Items where Author is "Modi, V. K."

Article

Kamani, Mohammad Hassan and Meera, M. S. and Bhaskar, N. and Modi, V. K. (2019) Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5). pp. 2660-2669. ISSN 0022-1155

Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808

Deepthi, P. Pawar and Boomathi, S. and Swapna, C. Hathwar and Amit Kumar, Rai and Modi, V. K. (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2). pp. 381-386. ISSN 0022-1155

Rashmi, Das and Deepthi, P. Pawar and Modi, V. K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2). pp. 284-292. ISSN 0022-1155

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research, 71 (12). pp. 777-787.

Swapna, H. C. and Amit Kumar, Rai and Modi, V. K. and Bhaskar, N. (2012) Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49 (6). pp. 653-664. ISSN 0022-1155

Deepthi, P. Pawar and Rashmi, M. Das and Modi, V. K. (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4). pp. 475-481. ISSN 0022-1155

Prasad, B. and Rashmi, M. D. and Yashoda, K. P. and Modi, V. K. (2011) Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta. Journal of Food Processing and Preservation, 35. pp. 359-368.

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2011) A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube. Journal of Food Technology , 9 (1). pp. 18-26.

Modi, V. K. and Yashoda, K. P. and Naveen, S. K. (2009) Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta. International Journal of Food Properties, 12. pp. 228-242.

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.

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.

Modi, V. K. and Prakash, Maya (2008) Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett-Burman design. LWT - Food Science and Technology, 41. pp. 878-882.

Kavitha, S. and Modi, V. K. (2007) Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system. LWT - Food Science and Technology, 40 (7). pp. 1280-1286.

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..

Bhaskar, N. and Modi, V. K. and Govindaraju, K. and Radha, C. and Lalitha, R. Gowda (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresource technology, 98 (2). pp. 388-94. ISSN 0960-8524

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

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.

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 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