Zobrazeno 1 - 10
of 17
pro vyhledávání: '"M Burhan Uddin"'
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37596- (2024)
The study investigated the feasibility of enzymatic extraction for guava juice and evaluated the effects of various preservatives on its shelf life. The crushed guava puree was undergone different pectinase enzyme concentrations over three incubation
Externí odkaz:
https://doaj.org/article/fcfa44c0c49442918ee7a49b3e19aa0c
Autor:
Sabrina Trisha, Md. Golam Mortuza, Juwel Rana, Kazi Hizbul Islam, Zannatul Ferdoush, Raiya Adiba Antora, Sarif Istiak Akash, Mohammad Gulzarul Aziz, M. Burhan Uddin
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100837- (2023)
Externí odkaz:
https://doaj.org/article/9fc8b36252ae4c58af5996f3a7d11ec0
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss , Pp 100160- (2021)
The gelation properties of pectin from jackfruit waste were investigated and compared with those of analytical and commercial grade pectin gels. Gels produced from jackfruit waste pectins with various concentrations of sucrose (45%–60%), pectin (0.
Externí odkaz:
https://doaj.org/article/94ca666ba1f94659bb57b2559fd3e6c9
Publikováno v:
Fundamental and Applied Agriculture, Vol 3, Iss 2, Pp 446-452 (2018)
Obtained result suggested that, Isolate 1 and Isolate 2 during storage at 5±1oC for 15days ranged between 8.75 9.55 log cfu/ml those were higher than 5 log cfu/ml. That means isolated lactic acid bacteria (LAB) contain probiotic characteristics & am
Externí odkaz:
https://doaj.org/article/49432e03515c4842a5bb6a99381e6cb6
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 2, Iss, Pp 100160-(2021)
The gelation properties of pectin from jackfruit waste were investigated and compared with those of analytical and commercial grade pectin gels. Gels produced from jackfruit waste pectins with various concentrations of sucrose (45%–60%), pectin (0.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1e7bab959264a07741efd9921a52d8a
http://www.sciencedirect.com/science/article/pii/S2666893921001286
http://www.sciencedirect.com/science/article/pii/S2666893921001286
Publikováno v:
Open Journal of Safety Science and Technology. :137-144
This was a survey-based study and conducted to analyze the findings of questionnaires about the consumer opinion towards the quality of few selected spices powder (turmeric, coriander, chili, cumin and mixed spices) available in Bangladesh, the healt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69c2e202a1cd0eee087cc038d6b5bee0
https://doi.org/10.4236/ojsst.2019.94009
https://doi.org/10.4236/ojsst.2019.94009
Publikováno v:
International Journal of Food Properties. 20:S190-S201
Pectin extracted from jackfruit waste was dried using different drying techniques, and the chemical composition and structure, flowability, appearance, solubility, and flow behaviour of the dried materials were determined. Yield, galacturonic acid co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a951c66556e9f389ef025a272f4d514
https://doi.org/10.1080/10942912.2017.1295054
https://doi.org/10.1080/10942912.2017.1295054
Autor:
M. Burhan Uddin, Jakia Sultana Jothi
Publikováno v:
Ukrainian Food Journal. 5:568-578
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dc76d0ce2193e11ec684432641638e8
https://doi.org/10.24263/2304-974x-2016-5-3-16
https://doi.org/10.24263/2304-974x-2016-5-3-16
Publikováno v:
Asian Journal of Medical and Biological Research. 2:341-347
The purpose of this study was to assess consumption of iodized salt by an individual (g/person/day) in a village of Tangail district and to compute the intake of iodine by an individual (?g/person/day) in a village in Tangail district. Vacuum evapora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b7a0697361536c2edb36f02b0d6beff
https://doi.org/10.3329/ajmbr.v2i2.29079
https://doi.org/10.3329/ajmbr.v2i2.29079
Preparation of Pineapple (Ananas comosus) Candy Using Osmotic Dehydration Combined With Solar Drying
Publikováno v:
The Agriculturists. 13:87-93
This study was conducted to develop pineapple candy prepared from fresh pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fabb5984e166dcb407968990808a715
https://doi.org/10.3329/agric.v13i1.26551
https://doi.org/10.3329/agric.v13i1.26551