Items where Division is "Meat Fish and Poultry Technology" and Year is 2013

A

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2013) Bioefficacy of EPA–DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chemistry, 136 . pp. 80-86. ISSN 0308-8146

Arunkumar, R. and Harish Prashanth, K. V. and Baskaran, V. (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chemistry, 141 (1). pp. 327-337. ISSN 0308-8146

Ashish, Kumar (2013) Quality Evaluation of Ready-to-eat dehydrated Fish product. [Student Project Report] (Submitted)

D

Deepthi, P. Pawar and Boomathi, S. and Swapna, C. Hathwar and Amit Kumar, Rai and Modi, V. K. (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2). pp. 381-386. ISSN 0022-1155

Dilip, Malani (2013) Animal collagen : Types, sources, recovery and application. Masters thesis, University of Mysore.

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Jiby, James. (2013) Textural characteristics of fish scales and skin for the development of mechanical de-scaler. [Student Project Report] (Submitted)

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Metna, S. (2013) Application of lactic acid bacteria fermentation for utilizing poultry giblets: optimization of fermentation conditions. [Student Project Report] (Submitted)

Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808

N

Nayana, Matathil (2013) Application of Chitosan as a Functional ingredient in Mutton kofta. [Student Project Report] (Submitted)

Niranjan, M. Suralikerimath (2013) Extraction and Partial Purification Of Lipase Produced by a Lactic Acid Bacterium (Lab) Native to Fish Waste by Aqueous Two Phase System (Atps). [Student Project Report] (Submitted)

R

Rashmi, Das and Deepthi, P. Pawar and Modi, V. K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2). pp. 284-292. ISSN 0022-1155

S

Sharanya, Shylendran (2013) Chitosan as a Biopreservative for Egg and Its Quality Evaluation. [Student Project Report] (Submitted)

Shipra, Tiwari and Harish Prashanth, K. V. and Revathy, Baskaran and Usha Devi, A. (2013) Effect of Chitosan and its Blended Films on the Shelf Life and Quality of Green Peppers and Grapes during Modified Atmosphere Storage. Trends in Carbohydrate Research, 5 (1). pp. 33-44.

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.

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.