Islamic University of Science and Technology
Pulwama, India

The Islamic University of Science & Technology is an Indian public university located in Awantipora, Pulwama, Jammu and Kashmir. The university has been set up as a centre for higher learning for the people of the Jammu and Kashmir State and its neighbouring regions. The University aspires to be the hub for dialogue and a platform for imparting job oriened skills. Islamic University of Science and Technology is recognised by the UGC and AICTE and is a member of AIU. Wikipedia.

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Bashir I.,Islamic University of Science and Technology | Uddin S.,Jamia Millia Islamia University
Journal of Experimental and Theoretical Physics | Year: 2017

We study the transverse momentum spectra of identified pions (π– + π+), kaons ((K– + K+), K0 s), protons (p + p̅) and lambda hyperons (Λ + Λ̅) produced at mid-rapidity (0 < ycm < 0.5) in most central (0‒5)% p–Pb collisions at sNN = 5.02 TeV in comparison with a Unified Statistical Thermal Freeze-out Model (USTFM). The measurements for pions are reported upto pT = 3 GeV, the kaons (K– + K+) are reported upto pT = 2.5 GeV, K0 s is reported upto pT = 7 GeV, and the baryons (protons and lambda hyperons) are reported upto pT = 3.5 GeV. A good agreement is seen between the calculated results and the experimental data points taken from the ALICE experiment. The transverse momentum spectra are found to be flatter for heavy particles than for light particles. Bulk freeze-out properties in terms of kinetic freeze-out temperature and the transverse collective flow velocity are extracted from the fits of the transverse momentum spectra of these hadrons. The effect of resonance decay contributions has also been taken care of. © 2017, Pleiades Publishing, Inc.

Akram M.,Aligarh Muslim University | Bhat I.A.,Aligarh Muslim University | Yaseen Z.,Islamic University of Science and Technology | Kabir-ud-Din,Aligarh Muslim University
Colloids and Surfaces A: Physicochemical and Engineering Aspects | Year: 2014

Due to the potential use of bile salts in drug delivery, the mixed micellar, microstrutural and mixed monolayer investigations of three biodegradable diester bearing cleavable gemini surfactants (m-E2- m; m= 12, 14, 16) with sodium deoxycholate and sodium cholate in aqueous media have been carried out by tensiometry, dynamic light scattering and spectrofluorimetry studies. The micellar and adsorption characteristics like composition, mutual interaction, hydrodynamic radius, aggregation number, activity coefficient, minimum area per molecule, and free energies of micellization and adsorption have been evaluated and compared. A synergistic interaction was observed both in the micelle as well as at interface, as evident from interaction parameters. The results are discussed in terms of the structural characteristics and nature of spacer in the gemini surfactants as well as in terms of the presence of hydroxyl groups in bile salts. Furthermore, the m-E2- m geminis generate stronger synergistic interactions with sodium cholate as compared to sodium deoxycholate. Dynamic light scattering (DLS) and spectrofluorimetry results indicate microstructural evolution in the aqueous mixtures of m-E2- m geminis and bile salts which offer potential pharmaceutical applications. © 2014 Elsevier B.V.

Shahadat M.,Aligarh Muslim University | Shalla A.H.,Islamic University of Science and Technology | Raeissi A.S.,Aligarh Muslim University
Industrial and Engineering Chemistry Research | Year: 2012

A novel composite ion exchange adsorbent has been synthesized and characterized by using sophisticated techniques. The physicochemical parameters were also established to determine preliminary ion uptake properties of the exchanger. The material synthesized at pH 0.7, demonstrates promising ion exchange capacity (1.56 meq g-1 for Ba2+) together with chemical and thermal stability. It retains 76.4% ion exchange capacity up to 500 °C and shows higher uptake capacity than stannic selenite, stannic tungestoaresenate, and stannic molybdoaresenate. X-ray and SEM analyses show the amorphous nature of the material. On the basis of chemical composition and FTIR analysis a tentative formula has been assigned as (SnO2)(HMoO 4)2(CH2CHCONH2) nH2O. The distribution coefficients behavior of material toward diverse metal ions was studied by varying the concentration of acid solvents. The practical usefulness of the material has been demonstrated by separating Cd2+ ions quantitatively from a synthetic mixture. © 2012 American Chemical Society.

Shah M.A.,Islamic University of Science and Technology | Mir S.A.,Islamic University of Science and Technology | Paray M.A.,Islamic University of Science and Technology
Dairy Science and Technology | Year: 2014

Plant proteases used as milk coagulants in cheesemaking are reviewed in this paper. Plant proteases have been used as milk coagulants in cheesemaking for centuries either as crude extracts or in purified form. These coagulants are an alternative to the calf rennet due to the limited availability and high price of rennet, religious factors, diet or ban on recombinant calf rennet in some countries. These enzymes are found in almost all kinds of plant tissues and can be obtained from their natural source or through in vitro culture to ensure a continuous supply of plant proteases. Almost all the enzymes used as milk coagulants belong to aspartic proteases, but enzymes from other groups such as cysteine and serine proteases have also been reported and possess the ability to clot milk under proper conditions. The excessive proteolytic nature of most plant coagulants has limited their use in cheese manufacturing due to lower yields of cheese, bitter flavors and texture defects. The search for new potential milk-clotting enzymes from plants still continues in order to meet the increasing global demand for diversified and good quality cheese production. © 2013 The Author(s).

