Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Md. Shakir Moazzem"'
Autor:
Mahfujul Alam, Mipahur Jannat, Nayon Datta, Mir Meahadi Hasan, Asraful Alam, Md. Ashrafuzzaman Zahid, Md. Shakir Moazzem, Mohammad Mainuddin Molla, Mrityunjoy Biswas
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100448- (2024)
Coconut is cultivated in tropical and subtropical areas across the globe because of its diverse applications, particularly in terms of its nutritional and therapeutic benefits. In order to enhance the shelf life of coconut meat while maintaining its
Externí odkaz:
https://doaj.org/article/b71d621482104c2aaca62ffb654a81d8
Publikováno v:
Beverages, Vol 5, Iss 1, p 25 (2019)
An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8–12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed by pasteu
Externí odkaz:
https://doaj.org/article/116585fb5a7a4c30a9b713a46f7f74c5
Publikováno v:
Foods, Vol 13, Iss 20, p 3269 (2024)
In the last decade, significant efforts have been made to predict sensory characteristics using electronic senses, such as the electronic nose (e-nose) and the electronic tongue (e-tongue), and discuss their relationship to the eating quality evaluat
Externí odkaz:
https://doaj.org/article/3170407961b64b7883deecb5d41096a8
Autor:
Wonhyeong Kim, Doohee Lee, Guodong Wu, Yoo Lim Cha, Md. Shakir Moazzem, Sungeun Cho, Dong-Joo Kim
Publikováno v:
ACS Sensors. 8:1542-1549
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57b31971a59e0ec63b87585d4f75c6d7
https://doi.org/10.1021/acssensors.2c02616
https://doi.org/10.1021/acssensors.2c02616
Autor:
Sungeun Cho, Md. Shakir Moazzem
Publikováno v:
Preventive Nutrition and Food Science. 27:354-364
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef812aa2b9b68b9db03bd2d48d430bc6
https://doi.org/10.3746/pnf.2022.27.4.354
https://doi.org/10.3746/pnf.2022.27.4.354
Publikováno v:
Biomass Conversion and Biorefinery.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6ac42db664873746629a9040e65bc29
https://doi.org/10.1007/s13399-022-03074-z
https://doi.org/10.1007/s13399-022-03074-z
Publikováno v:
Asian Food Science Journal. :15-23
Aims: A large number of food industries are focusing their interests recently on the commercial production of fish crackers for their nutritional values and health benefits. The goal of this study was to develop a set of formulae for the preparation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f6ac9b7481c9b3f9e33a515a7e5dcbc
https://doi.org/10.9734/afsj/2020/v17i130182
https://doi.org/10.9734/afsj/2020/v17i130182
Publikováno v:
Beverages, Vol 5, Iss 1, p 25 (2019)
Beverages
Volume 5
Issue 1
Beverages
Volume 5
Issue 1
An investigation was carried out to extend the shelf life of wood apple beverages by up to 50 days from its natural shelf life of 8&ndash
12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed
12 h. A wood apple beverage was prepared using freeze-dried wood apple powder. Four samples were developed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::138dfffef3e47fa935dd827d1fdbc402
https://doi.org/10.3390/beverages5010025
https://doi.org/10.3390/beverages5010025
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