Textile dyes are an important class of synthetic organic compounds and are, therefore, common industrial pollutants. They are produced in large scale and may enter the environment during production or later on during fiber dying. Thus, there is a need for developing treatment met...
Open access
Research Article10.9734/mrji/2024/v34i81468
Shinta April Mei Tanti, Nurul Hidayah, Anif Mukaromah Wati & Premy Puspitawati Rahayu·Asian Food Science Journal·2024
Aims: This study aims to analyze syneresis, pH, total acid, viscosity, color (L, a*, b*) and sensory analysis (taste, aroma, and color) and antioxidant activity of yogurt set added with Dracaena angustifolia leaves (DAL) extract. Study Design: The research used a factorial expe...
Open access
Research Article10.9734/afsj/2024/v23i5714
L-Lysine is an essential amino acid that is required in the diet of humans and animals. It is utilized in human medicine, cosmetics and pharmaceutical industry. ’The influence of agitation rates, pH and calcium carbonate on L-lysine production by Bacillus subtilis using agricult...
Open access
Research Article10.9734/mrji/2022/v32i111351
The research studied the isolation of thermo-tolerant bacteria with enzymatic activity from waste dumpsites. 30 soil samples were collected using sterile spatular into sterile universal bottles, labelled and taken to the laboratory analyses. The soil samples were serially diluted...
Open access
Research Article10.9734/mrji/2021/v31i1230363
The proximate composition, rigor-index, organoleptic quality, and pH of Asian stinging catfish stored at iced condition (SIC) and stored at ambient temperature (SAT) were studied. Rigor mortis for both ice and ambient temperature started immediately after death and the rigor-inde...
Open access
Research Article10.9734/afsj/2021/v20i730318
Aim: To find out the direct and residual effect of integrated nitrogen management on physico-chemical properties of soil under rice – maize cropping system. Study Design: The experiment was laid out in randomized block design during kharif season and in split plot design during r...
Open access
Research Article10.9734/ijecc/2021/v11i330379
A study was conducted to evaluate the quality of fresh fluted pumpkin leaves stored in two different types of evaporative coolers- aluminum-cladded burnt-clay-brick evaporative cooler (ABBEC) and non-cladded burnt-clay-brick evaporative cooler (NBBEC) compared with ambient storag...
Open access
Research Article10.9734/afsj/2020/v18i330218
Mohammad Rahanur Alam, Mohammad Asadul Habib, Pinaki Chowdhury, Lincon Chandra Shill & Md Abdullah Al Mamun·Asian Food Science Journal·2019
Aim: Ascorbic acid (vitamin C) is the most important food constituent because of its antioxidant and functional activity. The study aims to determine the Vitamin C content in commercially available fruit drinks collected from selected shops in Bangladesh. Study Design: This study...
Open access
Research Article10.9734/afsj/2019/v13i330112
Fura, a semi-solid millet-based dumpling, is popularly consumed throughout West Africa. This work was aimed at evaluating the effect of storage temperature on the microbial and physicochemical properties of fura. Freshly prepared fura was stored at 30 and 4°C and sampled periodic...
Open access
Research Article10.9734/afsj/2019/v13i230101
Consumption of bread and other baked aerated wheat flour products has spurred the needs to determine the leavening ability of different brands of baker’s yeast used in bread production. In this study we assessed the leaving ability of different brands of baker’s yeast in producti...
Open access
Research Article10.9734/mrji/2019/v28i530145
The effect of pH and sugar levels on the microbiological properties of sweet orange juice was evaluated. Microbial analysis of the treated Orange juice (Citrus Sinensis) were determined using standard method. The standard method of Prescott [12] was used. The microbial load of th...
Open access
Research Article10.9734/afsj/2019/v10i330041
Aim: In this study, the effect of different concentrations of three gas mixture (Carbon dioxide, Nitrogen, Oxygen), and also vacuum and ordinary conditions and using different flexible multi-layer pouches were studied for evaluating pH changes of quail meat at (4°C). Methodology:...
Open access
Research Article10.9734/MRJI/2017/29564
The micro fungal flora of the mud and water of Hanna Lake in Quetta district was investigated during 2015, using Baiting techniques. Apart from Mycotypha sp, the flora of Hanna Lake was essentially same and similar to those recorded by other authors for temperate lakes and river....
Open access
Research Article10.9734/BMRJ/2016/27391
Soybean (Glycine max L.) was processed into iru using Bacillus subtilis SBI 13 and Leuconostoc mesenteroides as starter culture and calabash as fermenting container. The fermenting soya beans were analysed for pH and titratable acidity, free amino acids and total soluble sugar. T...
Open access
Research Article10.9734/BMRJ/2016/26159
Aims: Lactic acid bacteria are important organisms recognized for their fermentative ability. They produce various compounds including bacteriocins which are proteinaceous antimicrobial compounds. The purpose of this study was to evaluate the lactic acid bacterial content of ogi,...
Open access
Research Article10.9734/BMRJ/2015/13471