Jahangir A. Rather - Concepedia

Author

Jahangir A. Rather

University of Kashmir ORCID

Also Known As

Jahangir A Rather, Jahangir A. Rather, Jahangir Ahmad Rather

Publications

624

Citations

H-Index

Concepts

All Affiliations

University of Kashmir Islamic University of Science and Technology Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir Government Medical College Punjab Agricultural University

About

Jahangir A. Rather is an author at University of Kashmir specializing in health sciences, food processing, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	188
2	Engineering	1	1	46
3	Medicine	1	1	33
4	Biochemistry	1	1	33
5	Environmental Engineering	1	1	46

Jahangir A. Rather

Publications

254

Citations

H-Index

Page 1

	Year	Citations
Recovery of gelatin from poultry waste: Characteristics of the gelatin and lotus starch-based coating material and its application in shelf-life enhancement of fresh cherry tomato Jahangir A. Rather, Hilal A. Makroo, Qazi A. Showkat, Food Packaging and Shelf Life Edible FilmEngineeringFresh Cherry TomatoEdible PackagingEnvironmental Engineering	2022	46
Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions Sajad A. Rather, F.A. Masoodi, Rehana Akhter, Journal of Food Science and Technology Food ChemistryEmulsionPartial Fat ReplacerFood EngineeringFood Processing	2016	44
Extraction of Gelatin From Poultry Byproduct: Influence of Drying Method on Structural, Thermal, Functional, and Rheological Characteristics of the Dried Gelatin Powder Jahangir A. Rather, Syed Darakshan Majid, Aamir Hussain Dar, Frontiers in Nutrition	2022	39
Effects of guar gum as a fat substitute in low fat meat emulsions Sajad A. Rather, F.A. Masoodi, Rehana Akhter, Journal of Food Processing and Preservation Food ChemistryNutritionFat SubstituteGuar GumHealth Sciences	2017	33
Fruit Peel Valorization, Phytochemical Profile, Biological Activity, and Applications in Food and Packaging Industries: Comprehensive Review Jahangir A. Rather, Najmeenah Akhter, Qudsiya Ayaz, Current Food Science and Technology Reports Food ChemistryPackaging IndustriesFruit Peel ValorizationFood PackagingComprehensive Review	2023	29
Effects of xanthan gum, canning and storage period on fatty acid profile and cholesterol oxidation of restructured low-fat meat product of India Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, Food Chemistry Low-fat Meat ProductMeat PackagingFood AnalysisAgricultural EconomicsFood Engineering	2020	19
Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India Sajad A. Rather, F.A. Masoodi, Jahangir A. Rather, LWT Fatty Acid CompositionMeat PackagingAgricultural EconomicsThermal ProcessingFood Processing	2020	17
Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach Jahangir A. Rather, Gurkirat Kaur, Irshad Ahmad Shah, Food Chemistry Advances	2024	15
Morphological, Functional, and Physico‐Chemical Properties of Non‐Conventional Starch Derived from Discarded Immature Apples Hilal A. Makroo, Neelofar Manzoor, Jahangir A. Rather, Starch - Stärke	2023	12

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