Md. Mostafa Kamal

About

Myself Md. Mostafa Kamal is currently a Assistant Professor in the Department of Food Engineering at Gopalganj Science and Technology University (former Bangabandhu Sheikh Mujibur Rahman Science and Technology University), Gopalganj, Bangladesh. I have been majoring in "Food Processing and Preservation" in the postgraduate (Master) and "Food and Process Engineering" in the Bachelor program at “Hajee Mohammad Danesh Science and Technology University", one of the top universities in Bangladesh. I have been working on agro-industrial by-products for different products using different food processing operations. Besides, my priority research area is the cost-effective extraction of natural products like phenolics, pigments, polysaccharides, and essential oils from natural resources using state-of-the-art methods such as microwaves, sonication, homogenization, pressurized liquid extraction, etc. I am keen to work in nano-emulsion-based drug delivery systems, plant-based proteins, and peptides with nutraceutical efficacy along with the application of non-thermal processing techniques.

Work

Gopalganj Science and Technology University

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Assistant Professor

Bangladesh

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Gopalganj Science and Technology University

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Lecturer

Bangladesh

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Bangladesh Agricultural Research Institute (BARI)

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Research Associate

Bangladesh

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Hajee Mohammad Danesh Science and Technology University

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Research Assistant

Bangladesh

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Education

Hajee Mohammad Danesh Science and Technology University

Bangladesh
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Master of Science in Food Processing and Preservation

Hajee Mohammad Danesh Science and Technology University

Bangladesh
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Bachelor of Science in Food and Process Engineering

Publications

Cold plasma and integrated approaches for fresh produce preservation: Mechanisms, quality attributes, challenges, and future directions

Trends in Food Science & Technology

journal-article

Cold plasma and integrated approaches for fresh produce preservation: Mechanisms, quality attributes, challenges, and future directions

Trends in Food Science and Technology

journal-article

Nutritional Composition, Mineral Profile, Bioactive Phytochemicals, and Antioxidant Activities of Selected Edible Weeds: A Comprehensive Analysis

Food Science & Nutrition

journal-article

Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize

Journal of Agriculture and Food Research

journal-article

Impacts of drying on physicochemical properties, bioactive compounds, antioxidant capacity, and microstructure of jackfruit seed flour

Biomass Conversion and Biorefinery

journal-article

Impacts of drying on physicochemical properties, bioactive compounds, antioxidant capacity, and microstructure of jackfruit seed flour

Biomass Conversion and Biorefinery

journal-article

Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize

Journal of Agriculture and Food Research

journal-article

Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Journal of Agriculture and Food Research

journal-article

Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Journal of Agriculture and Food Research

journal-article

Optimization of extraction parameters for pectin from guava pomace using response surface methodology

Journal of Agriculture and Food Research

journal-article

Effect of gamma radiation on fungal load decontamination of marketed spices

Archives of Agriculture and Environmental Science

journal-article

Phenolic compounds and antioxidants activity of banana peel extracts: Testing and optimization of enzyme-assisted conditions

Measurement: Food

journal-article

Phenolic compounds and antioxidants activity of banana peel extracts: Testing and optimization of enzyme-assisted conditions

Measurement: Food

journal-article

Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction

book-chapter

Sonication-microwave synergistic extraction of proteins from plant sources and its effect on protein

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction

book-chapter

Evaluation of drying characteristics, milling performance and nutritional quality: The case of aromatic rice

Journal of Food Processing and Preservation

journal-article

Evaluation of drying characteristics, milling performance and nutritional quality: The case of aromatic rice

Journal of Food Processing and Preservation

journal-article

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Journal of Food Science and Technology

journal-article

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Journal of Food Science and Technology

journal-article

Chemical Composition, Bioactive Compounds, Antioxidants Potential and Mycotoxin of Minor Exotic Archidendron Pauciflorum Fruit with the Focus to Bangladesh

Biocatalysis and Agricultural Biotechnology

journal-article

Evaluation of Drying Characteristics, Milling Performance and Nutritional Quality: The Case of Aromatic Rice

Journal of Food Processing and Preservation

journal-article

Chemical composition, bioactive compounds, antioxidants potential and mycotoxin of minor exotic archidendron pauciflorum fruit with the focus to Bangladesh

Biocatalysis and Agricultural Biotechnology

journal-article

Chemical composition, bioactive compounds, antioxidants potential and mycotoxin of minor exotic archidendron pauciflorum fruit with the focus to Bangladesh

Biocatalysis and Agricultural Biotechnology

journal-article

Functional dairy products as a source of bioactive peptides and probiotics: current trends and future prospectives

Journal of Food Science and Technology

journal-article

Extraction and Characterization of Pectin from Citrus sinensis Peel

Journal of Biosystems Engineering

journal-article

Extraction and Characterization of Pectin from Citrus sinensis Peel

Journal of Biosystems Engineering

journal-article

Extraction and Characterization of Pectin from Citrus sinensis Peel

Journal of Biosystems Engineering

journal-article

Use of chou’s 5-steps rule to study the effect of cereal dietary protein on liver and coronary heart disease prevention

Current Nutrition and Food Science

journal-article

Use of Chou's 5-steps Rule to Study the Effect of Cereal Dietary Protein on Liver and Coronary Heart Disease Prevention

Current Nutrition & Food Science

journal-article

Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

Journal of Food Process Engineering

journal-article

Use of Chou’s 5-steps Rule to Study Cereal Dietary Protein on Liver and Coronary Heart Disease Prevention

Current Nutrition & Food Science

journal-article

Optimization of microwave‐assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization

Journal of Food Processing and Preservation

journal-article

Optimization of microwave-assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization

Journal of Food Processing and Preservation

journal-article

Optimization of microwave‐assisted extraction of pectin from Dillenia indica fruit and its preliminary characterization

Journal of Food Processing and Preservation

journal-article

Changes in physicochemical properties of pasteurized coconut (Cocos nucifera) milk during storage at refrigeration condition

Thai Journal of Agricultural Science

journal-article

Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

Journal of Food Process Engineering

journal-article

Thin-layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

Journal of Food Process Engineering

journal-article

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Journal of Food Science and Technology

journal-article

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Journal of Food Science and Technology

journal-article

Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of green and red chilli (Capsicum annum L.) powder

Journal of Food Science and Technology

journal-article

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Food Science and Biotechnology

journal-article

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Food Science and Biotechnology

journal-article

Optimization of process parameters for improved production of biomass protein from Aspergillus niger using banana peel as a substrate

Food Science and Biotechnology

journal-article

Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees

Journal of Food Science and Technology

journal-article

Characterization and quality evaluation of Foxtail Millet (Setaria Italica) protein

International Journal of Food Science and Nutrition

journal-article

Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees

Journal of Food Science and Technology

journal-article

Physicochemical and microbiological characteristics of honey obtained through sugar feeding of bees

Journal of Food Science and Technology

journal-article

Effect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy.

IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT)

journal-article

Effect of Sucrose on the Physicochemical Properties, Organoleptic Qualities and Shelf-Life Stability of Aonla (Emblica Officinalis) Candy

IOSR Journal Of Environmental Science, Toxicology And Food Technology

journal-article