Hi, I am Zuhaib Fayaz Bhat, My LiveDNA is 91.847
 
   
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Mr. Zuhaib Fayaz Bhat
 
Highest Degree: M.V.Sc. in Livestock Products Technology from Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, India
 
Institute: Sher-e-Kashmir University of Agricultural Sciences and Technology, Jammu and Kashmir, India
 
Area of Interest: Animal and Veterinary Sciences
  •   Livestock Products Technology
  •   Meat Processing
  •   Meat Quality Control
  •   Dairy Processing
 
URL: http://livedna.org/91.847
 
My SELECTED Publications
1:   Bhat, Z.F. and H. Bhat, 2011. Animal-free meat biofabrication. Am. J. Food Technol., 6: 441-459.
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2:   Bhat, Z.F. and H. Bhat, 2011. Fibre-based functional meat products. Asian J. Food Agro-Ind., 4: 261-273.
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3:   Bhat, Z.F. and H. Bhat, 2011. Functional meat products: A review. Int. J. Meat Sci., 1: 1-14.
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4:   Bhat, Z.F. and H. Bhat, 2011. Milk and dairy products as functional foods: A review. Int. J. Dairy Sci., 6: 1-12.
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5:   Bhat, Z.F. and H. Bhat, 2011. Prospectus of cultured meat-advancing meat alternatives. J. Food Sci. Technol., 48: 125-140.
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6:   Bhat, Z.F. and H. Bhat, 2011. Recent trends in poultry packaging: A review. Am. J. Food Technol., 6: 531-540.
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7:   Bhat, Z.F. and H. Bhat, 2011. Tissue engineered meat- future meat. J. Stored Prod. Postharvest Res., 2: 1-10.
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8:   Bhat, Z.F. and V. Pathak, 2009. Effect of mung bean (Vigna radiata) on the quality characteristics of oven roasted chicken seekh kababs. Fleischwirtschaft Int., 6: 58-60.
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9:   Bhat, Z.F. and V. Pathak, 2011. Effect of black bean (Vigna mungo) on the quality characteristics of ven-roasted chicken seekh kababs. J. Stored Prod. Postharvest Res., 2: 15-23.
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10:   Bhat, Z.F. and V. Pathak, 2012. Effect of cowpea (Vigna unguiculata) addition on the quality characteristics of oven roasted chicken shish kababs. Asian J. Food Agro-Ind., 5: 331-344.
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11:   Bhat, Z.F. and V. Pathak, 2012. Quality evaluation of mutton Harrisa during one week refrigerated storage. J. Food Sci. Tech., 49: 620-625.
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12:   Bhat, Z.F., V. Pathak and H. Fayaz, 2011. Effect of lotus sem and sodium alginate coating investigations on the quality characteristics of chicken meat balls. Fleishwirschaft Int., 26: 58-63.
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13:   Bhat, Z.F., V. Pathak and H.F. Bhat, 2011. Storage Studies on Chicken Seekh Kababs Extended with Different Non-Meat Proteins. Fleischwirtschaft Int., 26: 87-91.
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14:   Bhat, Z.F., V. Pathak, S.A.A. Bukhari and S.R. Ahmad, 2010. Development of dietetic Kashmiri saffron phirni from reconstituted skim milk. Beverage Food World, 37: 881-883.
15:   Bhat, Z.F., V. Pathak, S.A.A. Bukhari and S.R. Ahmad, 2010. Physico-chemical and organoleptic evaluation of Curd-pumpkin blend/chutney. Beverage Food World. .
16:   Bhat, Z.F., V. Pathak, S.A.A. Bukhari, S.R. Ahmad and H. Bhat, 2011. Quality changes in Chevon harrisa (meat based product) during refrigerated storage. Int. J. Meat Sci., 1: 52-61.
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17:   Bhat, Z.F., V. Pathak, S.R. Ahmad, S.A.A. Bukhari and R.R. Kumar, 2010. Effect of black bean (Vigna mungo) on the quality characteristics of microwave cooked chicken seekh kababs. Indian J. Poult. Sci., 45: 336-339.
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18:   Bhat, Z.F., V. Pathak, S.R. Ahmad, S.A.A. Bukhari and R.R. Kumar, 2010. Optimization of the basic formulation and processing conditions for the preparation of seekh kababs from meat of spent hens. Indian J. Poult. Sci., 45: 320-325.
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19:   Bukhari, S.A.A., V. Pathak, Z.F. Bhat and S.R. Ahmad, 2012. Effect of ambient storage on the quality characteristics of Kaladhi: An acid coagulated milk product. Am. J. Food Technol., 7: 192-203.
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20:   Kumar, S., Z.F. Bhat and P. Kumar, 2011. Effect of apple pulp and Celosia argentea on the quality characteristics of shrikhand. Am. J. Food Technol., 6: 817-826.
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21:   Pathak, V., Z.F. Bhat, S.A.A. Bukhari and R.R. Kumar, 2008. Recent trends in meat packaging. Processed Food Industry, May: 20-22. http://www.pfionline.com/index.php/columns/packaging/184-recent-trends-in-meat-packaging..
22:   Pathak, V., Z.F. Bhat, S.A.A. Bukhari and S.R. Ahmad, 2009. Carcass quality parameters of Vanaraja chicken. Indian J. Poult. Sci., 44: 97-99.
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23:   Pathak, V., Z.F. Bhat, S.A.A. Bukhari and S.R. Ahmad, 2009. Effect of different levels of porridge on the quality characteristics of chicken patties. Indian J. Poult. Sci., 44: 87-90.
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24:   Singh, P.K., S. Kumar, P. Kumar and Z.F. Bhat, 2012. Pulsed light and pulsed electric field-emerging non thermal decontamination of meat. Am. J. Food Technol., 7: 506-516.
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