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Articles by Imran Khan
Total Records ( 3 ) for Imran Khan
  Mian Afaq Ahmad , Iqbal Munir , Waqar Ali , Zahoor Ahmad Swati , Muhammad Saeed Khattak , Quahir Sohail and Imran Khan
  Estimation of genetic diversity of Brassica germplasm provides the basis for rapeseed/mustard genetic improvement. Studies were undertaken to estimate the genetic diversity of 30 lines of Brassica napus using Randomly Amplified Polymorphic DNA (RAPD) primers. A total of 30 B. napus genotypes of local and exotic origin were characterized using molecular markers. Four RAPD primers were used to estimate the genetic distances among the genotypes in all the possible combinations. The genetic diversity study revealed different levels of genetic polymorphism for RAPD primers GLA05, GLA07, GLA09 and GLA10, resulting in amplification of 5.7, 3.5, 3.1 and 5.4 scorable bands (loci) per genotype, respectively. Individual genetic distances observed among B. napus genotypes ranged from 6.5 to 51%. Bivariate data matrix was generated and genetic distances were calculated using Unweighted Pair Group of Arithmetic Mean (UPGMA) procedure. The UPGMA cluster analyses revealed maximum genetic dissimilarity for 8966-1 and 8969-1 genotypes, closely followed by Ganyou-5, 89127-1, 89111-2 and Mlep-048. It is recommended that among the thirty B. napus genotypes, genetically distinct lines pointed out in the present study, should be used in future breeding programs for improvement of Brassica napus.
  Imran Khan , Farukh Tabassum and Alam Khan
  For preparation of diet for diabetics, glycemic indicies and glycemic loads of local pulses namely chickpea, chana dal, kidney bean, mash bean, mung bean and peas were determined. Forty two male students of Agricultural University were recruited and were divided into six groups, with seven students in each group. Glucose was fed as reference and pulses as test foods. The pulses were cooked (only boiled) in tape water before feeding to the individuals. Fifty grams glucose, dissolved in 300 mL of water, was given to each individual of all the groups on day first and amount of the boiled pulses containing 50 g carbohydrate were given to each individual of the assigned group on the next day. Blood samples were collected from each individual of the groups before (fasting) the ingestion of glucose and test foods and 30, 60 and 120 minutes after ingestion of glucose and test foods. Glycemic index was determined from the area under curves of glucose concentration for reference and test foods. Glycemic load was determined by taking the percentage of the food,s carbohydrate content in a typical serving and multipling by its glycemic index. The mean glycemic index for chick pea, chana dal, kidney bean, mash bean, mung bean and peas were 36, 13, 32, 43, 42 and 25 respectively. The mean glycemic loads for these pulses were 12, 4, 8, 10, 7 and 2 respectively. The results of the study indicated that local pulses have low glycemic indices and glycemic loads, hence could be safely use in the diet of diabetic patients.
  Imran Khan , Sumaira Miskeen , Ali Talha Khalil , Abdul-Rehman Phull , Song Ja Kim and Deog-Hwan Oh
  Foodborne illness is a serious threat to public health around the world. Foodborne illness is caused by the consumption of harmful bacteria in form of contaminated food. The contamination of food occurred throughout the food chain from farm to industry and from market to kitchen. During the last few decades, the number of outbreaks caused by foodborne pathogens has dramatically increased. Consumers are now demanding fresh and safe food products. Food industry has shown deep concern about the safety of foods and in response adopted a number of decontamination techniques to ensure safe food supply. Among 31 foodborne pathogens, the most common pathogens found in the foods are Staphylococcus aureus and Listeria monocytogenes. These pathogens have been contributing significantly to the foodborne outbreaks and deaths toll around the world. Control of these pathogens became a great challenge for the food industry. This review focuses on various decontamination technologies used in the food industry to ensure food safety and to prevent these pathogens in the food products.
 
 
 
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