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Palm oil production is a significant agricultural industry in the South East Asia region and the empty fruit bunch by-product OPEFB is a lignocellulosic biomass left after palm oil recovery, which has shown to be recalcitrant to bioconversion. Pretreatment experiments were carried out in this study to mitigate the recalcitrance of this material using oxygen assisted hydrothermal pretreatment (with 3–9% oxygen loading in the form of H2O2) followed by batch anaerobic digestion at both mesophilic and thermophilic conditions. The optimal pretreatment for OPEFB was found to be with 6% oxygen at mesophilic condition resulting in 43% increase in methane yield over the control while at thermophilic conditions, the ultimate methane yield was ultimately lower, but received within a shorter time period. The gate-to-gate process was analyzed for global warming potential impacts and it was concluded that for the production of methane at the optimal condition resulted in the lowest greenhouse gas emissions (30% less than the control).
Jonathan T.E. Lee; Muhammad Usman Khan; Hailin Tian; Alvin W.L. Ee; Ee Yang Lim; Yanjun Dai; Yen Wah Tong; Birgitte K. Ahring. Improving methane yield of oil palm empty fruit bunches by wet oxidation pretreatment: Mesophilic and thermophilic anaerobic digestion conditions and the associated global warming potential effects. Energy Conversion and Management 2020, 225, 113438 .
AMA StyleJonathan T.E. Lee, Muhammad Usman Khan, Hailin Tian, Alvin W.L. Ee, Ee Yang Lim, Yanjun Dai, Yen Wah Tong, Birgitte K. Ahring. Improving methane yield of oil palm empty fruit bunches by wet oxidation pretreatment: Mesophilic and thermophilic anaerobic digestion conditions and the associated global warming potential effects. Energy Conversion and Management. 2020; 225 ():113438.
Chicago/Turabian StyleJonathan T.E. Lee; Muhammad Usman Khan; Hailin Tian; Alvin W.L. Ee; Ee Yang Lim; Yanjun Dai; Yen Wah Tong; Birgitte K. Ahring. 2020. "Improving methane yield of oil palm empty fruit bunches by wet oxidation pretreatment: Mesophilic and thermophilic anaerobic digestion conditions and the associated global warming potential effects." Energy Conversion and Management 225, no. : 113438.
In this study, activated carbon microsphere (SLACM) was prepared from powdered sodium lignosulfonate (SL) and polystyrene by the Mannich reaction and ZnCl2 activation, which can be used to remove Cr(VI) from the aqueous solution without adding any binder. The SLACM was characterized and the batch experiments were conducted under different initial pH values, initial concentrations, contact time durations and temperatures to investigate the adsorption performance of Cr(VI) onto SLACM. The results indicated that the SLACM surface area and average pore size were 769.37 m2/g and 2.46 nm (the mesoporous material), respectively. It was found that the reduced initial pH value, the increased temperature and initial Cr(VI) concentration were beneficial to Cr(VI) adsorption. The maximum adsorption capacity of Cr(VI) on SLACM was 227.7 mg/g at an initial pH value of 2 and the temperature of 40 °C. The adsorption of SLACM for Cr(VI) mainly occurred during the initial stages of the adsorption process. The adsorption kinetic and isotherm experimental data were thoroughly described by Elovich and Langmuir models, respectively. SL could be considered as a potential raw material for the production of activated carbon, which had a considerable potential for the Cr(VI) removal from wastewater.
Keyan Yang; Jingchen Xing; Pingping Xu; Jianmin Chang; Qingfa Zhang; Khan Muhammad Usman. Activated Carbon Microsphere from Sodium Lignosulfonate for Cr(VI) Adsorption Evaluation in Wastewater Treatment. Polymers 2020, 12, 236 .
