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Maruf Ahmed

Hajee Mohammad Danesh Science & Technology University Bangladesh

Dr. Maruf Ahmed is a professor at Hajee Mohammad Danesh Science and Technology University in Dinajpur, Bangladesh, in the Department of Food Processing and Preservation. Maruf earned his doctorate in food science and technology at Chonnam National University in Gwangju, Republic of Korea. Dr. Maruf's areas of specialization include food and nutrition security, food value addition, agricultural value chain development, product development, antioxidant, and biodegradable plastic. Dr. Maruf has over forty (60) publications in peer-reviewed journals, as well as a few book chapters published by a reputable publisher. Dr. Maruf was Dean of the Faculty of Engineering at Hajee Mohammad Danesh Science and Technology University in Dinajpur, Bangladesh from 2018 to 2020. Dr. Maruf was the Head of the Department of Food Processing and Preservation at Hajee Mohammad Danesh Science and Technology University in Dinajpur, Bangladesh from 2014 to 2017 and 2019 to 2022. My research interests are product development, health-beneficial bacteria, antioxidants and so on. I also wants to use my expertise to create job opportunities for youth through the development of entrepreneurship.

1books edited

2chapters authored

Latest work with IntechOpen by Maruf Ahmed

Pectin is mostly obtained from apple pomace and citrus peels and is used to influence the textural attributes of cooked gari and fufu dough. There are a number of other underutilized sources of pectin; it can be extracted and processed from a variety of agro-industrial byproducts, including pulps, husks, hulls, peels, cactaceae, and vegetables. Pectinase enzymes are found in a wide range of organisms. This book represents and discusses the various extraction methods used to extract pectin from different sources, including such as microwave heating processes and ultrasonic treatment. The information in this book will be useful in the food and pharmaceutical industries as well as to readers seeking to learn about sources, extraction, and applications of pectin.

Utilization of Pectin in the Food and Drug Industries

Utilization of Pectin in the Food and Drug Industries

Edited by Maruf Ahmed

Chapters authored

A Review on Effects of Pseudo Cereals Flour on Quality Properties of Biscuit, Cookies and Cake

By Abu Saeid and Maruf Ahmed

Gluten free products are currently highly demandable by those with different gluten intolerances. Pseudo cereals are a category of non-grass seeds used to manufacture various gluten free products, including bread, biscuits, cakes, and cookies. Pseudo cereal seeds contain high-quality proteins, rich quantities and unique characteristics of starch, vast amounts of micronutrients such as minerals, vitamins along with diverse bioactive compounds. This chapter is focused on other resentful research work on the characteristics of pseudo cereals seeds and pseudo cereals flour. It also reveals different effects of pseudo cereal flour on physical-chemicals properties of biscuit, cake, and cookie. We think that this study will have a significant influence on product developers and customers on the use of pseudo cereal seeds and pseudo cereals flour.

Part of the book: Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

Citrus Fruits: Nutritive Value and Value-Added Products

By Abu Saeid and Maruf Ahmed

Citrus fruits are essential sources of food and energy and play a critical role in supplementing healthy diets. Citrus fruits contain mostly carbohydrates such as sucrose, glucose, and fructose and are good dietary fiber sources, which help prevent gastrointestinal disease and promote high circulating cholesterol. Besides, citrus fruits are also significant sources of vitamin C and various bioactive compounds. It is suggested that these components are of vital importance in improving human health due to their antioxidant properties and being converted to vitamin A. However, citrus fruit is still being used for different purposes like juice, jam, jelly, squash, pies, cake, candies, marmalades, etc. Most citrus waste materials are currently used as animal feed. Innovations are occurring in the conversion of citrus by-products into valuable commodities with the development of innovative technologies. This chapter has put up primary and secondary research findings of citrus fruits, especially lemon and pomelo, their chemical properties, composition, and their use in health and cosmetic needs.

Part of the book: Citrus

Related collaborators

Rafael Borja

Wei Xia

Jirawat Yongsawatdigul

Suranaree University of Technology , Thailand

Abu Saeid

NPI University of Bangladesh

Fernando G. Fermoso

Instituto de la Grasa , Spain

Ali Hamzeh

Suranaree University of Technology , Thailand

Juan Cubero

Instituto de la Grasa , Spain

Antonio Serrano

Instituto de la Grasa , Spain

Ángeles Trujillo-Reyes

Instituto de la Grasa , Spain

Denys K. Villa-Gómez

University of Queensland , Australia