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Articles by S. Sarkar
Total Records ( 3 ) for S. Sarkar
  S. Sarkar
  Milk is an ideal medium for the growth and multiplication of diverse microorganisms resulting in its early deterioration. Consumption of raw milk should be discouraged, as numerous epidemiological outbreaks even death have been recorded. Amongst various methods, pasteurization is the widely adopted technology to render milk safe for human consumption. Microbiological quality of pasteurized milk is resultant of various factors including quality of raw milk, heat-treatment employed, storage conditions and extent of post-pasteurization contamination. In the present endeavor, attempts have been made to highlight microbiological considerations for the safety of pasteurized milk. Endeavour has been made to explore various factors affecting the microbiological quality of pasteurized milk and hygienic practices to be implemented for quality improvement. Reviewed literature indicated that to ensure safe pasteurized milk, an improvement in the microbiological quality of raw milk, proper pasteurization and prevention of post-pasteurization contamination is important. Introduction of microfiltration prior to pasteurization is suggested to ensure complete removal of spores thereby enhancing the microbiological safety of pasteurized milk.
  S. Sarkar and M. Sur
  Dietetic significance of dahi, an Indian fermented milk product is well documented. Consumer’s inclination towards healthful foods has resulted in renewed interest in dahi. Adoption of diverse technology for dahi manufacture Results in wide variation in the chemical and microbiological quality of dahi available in the market. Attempts should be made towards process standardization for dahi manufacture to have a consistent quality product with augmented dietetic properties to project dahi into the global market as a potential functional food. Attempt has been made to review literature on technological and microbiological aspects of dahi manufacture to recommend innovative approaches to augment the functional properties of traditional dahi. Both review and research papers related to biotechnological aspects influencing the nutritional and therapeutic of dahi published in diverse Journals have been considered. Reviewed literature indicated that functional properties of traditional dahi could be enhanced either by modification of basic milk, exopolysaccharide producing starter cultures, bacteriocin producing starter cultures, introduction of probiotic cultures and inclusion of diverse food additives such as fruit juices, herbs and spices. Adoption of recommended biotechnological modifications in the traditional method of dahi manufacture would enhance the biofunctionality of dahi and can be projected as a functional food in the world market.
  M. Shamim Hossain , M. Aslam Hossain , R. Islam , A. H. M. Khurshid Alam , Kudrat-e-Zahan , S. Sarkar and M. Akhter Farooque
  Owing to the biological importance of metalloelements in many biological processes, especially metabolic processes, magnesium(II) complexes were synthesized and examined for their antimicrobial and cytotoxic activities. Among the two synthesized organometalic complexes [Mg(2-ap)2, A] and [Mg(2-ab)2, C], the maximum antibacterial and antifungal activities were shown by the compound A. Among the ligands, 2-aminophenol (B) showed more antibacterial activity than 2-aminobenzoic acid (D). The minimum inhibitory concentration for the complex A against five pathogenic bacteria Streptococcus-haemolyticus, Bacillus subtilis, Staphylococcus aureus, Salmonella typhi and Escherichia coli were found in the range of 32-64 μg ml-1. The complexes were also tested for their cytotoxicity using brine shrimp lethality bioassay method and the LC50 values of the complexes A and C were found to be 5.7 and 24.3 µg ml-1 respectively. Antibacterial, antifungal and cytotoxic studies undertaken for the above compounds indicated structure-activity relationships. These metalloderivatives were more active than the parent compounds (ligands).
 
 
 
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