Dr. Mian Anjum Murtaza
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Dr. Mian Anjum Murtaza

Assistant Professor
University of Sargodha, Pakistan

Highest Degree
Ph.D. in Food Technology from University of Agriculture, Faisalabad, Pakistan

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Biography

Dr. Mian Anjum Murtaza is presently holds an academic position of Assistant Professor at Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan. He earned his PhD in Food Technology from University of Agriculture, Faisalabad-Pakistan and Post Doctorate from Department of Food and Nutritional Sciences, University of Reading, UK. He has completed 3 research projects as principal investigator and research associate. He has published 36 research papers in journals as well as 1 article and 1 book chapter contributed as author/co-author. He also attended number of conferences and performed presentations. He has supervised/co-supervised 1 PhD, 53 MSc and 3 M.Phil students thesis. Dr. Anjum is also serving as professional member of American Dairy Science Association, The Nutrition Society, UK, Pakistan Society of Food Scientists & Technologists, Nutrition Association of Pakistan the Nutritionists Club, School of Nutrition, Lahore-Pakistan and The Chemical Society of Pakistan.

Area of Interest:

Food Science and Technology
100%
Agriculture
62%
Nutrition
90%
Dairy Science
75%
Food Biochemistry
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Yaqub, S., U. Farooq, A. Shafi, K. Akram, M.A. Murtaza, T. Kausar and F. Siddique, 2016. Chemistry and functionality of bioactive compounds present in persimmon. J. Chem., Vol. 2016. 10.1155/2016/3424025.
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  2. Shabbir, M.A., F. Iftikhar, M.R. Khan, M.A. Murtaza, M. Saeed, S. Mahmood and N. Siraj, 2015. Effect of sesame sprouts powder on the quality and oxidative stability of mayonnaise. J. Food Nutr. Res., 3: 138-145.
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  3. Rehman, S.U., Z. Mushtaq, T. Zahoor, A. Jamil and M.A. Murtaza, 2015. Xylitol: A review on bioproduction, application, health benefits and related safety issues. Crit. Rev. Food Sci. Nutr., 55: 1514-1528.
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  4. On-nom, N., S. Nualkaekul, P. Sinchaipanit, M.A. Murtaza and P. Chalermchaiwat, 2015. Effects of packaging films on the quality and storage stability of cheese shake biscuits made from germinated hom nin brown rice flour with sugar-reduced pineapple paste filling. J. Sci. Technol., 17: 89-94.
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  5. Murtaza, M.A., N. Huma, I. Mustafa, H. Nawaz, M.S. Murtaza and M.I. Ullah, 2015. Composition and microstructure of buffalo skim milk powder as influenced by concentration and drying temperatures. Pak. J. Zool., 47: 1157-1161.
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  6. Gulzar, N., A. Sameen, M.I. Khan, N. Huma, M.A. Murtaza and S. Rafiq, 2015. Nutritional and functional properties of fruited cream cheese spread as influenced by hydrocolloids. J. Food Nutr. Res., 3: 191-195.
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  7. Akbar, F.N., A. Lodhi, S. Mahmood, G. Mueen-ud-Din and M.A. Murtaza, 2015. Nutritional status of school going children in relation to their dietary intake at mid-morning. Pak. J. Nutr., 14: 150-154.
  8. Shafi, A., U. Farooq, K. Akram, Z. Hayat and M.A. Murtaza, 2014. Prevention and control of diseases by use of pro-and prebiotics (synbiotics). Food Rev. Int., 30: 291-316.
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  9. Saeed, M., M.A. Randhawa, I. Pasha, M.A. Murtaza and J. Afzal, 2014. Amino acids and organic acids production by single strain starter culture in sourdough fermentation. Br. J. Agric. Sci., 9: 121-127.
  10. Murtaza, M.A., S.U. Rehman, F.M. Anjum, N. Huma and I. Hafiz, 2014. Cheddar cheese ripening and flavor characterization: A review. Crit. Rev. Food Sci. Nutr., 54: 1309-1321.
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  11. Murtaza, M.A., N. Huma, Z. Hayat, M.S. Murtaza and A. Meraj, 2014. Cheddar cheese from cow milk with elevated conjugated linoleic acid levels. J. Food Nutr. Res., 2: 506-509.
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  12. Murtaza, M.A., N. Huma, A. Sameen, M.S. Murtaza, S. Mahmood, G. Mueen-ud-Din and A. Meraj, 2014. Texture, flavor and sensory quality of buffalo milk cheddar cheese as influenced by reducing sodium salt content. J. Dairy Sci., 97: 6700-6707.
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  13. Murtaza, M.A., N. Huma, A. Sameen, M. Saeed and M.S. Murtaza, 2014. Minerals and lactic acid contents in buffalo milk cheddar cheese; a comparison with cow. J. Food Nutr. Res., 2: 465-468.
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  14. Murtaza, M.A., S.U. Rehman, F.M. Anjum and N. Huma, 2013. Descriptive sensory profile of cow and buffalo milk cheddar cheese prepared using indigenous cultures. J. Dairy Sci., 96: 1380-1386.
