Meera Probha Kabiraz, Priyanka Rani Majumdar, M M Chayan Mahmud, Shuva Bhowmik et al.
Foodborne pathogens are a major public health concern and have a significant economic impact globally. From harvesting to consumption stages, food is generally contaminated by viruses, parasites, and bacteria, which causes foodborne diseases such as hemorrhagic colitis, hemolytic uremic syndrome (HU...
Matiur Rahman, Md. Sazedul Hoque, Shuva Bhowmik, Shahnila Ferdousi et al.
The use of pesticides in agricultural sectors is rising due to the growing demand for food in the world, but the presence of pesticide residues in agricultural commodities has become a major health concern for consumers and is associated with problems of food safety. Thus, the present study determin...
Mohammad Hashanuzzaman, Shuva Bhowmik, Md. Shafiqur Rahman, M.U.M. Abu Zakaria et al.
) was found between knowledge with attitudes, knowledge with practices and attitudes with practices of 0.73-0.99 among the three domains for fish farmers and food handlers. The correlation among the three levels was satisfactory, however, some food safety concepts and practices regarding hygiene wer...
Shuva Bhowmik, Dominic Agyei, Azam Ali
Shuva Bhowmik, Dominic Agyei, Azam Ali
Food quality and freshness deterioration are global concerns during the packaging, distribution, and storage of perishable food items such as fish, meat, seafood, milk, fruits, and vegetables. Using smart packaging films to monitor food freshness biomarkers in real time can assist customers in makin...
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou et al.
Shuva Bhowmik, Mohajira Begum, Md Abul Hossain, Matiur Rahman et al.
Formaldehyde (FA) content in nine commonly available marine and freshwater finfish and one shrimp species marketed in Dhaka was assessed by high performance liquid chromatography (HPLC) method. Limit of detection and limit of quantification values of 6.90 and 22.90 µg kg−1 were calculated respective...
Shabiha Islam, Shuva Bhowmik, Priyanka Rani Majumdar, George Srzednicki et al.
The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p < 0.05). The major component of the tilapia was moisture (79.12%–81.36%), followed by protein (14.93%–16.03%), lipid (0.59%–2.35%), ...
Md. Bokthier Rahman, Monayem Hussain, Meera Probha Kabiraz, Noordiana Nordin et al.
Formaldehyde is added illegally to food to extend its shelf life due to its antiseptic and preservation properties. Several research has been conducted to examine the consequences of adulteration with formaldehyde in food items. These findings suggest that adding formaldehyde to food is considered h...
Mirja Kaizer Ahmmed, Shuva Bhowmik, Stephen G. Giteru, Md. Nazmul Hasan Zilani et al.
Lectins are a unique group of nonimmune carbohydrate-binding proteins or glycoproteins that exhibit specific and reversible carbohydrate-binding activity in a non-catalytic manner. Lectins have diverse sources and are classified according to their origins, such as plant lectins, animal lectins, and ...
Shahida Anusha Siddiqui, Muhammad Qudrat Ullah Farooqi, Shuva Bhowmik, Zahra Zahra et al.
Mohammed Abdus Salam, Shalini Rajeswara Dayal, Sadia Afrin Siddiqua, Md. Iftakharul Muhib et al.
The heavy metals namely Fe, As, Cu, Cd, and Pb were investigated in two marine fishes silver pomfret (Pampus argentus) and torpedo scad (Megalaspis cordyla), and three seafoods sibogae squid (Loligo sibogae), Indian white prawn (Fenneropenaeus indicus), and mud crab (Scylla serrata) by using inducti...
Shahida Anusha Siddiqui, İlknur Uçak, Maliha Afreen, Abhilash Sasidharan et al.
Microalgae presents an inducing potential as a primary raw material in crafting plant-based seafood alternatives, revolutionizing the landscape of sustainable food production. These microscopic organisms display a rich nutritional profile, presenting an array of nutrients such as essential amino aci...
Mohajira Begum, Shuva Bhowmik, Farha Matin Juliana, Md. Sabir Hossain
This study was conducted to determine the nutritional value of hilsa fish from the six selected regions in Bangladesh. The moisture, protein, fat, carbohydrate and energy value were found 66.94 ± 7.34 to 72.04 ± 5.77%, 18.95 ± 3.97 to 20.56 ± 4.57%, 4.97 ± 0.89 to 8.21 ± 1.87%, and 3.08 ± 0.68 to 4....
Shuva Bhowmik, Sumaiya Islam, Monzur Morshed Ahmed, M. Belal Hossain et al.
Proteases, the group of enzyme with significant commercial value, was isolated from proteolytic bacteria available in gut of tiger shrimp (Penaeus monodon). The isolation of bacteria from the gut of the collected shrimp was performed by serial dilution and plating method. Six bacterial isolates were...