Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sultana Anjuman Ara Khanom"'
Autor:
Toufiq Elahi, Sahin Alam, Dipak Kumar Paul, Sultana Anjuman Ara Khanom, Hasanuzzaman, Md. Kamruzzaman, Mohammad Robel Hossen Patowary
Publikováno v:
Food and Nutrition Sciences. :376-389
The study was carried out to develop and compare Ginger candy from fresh indigenous and China Ginger. Ginger was immersed into the sugar solution with the concentrations of 50%, 60% and 70% sugar solution. Moisture, ash, protein, fat, crude fiber and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4a351194495a3717b9df3c415d3211a
https://doi.org/10.4236/fns.2018.94030
https://doi.org/10.4236/fns.2018.94030
Preparation of Pineapple (Ananas comosus) Candy Using Osmotic Dehydration Combined With Solar Drying
Publikováno v:
The Agriculturists. 13:87-93
This study was conducted to develop pineapple candy prepared from fresh pineapple using 40, 50 and 60% sugar solution and then dried in solar drier. Acceptability of the product was also assessed. The thickness of pineapple slices were 0.5 and 1.0 cm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fabb5984e166dcb407968990808a715
https://doi.org/10.3329/agric.v13i1.26551
https://doi.org/10.3329/agric.v13i1.26551
Autor:
Md. Mashiar Rahman, Mirza Hasanuzzaman, Md. Kamruzzaman, Md. Mominul Islam, Dipak Kumar Paul, Sultana Anjuman Ara Khanom, Laisa Ahmed Lisa
Publikováno v:
Food and Nutrition Sciences. :1261-1271
The aim of the research was to develop a self-stable dehydrated tomato product using different sugar solutions and to study the effects of the sugar solution on the characteristic of tomato candy. Tomato was immersed into the sugar solution with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9526460e6bd25059a2b7e37aa2bb46a7
https://doi.org/10.4236/fns.2014.513137
https://doi.org/10.4236/fns.2014.513137