Items where Author is "Sakhare, P. Z."

Article

Ashok Kumar, Chakka and Jini, Ramanatikara and Sakhare, P. Z. and Muthukumar, S. P. and Bhaskar, N. (2021) In‑Vivo Anti‑anaemic Effects of Bioactive Compounds Prepared from Chicken Liver Using Biotechnological Tools. Waste and Biomass Valorization.

Tanaji, G. Kudre and Sandeep Kumar, B. and Balaji Wamanrao, Kanwate and Sakhare, P. Z. (2018) Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken. International Journal of Food Properties, 21 (1). pp. 956-971. ISSN 1094-2912

Tanaji, G. Kudre and Bhaskar, N. and Sakhare, P. Z. (2017) Optimization and characterization of biodiesel production from rohu (Labeo rohita) processing waste. Renewable Energy, 113. pp. 1408-1418.

Ashok Kumar, Chakka and Muhammed, Ali and Sakhare, P. Z. and Bhaskar, N. (2017) Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids. Waste Biomass Valor, 8 (8). pp. 2583-2593.

Suresh, P. V. and Rathina Raj, K. and Nidheesh, T. and Gaurav Kumar, Pal and Sakhare, P. Z. (2015) Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology, 52 (10). pp. 6345-6354. ISSN 0022-1155

Muhammed, M. A. and Domendra, D. and Muthukumar, S. P. and Sakhare, P. Z. and Bhaskar, N. (2015) Effects of fermentatively recovered fish waste lipids on the growth and composition of broiler meat. British Poultry Science, 56 (1). pp. 79-87.

Ram Saran, Chaurasiya and Sakhare, P. Z. and Bhaskar, N. and Umesh Hebbar, H. (2015) Efficacy of reverse micellar extracted fruit bromelain in meat tenderization. Journal of Food Science and Technology, 52 (6). pp. 3870-3880.

Ashok Kumar, Chakka and Mercy, Elias and Jini, R. and Sakhare, P. Z. and Bhaskar, N. (2015) In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates. Journal of Food Science and Technology, 52 (12). pp. 8059-8067. ISSN 0022-1155

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

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.

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

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.

Ganesan, P. and Pradeep, M. G. and Sakhare, P. Z. and Suresh, P. V. and Bhaskar, N. (2009) Optimization of conditions for natural fermentation of freshwater fish processing waste using sugarcane molasses. Journal of Food Science and Technology, 46 (4). pp. 312-315.

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.

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 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.

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.

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 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.

Sakhare, P. Z. and Narasimha Rao, D. (2003) Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control, 14 (1). 1-5 ; 29 ref..

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.