Items where Author is "Mahendrakar, N. S."

Sachindra, N. M. and Mahendrakar, N. S. (2011) Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste. Journal of Aquatic Food Product Technology, 20. pp. 22-31.

Bijinu, B. and Binod, Prasad and Amit Kumar, Rai and Suresh, P. V. and Mahendrakar, N. S. and Bhaskar, N. (2011) In vitro Antioxidant and Antibacterial Properties of Hydrolysed Proteins of Delimed Tannery Fleshings: Comparison of Acid Hydrolysis and Fermentation Methods. Biodegradation, 22 (2). pp. 287-295.

Karuppannan, Rathinaraj and Patiram Zituzi, Sakhare and Sachindra, N. M. and Mahendrakar, N. S. (2010) Effect of Ensilaging and Organic Solvent Treatment on Activity of Proteases from Chicken Intestine. Food Bioprocess Technology.

Rathina Raj, K. and Mahendrakar, N. S. (2010) Effect of ensiling and organic solvents treatment on proteolytic enzymes of layer chicken intestine. Journal of Food Science and Technology, 47 (3). pp. 320-324.

Sachindra, N. M. and Mahendrakar, N. S. (2010) Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. Journal of Food Science and Technology, 47 (1). pp. 77-83.

Amit Kumar, Rai and Thiyam, General and Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Halami, P. M. and Lalitha, R. G. and Mahendrakar, N. S. (2010) Utilization of tannery fleshings: Optimization of conditions for fermenting delimed tannery fleshings using Enterococcus faecium HAB01 by response surface methodology. Bioresource Technology, 101. pp. 1885-1891.

Vinod Kumar, Modi and Yashoda, K. P. and Bhaskar, N. and Mahendrakar, N. S. (2009) Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta. Journal of Food Processing and Preservation, 33. pp. 763-776.

Modi, V. K. and Yashoda, K. P. and Mahendrakar, N. S. (2009) Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in cooked product during storage. Journal of Food Science and Technology, 46 (4). pp. 316-319.

Amit Kumar, Rai and Nived, C. and Sakhare, P. Z. and Suresh, P. V. and Bhaskar, N. and Mahendrakar, N. S. (2009) Optimization of acid hydrolysis conditions of delimed tannery fleshings by response surface method. Journal of Scientific and Industrial Research, 68. pp. 967-974.

Modi, V. K. and Sakhare, P. Z. and Sachindra, N. M. and Mahendrakar, N. S. (2008) Changes in Quality of Minced Meat from Goat due to Gamma Irradiation. Journal of Muscle Foods, 19. pp. 430-442.

Modi, V. K. and Sheela, P. N. and Mahendrakar, N. S. (2008) Egg albumen cubes and egg yolk cubes and their quality changes during storage. Journal of Food Science and Technology, 45 (2). pp. 161-165.

Yashoda, K. P. and Modi, V. K. and Jagannatha Rao, R. and Mahendrakar, N. S. (2008) Eggs chips prepared by using different millet flours as binders and changes in product quality during storage. Food Control, 19 (2). pp. 170-177.

Bhaskar, N. and Mahendrakar, N. S. (2008) Protein hydrolysate from visceral waste proteins of Catla (Catla catla): optimization of hydrolysis conditions for a commercial neutral protease. Bioresource Technology, 99 (10). pp. 4105-11. ISSN 0960-8524

Bhaskar, N. and Sakhare, P. Z. and Suresh, P. V. and Lalitha, R. Gowda and Mahendrakar, N. S. (2007) Biostabilization and preparation of protein hydrolysates from delimed leather fleshings. Journal of Scientific and Industrial Research, 66 (12). pp. 1054-1063.

Bhaskar, N. and Mahendrakar, N. S. (2007) Chemical and microbiological changes in acid ensiled visceral waste of Indian major carp Catla catla (Hamilton) with emphasis on proteases. Indian Journal of Fisheries, 54. pp. 217-225.

Bhaskar, N. and Sathisha, A. D. and Sachindra, N. M. and Sakhare, P. Z. and Mahendrakar, N. S. (2007) Effect of acid ensiling on the stability of visceral waste proteases of Indian major carp Labeo rohita. Journal of Aquatic Food Product Technology, 16 (1). pp. 73-86.

Modi, V. K. and Sachindra, N. M. and Paregowda, Nagegowda. and Mahendrakar, N. S. and Narasimha Rao, D. (2007) Quality changes during the storage of dehydrated chicken kebab mix. International Journal of Food Science & Technology, 42 (7). 827-835 ; 32 ref..

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2006) Carotenoids in Solonocera indica and Aristeus alcocki, deep-sea shrimp from Indian waters. Journal of Aquatic Food Product Technology, 15 (2). pp. 5-16.

Modi, V. K. and Sachindra, N. M. and Sathisha, A. D. and Mahendrakar, N. S. and Narasimha Rao, D. (2006) Changes in quality of chicken curry during frozen storage. Journal of Muscle Foods, 17 (2). pp. 141-154.

