Items where Author is "Sachindra, N. M."

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition.

Haritha, Duppeti and Sachindra, N. M. and Bettadaiah, B. K. (2023) Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. Ultrasonics Sonochemistry, 101. p. 106651.

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Research International, 163. p. 112296.

Alphonse Sokamte, Tegang and Pierre Desire, Mbougueng and Hippolyte Mouafo, Ten and Nikaise Forestine Douanla, Nodem and Sachindra, N. M. (2022) Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus. Journal of Agriculture and Food Research, 10. p. 100449.

Haritha, D. and Sachindra, N. M. and Asha, Martin and Bettadaiah, B. K. (2022) Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei). Food Chemistry Advances, 1. p. 100118.

Haritha, D. and Bettadaiah, B. K. and Sachindra, N. M. (2022) Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS. Flavour and Fragrance Journal, 37. pp. 333-344.

Nikhita, R. and Sachindra, N. M. (2021) Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity. Poultry Science, 100. p. 101047.

Tegang, A. S. and Mbougueng, P. D. and Sachindra, N. M. (2020) Characterization of volatile compounds of liquid smoke flavourings from some tropical hardwoods. Scientific African, 8. e00443.

Sokamte, T. A. and Mbougueng, P. D. and Mohammadoud, B.A. and Tatsadjieud, N. L. and Sachindra, N. M. (2020) Proximal composition and fatty acid profile of fresh and smoked fillets of Pangasius hypophthalmus. Scientific African, 9. e00534.

Sokamte, T. A. and Mbougueng, P. D. and Tatsadjieu, N. L. and Sachindra, N. M. (2019) Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon. South African Journal of Botany, 121. pp. 7-15.

Leema Roseline, T. and Sachindra, N. M. (2018) Purification and Characterization of Agarase from Marine Bacteria Acinetobacter sp. PS12B and Its Use for Preparing Bioactive Hydrolysate from Agarophyte Red Seaweed Gracilaria verrucosa. Applied Biochemistry and Biotechnology, 186. pp. 66-84. ISSN 0273-2289

Rama, Sowmya and Sachindra, N. M. (2016) Biochemical and Molecular Characterization of Carotenogenic Flavobacterial Isolates from Marine Waters. Polish Journal of Microbiology, 65 (1). pp. 77-88.

Leema Roseline, T. and Sachindra, N. M. (2016) Characterization of extracellular agarase production by Acinetobacter junii PS12B,isolated from marine sediments. Biocatalysis and Agricultural Biotechnology, 6. pp. 219-226.

Sowmya, R. and Sachindra, N. M. (2015) Enhancement of non-specific immune responses in common carp, Cyprinus carpio, by dietary carotenoids obtained from shrimp exoskeleton. Aquaculture Research, 46. pp. 1562-1572.

Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. and Halami, P. M. (2014) Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum. Journal of Food Science and Technology, 51 (8). pp. 1594-1599. ISSN 0022-1155

Sowmya, R. and Ravi Kumar, T. M. and Vivek, R. and Rathina Raj, K. and Sachindra, N. M. (2014) Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate. Journal of Food Science and Technology, 51 (11). pp. 3199-3207. ISSN 0022-1155

Sowmya, R. and Sachindra, N. M. (2014) Protective effect of shrimp carotenoids against ammonia stress in common carp, Cyprinus carpio. Ecotoxicology and Environmental Safety, 107. pp. 207-213.

Shobharani, P. and Yogesh, Devaraj. and Prakash, M. Halami and Sachindra, N. M. (2013) Potential of Cellulase From Bacillus megaterium for Hydrolysis of Sargassum. Journal of Aquatic Food Product Technology, 22:. pp. 520-535.

Shobharani, P. and Prakash, M. Halami and Sachindra, N. M. (2013) Potential of marine lactic acid bacteria to ferment Sargassum sp. for enhanced anticoagulant and antioxidant properties. Journal of Applied Microbiology, 114 (1). pp. 96-107.

Sowmya, R. and Sachindra, N. M. (2012) Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system. Food Chemistry, 134. pp. 308-314.

Zarena, A. S. and Sachindra, N. M. and Udaya Sankar, K. (2012) Optimisation of ethanol modified supercritical carbon dioxide on the extract yield and antioxidant activity from Garcinia mangostana L. Food Chemistry, 130. pp. 203-208. ISSN 0308-8146

Meenata, Khumallambam and Sowmya, Rama and Rathina Raj, K. and Sachindra, N. M. (2011) Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards. Journal of Aquatic Food Product Technology, 20. pp. 209-221.

Amit Kumar, Rai and Jini, R. and Swapna, H. C. and Sachindra, N. M. and Bhaskar, N. and Baskaran, V. (2011) Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products. Journal of Aquatic Food Product Technology, 20 (1). pp. 32-44. ISSN ISSN: 1049-8850

Sowmya, R. and Rathina Raj, K. and Sachindra, N. M. (2011) An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads. Marine Biotechnology.

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.

Jini, R. and Swapna, H. C. and Amit Kumar, Rai and Vrinda, R. and Halami, P. M. and Sachindra, N. M. and Bhaskar, N. (2011) Isolation and Characterization Of' Potential Lactic Acid Bacteria (Lab) from Freshwater Fish Processing Wastes for Application in Fermentative utilisation Of Fish Processing Waste. Brazilian Journal of Microbiology, 42. pp. 1516-1525.