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  15. Murtaza, M.A., A.S. Grandison, H. Nuzhat, S. Ahmad and M.S. Murtaza, 2013. Microstructure, rheological and textural characteristics of low fat buffalo milk cheddar cheese. Buffalo Bull., 32: 1346-1351.
  16. Asghar, M., N. Akhtar, A. Din, M.A. Murtaza and M.S. Murtaza, 2013. Effect of non-nutritive sweeteners on ice cream quality. Int. J. Agric. Appl. Sci., 5: 93-97.
  17. Ahmad, S., H. Umar, F.M. Anjum and M.A. Murtaza, 2013. Quality evaluation of olive oil coated labneh cheese mixed with culinary herbs. Buffalo Bull., 32: 1316-1323.
  18. Nadeem, M., Salim-ur-Rehman, F.M. Anjum,, M.A. Murtaza and G. Mueen-ud-Din, 2012. Development, characterization and optimization of protein level in date bars using response surface methodology. Sci. World J., 10.1100/2012/518702.
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  19. Murtaza, M.A., S.U. Rehman, F.M. Anjum, N. Huma, O.M., Tarar and G. Mueen-Ud-Din, 2012. Organic acid contents of buffalo milk cheddar cheese as influenced by accelerated ripening and sodium salt. J. Food Biochem., 36: 99-106.
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  20. Aslam, M., M. Shahid, F.U. Rehman, M.A. Murtaza, S. Sharif, A. Ata and S. Noor, 2012. Production optimization and characterization of a low molecular weight bacteriocin from Lactococcuslactis su bsp. lactis. Afr. J. Microbiol. Res., 6: 5924-5933.
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  21. Murtaza, M.A., S.U. Rehman and F.M. Anjum, 2011. Cheddar cheese quality: Influence of indigenous cultures and ripening temperatures. Lap Lambert Academic Publishing GmbH and Co., Saarbrucken, Germany., ISBN: 978-3-8443-8351-5, Pages: 236..
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  22. Murtaza, M.A. and N. Huma, 2011. Low Fat Ice cream: Quality of Low Fat Ice Cream as Influenced by Fig Addition. VDM Verlag Dr. Muller GmbH and Co., Saarbrucken, Germany., ISBN: 978-3-639-36174-2, Pages: 108..
  23. Tarar, O.M., S.U. Rahman, G.M.U. Din and M.A. Murtaza, 2010. Studies on the shelf life of bread using acidulants and their salts. Turk. J. Biol., 34: 133-138.
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  24. Kausar, Z., N. Huma, G. Mohy-ud-Din, O.M. Tarar, M.A. Murtaza and G. Moeen-ud-Din, 2008. Optimization of suitable stabilizer blend for mango milk drink. Pak. J. Food Sci., 18: 55-62.
  25. Anjum Murtaza, M., R. Salim, A. Faqir Muhammad and A. Muhammad, 2008. Nutritional comparison of cow and buffalo milk cheddar cheese. Pak. J. Nutr., 7: 509-512.
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  26. Salim-ur-Rehman, H. Nawaz, S. Hussain, M.M. Ahmad, M.A. Murtaza and M.S. Ahmad, 2007. Effect of sourdough bacteria on the quality and shelf life of bread. Pak. J. Nutr., 6: 562-565.
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  27. Salim-ur-Rehman, H. Nawaz, M.M. Ahmad, S. Hussain, A. Murtaza and S.H. Shahid, 2007. Physico-chemical and sensory evaluation of ready to drink soy-cow milk blend. Pak. J. Nutr., 6: 283-285.
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  28. Salim-ur Rehman, A. Paterson, S. Hussain, M.A. Murtaza and S. Mehmood, 2007. Influence of partial substitution of wheat flour with vetch (Lathyrus sativus L.) flour on quality characteristics of doughnuts. LWT-Food Sci. Technol., 40: 73-82.
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  29. Rehman, S., H. Sarfraz, N. Haq, A. Muhammad Mushtaq, M. Mian Anjum and R. Ali Jaffar, 2007. Inhibitory effect of citrus peel essential oils on the microbial growth of bread. Pak. J. Nutr., 6: 558-561.
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  30. Huma, N., Salim-Ur-Rehman, F.M. Anjum, M.A. Murtaza and M.A. Sheikh, 2007. Food fortification strategy-preventing iron deficiency anemia: A review. Crit. Rev. Food Sci. Nutr., 47: 259-265.
    PubMed  |  
  31. Huma, N., S.U. Rehman, J.A. Awan, M.A. Murtaza and M.U. Arshad, 2007. Effect of packaging materials on the quality of iron-fortified wholemeal flour during storage. J. Food Process. Preserv., 31: 659-670.
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  32. Shafique, R., G.M.U. Din and M.A. Murtaza, 2006. Effect of pearling on physic-chemical, rheological characteristics and phytate content of wheat-sorghum flour. Pak. J. Bot., 38: 711-719.
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  33. Huma, N., M.A. Murtaza, O.M. Tarar, G. Mueen-ud-Din and S. Mahmood, 2006. Quality evaluation of different ice cream brands available in local market. Pak. J. Food Sci., 16: 24-28.
  34. Murtaza, M.A., N. Huma, J. Javaid, M.A. Shabbir, G. Mueen and S. Mahmood, 2004. Studies on stability of strawberry drink stored at different temperatures. Int. J. Agric. Biol., 6: 58-60.
  35. Murtaza, M.A., N. Huma, G. Mueen-Ud-Din, M.A. Shabbir and S. Mahmood, 2004. Effect of fat replacement by fig addition on ice cream quality. Int. J. Agric. Biol., 6: 68-70.
  36. Murtaza, M.A., G.M. Mueen-ud-Din, N. Huma, M.A. Shabbir and S. Mahmood, 2004. Quality evaluation of ice cream prepared with different stabilizers/emulsifier blends. Int. J. Agric. Biol., 6: 65-67.
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