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Browsing Faculty of Health and Life Sciences by Title

Browsing Faculty of Health and Life Sciences by Title

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  • Development And Quality Evaluation Of Quinoa Nutri-Bar 
    Angel, Fowzia (Daffodil International University, 2024-01-22)
    The focus of this research was to produce a Bar product using Quinoa Nutri-Bar, a various rice known for its substantial nutritional value and significant possibilities within the industry of confectionery. Quinoa Rice ...
  • Development and Sensory Evaluation of Noodles Enrich with Beetroot Powder 
    Rahman, Md. Sazzadur (Daffodil International University, 2019-12-19)
    The study was on the base of enrich Beetroot powder in Noodles with the percentage of three sample S1, S2, S3. Beetroot powder has produced from the fresh beetroot, by following drying and grinding method. Preparation ...
  • Development and Sensory Feature As Well as Proximate Analysis of Gluten-Free Flaxseed Bread" 
    Sweety, Humayra Kabir (Daffodil International University, 23-04-01)
    Flax seeds referred to as a "functional food" by certain individuals, which suggests that someone can eat it to improve their health. It’s an ancient crop. In the modern era, flaxseed is offered as seeds, oils, powder, ...
  • Development and Validation of a RP-HPLC Method for the Analysis of Trimetazidine Hydrochloride in Bulk Drug and Pharmaceutical Dosage Forms 
    Sarker, Chayanpria (Daffodil International University, 2018-09-06)
    This study presents the development, optimization and validation of a simple HPLC method for the determination of Trimetazidine Dihydrochloride in bulk drug and modified release dosage tablets as Trimetazidine Dihydrochloride ...
  • Development of a Novel Cake with Date Fruits and Quality Assessment 
    Islam, Shariful (Daffodil International University, 2019-12)
    Cake is one of the widely consumed baking products and highly acceptable to all types of consumers. Date fruits are also well known for its high mineral contents and fiber. The present study was taken to develop a novel ...
  • Development of Beetroot Juice for Preventing Menstrual Cramps 
    Tanny, Umme Habiba (Daffodil International University, 2022-02-17)
    Beetroot (Beta vulgaris) is a type of root vegetable that is also known as red beet, garden beet, table beet, or simply beet. Beetroots are high in nutrients. Beets are delicious raw, but they are more commonly juiced, ...
  • Development of Carrot Powder Added Mozzarella Cheeses 
    Roy, Debasish (Daffodil International University, 2018-12-22)
    Cheese is one of the most delicate, subtle and fascinating foods in the world .Cheese is consisting of the coagulated, compressed and usually ripened curd of milk separation from the whey. Cheese is likely discovered by ...
  • Development of Cream cheese cake 
    Rashel, Mr (Daffodil International University, 2018-12-23)
    Food Energy comes from three sources: fat, protein, and carbohydrates. A cream cheese cake intake are good for human body.It contain fat, protein, carbohydrates more energy. Also contain vitamin A,vitamin B12 and more. The ...
  • Development of different tested functional tea using Rosella, Beet-root & Moringa leaves by using MCSTD technology. 
    Rezvi, MD. Rashadul Islam (Daffodil International University, 2019-05-03)
    The study, Development of different tested functional Tea using Rosella, Beet-Root & Moringa leaves by using MCSTD technology. Take different Percentage of Rosella, Beet-Root & Moringa leaves. Sample 1: M-90%, R-5%, ...
  • Development of Instant Soup Mix Powder 
    Islam, Md. Niamul (Daffodil International University, 2018-12-18)
    Different types of soup powder available in the market. All the soup powders were made from combination of different vegetables. Therefore, research was conducted to prepare the highly nutritious soup powder from combination ...
  • Development of Lichee Lolly Ice Cream & Assessment It's Quality 
    Rahman, Mahabubur (Daffodil International University, 2018-12-23)
    In this study found that Lichi flavor in lolly ice carem , Brix-21 , acidity-0.19 – Density 1.072, microbiological tests—Total count ->330, coliform-o. After getting the test, I found the results of the results., and ...
  • Development of Low Sodium Content Bread by Partial Substitution of Table Salt with Salt Substitutes and Analysis of Its Consumer Acceptance 
    Joy, Anish Kumar Das (Daffodil International University, 23-05-18)
    Bread is a versatile and widely consumed food item that finds its place in various dishes and cuisines worldwide. These breads are typically small and round in shape, offering a soft and slightly sweet texture. The ingredients ...
  • Development of Microcapsule (Combination of Diclofenac and Rabeprazole) With a Mini Review 
    Al Fahad Ul Islam, Md. (Daffodil International University, 2021-07)
    Due to its advantages of being biodegradable and biocompatible, polymeric carriers have been widely used in therapeutic drug delivery system formulations. One of the most accepted systems for control release is ...
  • Development of Oatmeal Cookies and Quality Assessment 
    Hasan, Md. Zahid (Daffodil International University, 2019-12-09)
    The present study aimed to develop oatmeal cookies with changed wt% of rolled oats as 20% (sample 1), 40% (sample 2), and 60% (sample 3) along with other ingredients like flour, sugar, butter, ghee, milk powder, baking ...
  • Development of Rice Flour Bread Incorporating Hydrocolloids and Assessment of Proximate As Well as Sensorial Quality 
    Ullah, Shahmir (Daffodil International University, 23-03-29)
    Rice is cultivated in Bangladesh throughout the year. Bangladesh is self-sufficient in term of growing rice. The growing number of celiac disease patients increases the demand of gluten-free goods. As there is no gluten ...
  • Development of Therapeutic Energy Bar Using Mushroom 
    Dola, Anusree Mozumder (Daffodil International University, 2019-05-10)
    Use of edible mushroom with cereals bars are simply consumed in houses as dried form was based on different formulations. Different kind mushrooms are cultivating in our country now a days. These produced mushrooms were ...
  • Development of Vegetable Cake With Spinach Leaf & Moringa Powder 
    Hossen, Md. Naim (Daffodil International University, 2022-02-17)
    The primary goal of this study was to create a nutritious cake using spinach leaf paste and moringa powder, which were evaluated for their potential in the production of nutritional and healthy cakes. Four cake samples ...
  • Dhaka Dairy plant (Milk-vita) 
    Nipa, Kaniz Fatima (Daffodil International University, 2018-12-18)
    This internship program helped to learn lots of things about dairy products. It has covered both production and quality control site. It was a great opportunity to know about milk-vita and its regular activities. Further ...
  • Diabetes Complications Nutritional management at Birdem General Hospital Submitted 
    Punni, Noushin Saiyara (Daffodil International University, 23-02-18)
    Diseases caused by dietary deficiencies or metabolic diseases are the primary focus of clinical nutrition, which is a subfield of nutrition science. Also included in the realm of dietary conditions are medical facilities ...
  • Diet Chart for Diabetic Patients of Birdem General Hospital 
    Tuly, Arpita Ghosh (Daffodil International University, 2023-09-29)
    The Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine, and Metabolic Diseases in Shah Bagh, Dhaka, Bangladesh is a 600-bed multidisciplinary sanitarium complex of the Diabetes Association of ...

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