Sarangi, B. K. and Pattanaik, D. P. and Rathina Raj, K. and Sachindra, N. M. (2011) Purification of Alkaline Protease from Chicken Intestine by Aqueous Two Phase System Of Polyethylene Glycol and Sodium Citrate. Journal of Food Science and Technology, 48 (1). pp. 36-44.

Suresh, P. V. and Sachindra, N. M. and Bhaskar, N. (2011) Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates. Journal of Food Science and Technology, 48 (3). pp. 349-356.

Suresh, P. V. and Anil Kumar, P. K. and Sachindra, N. M. (2011) Thermoactive B-N-Acetylhexosaminidase Production by a Soil Isolate of Penicillium Monoverticillium CFR 2 under Solid State Fermentation: Parameter Optimization and Application For N-Acetyl Chitooligosaccharides Preparation from Chitin. World Journal of Microbiology and Biotechnology, 27 (6). pp. 1435-1447.

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.

Swapna, H. C. and Amit Kumar, Rai and Bhaskar, N. and Sachindra, N. M. (2010) Lipid classes and Fatty acid profile of selected Indian Freshwater Fishes. Journal of Food Science and Technology, 47 (4). 394–-400.

Sachindra, N. M. and Airanthi, M. K. W. A. and Hosokawa, M. and Miyashita, K. (2010) Radical scavenging and singlet oxygen quenching activity of extracts from Indian seaweeds. Journal of Food Science and Technology, 47 (1). pp. 94-99.

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.

Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. and Lalitha, R. G. (2010) Yield and chemical composition of fractions from fermented shrimp biowaste. Waste Management and Research, 26. pp. 64-70. ISSN ISSN 0734–242X

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.

Sachindra, N. M. and Bhaskar, Narayan (2008) In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresource Technology, 99. pp. 9013-9016. ISSN 0960-8524

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 Emiko, Sato and Hayato, Maeda (2007) Radical Scavenging and Singlet Oxygen Quenching Activity of Marine Carotenoid Fucoxanthin and Its Metabolites. Journal of Agricultural and Food Chemistry, 55. pp. 8516-8522.

Sachindra, N. M. and Bhaskar, N. and Siddegowda, G. S. and Sathisha, A. D. and Suresh, P. V. (2007) Recovery of carotenoids from ensilaged shrimp waste. Bioresource Technology, 98 (8). pp. 1642-6. ISSN 0960-8524

Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. (2007) Shrimp biowaste fermentation with Pediococcus acidolactici CFR2182: optimization of fermentation conditions by response surface methodology and effect of optimized conditions on deproteination/demineralization and carotenoid recovery. Enzyme and Microbial Technology, 40 (5). pp. 1427-1434.

Bhaskar, N. and Sachindra, N. M. (2006) Bacteria of public health significance associated with cultured tropical shrimp and related safety issues: A review. Journal of Food Science and Technology (India), 43 (3). pp. 228-238.

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

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.

Sachindra, N. M. and Sakhare, P. Z. and Yashoda, K. P. and Narasimha Rao, D. (2005) Microbial profile of buffalo sausage during processing and storage. Food Control, 16 (1). pp. 31-35.

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 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.

Sachindra, N. M. (2003) Studies On Some Crustaceans Of Tropical Waters With Special Reference To Pigments. Doctoral thesis, University of Mysore.

Pavankumar, K. R. and Sachindra, N. M. and Narasimha Rao, D. (2003) Quality characteristics of vacuum packed tandoori chicken. Journal of Food Science and Technology, 40 (3). 313-315 ; 18 ref..

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.

Sachindra, N. M. (2003) Studies on some crustaceans of tropical waters with special reference to pigments. Doctoral thesis, Central Food Technological Research Institute.

Narasimha Rao, D. and Sachindra, N. M. (2002) Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18 (4). 263-293, 245 ref..

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.

Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2001) Microbiological quality of broiler chicken carcasses processed hygienically in a small scale poultry processing unit. Journal of Food Quality, 24 (3). 249-259, 30 ref..

Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2000) Microbiological quality of hygienically processed buffalo carcasses. Food Control, 11 (3). 217-224, 59 ref..

Sakhare, P. Z. and Sachindra, N. M. and Yashoda, K. P. and Narasimha Rao, D. (1999) Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10 (3). 189-194 ; 31 ref..

Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (1998) Reduction in Microbial Load on Buffalo Meat By Hot Water Dip Treatment. Meat Science, 48 (1/2). pp. 149-157.

Sachindra, N. M. and Lalitha Rao, K. S. and Sripathy, N. V. (1994) Ensilaging of prawn carapace by lactic fermentation. Seafood Export Journal, 25 (13). 13, 15-16.

Sachindra, N. M. and Sripathy, N. V. (1992) Effect of preservatives and sterilization of salt on microbiological quality of salted-dried mackerel. Indian Journal of Microbiology, 32 (4). 463-468, 13 ref..

Sachindra, N. M. and Sripathy, N. V. (1991) Bacterial profile of salted, sun-dried mackerell changes during processing and storage. Indian Journal of Microbiology, 31 (2). pp. 191-196.