Izza Faiz Ul Rasool
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Izza Faiz Ul Rasool has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Afifa Aziz
Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China
1 shared publication - Ammar Al-Farga
Department of Biochemistry, College of Sciences, University of Jeddah, Jeddah, Saudi Arabia
1 shared publication - Anwar Ali
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences, Warsaw, Poland
1 shared publication - Hyrije Koraqi
Faculty of Food Science and Biotechnology, UBT-Higher Education Institution, Pristina, Kosovo
1 shared publication - Shahida Anusha Siddiqui
Campus Straubing for Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
1 shared publication - Waseem Khalid
Department of Inorganic, Organic and Biochemistry, Faculty of Chemical Sciences and Technologies, University of Castilla-La Mancha, 13071 Ciudad Real, Spain
1 shared publication
Latest Publications
- Open Access
Industrial Application and Health Prospective of Fig (Ficus carica) By-Products
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.
Open AccessIndustrial Application and Health Prospective of Fig (Ficus carica) By-Products
The current review was carried out on the industrial application of fig by-products and their role against chronic disorders. Fig is basically belonging to fruit and is botanically called Ficus carica. There are different parts of fig, including the leaves, fruits, seeds and latex. The fig parts are a rich source of bioactive compounds and phytochemicals including antioxidants, phenolic compounds, polyunsaturated fatty acids, phytosterols and vitamins. These different parts of fig are used in different food industries such as the bakery, dairy and beverage industries. Fig by-products are used in extract or powder form to value the addition of different food products for the purpose of improving the nutritional value and enhancing the stability. Fig by-products are additive-based products which contain high phytochemicals fatty acids, polyphenols and antioxidants. Due to the high bioactive compounds, these products performed a vital role against various diseases including cancer, diabetes, constipation, cardiovascular disease (CVD) and the gastrointestinal tract (GIT). Concussively, fig-based food products may be important for human beings and produce healthy food.