检索结果-南通市图书馆

Quality Evaluation of Ginger Candy Prepared by Osmotic Dehydration Techniques

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2018年第4期9卷 376-389页

作者： Md Sahin Alam M. Kamruzzaman Sultana Anjuman Ara Khanom Mohammad Robel Hossen Patowary Md Toufiq Elahi Md Hasanuzzaman dipak kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Department of Environmental Sanitation Faculty of Nutrition and Food Science Patuakhali Science and Technology University Dumki Potukhali Bangladesh

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 total sugar content and organoleptic quality and microbial status of the prepared candy were analyzed. Moisture, ash, protein, fat and crude fiber content was found to be lower with increased concentration of sugar solution used, whereas total sugar content was found to be higher. Total bacterial count was increased with increasing the concentration of sugar solution. The best characteristic of Ginger candy was found with 50% sugar solution, with highest nutrient and lowest microbial load than candy prepared with 60% and 70% sugar solution.

关键词： Ginger Candy Sugar Solution Nutritional Composition Organoleptic Quality Sensory Score Microbial Load

A Study on Tomato Candy Prepared by Dehydration Technique Using Different Sugar Solutions

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Food and Nutrition Sciences 2014年第13期5卷 1261-1271页

作者： Md. Hasanuzzaman M. Kamruzzaman Md. Mominul Islam Sultana Anjuman Ara Khanom Md. Mashiar Rahman Laisa Ahmed Lisa dipak kumar Paul Department of Applied Nutrition and Food Technology Islamic University Kushtia Bangladesh Department of Microbiology and Biotechnology Jagannath University Dhaka Bangladesh Food Enzymology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh Vegetable Technology Research Section Institute of Food Science & Technology Bangladesh Council of Scientific and Industrial Research (BCSIR) Dhaka Bangladesh

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 concentrations of 40%, 50% and 60% for 24 hours. Moisture, ash, protein, fat, vitamin C, acidity, total sugar, crude fiber, total SO2 and salt content and organoleptic quality and microbiological status of the prepared candy were analyzed. There was a tendency of decreasing moisture, ash, protein, fat, vitamin C, acidity, crude fiber and increasing total sugar content with increased concentration of sugar solution used. On the microbiological analysis, total bacteria and total fungus load were increased with increasing the concentration of sugar solution. The best characteristic of tomato candy was found with 40% sugar solution, with highest nutrient and sensory score and lowest microbial load than candy prepared with 50% and 60% sugar solution.

关键词： Tomato Candy Sugar Solution Nutritional Composition Organoleptic Quality Sensory Score Microbial Load

Investigation and Mathematical Modelling of Optimized Cutting Parameters for Surface Roughness of EN-8 Alloy Steel

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Metallic Material Research 2021年第2期4卷 7-21页

作者： Amit Saraswat dipak kumar Mechanical Engineering Department RKGIT Ghaziabad201003India

The work done in this work deals with the efficacy of cutting parameters on surface of EN-8 alloy *** knowing the optimal effects of cutting parameters response surface methodology was practiced subjected to central composite design *** motive was to introduce an interaction among input parameters,i.e.,cutting speed,feed and depth of cut and output parameter,surface *** this,second order response surface model was *** foreseen values obtained were found to be fairly close to observed values,showed that the model could be practiced to forecast the surface roughness on EN-8 within the range of parameter *** and 3-D plots are generated to forecast the value of surface *** was revealed that surface roughness decreases with increases in cutting speed and it increases with ***,there were found negligible or almost no implication of depth of cut on surface roughness whereas feed rate affected the surface roughness *** lower surface roughness,the optimum values of each one were also evaluated.

关键词： Cutting parameters Surface roughness EN-8 steel Optimization Modelling

白细胞介素-9单核苷酸多态性与食管癌淋巴结转移易感性的关系

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

临床和实验医学杂志 2016年第4期15卷 336-339页

作者： dipak kumar Singh 顾海勇尹俊唐巍峰陈锁成蒋鹏程江苏大学附属人民医院普外科江苏镇江212002 江苏大学附属人民医院心胸外科江苏镇江212002

目的研究白细胞介素-9（IL-9）单核苷酸多态性与中国汉族人群食管癌患者淋巴结转移易感性的关联。方法采用SNPscan TM高通量基因分型技术,分析355例食管癌患者淋巴结转移组（85例）和无淋巴结转移组（例）IL-9 rs31563 C〉T和IL-9 rs315... 详细信息

目的研究白细胞介素-9（IL-9）单核苷酸多态性与中国汉族人群食管癌患者淋巴结转移易感性的关联。方法采用SNPscan TM高通量基因分型技术,分析355例食管癌患者淋巴结转移组（85例）和无淋巴结转移组（例）IL-9 rs31563 C〉T和IL-9 rs31564 G〉T这两个多态性位点各基因型分布频率,并计算各基因型的食管癌淋巴结转移风险及其95%可信区间。结果 IL-9 rs31563 C〉T基因型分布频率在组间没有统计学差异（P=0.171）。多因素Logistic回归分析,较CC野生纯合型相比,IL-9 rs31563 CT基因型（调整OR=0.58,95%CI=0.30~1.11,P=0.10）和TT基因型（OR及95%CI无数值显示,P=0.99）与食管癌淋巴结转移易感性没有统计学相关性。隐性模型分析结果提示,以CC＋CT联合型作为参照,IL-9 rs31563 TT突变纯合型与食管癌淋巴结转移易感性没有统计学关联（OR及95%CI无数值显示,P=0.99）。对IL-9 rs31564 G〉T做同样的单基因位点和Logistic回归分析,也未发现其基因型分布频率在淋巴结转移组和无淋巴结转移组之间存在差异,结果也未显示其突变基因型与食管癌淋巴结转移易感性存在统计学意义的关联。结论 IL-9 rs31563 C〉T和IL-9 rs31564 G〉T基因多态性与食管癌淋巴结转移易感性之间无相关性,还需要进一步的功能学研究及多中心大样本研究对本次实验结果加以验证。

关键词：食管癌淋巴结转移白细胞介素-9 单核苷酸多态性