Muhammad Issa Khan

Summary

Publications

  1. doi request reprint Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
    Muhammad Issa Khan
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 14:58. 2015
  2. doi request reprint Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
    Muhammad I Khan
    Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151 921, South Korea
    Lipids Health Dis 14:89. 2015
  3. doi request reprint Meat flavor precursors and factors influencing flavor precursors--A systematic review
    Muhammad Issa Khan
    Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151 921, South Korea National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Electronic address
    Meat Sci 110:278-84. 2015
  4. doi request reprint Tackling metabolic syndrome by functional foods
    Muhammad Issa Khan
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Rev Endocr Metab Disord 14:287-97. 2013
  5. pmc Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat
    Muhammad Sajid Arshad
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 12:164. 2013
  6. pmc Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products
    Faqir Muhammad Anjum
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 12:13. 2013
  7. doi request reprint Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat
    Muhammad Sajid Arshad
    National Institute of Food Science and Technology and Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
    J Agric Food Chem 61:11158-65. 2013
  8. pmc Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed
    Muhammad Sohaib
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 11:57. 2012

Collaborators

Detail Information

Publications8

  1. doi request reprint Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets
    Muhammad Issa Khan
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 14:58. 2015
    ..Edible coating made up of biodegradable materials is helpful to control the quality deterioration and enhance the shelf life...
  2. doi request reprint Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
    Muhammad I Khan
    Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, 151 921, South Korea
    Lipids Health Dis 14:89. 2015
    ..Cooking, storage, and reheating methods significantly affect the safety of meat products, as they contribute to the production of cholesterol oxidation products (COPs)...
  3. doi request reprint Meat flavor precursors and factors influencing flavor precursors--A systematic review
    Muhammad Issa Khan
    Department of Agricultural Biotechnology, Center for Food and Bioconvergence, Research Institute of Agricultural and Life Science, Seoul National University, Seoul 151 921, South Korea National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan Electronic address
    Meat Sci 110:278-84. 2015
    ..The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. ..
  4. doi request reprint Tackling metabolic syndrome by functional foods
    Muhammad Issa Khan
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Rev Endocr Metab Disord 14:287-97. 2013
    ....
  5. pmc Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat
    Muhammad Sajid Arshad
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 12:164. 2013
    ..Natural antioxidants plays a vital role in enhancing the stability and quality of meat. The supplementation of natural antioxidants in feed decreases lipid peroxidation and improves the stability of meat...
  6. pmc Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products
    Faqir Muhammad Anjum
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 12:13. 2013
    ..The present study concludes that up to 10% of flaxseed meal may be used in broiler diet to enhance the omega 3 fatty acids content in the broiler meat...
  7. doi request reprint Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat
    Muhammad Sajid Arshad
    National Institute of Food Science and Technology and Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad, Pakistan
    J Agric Food Chem 61:11158-65. 2013
    ..It was concluded that the combination of wheat germ oil and α-lipoic acid is helpful in improving the lipid profile of broilers. ..
  8. pmc Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed
    Muhammad Sohaib
    National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
    Lipids Health Dis 11:57. 2012
    ..In a nutshell, 150 mg/kg feed dietary supplementation of ALA with constant level of ATA can ameliorate the antioxidant potential, lipid stability and nutritional qualities of broiler breast meat and meat products...