Items where Division is "Meat Fish and Poultry Technology" and Year is 2009

A

Afreen, Banu (2009) Chitinase and β-N-acetyl-D-hexosaminidase from Phytopathogenic Fungi by Solid State Fermentation. [Student Project Report]

Ali Muhammed, M. (2009) Isolation and characterization of Lipolytic and proteolytic lactic acid bacteria from fish industry waste. [Student Project Report]

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.

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Halami, P. M. (2009) Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enzyme and Microbial Technology, 46. pp. 9-13.

Amit Kumar, Rai and Bhaskar, N. and Prakash, M. Halami (2009) Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings. Applied Microbiology and Biotechnology, 83. pp. 757-766.

B

Boomathi, S. (2009) Purification of Acidic Proteases from Chicken Intestine by Aqueous Two Phase System (Atps). [Student Project Report]

C

Cicily, Shiny (2009) Characterization of Acidic Proteases from Poultry Intestine. [Student Project Report]

D

Divya Deepa, N. and Rashmi, D. (2009) Proteolytic Bacteria associated with Poultry Intestine. [Student Project Report]

E

Elizabeth, George (2009) Effect of Coating and Pressure Frying on the Quality of Fried Chicken. [Student Project Report]

G

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.

J

Jini, R. (2009) Isolation and Characterization of Lactic Acid Bacteria from Fish Industry Waste. [Student Project Report]

M

Major Aditya, Jamwal (2009) Egg and Egg Products. Masters thesis, University of Mysore.

Manjit Singh, Sidhu (2009) Effect of Antioxidants on Quality Characteristics of Shelf Stable Egg based Ready to Eat Product (Egg crunchy bites). [Student Project Report]

Masaru, Terasaki and Atsushi, Hirose and Bhaskar, N. and Yuta, Baba and Chikara, Kawagoe and Hajime, Yasui and Naotsune, Saga and Masashi, Hosakawa and Kazuo, Miyashita (2009) Evaluation Of Recoverable Functional Lipid Components of Several Brown Seaweeds (Phaeophyta) From Japan with Special Reference to Fucoxanthin and Fucosterol Contents. Journal of Phycology, 45. pp. 974-980.

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 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.

N

Narayan, Bhaskar and Yamaguchi, Kohei and Hosokawa, Masashi and Fukunaga, Kenji (2009) Effect of Marine Protein Supplementation on Lipid Profile of Growing Rats Compared to Soybean Protein and Casein. Food Science and Biotechnology, 18 ( 6). 1330 -1335 .

Niveditha, S and Mr., Vrushabhendrappa (2009) Isolation and Characterisation of Carotenogenic Bacteria from Marine Environment. [Student Project Report]

P

Padmavathi, P. (2009) Production of Chitinases from Phytopathogenic Fungi by Solid State Fermentation Using Shrimp Waste. [Student Project Report]

Prabhasankar, P. and Ganesan, P. and Bhaskar, N. and Hirose, A. and Stephen, Nimishmol and Gowda, Lalitha R. and Hosokawa, M. and Miyashita, K. (2009) Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation. Food Chemistry, 115 (2). pp. 501-508. ISSN 0308-8146

Prabhasankar, P. and Ganesan, P. and Bhaskar, N. (2009) Influence of Indian Brown Seaweed (Sargassum marginatum) as an Ingredient on Quality, Biofunctional, and Microstructure Characteristics of Pasta. Food Science and Technology International , 15. 471-479.

R

Rajesha, Madhusudhan and Mahadevaswamy, M. Jagannatha Rao and Ravishankar, G. A. and Rangarao, A. (2009) Effects of flaxseed and spirulina biomass in layer diet on lipid profile and quality characteristics of egg yolk. Journal of Food Science and Technology, 46 (6). pp. 509-514.

S

Sam, Joy (2009) Recovery of Oil from Fish Processing Waste by Enzymatic Approach. [Student Project Report]

Sarangi, B. K. (2009) Purification of Alkaline Proteases from Poultry intestine by Aqueous Two Phase System (ATPS). [Student Project Report]

V

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.