Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Md. Jahurul Haque Akanda"'
Autor:
Sharina Shamsudin, Jinap Selamat, Mukramah Abdul Shomad, Muhamad Faris Ab Aziz, Md. Jahurul Haque Akanda
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
Stingless bee honey is a good source of antioxidants, which is attributed to the phenolic compounds. The type and concentration of phenolic compounds in honey can be affected by botanical origin. Therefore, in this study, Heterotrigona itama honey fr
Externí odkaz:
https://doaj.org/article/d2aa66570ed24fbbacac23c9296f0159
Autor:
Takahiro Noda, Mohd Yazid Abdul Manap, Sahena Ferdosh, Md. Jahurul Haque Akanda, Md. Zaidul Islam Sarker, M. Abd Elgadir
Publikováno v:
Molecules, Vol 17, Iss 5, Pp 5733-5744 (2012)
The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, t
Externí odkaz:
https://doaj.org/article/044cc9443bc843ea8c17da05cefd0e16
Autor:
Takahiro Noda, Alias A. Karim, Md. Jahurul Haque Akanda, Amid Mehrnoush, Sahena Ferdosh, M. Abd Elgadir, Md. Zaidul Islam Sarker
Publikováno v:
Molecules, Vol 17, Iss 1, Pp 584-597 (2012)
A binary mixture of starch–starch or starch with other biopolymers such as protein and non-starch polysaccharides could provide a new approach in producing starch-based food products. In the context of food processing, a specific adjustment in the
Externí odkaz:
https://doaj.org/article/999ab576911c4f709f1b71c7c6c7b6ad
Autor:
Tasbida Sultana, Shahidul Islam, Muhammad Abul Kalam Azad, Md Jahurul Haque Akanda, Atikur Rahman, Md Sahidur Rahman
Publikováno v:
Foods, Vol 13, Iss 17, p 2787 (2024)
This study aimed to investigate the leaves of six cultivars of Ipomoea batatas L. from the USA, focusing on their Total Polyphenol Content (TPC), Total Flavonoid Content (TFC), antioxidant, and antimicrobial activities. TPC and TFC ranged from 7.29
Externí odkaz:
https://doaj.org/article/0bbd6b276eed44b9916b5e5833273f7f
Publikováno v:
Foods, Vol 12, Iss 9, p 1744 (2023)
In this study, the physicochemical properties, composition, thermal properties, and crystal microstructure of fractionated bambangan kernel fat stearin and palm oil mid-fraction blends were investigated with respect to a potential cocoa butter equiva
Externí odkaz:
https://doaj.org/article/32de0bc4b2fb46bd9bdb1fb11bd79194
Autor:
Md Nazrul Islam, Afroza Akter Liza, Mst. Liza Khatun, Md Omar Faruk, Atanu Kumar Das, Moutusi Dey, Md Jahurul Haque Akanda
Publikováno v:
Global Challenges, Vol 5, Iss 9, Pp n/a-n/a (2021)
Abstract This study investigates the efficacy of chemically modified bone adhesive as a formaldehyde‐free binder for wood‐based industries. Two different types of adhesive are formulated after chemical modification of bone powder using sulfuric a
Externí odkaz:
https://doaj.org/article/37702786d9b34eb192eba99615106599
Autor:
Tariqul Islam, Abdullah Al Ragib, Sahena Ferdosh, A. B. M. Helal Uddin, Md. Jahurul Haque Akanda, Md. Abdur Rashid Mia, Reddy Prasad D. M, Bin Yunus Kamaruzzaman, Md. Zaidul Islam Sarker
Publikováno v:
Chemical Engineering Communications. 209:1642-1663
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1007287a40aca6fa2c1b645870d7d77
https://doi.org/10.1080/00986445.2021.1983545
https://doi.org/10.1080/00986445.2021.1983545
Publikováno v:
Applied Sciences; Volume 12; Issue 16; Pages: 8180
Currently, research on the bambangan-fruit seed has become interesting because of its potential application as a cocoa butter alternative. This work aimed to determine the changes in the quality of the extracted bambangan-seed fat (BSF) obtained usin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd1afb1bea7443bf384bead46eda619c
Autor:
Jinap Selamat, Md. Jahurul Haque Akanda, Patracia Matanjun, Zaidul Islam Sarker, Sharifudin Md. Shaarani, A H Mansoor, J. Norliza, F S Azzatul, Firoz Khan, Jau Shya Lee, Hasmadi Mamat, M R Norazlina
Publikováno v:
Food Reviews International. 36:601-625
Hard fats, obtained from liquid oils by different fat modification techniques, are composed of high-melting-point triacylglycerols (TAGs) that can be used as alternatives to improve the functional ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71cda3a5208a377091eed22510d8fac7
https://doi.org/10.1080/87559129.2019.1657443
https://doi.org/10.1080/87559129.2019.1657443
Autor:
Md. Jahurul Haque Akanda, W.B. Setianto, Zaidul Islam Sarker, Nik Norulaini Nik Ab Rahman, Fatehah Mohd Omar, Mohd Omar Abd Kadir
Publikováno v:
Journal of Food and Drug Analysis. 18
The mass transfer of arecoline using supercritical carbon dioxide (SC-CO2) from areca nut is studied by analyzing the diffusion coefficient derived from Crank equation for sphere model. Comparisons of the SC-CO2 extracted yield under various conditio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::922a18adae801f3c166b81e1cec1ee69
https://doi.org/10.38212/2224-6614.2221
https://doi.org/10.38212/2224-6614.2221