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Synthesis, Characterization, Pharmacokinetics & Admet Studies of Schiff Bases
(Book Rivers, 2026) Ayesha Anwer, Mohammad Amir, Umme Habiba Malik, Malik Nasibullah
Isatin (1H-indole-2,3-dione) and its derivatives are heterocyclic molecule that can be employed as precursor for the synthesis of medicinally relevant molecules. Interestingly, the formation of imine (CN) or azomethine group through the reactivity among primary amine and carbonyl compounds could be easily identified by FT-IR analysis owing to the stretching of the imine system found at 1640 per cm, as noted in the preceding work. Schiff bases are versatile ligands that are useful in asymmetric reactions to prepare chiral catalysts and also in symmetric reactions to prepare achiral compounds. They are widely used for industrial purposes and also exhibit a broad range of biological activities. The German chemist Hugo Schiff, in 1864, first described the product as the condensation of primary amines with carbonyl compounds. Schiff bases have a wide range of biological properties, such as anti-microbial, anti-viral, and anti-cancer.
A Critical Study of Algorithmic Bias and Its Gendered Implications for the Right to Non-Discrimination in AI Systems
(Writersgram Publications, 2026) Mohd Ubais Ansari
This study undertakes a critical examination of algorithmic bias and its gendered implications for the right to non-discrimination in artificial intelligence (AI) systems. As Al increasingly mediates access to essential services-ranging from employment recruitment and credit scoring to healthcare delivery and law enforcement-the neutrality of algorithms has come under question. Far from being objective, these systems often replicate and amplify pre-existing social inequalities due to biased training data, opaque decision-making processes, and inadequate accountability frameworks. Women and gender minorities, in particular, face disproportionate risks of exclusion, stereotyping, and systemic disadvantage when algorithmic outcomes reinforce entrenched patterns of discrimination. The research situates algorithmic bias within broader constitutional and human rights frameworks, foregrounding the right to non-discrimination as a foundational guarantee. It interrogates how automated decision-making systems, while celebrated for efficiency and scale. undermine substantive equality by institutionalizing structural barriers under the guise of technological neutrality. Drawing from interdisciplinary literature across law, computer science, and feminist theory, this study identifies key points of legal friction such as the absence of regulatory oversight, the invisibility of algorithmic processes, and the lack of remedies for affected individuals. Comparative insights from international jurisdictions and human rights bodies are employed to highlight both emerging safeguards and persisting gaps. The study further emphasizes the
Poultry: Wastes, By-Products, and Utilization
(Apple Academic Press, 2026) Darakhshan Tahseen Siddiqui, Sweta Joshi, Nazia Tabassum, Gazia Nasir
In the food processing industries, large quantities of wastes and byproducts are generated, which have strong negative consequences for the environment. Proper utilization of these wastes and byproducts, however, could convert these byproducts and wastes in a valuable products, help to reduce food waste disposal costs, and help to mitigate environmental problems. This new volume, Utilization of Food Waste and Byproducts, explores a wide range of byproducts that can be produced from food industry wastes and also covers for proper utilization and disposal of food waste.
The book discusses the different sources of waste from both plants and animal sources along with treatment methods for their proper disposal, their implications on the environment, and methods used to convert these by products and wastes into valuable products. The volume covers almost all the major food processing industry categories, including cereals and pulses, oilseeds, fruits and vegetables, sugarcane, coffee, meat and poultry, spices, seafoods, and more, discussing the waste disposal methods and byproducts that can be made from those wastes. The biochemical, enzymatic, and microbiological treatments of food processing wastes are also discussed.
This volume is a valuable and comprehensive guide for food industry professionals on the proper utilization of byproducts and wastes, benefiting both their bottom line as well as the environment.
Milk Proteins
(CRC Press, 2026) Sweta Joshi, Bushra Shaida, Syed Shafia Bashir, Gazia Nasir
Milk, a complex chemical compound, is a heterogeneous mixture that contains lactose, soluble whey proteins, certain minerals, and fat emulsified as globules, as well as the main milk protein (casein) and some mineral materials in the colloidal condition. Since milk is a great provider of both macro- and micronutrients, it can be very helpful to people in meeting their nutritional needs. Milk protein is a significant source of protein with a great biological value since it contains all of the essential amino acids. Small-scale livestock owners, who provide the great bulk of milk in developing nations, rely heavily on dairy cows for household food security. Approximately 87% of the milk produced worldwide comes from cow, buffalo, goat, and sheep. However, in several nations, small dairy animal species are significant both economically and nutritionally. Milk proteins, including casein and whey proteins, are crucial in the food industry due to their nutritional value, functional properties, and versatility in various applications. This chapter summarizes the compositions of milk from different species, milk products, and functions and applications of milk protein in detail.
Applications of Infrared Heating in Foods
(CRC Press, 2026) Gazia Nasir, Asfaq, Sweta Joshi, Farhana Mehraj Allai, Sheeba Malik
Food processing is a requisite to extend the shelf life of food products. However, such processing usually involves treatment by heat that can enhance food safety but diminish organoleptic quality. Infrared (IR) technology is energy-efficient, little water-consuming, and eco-friendly technology in comparison to conventional heating. It facilitates uniform heating, enhanced rate of heat transfer, less heating time, less energy consumption, and improved quality of food products and safety. IR technology is used in many food manufacturing processes, such as drying, antioxidant recovery, peeling, polyphenol recovery, boiling, heating, freeze-drying, microbiological inhibition, manufacture of juices, sterilisation, roasting of food, and cooking food. This chapter outlines different aspects of IR heating and covers a theoretical basis for IR heat processing of food and the interaction of IR radiation with components of food. The advantages and disadvantages of IR heating, along with applications of IR heating in food processing, are also discussed.