Items where Division is "Meat Fish and Poultry Technology" and Year is 2016

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Charan Bindu, B. (2016) Anti-Virulent and Cytoprotective Effects of Squalene and Related Mechanistic Studies. Doctoral thesis, Central Food Technological Research Institute.

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Gaurav Kumar, Pal and Suresh, P. V. (2016) Microbial collagenases: challenges and prospects in production and potential applications in food and nutrition. RSC Advances, 6. 33763–-33780.

Gaurav Kumar, Pal and Suresh, P. V. (2016) Sustainable valorisation of seafood by-products: Recovery of collagen and development of collagen-based novel functional food ingredients. Innovative Food Science and Emerging Technologies, 37. pp. 201-215.

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Harish Prashanth, K. V. and Revathy, Baskaran and Dhanyasri, E. B. and Mr, Rajashekaramurthy (2016) Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story. Pure and Applied Chemistry, 88 (9). pp. 853-863.

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Jini, R. and Bijinu, B. and Baskaran, V. and Bhaskar, N. (2016) Utilization of Solid Wastes from Tanneries as Possible Protein Source for Feed Applications: Acute and Sub-acute Toxicological Studies to Assess Safety of Products Prepared from Delimed Tannery Fleshings. Waste and Biomass Valorization, 7. pp. 439-446.

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Leema Roseline, T. and Sachindra, N. M. (2016) Characterization of extracellular agarase production by Acinetobacter junii PS12B,isolated from marine sediments. Biocatalysis and Agricultural Biotechnology, 6. pp. 219-226.

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Mahesh Mansing, Patil and Ali Muhammed, M. and Anu Appaiah, K. A. (2016) Lipids and Fatty Acid Profiling of Major Indian Garcinia Fruit: A Comparative Study and its Nutritional Impact. Journal of the American Oil Chemists Society (93). pp. 823-836.

Mr, Laldanmawia (2016) Evaluation of green tea extract as a natural preservative for meat. [Student Project Report] (Submitted)

Mr, Vijaykumar (2016) Role of Plant Proteins and Gums In Meat Product Development. Masters thesis, University of Mysuru.

Mr., Karan (2016) Effect of selected binders on functional characteristics of chicken kabab. [Student Project Report] (Submitted)

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Nidheesh, T. (2016) Microbial Production of Chitosan Oligosaccharides and its Potential Applications. Doctoral thesis, Central Food Technological Research Institute.

Nidheesh, T. and Chinnu, Salim and Rajini, P. S. and Suresh, P. V. (2016) Antioxidant and neuroprotective potential of chitooligomers inCaenorhabditis elegans exposed to Monocrotophos. Carbohydrate Polymers, 135 (1). pp. 138-144.

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Prashant, Upadhyay (2016) Biodiesel Production from Fish Discards. [Student Project Report] (Submitted)

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Rajesh, B. P. (2016) Preparation and characterization of protein isolate/hydrolysate from fresh water fish roe. Masters thesis, University of Mysuru.

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India. Journal of Food Science and Technology, 53 (1). pp. 401-410. ISSN 0022-1155

Ranendra, K. Majumdar and Deepayan, Roy and Sandeep, K. Bejjanki and Bhaskar, N. (2016) An overview of some ethnic fermented fish products of the Eastern Himalayan region of India. Journal of Ethnic Foods, 3. pp. 276-283.

Revathi, S (2016) Purification and characterization of carrageenase from Microbulbifer sp. S13 isolated from seaweeds. [Student Project Report] (Submitted)

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Sangeetha, Ravi Kumar and Bhaskar, N. and Yuki, Kizawa (2016) Does squalene alter the antioxidant potential of astaxanthin and fucoxanthinol? In vitro evidence in RAW264.7 cells, a murine macrophage. Journal of Food Science and Technology, 53 (4). pp. 2139-2143. ISSN 0022-1155

Sangeetha, Ravi Kumar and Bhaskar, N. and Yuki, Sawada (2016) Combined effect of astaxanthin and squalene on oxidative stress in vivo. Molecular and Cellular Biochemistry, 417. pp. 57-65.

Sangeetha, Ravi Kumar and Yamauchi, I. and Bhaskar, N. (2016) Squalene modulates fatty acid metabolism: Enhanced EPA/DHA in obese/diabetic mice (KK-Ay) model. European Journal of Lipid Science and Technology, 118. pp. 1935-1941.

Siddegowda, G. S. and Bhaskar, N. and Shubha, Gopal (2016) Biochemical and Bacteriological Quality of Rohu (Labeo rohita) Head Sauce Produced by Enzymatic and Fermentation Method. Fishery Technology, 53. pp. 220-231.

Siddegowda Gopalapura, Shivanne Gowda and Bhaskar, N. and Shubha, Gopal (2016) Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview. Food Reviews International, 32 (2). pp. 203-229.

Sowmya, R. (2016) Biochemical and Molecular Characterization of Carotenoids Production by Marine Bacteria. Doctoral thesis, Central Food Technological Research Institute.

Srihari, B (2016) Reducing the Effect of Invivo Arsenic Toxicity in Seed Germination by Low Molecular Weight Chitosan. [Student Project Report] (Submitted)

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Tecle Tewelde, Tesfay (2016) Texturizers in Convenience Fish Products. Masters thesis, University of Mysuru.