Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Md Suman Rana"'
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
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101219- (2024)
Consuming vegetables is linked to health benefits. Onion flower stalk (OFS) is a green vegetable with a mild onion flavor and is widely consumed in South Asia. The objectives of this study were to evaluate and understand the effect of boiling time (5
Externí odkaz:
https://doaj.org/article/ee6afc7464664619a4fdede4279e96f2
Publikováno v:
Fundamental and Applied Agriculture, Vol 3, Iss 2, Pp 453-459 (2018)
The study was conducted to utilize the potato flour (PF) and corn flour (CF) for the preparation of biscuits with other necessary ingredients. The wheat flour (WF) was supplemented by the PF or CF with the amount of 10, 15 and 20%. The chemical analy
Externí odkaz:
https://doaj.org/article/fe855bc100d0473287934923c3db09c7
Autor:
Bejoya Das Tumpa, Md. Rahmatuzzaman Rana, Md. Nazrul Islam, Sumana Majumder, Md. Suman Rana, Pabitra Chandra Das
Publikováno v:
International Journal of Agricultural Biotechnology and Food Sciences. :1
This study was aimed to study the dehydration kinetics of mango kernel with specific reference to sample thickness, drying temperature and mango varieties, and was performed prior to preparation of flour from mango kernel. Kernels of four mango varie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de73ef845f22e880441e827066d3ee9c
https://doi.org/10.5455/ijabfs.mango-kernel-study
https://doi.org/10.5455/ijabfs.mango-kernel-study
Autor:
B.M. Khaled, Mrityunjoy Biswas, Adda Ann Sina, Asraful Alam, Md. Abdul Alim, Md. Emran Hossain, Md. Nazmus Saqib, Md. Suman Rana, Sumia Rahman Sweet
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100716- (2024)
The study investigated the changes in chemical and fatty acid composition in selected edible oils due to continuous heating. Peroxide value of all the oil except rice bran oil went beyond the permissible limit of 10 mEqO2/kg after 90 min of heating.
Externí odkaz:
https://doaj.org/article/04bdba58ee5046069fb32e25547049b3
Autor:
B.M. Khaled, Adda Ann Sina, Md. Suman Rana, S. M. Shamiul Alam, Abdullah Al Numan, Maria Tabassum Shammi, Fatima Parvin, Tamanna Naznin, Md. Mozaffor Hossain, Refat Pervin Annana
Publikováno v:
Heliyon, Vol 10, Iss 11, Pp e31627- (2024)
Heavy metal concentrations of Pb, Cd, Cr, and Cu leaching from single-use plastic cups were identified, and the risks associated with them were assessed in real time (up to 10 min). All samples (tea, carbonated beverage, and lassi) were placed in dis
Externí odkaz:
https://doaj.org/article/f38eb78ea14946648781be05a6c008b1