Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Jakia Sultana Jothi"'
Autor:
Shireen Akther, Jakia Sultana Jothi, Md. Rahim Badsha, Md. Mokhlesur Rahman, Goutam Buddha Das, Md. Abdul Alim
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 1, Pp 102370- (2023)
The effects of various drying methods (spray drying, cabinet drying, vacuum drying, tunnel drying, rotary oven drying, and gas oven drying) on the phenolic profile, bioactive compounds, and antioxidant capacity of mango powder have been considered wi
Externí odkaz:
https://doaj.org/article/3721401587b543918c13be3857df457b
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 9, Iss 8, Pp 1357-1361 (2021)
Tea has become an integral part of our culture and everyday life due to taste, together with a refreshing and mildly stimulant effect. The study was carried out to investigate the behaviour pattern and prevalence observed due to regular consumption o
Externí odkaz:
https://doaj.org/article/20c00be7afb74139adbaca806a1daaeb
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 9, Pp 1871-1877 (2020)
Anthocyanins, a major natural food colorant rich in mango powder, need considerable protection during processing and storage for better retention due to colour instability. The purpose of the study is to evaluate the stability of the anthocyanin’s
Externí odkaz:
https://doaj.org/article/0873410685944c7e8fabc973b3e9ae05
Publikováno v:
Food Science & Nutrition.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f2475df6afbf504fb1103b01c03edde
https://doi.org/10.1002/fsn3.3431
https://doi.org/10.1002/fsn3.3431
Autor:
Laras Putri Wigati, Ata Aditya Wardana, Jakia Sultana Jothi, Sergio Leonard, Tran Thi Van, Xirui Yan, Fumina Tanaka, Fumihiko Tanaka
Publikováno v:
Food Bioscience. 53:102710
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e0fde10c35e6b8596e3fde05d6a12da
https://doi.org/10.1016/j.fbio.2023.102710
https://doi.org/10.1016/j.fbio.2023.102710
Autor:
A.S.M. Sayem, Mizanur Rahman, Jakia Sultana Jothi, Md. Rahmatuzzaman Rana, M. M. Hoque, Hasan Ahmad
Publikováno v:
Current Research in Nutrition and Food Science Journal. 9:628-638
This study evaluated the effects of three cooking methods, including boiling (100 oC, 5 min), steaming (7.5 min), and microwave (900 W, 1 min) on physicochemical characteristics and bioactive compounds of three widely consumed winter vegetables in Ba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8351ed859d96c2d2bb6c3bcf12939ded
https://doi.org/10.12944/crnfsj.9.2.26
https://doi.org/10.12944/crnfsj.9.2.26
Publikováno v:
International Journal of Agricultural Research, Innovation and Technology, Vol 10, Iss 2, Pp 54-58 (2020)
The upward trend of consumption of processed food must not dim the demand of taking healthy and safe food among population. Thus, six popular commercial brands of instant mango drinks powder of Bangladesh were targeted to investigate some quality par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5f19afffdcad7926060e13d8ad3d86cd
https://www.banglajol.info/index.php/IJARIT/article/view/51577/36742
https://www.banglajol.info/index.php/IJARIT/article/view/51577/36742
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 8, Iss 9, Pp 1871-1877 (2020)
Anthocyanins, a major natural food colorant rich in mango powder, need considerable protection during processing and storage for better retention due to colour instability. The purpose of the study is to evaluate the stability of the anthocyanin‘s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34a82824bb619e87949add759c35ed1a
https://doi.org/10.24925/turjaf.v8i9.1871-1877.3487
https://doi.org/10.24925/turjaf.v8i9.1871-1877.3487
Publikováno v:
Journal of Food Engineering. 237:1-8
The purpose of this study was to understand effect of water sorption on the glass transition temperature (Tg) and texture of deep-fried models, namely, bits of deep-fried tempura batter. Two types of deep-fried models (normal and glucose-added sample
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57dd58a7a695ec2cae266101368aab57
https://doi.org/10.1016/j.jfoodeng.2018.05.014
https://doi.org/10.1016/j.jfoodeng.2018.05.014