District Swat. The data on different parameters were recorded during pre-storage. The effect of dates of ...
Research Interests:
International Journal of Nutrition and Metabolism Vol. 2(2) pp. 027-032, February, 2010 Available online http://www.academicjournals.org/ijnam ©2010 Academic Journals ... Evaluation of strawberry juice preserved with chemical ... Muhammad... more
International Journal of Nutrition and Metabolism Vol. 2(2) pp. 027-032, February, 2010 Available online http://www.academicjournals.org/ijnam ©2010 Academic Journals ... Evaluation of strawberry juice preserved with chemical ... Muhammad Ayub, Javid Ullah, Ali Muhammad and Alam ...
Asian peoples consume noodles as a staple food since ancient time. It is convenient, easy to cook, delicious and nutritionally rich product and is now gaining great appraisal outside Asia also. Generally, rice noodles are prepared from... more
Asian peoples consume noodles as a staple food since ancient time. It is convenient, easy to cook, delicious and nutritionally rich product and is now gaining great appraisal outside Asia also. Generally, rice noodles are prepared from flour, salt, water and various optional ingredients. Rice flour is kneaded in the presence of water and salt to form dough and is then sheeted, compounded, steamed and cut to form a noodle strands. The noodle strands can be further processed (dried, fried, boiled and frozen) to develop various types of noodles based on consumer preferences. This review article focus on different ingredients and their functionality as well as the processes involved in transforming raw material to finished product. Protein, ash, dough strength and amylose concentration are very crucial regarding noodle quality. Variation in compositions affects the cooking, functional and eating properties of noodles. Due to the absence of gluten, rice noodles have less cohesive and extensive texture. Steaming gelatinizes rice starches up to some extent, which aids in the partial compensation of gluten role in rice based noodles. The trend towards gluten free noodle is due to their health beneficial effect as they help in lowering the risk of allergic reactions and celiac diseases, as well as induce lower glycemic index for patients suffering from diabetics. High quality noodle must be bright in color, have an adequate shelf life without oxidative rancidity or microbial spoilage, and have good textural and cooking properties.