AMA StyleKeyan Yang, Jingchen Xing, Pingping Xu, Jianmin Chang, Qingfa Zhang, Khan Muhammad Usman. Activated Carbon Microsphere from Sodium Lignosulfonate for Cr(VI) Adsorption Evaluation in Wastewater Treatment. Polymers. 2020; 12 (1):236.
Chicago/Turabian StyleKeyan Yang; Jingchen Xing; Pingping Xu; Jianmin Chang; Qingfa Zhang; Khan Muhammad Usman. 2020. "Activated Carbon Microsphere from Sodium Lignosulfonate for Cr(VI) Adsorption Evaluation in Wastewater Treatment." Polymers 12, no. 1: 236.
Globally, cancer ranks among the most common causes of death. Multiple experimental and clinical studies have investigated anticancer effects of honey with promising results. This study focused on potential background mechanisms of this effect. The current literature was reviewed for potential anticancer pathways which are suggested for honey and its ingredients. Flavonoids (kaempferol, catechin, and quercetin) and phenolic acids (caffeic acid and gallic acid) are the most important ingredients of honey with known anti-cancer activity. The main suggested mechanisms for anti-cancer activity of honey and its ingredients are antioxidant, apoptotic, tumor necrosis factor inhibiting, antiproliferative, immunomodulatory, anti-inflammatory and estrogenic effects. This review collates the current scientific understanding on the mechanism of anti-cancer activity of honey.
Marwa Waheed; Muhammad Bilal Hussain; Ahsan Javed; Zarina Mushtaq; Sadia Hassan; Mohammad Ali Shariati; Muhammad Usman Khan; Majid Majeed; Manisha Nigam; Abhay Prakash Mishra; Mojtaba Heydari. Honey and cancer: A mechanistic review. Clinical Nutrition 2018, 38, 2499 -2503.
AMA StyleMarwa Waheed, Muhammad Bilal Hussain, Ahsan Javed, Zarina Mushtaq, Sadia Hassan, Mohammad Ali Shariati, Muhammad Usman Khan, Majid Majeed, Manisha Nigam, Abhay Prakash Mishra, Mojtaba Heydari. Honey and cancer: A mechanistic review. Clinical Nutrition. 2018; 38 (6):2499-2503.
Chicago/Turabian StyleMarwa Waheed; Muhammad Bilal Hussain; Ahsan Javed; Zarina Mushtaq; Sadia Hassan; Mohammad Ali Shariati; Muhammad Usman Khan; Majid Majeed; Manisha Nigam; Abhay Prakash Mishra; Mojtaba Heydari. 2018. "Honey and cancer: A mechanistic review." Clinical Nutrition 38, no. 6: 2499-2503.
Milk-derived antibacterial peptides (ABPs) are protein fragments with a positive influence on the functions and conditions of a living organism. Milk-derived ABPs have several useful properties important for human health, comprising a significant antibacterial effect against various pathogens, but contain toxic side-effects. These compounds are mainly produced from milk proteins via fermentation and protein hydrolysis. However, they can also be produced using recombinant DNA techniques or organic synthesis. This review describes the role of milk-derived ABPs in modern food biotechnology with an emphasis on their synthesis and applications. Additionally, we also discuss the mechanisms of action and the main bioproperties of ABPs. Finally, we explore future perspectives for improving ABP physicochemical properties and diminishing their toxic side-effects.
Muhammad Usman Khan; Maryam Pirzadeh; Carola Yvette Förster; Sergey Shityakov; Mohammad Ali Shariati. Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives. Biomolecules 2018, 8, 110 .
AMA StyleMuhammad Usman Khan, Maryam Pirzadeh, Carola Yvette Förster, Sergey Shityakov, Mohammad Ali Shariati. Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives. Biomolecules. 2018; 8 (4):110.
Chicago/Turabian StyleMuhammad Usman Khan; Maryam Pirzadeh; Carola Yvette Förster; Sergey Shityakov; Mohammad Ali Shariati. 2018. "Role of Milk-Derived Antibacterial Peptides in Modern Food Biotechnology: Their Synthesis, Applications and Future Perspectives." Biomolecules 8, no. 4: 110.
