Muhammad Nadeem
Assistant Professor
Department of Dairy Technology
University of Veterinary and Animal Sciences
Pakistan
Biography
Dr. Muhammad Nadeem is Assistant Professor in the Department of Dairy Technology, the research work of PhD was completed at Queens University Belfast, UK. His area of specialization is Food / Dairy Lipids. He has obtained three trainings on various aspects of milk processing, value addition and quality control of milk and dairy products from the renowned training institute PTC Plus, The Netherlands.
Research Interest
âReduction of saturated fatty acids and cholesterol from milk and milk products âFat modification by fractionation, interesterification and transesterification techniques, CLA enhancment âDecholesterolization of milk and milk products, use of modified fats in the formulation of value added dairy products Physico-chemical characterization of natural antioxidants and their use in the stabilization of fats and oils Oxidative and thermal stability of milk modified fats Extraction of bioactive compounds from food products and their usage in the formulation of Neutraceuticals and functional foods
Publications
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M. Nadeem, I. Hussain and M. Abdullah. Enhancement of the oxidative stability of Butter Oil by Sesamum Oil through Interesterification. Journal of Food Science and Technology. DOI 10.1007/s13197-013-1018-7.
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M. Nadeem, C. Situ, A. Mahmud, A. Khalique, M. Imran, F. Rahman and S. Khan. The Effect of Sesame (Sesamum indicum L.) Cake extract for Oxidative Stabilization of Olein Based Butter. Journal of the American Oil Chemist’s Society. DOI 10.1007/s11746-014-2432-3.
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M. Nadeem, C. Situ and M. Abdullah. The Effect of Low Melting Fractions of Milk Fat on Oxidative Stability of Ice Cream. International Journal of Food Properties. 18:4, 735-745, DOI: 10.1080/10942912.2013.814666. (2015).
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S. Ahmad, M. Nadeem, M. Ayaz and M. H. Jaspal. Effect of Low Melting Fractions of Milk Fat on Lipolysis of Cheddar Cheese. Journal of Food Processing and Preservation. doi:10.1111/jfpp.12501 (2015).
