Zobrazeno 1 - 10
of 18
pro vyhledávání: '"M. Amdadul Haque"'
Publikováno v:
Legume Science, Vol 6, Iss 3, Pp n/a-n/a (2024)
ABSTRACT Lentil (Lens culinaris L.) is an ancient leguminous crop, with its seeds eaten in numerous forms in throughout the world. Along with macronutrients and micronutrients, it provides a range of non‐nutritional constituents, which are categori
Externí odkaz:
https://doaj.org/article/cc4883d60a0d4568b06b2f1bd77a58b5
Publikováno v:
Legume Science, Vol 6, Iss 2, Pp n/a-n/a (2024)
ABSTRACT Lentil (Lens culinaris L.) is a versatile and nutrient‐dense food legume crop with demonstrated health benefits. As people are trying to minimize health‐related issues through healthy eating, lentils are gaining more popularity. Several
Externí odkaz:
https://doaj.org/article/0a2045e69bd44cc38194101d003aecbc
Autor:
Md. Forshed Dewan, M. Amdadul Haque
Publikováno v:
Legume Science, Vol 5, Iss 4, Pp n/a-n/a (2023)
Abstract There has been an increasing global trend for encapsulation of food and pharmaceutical products because of potential roles of this technology in preservation of active ingredients against harsh environments. The food industry ranked after dr
Externí odkaz:
https://doaj.org/article/461c76f96a1446d2a18b651cca2730e3
Publikováno v:
Food and Nutrition Sciences. 11:355-374
With increased demand for plant based proteins by the consumers, the food manufacturers appeal for the new plant proteins with predetermined characteristics. This study aims at isolating the protein fraction from jackfruit seeds and characterizing th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::224f26f1f0dd00e8f4ea343d4760a71e
https://doi.org/10.4236/fns.2020.115026
https://doi.org/10.4236/fns.2020.115026
Autor:
Bonany Akter, M Amdadul Haque
Publikováno v:
The Agriculturists. 16:131-142
Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40457d74685e525db07815a9d3690f10
https://doi.org/10.3329/agric.v16i02.40351
https://doi.org/10.3329/agric.v16i02.40351
Publikováno v:
Journal of Food Processing and Preservation. 43
The study was designed to develop a low calorie and shelf‐life extended fruit yogurt mixed with wood apple powder. The fruit powder was supplemented at different levels in order to recommend an appropriate formulation. From the proximate analyses,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9da0479d92d1c604f0934c20f8e93d70
https://doi.org/10.1111/jfpp.14267
https://doi.org/10.1111/jfpp.14267
Publikováno v:
Journal of Food Engineering. 189:29-36
Modelling of appropriate drying conditions is difficult due to the unavailability of drying kinetics. This problem becomes worse when the target materials contain multiple types of solutes. The present study attempted to develop and implement an effe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::377a1269ec4bd1819bcb26b3343fdfb8
https://doi.org/10.1016/j.jfoodeng.2016.05.019
https://doi.org/10.1016/j.jfoodeng.2016.05.019
Publikováno v:
Haque, M A, Oliver, M M H, Putranto, A & Adhikari, B 2018, ' Drying and Denaturation Kinetics of Beta-Lactoglobulin during Convective Drying ', Journal of Food Engineering . https://doi.org/10.1016/j.jfoodeng.2018.05.018
Beta-Lactoglobulin (β-Lg) is the major fraction of whey protein that comprises more than 65%. Therefore, denaturation of β-Lg during drying can affect the protein functionality where the whey protein is used as an ingredient in food products. This
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b86c2ef2233ed617450f658d4224cc16
https://pure.qub.ac.uk/en/publications/drying-and-denaturation-kinetics-of-betalactoglobulin-during-convective-drying(6a3746f6-d1e6-4d97-bbf3-9318418f96d6).html
https://pure.qub.ac.uk/en/publications/drying-and-denaturation-kinetics-of-betalactoglobulin-during-convective-drying(6a3746f6-d1e6-4d97-bbf3-9318418f96d6).html
Publikováno v:
Food Chemistry. 177:8-16
The denaturation kinetics of whey protein isolate (WPI), in the presence and absence of lactose and trehalose, was quantified in a convective air-drying environment. Single droplets of WPI, WPI–lactose and WPI–trehalose were dried in conditioned
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3bac819affbc6bed5ead4782f6a9bea
https://doi.org/10.1016/j.foodchem.2014.12.064
https://doi.org/10.1016/j.foodchem.2014.12.064
Publikováno v:
Drying Technology. 33:1243-1254
The denaturation (loss of protein through aggregation and/or change in secondary structure) and physical characteristics such as powder morphology, particle size and size distribution, amorphous/crystalline behavior, and solubility of whey protein is
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5fee40ada0e4a03717b5e1622a26c3ce
https://doi.org/10.1080/07373937.2015.1023311
https://doi.org/10.1080/07373937.2015.1023311