This study will employ a randomized controlled intervention design to evaluate the health impacts of consuming fresh-cut street-vended fruits, focusing on microbial contamination and gastrointestinal (GI) symptoms. A total of 300 participants will be recruited and divided into treatment (consuming guava, pineapple, or watermelon) and control groups (no fruit consumption). Fruit samples will be analyzed for microbial contamination, including S. aureus and E. coli, using standard microbiological and molecular techniques. Data on GI symptoms will be collected through questionnaires and analyzed using statistical methods, such as Chi-square tests, Kaplan-Meier survival analysis, and Cox proportional hazards regression. Spearman correlation will identify associations between bacterial presence and specific symptoms. Ethical approval will be obtained, and participant safety will be prioritized. Analytical tools, including IBM SPSS, RStudio, and PyCharm, will be utilized for the analyses.

开始日期2025-03-06

申办/合作机构

Bangladesh Agricultural University

100 项与 Bangladesh Agricultural University 相关的临床结果

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0 项与 Bangladesh Agricultural University 相关的专利（医药）

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6,594

项与 Bangladesh Agricultural University 相关的文献（医药）

2025-12-31·Water Science

Irrigation with undiluted textile wastewater retards growth and imbalances the ion homeostasis in Amaranthus tricolor

作者: Sultana, Razia ; Rahman, Habibur ; Islam, Shah Mohammad Naimul ; Jashim, Asif Iqbal Ibne

2025-12-31·Cogent Food & Agriculture

Integrated nitrogen nutrition with vermicompost and storage duration affect grain quality characters of aromatic rice under subtropical condition

作者: Somaddar, Uzzal ; Kheya, Sinthia Afsana ; Anwar, Md. Parvez ; Ferdous, Nilufa ; Salam, Md. Abdus ; Manir, Mohammad Rezaul ; Uddin, Md. Romij ; Hashem, Abeer ; Sarker, Uttam Kumer ; Alfagham, Alanoud ; Abd_Allah, Elsayed Fathi ; Ahmed, Md. Towkir ; Kaysar, Md. Salahuddin

This study evaluated the grain quality of aromatic rice and was conducted during the rice growing season of 2022 and 2023.The experiment consisted of five N managements viz. control, Bangladesh Rice Research Institute (BRRI) recommended dose (RD) of N from urea, 70% RD of N from urea + 30% RD of N from cowdung, 70% RD of N from urea + 30% RD of N from vermicompost and 70% RD of N from urea + 30% RD of N from poultry manure, six aromatic rice varieties, for example, BR5, BRRI dhan34, BRRI dhan37, BRRI dhan70, Kalijira and Chinigura and five storage duration (SD) viz. 0, 3, 6, 9 and 12 mo.The highest grain length (6.31 mm) and grain breadth (1.98) was obtained from 70% of the RD of N from urea + 30% N from vermicompost at a 12-mo storage time.The variety of BR5 and Kalijira showed strong aroma at 0 to 12-mo storage.The application of 70% of RD of N from urea + 30% of RD of nitrogen from vermicompost with BRRI dhan37 at 12-mo SD resulted in the maximum milling (73.96%) and head rice outturn (70.44%).Principal component anal. revealed that the variety BRRI dhan37 showed best performance compared to other varieties.Therefore, consistent nourishment of soil with combined N nutrition and SD might support to boost up grain quality of aromatic rice.

2025-08-01·Food Chemistry

Plant-proteins based 3D meat analog printing: A review

Review

作者: Bhuiyan, Md Hafizur Rahman ; Yeasmen, Nushrat ; Orsat, Valérie

This review summarizes and critically analyze the scientific studies pertinent to three-dimensional printing of plant-proteins based meat-analog. Vegetable proteins, oils, and water are the major ingredients in formulating ink for three-dimensional printing of meat-analogs; while, hydrocolloid, enzyme, yeast, colorant, mineral, flavor, etc. are used as minor ingredients. Both ingredients and formulation modulate rheological properties of the ink, and consequently three-dimensional printing's performance and post-printing stability of the meat-analogs. Printing temperature, contact angle, nozzle height, nozzle diameter, layer height, and speed of nozzle movement are the most critical parameters that influence printing of meat-analogs. Air heating, baking, steaming, deep-fat frying, and microwave heating have been successfully used to finish-cook three-dimensional printed meat-analogs. Micro-structural characteristics and ingredient's distribution impact functionalities and stability of printed analogs. Safety aspects, legal frameworks, and sustainability issues should be taken as major concern. Future research directions pertinent to three-dimensional printing of plant-based meat-analog, have been identified.

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