Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by Mahmudul Hasan
Total Records ( 3 ) for Mahmudul Hasan
  Sajib Al- Reza , Subrata Karmaker , Mahmudul Hasan , Shuvra Roy , Riadul Hoque and Nannur Rahman
  Fish is a major source of protein and post-harvest loss of fish is a key factor of economic and protein wastages in developing countries like Bangladesh. This study was carried out to know the effects of sun drying, smoking, freezing and canning on proximate, biochemical and microbiological characteristics of chela (Laubuka dadiburjori) fish stored at room temperature for 60 days. The proximate compositions of the fish samples were determined. Moisture, protein, lipid, ash and carbohydrate contents of the fresh fish were 76.56, 13.74, 4.25, 2.37 and 1.41%, respectively. Total volatile base nitrogen content was 7.10 mg/100 g. Total plate count was 1.13×104 CFU g‾1. The proximate compositions found in the different processing methods were statistically different to the fresh fish samples. Water activity and pH value increased significantly in sundried and smoked chela at the end of 60 days of storage. Salt content decreased significantly (p<0.05) in sundried fish than other three processing methods. Total protein content was high in smoke dried fish (61.31%) and low in frozen fish (11.85%) at the end of storage period. The TVB-N was found high in sundried and smoked fish samples after storage period. Smoking demonstrated efficient method of fish processing in terms of the retention of protein value and reduction in the moisture content but canning was the best method for benefit and retention of the product. The information obtained in this study could be useful to fish consumers, processors and nutritionists in the efficient management of fish resources.
  M. Nazrul Islam , Kh. Asaduzzaman , Md. Shahzamal , Md. Nasrul Haque Mia , M.S. Alam , Mahmudul Hasan and Mahbubul Hoq
  A UWB bandpass filter has been presented in this study. The filter has been designed on a silicon substrate with Perfect Electric Conductor (PEC) microstrip parallel-coupled stub resonators. The filter comprises of Wave port, Infinite Ground Plane and 1 GHz bandwidth with centre frequency, f0 being 1.5 GHz ranges from 0.6-2.4 GHz. The filter has been designed and verified by HFSS simulation.
  Mahmudul Hasan , AKM Shafikul Hasan and Md. Simul Bhuyan
  Background and Objective: Fisheries sector play important role in the economy. Diversity status is needed to conserve the fish resources of the haor region. The present study was conducted to assess fish diversity of the Kalai beel and Naoli beel of Karimganj Upazila in Kishoreganj district, Bangladesh. Materials and Methods: Fish samples were collected from the fishermen and local fish market for taxonomic study from December, 2014-November, 2015. Morphometric and meristic characteristics were identified through direct observation and further identification was done following different books. Results: A total of 46 fish species were identified during the study under 17 families. Among 46 fish species, 15 were found belong to Cyprinidae family followed by Bagaridae (4), Channidae (4), Schilbeidae (3), Mastacembelidae (3), Centropomidae (3), Siluridae (2), Anabantidae (2), Palaemonidae (2) and others (8). During the study period, 22 fish species were marked as abundant species, 15 species were marked as rare and 9 species were found as common species. Conclusion: Ecologically, economically and socially haors are playing essential role with its diversified fish resources. Haor fisheries have great impact on the livelihood of the fishermen and provide nutrition to general people. However, the fish diversity is being threatened by anthropogenic activities. Present study emphasized on the conservation of the fish as it is undergone gradual decrease.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility