Zobrazeno 1 - 10
of 80
pro vyhledávání: '"Abdullah Iqbal"'
Autor:
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, Md. Anisur Rahman Mazumder, Abdullah Iqbal, Md. Abdul Alim
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100457- (2024)
Synbiotic yogurts can offer several potential benefits due to the combination of yogurts probiotics, prebiotics, and the nutritional qualities of milk. Local yogurt variants might add to the variety of probiotic alternatives because they frequently h
Externí odkaz:
https://doaj.org/article/d52e51634211481296959e753062af3b
Autor:
Md. Rahman, Dwip Emon, Maria Toma, Asmaul Nupur, Poly Karmoker, Abdullah Iqbal, Mohammad Aziz, Md. Alim
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Pp 522-537 (2023)
Probiotics are live bacteria beneficial to health when consumed adequately. Health professionals now recommend probiotics on regular diets due to their positive effects on human health. The probiotics that are usually consumed from the market through
Externí odkaz:
https://doaj.org/article/ab138b3cdd124850b6a0b5d89f47f8ee
Autor:
Abdullah Iqbal, Sughra Perveen, Imran Khan, Tanweer Ahmed, Muhammad Iqbal Khan, Mehwish Tunio
Publikováno v:
Pakistan Armed Forces Medical Journal, Vol 70, Iss 2, Pp 610-616 (2020)
Objective: To carry out preoperative assessment of scoring system designed for prediction of difficult cholecystectomy in patients with symptomatic gall stones. Study Design: Prospective observational study. Place and Duration of Study: The stu
Externí odkaz:
https://doaj.org/article/670ba31e40274e9a8f5ab1f23aa2d9f6
Publikováno v:
Journal of Advanced Veterinary and Animal Research, Vol 7, Iss 1, Pp 26-33 (2020)
Objective: This study aimed to assess the organoleptic, physico-chemical, and microbial quality as well as the presence of any adulterants in different commercial and local milk samples. Materials and Methods: Three brands of ultra-high temperature (
Externí odkaz:
https://doaj.org/article/3af98cf552324690819fca609dee5f95
Autor:
Mahmoud Helal, Rokayya Sami, Eman Algarni, Garsa Alshehry, Huda Aljumayi, Amina A. M. Al-Mushhin, Nada Benajiba, Murthy Chavali, Nishant Kumar, Abdullah Iqbal, Salman Aloufi, Amal Alyamani, Nawal Madkhali, Abeer Almasoudi
Publikováno v:
Crystals, Vol 12, Iss 2, p 131 (2022)
Cucumbers have a short shelf-life of about 14 days, they are perishable due to the high moisture content. This study aimed to study the effects of nano-coating material such as titanium nanoparticles and chitosan with the addition of sodium tripolyph
Externí odkaz:
https://doaj.org/article/facba15962f443ebb46212d333866fc4
Autor:
Saputra Nursal, Ridwan, Khalid, Amir, Shahridzuan Abdullah, Iqbal, Jaat, Norrizam, Darlis, Nofrizalidris, Koten, Hasan
Publikováno v:
In Fuel 15 December 2021 306
Autor:
Hamdan, Mohamad Alif Hakimi, Madon, Rais Hanizam, Dzulkifli, Farzana Balqis Mohammad, Hairom, Nur Hanis Hayati, Muhamad, Aida, Abdullah, Iqbal Shahridzuan, Sapuan, Azri Amnani Maulad
Publikováno v:
AIP Conference Proceedings; 2024, Vol. 2991 Issue 1, p1-4, 4p
Publikováno v:
Production Planning & Control. :1-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::266d053ae848c3b95d7ee3d0023496ce
https://doi.org/10.1080/09537287.2023.2189638
https://doi.org/10.1080/09537287.2023.2189638
Publikováno v:
European Journal of Agriculture and Food Sciences. 4:13-18
Red amaranth is a perishable, colored leafy vegetable that can be preserved through a variety of methods, including dehydration. The current study was conducted to investigate the effect of pre-treatments (blanching, sulphitation, and blanching plus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d031bdf0c4693934fb2efa7185f8ac7b
https://doi.org/10.24018/ejfood.2022.4.5.545
https://doi.org/10.24018/ejfood.2022.4.5.545
Publikováno v:
European Journal of Agriculture and Food Sciences. 4:7-12
The effectiveness of packaging materials on the quality and shelf life of local and hybrid varieties of guava was evaluated under refrigerated and room temperature. The treatment consisted of packaging with polythene, a perforated polyethylene bag, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d147b63aaca9fc3785008dd3e89bead1
https://doi.org/10.24018/ejfood.2022.4.5.547
https://doi.org/10.24018/ejfood.2022.4.5.547