Vani, N. D. and Modi, V. K. and Kavitha, S. and Sachindra, N. M. and Mahendrakar, N. S. (2006) Degradation of inosine-5'-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT - Food Science and Technology, 39 (6). pp. 627-632. ISSN 0023-6438

Modi, V. K. and Siddegowda, G. S. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2006) Pre-processed spice mix formulation and changes in its quality during storage. LWT - Food Science and Technology, 39 (6). pp. 613-620. ISSN 0023-6438

Bhaskar, N. and Sachindra, N. M. and Modi, V. K. and Sakhare, P. Z. and Mahendrakar, N. S. (2006) Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles. Journal of Muscle Foods, 17 (2). pp. 174-184. ISSN 1745-4573

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2006) Recovery of carotenoids from shrimp waste in organic solvents. Waste Management, 26 (10). pp. 1092-8. ISSN 0956-053X

Sachindra, N. M. and Mahendrakar, N. S. (2005) Process optimization for extraction of carotenoids from shrimp waste with vegetable oils. Bioresource Technology, 96 (10). pp. 1195-1200. ISSN 0960-8524

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2005) Carotenoids in crabs from marine and fresh waters of India. Lebensmittel-Wissenschaft und Technologie, 38. pp. 221-225.

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2005) Carotenoids in different body components of Indian shrimps. Journal of the Science of Food and Agriculture, 85. pp. 167-172.

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2005) Marination of sheep muscles under pressure and its effect on meat texture quality. Journal of Muscle Foods, 16. pp. 184-191.

Sachindra, N. M. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Shelf - Stable Pickles from Chicken and Fish. Journal of Rural Technology, 1 (3). pp. 134-138.

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Egg loaf and changes in its quality during storage. Food Control, 15 (7). pp. 523-526.

Yashoda, K. P. and Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods. Foodservice Research International, 14. pp. 163-173.

Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality of nuggets prepared from fresh and smoked spent layer chicken meat. Journal of Muscle Foods, 15 (3). pp. 195-204.

Modi, V. K. and Mahendrakar, N. S. and Narasimha Rao, D. and Sachindra, N. M. (2003) Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66. pp. 143-149.

Rangacharyulu, P. V. and Giri, S. S. and Paul, B. N. and Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. (2003) Utilization of fermented silkworm pupae silage in feed for carps. Bioresource Technology, 86. pp. 29-32.

Mahendrakar, N. S. and Jagannatha Rao, R. (2002) Rancidity Development and Proteolytic Changes in Silkworm Pupae During Fermentation. Bulletin of Indian Academy of Sericulture, 6 (2). pp. 67-76.

Yashoda, K. P. and Sachindra, N. M. and Narasimha Rao, D. and Mahendrakar, N. S. (2001) Changes in Microbial Population During Fermentation of Silkworm Pupae. Sericologia, 41 (2). pp. 253-261.

Modi, V. K. and Narasimha Rao, D. and Mahendrakar, N. S. (2001) Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid. Journal of Food Science and Technology, 38 (6). 561-564, 17 ref..

Rathina Raj, K. and Jagannatha Rao, R. and Narasimha Rao, D. and Mahendrakar, N. S. (2000) Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. Meat Science, 56. pp. 95-99.

Mahendrakar, N. S. and Bhaskar, N. (2000) Safe food - contaminants and residues in meat products. Indian Farming, 50 (7). pp. 22-25.

Rathina Raj, K. and Jagannatha Rao, R. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Protein fractions and characteristics of lipids in fresh broiler and layer chicken muscles and penetration of salt and acid in marinated muscles. Journal of Food Science and Technology, 36 (6). 522-526, 18 ref.. ISSN 0022-1155

Rathina Raj, K. and Modi, V. K. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Thermal stability and texture of emulsions from pre- and post-rigor chicken muscles. Journal of Food Science and Technology, 36 (6). 527-529, 19 ref.. ISSN 0022-1155

Jagannatha Rao, R. and Rathina Raj, K. and Yashoda, K. P. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Changes during storage in quality of canned meat paste from layer chicken. Indian Food Packer, 52 (4). pp. 34-39.

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine. Bioresource Technology, 63 (3). 237-241, 18 ref..

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Rapid Fermentation for Ensiling of Poultry Intestines. Bioresource Technology, 65. pp. 247-249.

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1997) Growth/performance and meat quality of broiler chicks fed with fermented poultry intestine silage. International Journal of Animal Sciences, 12 (2). pp. 221-224.

Ahmed, J. and Mahendrakar, N. S. (1996) Acceleration of Fish Viscera Silage by Prefermented Starter Culture. Irish Journal of Agricultural and Food Research, 35. pp. 171-177.

Ahrned, Javeed and Mahendrakar, N. S. (1996) Autolysis and Rancidity Development in Tropical Freshwater Fish Viscera during Fermentation. Bioresource Technology, 58. pp. 247-251.