Singh P.,TU Munich | Wani A.A.,Islamic University of Science and Technology | Saengerlaub S.,TU Munich | Langowski H.-C.,TU Munich
Critical Reviews in Food Science and Nutrition | Year: 2011

Due to increased demands for greater stringency in relation to hygiene and safety issues associated with fresh food products, coupled with ever-increasing demands by retailers for cost-effective extensions to product shelf-lives and the requirement to meet consumer expectations in relation to convenience and quality, the food packaging industry has rapidly developed to meet and satisfy expectations. One of the areas of research that has shown promise, and had success, is modified atmosphere packaging (MAP). The success of MAP-fresh meat depends on many factors including good initial product quality, good hygiene from the source plants, correct packaging material selection, the appropriate gas mix for the product, reliable packaging equipment, and maintenance of controlled temperatures and humidity levels. Advances in plastic materials and equipment have propelled advances in MAP, but other technological and logistical considerations are needed for successful MAP systems for raw chilled meat. Although several parameters critical for the quality of MA packed meat have been studied and each found to be crucial, understanding of the interactions between the parameters is needed. This review was undertaken to present the most comprehensive and current overview of the widely available, scattered information about the various integrated critical factors responsible for the quality and shelf life of MA packed meat with an interest to stimulate further research to optimize different quality parameters. © Taylor and Francis Group, LLC.

Malik N.A.,Islamic University of Science and Technology
Applied Biochemistry and Biotechnology | Year: 2015

An overview of surfactant–amino acid interactions mainly in aqueous medium has been discussed. Main emphasis has been on the solution thermodynamics and solute–solvent interactions. Almost all available data on the topic has been presented in a lucid and simple way. Conventional surfactants have been discussed as amphiphiles forming micelles and amino acids as additives and their effect on the various physicochemical properties of these conventional surfactants. Surfactant–surfactant interactions in aqueous medium, various mixed surfactant models, are also highlighted to assess their interactions in aqueous medium. Finally, their applied part has been taken into consideration to interpret their possible uses. © 2015, Springer Science+Business Media New York.

Bashir R.,Islamic University of Science and Technology | Quadri S.,University Of Kashmir
2013 IEEE 2nd International Conference on Image Information Processing, IEEE ICIIP 2013 | Year: 2013

Script identification is a very important field in the area of pattern recognition & document image analysis. Commendable work has been proposed and implemented to recognize various common scripts in unilingual, bilingual and multilingual contexts. So far, diminutive work has been presented for Kashmiri script identification. In this paper, we are describing and experimentally testing our approach for identification of Kashmiri script with respect to English script which comprises a text document image. Two important and simple features are used for identification of scripts: Horizontal Profile Coefficients (Peaks) & Horizontal Profile Valleys. © 2013 IEEE.

Fazili F.,Islamic University of Science and Technology
Proceedings - 2014 6th International Conference on Computational Intelligence and Communication Networks, CICN 2014 | Year: 2014

A new approach to mixed-signal circuit interfacing based on fuzzy logic models is presented. Due to their multi valued rather than two valued logic, fuzzy logic linguistic D-A models offer a considerable improvement as compared to the classical D-A interface models. The interface presented in this paper is a data converter which processes two bit input Digital signals and outputs Analog signal. The scope for noise margin at the inputs has been considered and is examined using Gaussian Noise. The Mamdani and Zero order Sugeno inference algorithms for linguistic modeling have been utilized and their implementations are illustrated using MATLAB package. The results of the two inferences show quite similar behavior but when tested under noise Sugeno Inference system shows better results as compared to Mamdani type FIS. © 2014 IEEE.

Wani I.A.,Guru Nanak Dev University | Wani I.A.,University Of Kashmir | Sogi D.S.,Guru Nanak Dev University | Wani A.A.,Islamic University of Science and Technology | Gill B.S.,Guru Nanak Dev University
LWT - Food Science and Technology | Year: 2013

Flours of four kidney bean (Phaseolus vulgaris L.) cultivars (French Yellow, Contendor, Master Bean and Local Red) were studied. The moisture, ash, protein, fat and crude fibre contents of kidney bean flours varied from 99-104, 30-35, 223-267, 16-20 and 14-21 g/kg, respectively. Synaeresis of flour gels increased from 141 g/kg after 24 h to 194 g/kg after 120 h of storage at 4 °C. Scanning electron microscopy of flours revealed starch granules of varied shapes associated with protein and non-protein components. Peak, breakdown and setback viscosity varied significantly (p ≤ 0.05) from 591.0-1030.3 cP, 21.3-93.3 cP and 383.7-750.0 cP, respectively. Kidney bean flours displayed two endothermic transitions corresponding to starch gelatinization (60.9-75.2 °C) and disruption of the amylose-lipid complex (103.6-129.6 °C). Hardness and adhesiveness of flour gels varied significantly from 14.9-19.5 g and 31.5-81.3 g, respectively. Foaming capacity and foaming stability at different pH showed significant differences. Emulsion activity index at different pH varied from 6.03 to 25.21 m2/g while emulsion stability index was in the range of 15.51-76.21 min. Protein solubility of 8.1-97.8% was observed in the pH range of 2-10. © 2013 Elsevier Ltd.

Singh P.,TU Munich | Langowski H.-C.,TU Munich | Wani A.A.,Islamic University of Science and Technology | Saengerlaub S.,TU Munich
Journal of the Science of Food and Agriculture | Year: 2010

Postharvest browning of Agaricus mushrooms is a severe problem that reduces the shelf life of harvested mushrooms because of their continued respiration and biochemical activity. There are no simple answers and no single treatment is known to limit overall quality deterioration. However, there are several strategies that are being implemented in order to reduce the rate of respiration for mushrooms. Packaging technology is the common denominator that allows us to implement these strategies and thus is key to quality preservation. In this review, first, the major factors involved in postharvest quality deterioration are discussed and then technological advances/methods used to counteract these hurdles are presented. © 2010 Society of Chemical Industry.

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