Tanzeel Ur Rehman; Mian Kamran Sharif; Majid Majeed; Muhammad Bilal Hussain; Muhammad Usman Khan; Natalia Rodionova; Mohammad Ali Shariati; Tatyana V. Shevaldova. EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS. Journal of Microbiology, Biotechnology and Food Sciences 2018, 7, 636 -640.
AMA StyleTanzeel Ur Rehman, Mian Kamran Sharif, Majid Majeed, Muhammad Bilal Hussain, Muhammad Usman Khan, Natalia Rodionova, Mohammad Ali Shariati, Tatyana V. Shevaldova. EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS. Journal of Microbiology, Biotechnology and Food Sciences. 2018; 7 (6):636-640.
Chicago/Turabian StyleTanzeel Ur Rehman; Mian Kamran Sharif; Majid Majeed; Muhammad Bilal Hussain; Muhammad Usman Khan; Natalia Rodionova; Mohammad Ali Shariati; Tatyana V. Shevaldova. 2018. "EFFECTS OF RHEOLOGICAL BEHAVIOR ON CEREAL LEGUMES BLENDED FLOURS." Journal of Microbiology, Biotechnology and Food Sciences 7, no. 6: 636-640.
Mohammad Ali Shariati; Zanib Arshid; Majid Majeed; Imran Pasha; Muhammad Usman Khan; Pigorev Igor. Development and charachterization of barely supllemented flavored chapattis. Potravinarstvo Slovak Journal of Food Sciences 2018, 12, 1 .
AMA StyleMohammad Ali Shariati, Zanib Arshid, Majid Majeed, Imran Pasha, Muhammad Usman Khan, Pigorev Igor. Development and charachterization of barely supllemented flavored chapattis. Potravinarstvo Slovak Journal of Food Sciences. 2018; 12 (1):1.
Chicago/Turabian StyleMohammad Ali Shariati; Zanib Arshid; Majid Majeed; Imran Pasha; Muhammad Usman Khan; Pigorev Igor. 2018. "Development and charachterization of barely supllemented flavored chapattis." Potravinarstvo Slovak Journal of Food Sciences 12, no. 1: 1.
Mohammad Ali Shariati; Majid Majeed; Muhammad Ahsan Mahmood; Muhammad Usman Khan; Mohammad Fazel; Igor Pigorev. Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences 2018, 12, 1 .
AMA StyleMohammad Ali Shariati, Majid Majeed, Muhammad Ahsan Mahmood, Muhammad Usman Khan, Mohammad Fazel, Igor Pigorev. Effect of sorbitol on dough rheology and quality of sugar replaced cookies. Potravinarstvo Slovak Journal of Food Sciences. 2018; 12 (1):1.
Chicago/Turabian StyleMohammad Ali Shariati; Majid Majeed; Muhammad Ahsan Mahmood; Muhammad Usman Khan; Mohammad Fazel; Igor Pigorev. 2018. "Effect of sorbitol on dough rheology and quality of sugar replaced cookies." Potravinarstvo Slovak Journal of Food Sciences 12, no. 1: 1.
Muhammad Usman Khan; Mohammad Ali Shariati; Yassine Kadmi; Hicham Elmsellem; Majid Majeed; Muhammad Rizwan Khan; Mohammad Fazel; Shilan Rashidzadeh. Design, development and performance evaluation of distillery yeast sludge dryer. Process Safety and Environmental Protection 2017, 111, 733 -739.
AMA StyleMuhammad Usman Khan, Mohammad Ali Shariati, Yassine Kadmi, Hicham Elmsellem, Majid Majeed, Muhammad Rizwan Khan, Mohammad Fazel, Shilan Rashidzadeh. Design, development and performance evaluation of distillery yeast sludge dryer. Process Safety and Environmental Protection. 2017; 111 ():733-739.
