Excessive consumption of added sugars has increased demand for food ingredients that reduce glycemic and caloric load while maintaining sweetness, bulk, processing functionality, and consumer acceptability. Rare sugars are low-abundance monosaccharides with compound-specific technological and physiological properties...
F. H. Awlqadr, Mohammed N. Saeed, A. Altemimi et al.· Frontiers in Food Science an...· 0 citations
ABSTRACT The Fabaceae legumes form part of the global food systems, traditional medicines and provide a good source of proteins, dietary fiber, vitamins, minerals and a wide range of bioactive compounds. Glycine max, Vigna radiata, Cajanus cajan, Clitoria ternatea and Vigna unguiculata are examples of legumes that are...
Muhammad Tayyab Arshad, F. H. Awlqadr, Iffat Ullah et al.· Food Science & Nutrition· 0 citations
Growing consumer demand for healthy and sustainable food options has increased the consumption of plant-based milk alternatives (PBMAs) to unprecedented levels. While PBMAs offer nutritional and functional variety to consumers, their formulations differ in nutritional quality and nutrient bioavailability due to varying...
Nutakki Govardhini, Sonia Morya, F. H. Awlqadr et al.· Frontiers in Food Science an...· 0 citations
Tropical fruits that are underutilized have the potential to significantly improve dietary diversity and sustainable food systems. They are a commercially underutilized but scientifically validated source of functional food ingredients. This review critically analyzes their phytochemical diversity, processing technol...
Ali Hassan, F. H. Awlqadr, S. Shahid et al.· International Journal of Foo...· 0 citations
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