Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Md Rahmatuzzaman Rana"'
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101312- (2024)
This study optimised ultrasound-assisted extraction (UAE) temperature, time, and ethanol concentration to investigate total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (DPPH free radical scavenging activity assay)
Externí odkaz:
https://doaj.org/article/736b49c6d2bc42bc9095752990818a6d
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100918- (2024)
The present study embarked on developing soy yogurt utilizing soybean and taro mucilage. Box-Behnken Design (BBD) of Response Surface Methodology (RSM) was executed to optimize the ingredient and thermo-sonication conditions such as temperature (A: 4
Externí odkaz:
https://doaj.org/article/d82251a2342046b28267fb19992bfbde
Autor:
Tanvir Ahmed, Md Rahmatuzzaman Rana, Mahjabin Rahman Maisha, A.S.M. Sayem, Mizanur Rahman, Rowshon Ara
Publikováno v:
Heliyon, Vol 8, Iss 10, Pp e11109- (2022)
Background: The pulp of hog plum (Spondias pinnata L. f. kurz) has been documented as a potential source of nutritional, physiological, and pharmacological purposes due to its phenolic content (TPC) and antioxidant activity. However, an optimal extra
Externí odkaz:
https://doaj.org/article/7aec25fbc08d4813b81b155049c1008b
Autor:
Sumaiya Sultana Shanta, Tanvir Ahmed, Md Fahad Jubayer, Minaxi Sharma, Kandi Sridhar, Md Mozammel Hoque, Md Rahmatuzzaman Rana, Baskaran Stephen Inbaraj
Publikováno v:
Agronomy, Vol 13, Iss 2, p 538 (2023)
This study aimed to assess the influence of taro mucilage (TM) and black seed oil (BSO) as an edible coating to extend guava fruits’ shelf-life and quality attributes. Four different edible coatings were applied, namely, T1 (1% TM + 0.75% glycerol
Externí odkaz:
https://doaj.org/article/7e54fe5068f34a72a87ce83a42861566
Autor:
Md Towhidur Rahman, Shompa Akter, Md Rahmatuzzaman Rana, Ashfak Ahmed Sabuz, Md Fahad Jubayer
Publikováno v:
Journal of Agriculture and Food Research, Vol 7, Iss , Pp 100258- (2022)
The COVID-19, also known as a coronavirus, is currently wreaking havoc on livelihood, food security, and nutrition security around the world. In developing countries like Bangladesh the situation is far worse. The purpose of this perspective is to hi
Externí odkaz:
https://doaj.org/article/edec707a3c0244cb8250320f1a266e0c
Autor:
Ashfak Ahmed Sabuz, Md Rahmatuzzaman Rana, Tanvir Ahmed, Mohammad Mainuddin Molla, Nazmul Islam, Hafizul Haque Khan, Golam Ferdous Chowdhury, Qingyu Zhao, Qun Shen
Publikováno v:
Separations, Vol 10, Iss 2, p 80 (2023)
Being a key source of animal food, millet production has been sharply increasing over the last few years in order to cope with the dietary requirements of the ever-increasing world population. It is a splendid source of essential nutrients such as pr
Externí odkaz:
https://doaj.org/article/5f751dbc32bb4a4c8431f342ca3938f2
Autor:
Abonti Biswas, Tanvir Ahmed, Md Rahmatuzzaman Rana, Md Mozammel Hoque, Md Farid Ahmed, Minaxi Sharma, Kandi Sridhar, Rowshon Ara, Baskaran Stephen Inbaraj
Publikováno v:
Agronomy, Vol 13, Iss 1, p 147 (2023)
Food packaging is often made from plastic, which is usually obtained from non-renewable resources. The development of new technologies, like biocomposite films, has been driven in response to environmental concerns as well as consumer demands for eco
Externí odkaz:
https://doaj.org/article/d33f8c86ee4c4351b5c26f029ea674ec
Autor:
Tanvir Ahmed, Ashfak Ahmed Sabuz, Anirudha Mohaldar, H. M. Sazzad Fardows, Baskaran Stephen Inbaraj, Minaxi Sharma, Md Rahmatuzzaman Rana, Kandi Sridhar
Publikováno v:
Foods, Vol 12, Iss 2, p 237 (2023)
The present study was aimed at developing whey-mango-based mixed beverages and characterizing their physicochemical properties. Three different formulations were prepared by varying proportions of whey and mango (sample-1 = 60:20 mL, sample-2 = 65:15
Externí odkaz:
https://doaj.org/article/0e317a8ff4454056b88610f58ca95f50
Publikováno v:
Heliyon, Vol 7, Iss 10, Pp e08133- (2021)
Pectinase is an enzyme having a broad industrial and commercial application. However, higher production costs may be the major constraint for the wide-scale application of pectinase. Therefore, researchers are trying to reduce the pectinase productio
Externí odkaz:
https://doaj.org/article/534319195ffb4a1a9546ac36e70c89ed
Publikováno v:
Journal of Agriculture and Food Research, Vol 5, Iss , Pp 100155- (2021)
The present study was aimed to design and develop the consumer-accepted soy yogurt using different sweeteners and investigate the possibility of tracing these sweeteners by implementing a classification algorithm. The effects of three types of sweete
Externí odkaz:
https://doaj.org/article/a62234542e344a1fa69026d773ad7d25