Items where Division is "Meat Fish and Poultry Technology" and Year is 2011

A

Aliya, Samreen (2011) Isolation and Characterization of Agarolytic Bacteria from Marine Environment. [Student Project Report]

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

Antara, Bhattacharya (2011) Characterization Of Carotenoid Production By Flavobacterium Sp. [Student Project Report]

Anvita, G. P. (2011) Antimicrobial Activity of Extracts from Marine Resources. [Student Project Report]

B

Balasubramanya, C. (2011) Submerged fermentation production of microbial chitosanase using different substrate and its application in the preparation of chitosan oligomers. [Student Project Report]

Bijinu, B. and Binod, Prasad and Amit Kumar, Rai and Suresh, P. V. and Mahendrakar, N. S. and Bhaskar, N. (2011) In vitro Antioxidant and Antibacterial Properties of Hydrolysed Proteins of Delimed Tannery Fleshings: Comparison of Acid Hydrolysis and Fermentation Methods. Biodegradation, 22 (2). pp. 287-295.

C

Chandrashekar, P. M. and Harish Prashanth, K. V. and Venkatesh, Y. P. (2011) Isolation, structural elucidation and immunomodulatory activity of fructans from aged garlic extract. Phytochemistry, 72. pp. 255-264.

D

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.

G

George, Navomy (2011) Value added novel meat and fish products and meat and fish based ingredients: current status and future prospects. [Student Project Report] (Submitted)

H

Harish Prashanth, K. V. (2011) Advancement of chitosan based nanoparticles for present and future interests. Asia Pacific Biotech News, 15. pp. 27-31.

J

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.

K

Kavya, K. (2011) Fermentation of poultry green bones : Evaluation of antibacterial activity of protein hydrolysates obtained. [Student Project Report]

L

Logu, O. (2011) Evalution of Native Lactic Acid Bacteria (Lab) Isolated From Fish Processing Waste for Preparation of Probiotic Curd. [Student Project Report]

M

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.

Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.

P

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.

R

Ravi Prakash, R. Desai (2011) Solid state fermentation production of microbial chitosanase using different substrate and its application in the preparation of chitosan oligomers. [Student Project Report]

Roshna Mohan, C.K. (2011) Evaluation of Antioxidant and Antimicrobial Activities of Different Chitosan. [Student Project Report]

S

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.

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.

Sunitha, S. (2011) Antioxidative properties of fermented poultry green bones. [Student Project Report]

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.

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.

Swapna, C. Hathwar and Bijinu, B. and Amit Kumar, Rai and Bhaskar, Narayan (2011) Simultaneous Recovery of Lipids and Proteins by Enzymatic Hydrolysis of Fish Industry Waste Using Different Commercial Proteases. Applied Biochemistry and Biotechnology.

V

Vinothkanna, A. (2011) Evaluation of lactic acid bacteria (LAB) isolated from fish processing waste for enrichment of poly unsaturated fatty acids (PUFA) in recovered fish oil. [Student Project Report]