Items where Author is "Yashoda, K. P."

Article

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.

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.

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.

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.

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

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.

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.

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..

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.

Yashoda, K. P. and Suryanarayana Rao, S. V. (1998) Studies on textural and histological changes in cured fish muscle. Journal of Food Science and Technology, 35 (1). 21-24, 10 ref..

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.

Thesis

Yashoda, K. P. (1989) Chemical changes during the salt curing of mackerel. Doctoral thesis, Central Food Technological Research Institute.