Chicago/Turabian StyleMuhammad Usman Khan; Mohammad Ali Shariati; Yassine Kadmi; Hicham Elmsellem; Majid Majeed; Muhammad Rizwan Khan; Mohammad Fazel; Shilan Rashidzadeh. 2017. "Design, development and performance evaluation of distillery yeast sludge dryer." Process Safety and Environmental Protection 111, no. : 733-739.
Majid Majeed; Muhammad Usman Khan; Mustafa Nadhim Owaid; Mohammad Ali Shariati; Pigorev Igor; Godswill Ntsomboh Ntsefong. DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences 2017, 6, 1221 -1227.
AMA StyleMajid Majeed, Muhammad Usman Khan, Mustafa Nadhim Owaid, Mohammad Ali Shariati, Pigorev Igor, Godswill Ntsomboh Ntsefong. DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences. 2017; 6 (5):1221-1227.
Chicago/Turabian StyleMajid Majeed; Muhammad Usman Khan; Mustafa Nadhim Owaid; Mohammad Ali Shariati; Pigorev Igor; Godswill Ntsomboh Ntsefong. 2017. "DEVELOPMENT OF OYSTER MUSHROOM POWDER AND ITS EFFECTS ON PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF BAKERY PRODUCTS." Journal of Microbiology, Biotechnology and Food Sciences 6, no. 5: 1221-1227.
Bread in all its diversity has cited as an ancient foodstuff for over 6000 years; bread dough, due to its viscoelastic behavior may consider as the most complicated rheological system which highly effects on final products’ sensorial and textural properties. Since the research dough rheology is of being challenging issues, therefore this explains why dough rheology has been an attractive title for several decades. Recently, demand to use new formula and sources such as cassava which result in enhancement of digestibility and along with it, the incorporation of aforesaid sources in cereal products, has been converted to a growingly investigation of rheological properties of dough. Substitution level of any novel sources directly effects on texture properties, even adverse affections, which evaluates by panelists therefore in this review we focus on different concepts of bread rheology and the affection of all added ingredients on physiochemical properties.
Elnaz Ghobadi; Mehdi Kaviani; Muhammad Usman Khan; Mohammad Ali Shariati. An overview on the additives used in improvement of dough flow behaving characteristics. Proceedings of the Voronezh State University of Engineering Technologies 2017, 79, 126 -129.
AMA StyleElnaz Ghobadi, Mehdi Kaviani, Muhammad Usman Khan, Mohammad Ali Shariati. An overview on the additives used in improvement of dough flow behaving characteristics. Proceedings of the Voronezh State University of Engineering Technologies. 2017; 79 (1):126-129.
Chicago/Turabian StyleElnaz Ghobadi; Mehdi Kaviani; Muhammad Usman Khan; Mohammad Ali Shariati. 2017. "An overview on the additives used in improvement of dough flow behaving characteristics." Proceedings of the Voronezh State University of Engineering Technologies 79, no. 1: 126-129.
Muhammad Usman Khan; Majid Majeed; Muhammad Tayyab; Mohammad Ali Shariati; Shilan Rashidzadeh. CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences 2016, 6, 863 -866.
AMA StyleMuhammad Usman Khan, Majid Majeed, Muhammad Tayyab, Mohammad Ali Shariati, Shilan Rashidzadeh. CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS. Journal of Microbiology, Biotechnology and Food Sciences. 2016; 6 (2):863-866.
Chicago/Turabian StyleMuhammad Usman Khan; Majid Majeed; Muhammad Tayyab; Mohammad Ali Shariati; Shilan Rashidzadeh. 2016. "CHEMICAL AND NUTRITIONAL PROPERTIES OF SOME COMMERCIAL AVAILABLE CORN AND WHEAT PRODUCTS." Journal of Microbiology, Biotechnology and Food Sciences 6, no. 2: 863-866.