Items where Division is "Meat Fish and Poultry Technology" and Year is 2021

A

Archita Baiju, Karipara (2021) Development of probiotic enriched chicken meat bar. [Student Project Report] (Submitted)

Ashok Kumar, Chakka and Jini, Ramanatikara and Sakhare, P. Z. and Muthukumar, S. P. and Bhaskar, N. (2021) In‑Vivo Anti‑anaemic Effects of Bioactive Compounds Prepared from Chicken Liver Using Biotechnological Tools. Waste and Biomass Valorization.

B

Bharathi Kannamma, S. (2021) Development and Characterization of chips from Chicken egg. [Student Project Report] (Submitted)

Bharathi Kannamma, S. (2021) Formulation and Development of Meat and Egg based Extruded Product (Meat and Egg Chips). Masters thesis, Central Food Technological Research Institute.

Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2021) Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design. Food Chemistry, 334. p. 127498. ISSN 50308-8146

C

Cathrine, M.S. Bethi and Gowthami, Jayprakash and Muthukumar, S. P. and Tanaji, G. Kudre (2021) Application of proteins from different meat processing wastewater streams as a dietary protein source in animal feed. Journal of Environmental Management, 299. p. 113662.

Clarissa, D‟Almeida (2021) Extraction of Collagen from Red-Bellied Pacu Skin by Ultrasonication Approaches. [Student Project Report] (Submitted)

Cresida, D’Almeida (2021) Development of a Curd-Like Egg Product Using the Lactobacillus. [Student Project Report] (Submitted)

F

Fleming, K. F. (2021) Bioactive compounds in chicken egg. Masters thesis, Central Food Technological Research Institute.

Fleming, K. F. (2021) Studies on Functional Properties of Enzyme Modified Duck Egg White Hydrolysate. [Student Project Report] (Submitted)

K

Kshetrimayum, Amitkumar Singh (2021) Development and characterization of egg sausage added with wheat bran as a dietary fibre. [Student Project Report] (Submitted)

L

Lidiya, C. Johny and Tanaji, G. Kudre and Suresh, P. V. (2021) Acid and Pepsin Soluble Collagens from Skin By-product of Red-bellied Pacu (Piaractus brachypomus): Extraction and Comparative Characterizations Towards Finding Substitute to Bovine and Porcine Collagen. Journal of Aquatic Food Product Technology. ISSN ISSN: 1049-8850

Lidiya, C. Johny and Vijaykumar, M. and Tanaji, G. Kudre and Suresh, P. V. (2021) Malabar sole (Cynoglossus macrostomus) skin as promising source of type I acid and pepsin solubilized collagens with potential bioactivity. Journal of Food Science and Technology. ISSN 0022-1155

N

Nikhita, R. (2021) Biochemical and Functional Properties Of Chicken Blood and Plasma Protein Isolates. Doctoral thesis, Central Food Technological Research Institute.

Nikhita, R. and Sachindra, N. M. (2021) Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity. Poultry Science, 100. p. 101047.

S

Sandeep, M. (2021) Studies on functional and biological properties of enzyme modified duck egg white hydrolysate. [Student Project Report] (Submitted)

Suresh, P. V. (2021) Nutraceutical potential of seaweeds. Indian Food Industry, 3 (5). pp. 23-37.