Javeed, Ahmed. and Ramesh, B. S. and Mahendrakar, N. S. (1996) Changes in microbial population during fermentation of tropical freshwater fish viscera. Journal of Applied Bacteriology, 80 (2). pp. 153-156.

Ahamed, Javeed and Mahendrakar, N. S. (1996) Chemical and Microbial Changes in Fish Viscera During Fermentation Ensiling at Different Temperatures. Bioresource Technology, 59. pp. 45-46.

Rathina Raj, K. and Jagannatha Rao, R. and Mahendrakar, N. S. (1996) Effect of feeding extruded diets containing fermented fish and poultry offals on growth and meat quality of broiler chickens. International Journal of Animal Sciences, 11 (2). pp. 277-282.

Javeed, Ahmed. and Mahendrakar, N. S. (1996) Growth and meat quality of broiler chicks fed with fermented fish viscera silage. International Journal of Animal Sciences, 11 (1). pp. 1-5.

Jagannatha Rao, R. and Mahendrakar, N. S. and Chakrabarthy, N. M. and Raghavan, S. L. (1996) Utilization of fermented fish and poultry offals in feed for common carp (Cyprinus carpio). Seafood Export Journal, 27 (3). 17-19, 21,23.

Mahendrakar, N. S. and Rathina Raj, K. and Khabade, V. S. and Dani, N. P. and Ramesh, B. S. (1995) Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agricultural and Food Research, 34 (2). pp. 175-181.

Javeed, Ahmed. and Mahendrakar, N. S. (1995) Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera. Journal of Food Science and Technology, 32 (2). pp. 115-118.

Ziauddin, K. S. and Mahendrakar, N. S. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1994) Observation on some chemical and physical characteristics of buffalo meat. Meat Science, 37 (1). pp. 103-114.

Mahendrakar, N. S. and Khahade, V. S. and Yashoda, K. P. and Dani, N. P. (1991) Chemical and microbiological changes during autolysis of fish and poultry viscera. Tropical Science, 31 (1). pp. 45-54.

Mahendrakar, N. S. and Khabade, V. S. and Jagannatha Rao, R. and Latha, R. and Dani, N. P. (1991) Influence of feeding fish and poultry viscera silages to broiler chicks on their performance and meat quality. International Journal of Animal Science, 6 (1). pp. 19-24.

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1990) Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles. Meat Science, 28 (3). 195-202, 20 ref..

Mahendrakar, N. S. and Dani, N. P. and Amla, B. L. (1989) Effect of post-mortem conditioning treatments to sheep carcasses on electrophoretic patterns of muscle proteins. Indian Journal of Meat Science and Technology, 2 (1). pp. 49-54.

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Effect of postmortem chilling and sheep carcass conditioning on extractability and fractions of muscle proteins. Journal of Food Science and Technology, 26 (5). 265-268, 16 ref..

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability. Journal of Food Science and Technology, 26 (2). 102-105, 20 ref..

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1988) Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles. Journal of Food Science and Technology, 25 (6). pp. 340-344. ISSN 0022-1155

Mahendrakar, N. S. and Khabade, V. S. and Dani, N. P. (1988) Studies on the effect of fattening on carcass characteristics and quality of meat fron Bannur lambs. Journal of Food Science and Technology, 25 (4). pp. 228-231. ISSN 0022-1155

Mahendrakar, N. S. (1987) Chemical changes in ovine muscle proteins and their correlation with meat tenderness. Doctoral thesis, Central Food Technological Research Institute.

Dani, N. P. and Rajalakshmi, D. and Indira, C. B. and Dhanaraj, S. and Narasimha Rao, D. and Mahendrakar, N. S. (1985) Meat quality in Bannur ram lambs. Indian Journal of Animal Sciences, 55 (12). 1094-1099, 11 ref..

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1983) Influence of electrical stunning on quality of mutton. Journal of Food Science and Technology, 20 (4). 165-168, 16 ref..

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1982) Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes. Meat Science, 6 (4). 265-273, 15 ref..

Raja, K. C. M. and Mahendrakar, N. S. and Moorjani, M. N. (1980) Benzpyrene in smoked poultry. Journal of Food Science and Technology, 17 (3). 156, 5 ref..

Raja, K. C. M. and Puttarajappa, P. and Khabade, V. S. and Mahendrakar, N. S. and Mahadevaswamy, M. and Moorjani, M. N. (1980) Studies on the uptake and distribution of curing ingredients in the cured and smoked poultry meat. Indian Journal of Poultry Science, 15 (2). 63-67, 8 ref..

Balasubrahmanyan, N. and Mahendrakar, N. S. and Mahadevaiah, B. and Anandaswamy, B. (1979) Packaging and storage studies of ground coriander (Coriander sativum L.) in flexible consumer packages. Indian Spices, 16 (3). 2-7, 6 ref..

Mahendrakar, N. S. and Moorjani, M. N. (1978) Extraction of proteins in fresh chicken muscle. Journal of Food Science and Technology, 14 (5). 223-224, 6 ref..