Items where Division is "Meat Fish and Poultry Technology" and Year is 2019

A

Abin, George (2019) Enzyme modified duck egg white hydrolyzate. [Student Project Report] (Submitted)

Arsha, Andrews (2019) Preparation of enzyme modified egg white powder. [Student Project Report] (Submitted)

Asha, M. R. (2019) Combining effects of Pedicoccus lolii (lactobacillus) and fiber–rich banana pseudo-stem powder on physicochemical properties and storage stability of goat meat burger patties. [Student Project Report] (Submitted)

B

Balaji Wamanrao, Kanwate and Rajashekhar, V. Ballari and Tanaji, G. Kudre (2019) Influence of spray-drying, freeze-drying and vacuum-drying on physicochemical and functional properties of gelatin from Labeo rohita swim bladder. International Journal of Biological Macromolecules, 121. pp. 135-141. ISSN 0141-8130

Bruno, S. F. and Ekorong, F. J. A. K. and Sandesh, S. K. and Cathrine, M. S. B. and Tanaji, G. Kudre (2019) Green and innovative techniques for recovery of valuable compounds from seafood by-products and discards: A review. Trends in Food Science & Technology, 85. pp. 10-22.

Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2019) Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates. Journal of Food Science and Technology, 56 (4). pp. 1966-1977. ISSN 0022-1155

D

Dhamchoe Dolma, Bhutia (2019) Enzyme modified duck egg white powder. [Student Project Report] (Submitted)

F

Fathima Rahim, S. R. (2019) Low Egg Yolk Mayonnaise and It’s Characteristics. [Student Project Report] (Submitted)

G

Geetha Priya, D. (2019) Preparation and Characterization of Shrimp Flavoured Taste Maker. [Student Project Report] (Submitted)

J

Jeevan, M. (2019) Preparation and characteristics of smoked chicken. [Student Project Report] (Submitted)

K

Kamani, Mohammad Hassan and Meera, M. S. and Bhaskar, N. and Modi, V. K. (2019) Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics. Journal of Food Science and Technology, 56 (5). pp. 2660-2669. ISSN 0022-1155

Kavya, C. D. (2019) Egg Yolk Fractions and Their Technological Applications in Food. Masters thesis, Central Food Technological Research Institute.

M

Mohamed Haaris, Khan (2019) Evaluation of Rice Flour Based Batter Systems for Battered and Breaded Fish Sticks. [Student Project Report] (Submitted)

Mohammed, Saheed (2019) Development and formulation of ready-to-eat egg bar from lactobacillus fermented and non-fermented chicken egg. [Student Project Report] (Submitted)

Moksha Deepika, K. (2019) Physico-Chemical, Textural Properties and Shelf Life of Hard Boiled Eggs. [Student Project Report] (Submitted)

N

Niamcha, Lowang (2019) Preparation of enzyme modified hen egg white powder. [Student Project Report] (Submitted)

S

Sahana Kumari, G. (2019) Development of fish flavoured chutney powder. [Student Project Report] (Submitted)

Siewe Fabrice, Bruno (2019) Development of an efficient process for producing of seafood flavoring using fish byproduct. Doctoral thesis, University of Mysore.

Sokamte, T. A. and Mbougueng, P. D. and Tatsadjieu, N. L. and Sachindra, N. M. (2019) Phenolic compounds characterization and antioxidant activities of selected spices from Cameroon. South African Journal of Botany, 121. pp. 7-15.

T

Tenzin, Chhoton (2019) Study on Preparation and Characterization of Chakli ( Indian Snacks) from Chicken Meat. [Student Project Report] (Submitted)