H. P. Seal

Nutritional Quality and Metallic Health Risk Assessment of Industrially Processed Tomato Ketchups Available in the Markets of Bangladesh

Sadia Mehrin, H. M. Zakir, H. P. Seal & Mhafuza Akter · European Journal of Nutrition & Food Safety · 2020

An experiment was conducted to study the nutritional qualities of industrially processed tomato ketchups compared to homemade one and to assess metallic heath risk due to consumption of those ketchups. Eight different types of industrially processed tomato ketchups available in t...

Open access Research Article 10.9734/ejnfs/2020/v12i330210

Effect of Chitosan Coating on Physiological Responses and Nutritional Qualities of Tomato Fruits during Postharvest Storage

Naznin Sultana, H. M. Zakir, M. A. Parvin, S. Sharmin & H. P. Seal · Asian Journal of Advances in Agricultural Research · 2019

This experiment was conducted to evaluate the effect of chitosan coating on physiological responses and nutritional qualities of tomato fruits at postharvest storage. There were four treatments of chitosan viz. T0 (control), T1 (0.10%), T2 (0.20%) and T3 (0.30%), and two storage...

Open access Research Article 10.9734/ajaar/2019/v10i230027