Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Mohammed Zaidul Islam Sarker"'
Autor:
Mohd Omar Ab Kadir, Sahena Ferdosh, Mohd Yazid Abdul Manap, Nik Norulaini Nik Ab Rahman, Mohammed Jahurul Haque Akanda, Mohammed Zaidul Islam Sarker
Publikováno v:
Molecules, Vol 17, Iss 2, Pp 1764-1794 (2012)
Supercritical fluid extraction (SFE), which has received much interest in its use and further development for industrial applications, is a method that offers some advantages over conventional methods, especially for the palm oil industry. SC-CO2 ref
Externí odkaz:
https://doaj.org/article/54a771738d1541d0b34197bd00686b9a
Autor:
Sahena Ferdosh, Mohammed Zaidul Islam Sarker, Takahiro Noda, Mohammed Abd Elgadir, Pingkan Aditiawati, Mohammed Jahurul Haque Akanda
Publikováno v:
Starch - Stärke. 65:73-81
The objective of this review article is to investigate rheological behaviors of starch-based biopolymer mixtures in selected food systems. Numerous recently published studies on this subject were thoroughly screened and reviewed. This paper indicates
Autor:
Nik Norulaini Nik Ab Rahman, Sahena Ferdosh, Mohammed Zaidul Islam Sarker, Mohd Omar Ab Kadir, Mohd Yazid Abdul Manap, Mohammed Jahurul Haque Akanda
Publikováno v:
Molecules, Vol 17, Iss 2, Pp 1764-1794 (2012)
Molecules
Molecules
Supercritical fluid extraction (SFE), which has received much interest in its use and further development for industrial applications, is a method that offers some advantages over conventional methods, especially for the palm oil industry. SC-CO2 ref
Autor:
Sahena Ferdosh, Abd Elgadir M, Takahiro Noda, Mehrnoush A, Alias A. Karim, Mohammed Jahurul Haque Akanda, Mohammed Zaidul Islam Sarker
Publikováno v:
Molecules
Molecules, Vol 17, Iss 1, Pp 584-597 (2012)
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 rh
Autor:
Shigenobu Takigawa, Sun-Ju Kim, Tatsuro Suzuki, Naoto Hashimoto, Takahiro Noda, Mohammed Zaidul Islam Sarker, Tomoo Maeda, Chie Matsuura-Endo, Katsuichi Saito, Yuji Mukasa, Hiroaki Yamauchi, Tatsuya Saito
Publikováno v:
Journal of agricultural and food chemistry. 55(15)
The anthocyanin profiles and varieties/breeding line differences of anthocyanin concentrations in common/tartary buckwheat sprouts have been studied. Four anthocyanins, cyanidin 3-O-glucoside, cyanidin 3-O-rutinoside, cyanidin 3-O-galactoside, and cy