Search Results - "Mahomud, Md Sultan"

Effect of milk pH at heating on protein complex formation and ultimate gel properties of free-fat yoghurt by Mahomud, Md. Sultan, Haque, Md Azizul, Akhter, Nasrin, Asaduzzaman, Md

“…The effect of milk pH before heating on casein–whey protein interactions and ultimate gel properties of the free-fat yoghurt was investigated. Reconstituted…”
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Effect of low oxygen stress on the metabolic responses of tomato fruit cells by Mahomud, Md. Sultan, Islam, Md. Nahidul, Roy, Joysree

“…Postharvest losses of fruits and vegetables can occur due to cell breakdown and browning during controlled atmosphere storage as a result of low oxygen (O2)…”
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The influence of pre‐heat treatment of skim milk on key quality attributes of fat filled milk powder made therefrom by Finnegan, Eoin W, Mahomud, Md. Sultan, Murphy, Eoin G, O'Mahony, James A

“…Fat filled milk powders were made from rehydrated skim milk pre‐heated at four distinct time–temperature combinations. The resultant products were assessed for…”
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Effect of microwave output power on the kinetics of color change, physicochemical and bioactive constituent features of pre-treated carrot slices by Amin, Md. Ruhul, Sharmin, Tajnuba, Ahmed, Shihab, Bari, Md. Salim, Mahomud, Md. Sultan, Roy, Joysree

“…•The pretreated carrot slices were dried using microwave dryer on different microwave output power (170 W, 340 W and 510 W).•The color change kinetics using…”
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Textural and antioxidant properties of mozzarella cheese fortified with dehydrated oyster mushroom flour by Rahman, Md. Atiqur, Roy, Joysree, Mahomud, Md. Sultan

“…As a good source of natural anti-oxidants, oyster mushroom flour can be incorporated in dairy products. However, very few scientific publications provide…”
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High carbon-di-oxide modified atmospheric packaging on quality of ready-to-eat minimally processed fresh-cut iceberg lettuce by Haque, Md. Azizul, Asaduzzaman, Md, Mahomud, Md. Sultan, Alam, Md. Rizvi, Khaliduzzaman, Alin, Pattadar, Shib Nath, Ahmmed, Raju

“…Fresh-cut lettuce is a very well-known salad for today's routines because it obliges minimal preparation to minimize the loss of health beneficial vitamins,…”
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Fortification of set yoghurts with lemon peel powders: An approach to improve physicochemical, microbiological, textural and sensory properties by Rahman, Md. Naimur, Islam, Md. Nahidul, Mia, Md. Manik, Hossen, Shahriar, Dewan, Md. Forshed, Mahomud, Md. Sultan

“…Lemon peel powder (LPP) is an excellent source of pectin and has been used as prebiotic polysaccharide. This study was conducted to assess the possibility of…”
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Development and performance evaluation of an improved electric baking oven for baked products by Rana, Masud, Yasmin, Sabina, Mahomud, Md. Sultan, Noor, Fatehatun, Sarker, Md. Sazzat Hossain

“…An improved electric baking oven was designed and fabricated using locally available materials for baking cakes and biscuits. Provisions of necessary…”
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Innovative probiotic yogurt: Leveraging green banana peel for enhanced quality, functionality, and sensory attributes by Mahomud, Md. Sultan, Islam, Md. Nahidul, Hossen, Diloar, Wazed, Md. Abdul, Yasmin, Sabina, Sarker, Md. Sazzat Hossain

“…Yogurt, a popular dairy product renowned for its nutritional benefits and probiotic content, serves as a functional food with potential health-promoting…”
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Recent advances in frying processes for plant-based foods by Al Faruq, Abdulla, Khatun, Mst. Husne Ara, Azam, S.M. Roknul, Sarker, Md. Sazzat Hossain, Mahomud, Md. Sultan, Jin, Xin

“…•Innovative frying technologies for plant-based foods were explored.•The impacts of innovative frying procedures on acrylamide formation were discussed.•Oil…”
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Formation of soluble protein complexes and yoghurt properties influenced by the addition of whey protein concentrate by Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

“…The effects of whey protein concentrate (WPC) on the formation of soluble protein complexes and yoghurt texture were evaluated. Skim milk (SM) and skim milk…”
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Effect of micellar κ-casein dissociation on the formation of soluble protein complexes and acid gel properties by Mahomud, Md. Sultan, Katsuno, Nakako, Nishizu, Takahisa

“…This study investigated the effect of micellar κ-casein dissociation, caused by cross-linking agent glutaraldehyde, on the formation of soluble protein…”
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Physical, rheological, and microstructural properties of whey protein enriched yogurt influenced by heating the milk at different pH values by Mahomud, Md. Sultan, Katsuno, Nakako, Zhang, Lifen, Nishizu, Takahisa

“…Here, we investigate the effects of pH adjustment before heating milk on the textural properties of whey protein enriched yogurt. Whey protein enriched skim…”
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Heat-Induced Interaction of Milk Proteins: Impact on Yoghurt Structure by Asaduzzaman, Md, Mahomud, Md Sultan, Haque, Mohammod Enamul

“…Heating milk for yoghurt preparation has a significant effect on the structural properties of yoghurt. Milk heated at elevated temperature causes denaturation…”
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Effect of drying methods on physicochemical, antioxidant and functional properties of potato peel flour and quality evaluation of potato peel composite cake by Akter, Moushumi, Anjum, Nishat, Roy, Falguni, Yasmin, Sabina, Sohany, Mouluda, Mahomud, Md Sultan

“…Cakes are usually consumed bakery item all over the world; so, their enrichment with nutrients is an effective way to increase nutrition to the people health…”
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Improvement of quality and shelf-life of tomatoes with Aloe vera coatings enriched with tulsi extract by Roy, Joya, Islam, Md. Nahidul, Yasmin, Sabina, Mahomud, Md. Sultan

“…This work aimed to investigate the effect of edible coatings on shelf life and quality of tomato fruits. Aloe vera (AL) gel and tulsi leaf extract (TE), and a…”
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Development of an intelligent packaging material incorporating betacyanin from red beetroot extract into polyvinyl alcohol films by Akter, Moushumi, Islam, Md. Nahidul, Yasmin, Sabina, Mahomud, Md. Sultan

“…This research aimed to develop an intelligent packaging material by incorporating betacyanin from red beetroot extract into polyvinyl alcohol (PVA) film…”
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Physicochemical and sensory characteristics of orange juice supplemented yogurt by Sabina Yasmin, Gajala Shaheen, Dipti Rani, Chhanda Roy, Most Jesmin Akhter, Md Shakil, Md. Sultan Mahomud, Mouluda Sohany

“…In recent years, the development of enriched dairy products with fruits or fruit parts has been growing due to their potential health benefits and consumer's…”
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