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Articles by Haq Nawaz
Total Records ( 7 ) for Haq Nawaz
  Huma Rashid , Haq Nawaz and T.M. Bhatti
  The bioleaching behaviour of low-grade bauxite ore of pail deposits (Khushab), Pakistan using different strains of Aspergillus niger (NRRL567, NRRL1737 and NRRL605). X-ray diffraction examination of ore revealed the presence of a number of silicate and aluminosilicate minerals. Average content of alumina in test ore was 40%. Decrease in pH i.e. in the range of 2-2.4 was observed due to organic acids produced by A. niger strains during growth on liquid media containing glucose. Fungal nutrient requirement was unsatisfied at final media glucose concentration of 5%. Maximum of ~4g/L Al2O3 was solublized having bauxite pulp density 5%. Scanning electron microscopy along with electron disperse X-ray analysis (SEM-EDX) reflected significant alumina solubilization.
  Sheikh Arshad Saeed , Haq Nawaz , Omar Aftab , Talha Khawar , Malik Ameer Zaigham , Natasha Hansraj , Huma Rasheed and Shabeeha Jan Memon
  Not Available
  Aneela Irshad , Haq Nawaz and Samina Yasmeen
  A trial was conducted to study the quality evaluation of Canola oil during deep fat frying of potato chips in the Department of Chemistry. Various physical and chemical parameters of the fried oil were determined. The results revealed that specific gravity, refractive index, viscosity, acid value, saponification value and peroxide value increased with frying time. Iodine value decreased with increasing frying time during frying of potato chips. The results concluded that we should avoid extensive heating and indiscriminate frying as much as possible if we want to secure our health.
  Nadia Khan and Haq Nawaz
  An experimental study was conducted to evaluate the effect of chicken frying on physico chemical characteristics of canola oil. Various physico-chemical parameter of the frying oil were determined. The result revealed that viscosity, refractive index, specific gravity, acid value, peroxide value and saponification value increased with frying time however the iodine value decreased with increasing frying time during frying of chicken pieces. It was concluded that extensive heating and continuous frying should be avoided.
  Kishwar Hayat , Haq Nawaz , Farooq Latif and M. Asghar
  The purpose of present study was to determine the effect of dissolved O2 on cellulase and xylanase production by Chetomium thermophile in growth medium of wheat straw. The concentration of dissolved oxygen was optimized through stirring. Kinetic parameters including substrate utilization (g substrate L/h) and enzyme production (IU) was studied from the maximum slope in plots of substrate utilized (g/L) and enzyme produced (IU/L) vs time of fermentation. Specific rate of product formation (QP) and substrate utilization (Qs) was also determined.
  Salim-ur-Rehman , Sarfraz Hussain , Haq Nawaz , Muhammad Mushtaq Ahmad , Nuzhat Huma and Waseem Ahmad Virk
  The aim of this study was to develop methodology for the preparation of Lathyrus sativus (matri)-bovine milk blend and its quality evaluation through physico-chemical and sensory analyses. Different pre-treatments were applied to detoxify and dehulled grains in order to inactivate lipoxygenase and to improve flavour of milk including heating, immersion in ethyl alcohol and pH adjustment. The results exhibited that the milk sample having 5% skim milk powder, 5% Lathyrus sativus (LS) milk, 3% sugar and 1.68% fat (T3) was declared the best with regard to all the parameters of sensory evaluation. Skim milk powder and LS milk at a ratio of 50:50 on total solids basis produced the most acceptable product.
  Salim-ur-Rehman , Haq Nawaz , Muhammad Mushtaq Ahmad , Sarfraz Hussain , Anjum Murtaza and Shahid Hafeez Shahid
  Physico-chemical and sensory properties of ready to drink soy-cow milk blend were studied. Different processing techniques were applied to minimize beany flavour of soymilk. It was found that cooking of soybean in water having pH 8 at temperatures ranging from 90 to 100oC for 1h produced soymilk with mild beany flavour. The astringency of soymilk was reduced by blending with cow skim milk powder. Minimum astringency of soymilk was noted in soymilk blended with 50-60% of cow skim milk powder. The overall acceptability of soy-cow milk blend improved with addition of fat and sugar.
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