Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Moin Uddin Ahmad"'
Autor:
Tashrif Mahmud Minhaz, Joyshri Sarker, Mohammed Nurul Absar Khan, Helena Khatoon, Md Abdul Alim, SM. Khalequzzaman, Moin Uddin Ahmad, Mohammad Redwanur Rahman
Publikováno v:
Data in Brief, Vol 33, Iss , Pp 106450- (2020)
Data on growth performance, proximate composition and fatty acid content of Edible oysters (Crassostrea spp.) were collected to evaluate the spatial variation in growth performance, proximate composition and fatty acid content of oyster. The oyster w
Externí odkaz:
https://doaj.org/article/e984d98d87eb41c096af0b1a05aaf86c
Autor:
Tashrif Mahmud Minhaz, Joyshri Sarker, Mohammed Nurul Absar Khan, Mohammad Redwanur Rahman, Helena Khatoon, Moin Uddin Ahmad, Abdul Alim, S M Khalequzzaman
Publikováno v:
North American Journal of Aquaculture. 83:294-311
Autor:
Most Farida Yeasmin, MT Nur A Sharmin Aktar, Hamidur Rahman, Moin Uddin Ahmad, Rashidul Hassan, Asek Uddin, KM Abdul Halim, Gias Uddin Ahmed
Publikováno v:
Asian Journal of Medical and Biological Research. 6:491-498
The study was conducted to observe the effects of aqua drugs and chemicals on the health of farmed shrimp (Penaeusmonodon) in southern coastal region of Bangladesh. Samples were collected from shrimp farms and ghers in three upazilas of Cox’s Bazar
Autor:
Joyshri Sarker, Tashrif Mahmud Minhaz, Abdul Alim, Helena Khatoon, Moin Uddin Ahmad, S M Khalequzzaman, Mohammed Nurul Absar Khan, Mohammad Redwanur Rahman
Publikováno v:
Data in Brief
Data in Brief, Vol 33, Iss, Pp 106450-(2020)
Data in Brief, Vol 33, Iss, Pp 106450-(2020)
Data on growth performance, proximate composition and fatty acid content of Edible oysters (Crassostrea spp.) were collected to evaluate the spatial variation in growth performance, proximate composition and fatty acid content of oyster. The oyster w
Autor:
Moin Uddin Ahmad, Young-Ok Kim, Jong Min Lee, S.M. Rafiquzzaman, In-Soo Kong, Dong-Gyun Kim, Eun-Young Kim
Publikováno v:
Journal of Food Processing and Preservation. 40:1074-1083
Seaweeds have valuable pharmacological properties attributed to the presence of various bioactive compounds. In this study, the phytochemical composition and antioxidant activity of various crude extracts of Hypnea musciformis were determined. Phytoc
Publikováno v:
Food Control. 17:660-664
Attempts have been made to assess previous heat treatment of fish-meat gels prepared from walleye pollack and horse mackerel surimi, since surimi-based products have been gaining popularity for their protein quality, law fat content and convenience i
Publikováno v:
Journal of Food Science. 69:E497-E501
The stress-relaxation and nuclear magnetic resonance (NMR) proton spin-spin relaxation time ( 1 H T 2 ) measurements were performed to elucidate the gelation mechanism of heated and pressurized surimi gels. Numerical inverse Laplace transformation of
Publikováno v:
LWT - Food Science and Technology. 38:809-814
Noninvasive near-infrared (NIR) spectroscopy was employed to assess the endpoint temperatures (EPT) of kamaboko gel ( n =140) prepared at different temperatures. Partial Least-Squares (PLS) and Multiple Linear Regressions (MLR) were used to develop a
Publikováno v:
Fisheries Science. 71:655-661
Horse mackerel and tilapia surimi were subjected to six different heat and pressure treatments in order to compare gelation characteristics of easy- and difficult-setting gels, that is, temperature dependence, by observing rheological properties and
Publikováno v:
Journal of food science. 72(6)
In order to elucidate the gelation mechanism of surimi, the temperature dependence of water proton spin-spin relaxation time ((1)H T(2)) has been described by a theoretical approach, in which the exposed protein surface is taken into account. Water (