Items where Division is "Meat Fish and Poultry Technology" and Year is 2022

A

Alima, Khan (2022) Preparation and Characterization of Chicken Meat Cubes. [Student Project Report] (Submitted)

Alphonse Sokamte, Tegang and Pierre Desire, Mbougueng and Hippolyte Mouafo, Ten and Nikaise Forestine Douanla, Nodem and Sachindra, N. M. (2022) Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus. Journal of Agriculture and Food Research, 10. p. 100449.

Anjitha, M. (2022) Preparation of enzyme modified egg white hydrolysate. [Student Project Report] (Submitted)

B

Balaji Wamanrao, Kanwate and Tanaji, G. Kudre (2022) Impact of diferent extraction conditions on yield, physicochemical and functional characteristics of gelatin from Labeo rohita swim bladder. Food Science and Biotechnology, 31. pp. 1277-1287. ISSN 1226-7708

H

Haritha, D. and Bettadaiah, B. K. and Sachindra, N. M. (2022) Influence of processing conditions on the aroma profile of Litopenaeus vannamei by SPME-GC-MS. Flavour and Fragrance Journal, 37. pp. 333-344.

Haritha, D. and Sachindra, N. M. and Asha, Martin and Bettadaiah, B. K. (2022) Effects of different processing methods on the biochemical composition, color and non-volatile taste active compounds of whiteleg shrimp (Litopenaeus vannamei). Food Chemistry Advances, 1. p. 100118.

L

Lidiya, C. Johny (2022) Antimicrobial compound from microorganism of marine origin and elucidation of their characteristics. Doctoral thesis, Central Food Technological Research Institute.

Lidiya, C. Johny and Suresh, P. V. (2022) Complete genome sequencing and strain characterization of a novel marine Bacillus velezensis FTL7 with a potential broad inhibitory spectrum against foodborne pathogens. World Journal of Microbiology and Biotechnology, 38. p. 164.

Lidiya, C. Johny and Tanaji, G. Kudre and Suresh, P. V. (2022) Production of egg white hydrolysate by digestion with pineapple bromelain: optimization, evaluation and antioxidant activity study. Journal of Food Science and Technology, 59 (5). pp. 1769-1780. ISSN 0022-1155

M

Mohammad, Faiz (2022) Quality evaluation of protein-rich beverage mix from silkworm pupae. [Student Project Report] (Submitted)

N

Naveen, J. and Veeresh, T. and Gnanesh Kumar, B. S. and Sachin, R. Chaudhari and Baskaran, V. (2022) Preparation, characterization, radical scavenging property and antidiabetic potential of laminarioligosaccharides derived from laminarin. Algal Research, 63. p. 102642.

Nileena, Shimmichan (2022) Shelf-life extension of ready-to-eat Fish Tawa fry. [Student Project Report] (Submitted)

Nima, A.S. (2022) Studies on Antimicrobial peptides from Bacillus sp. [Student Project Report] (Submitted)

Noumo, N. T. and Mbougueng, P. D. and Lidiya, C. J. and Tatsadjieu, N. L. and Suresh, P. V. (2022) Physicochemical characteristics, protein analysis, and antioxidant properties of defatted Lagenaria siceraria (Molina) Standley and Cucumeropsis mannii (Naudin) seed kernel flours. International Food Research Journal, 29 (1). 173 -185.

P

Pallavi, S. (2022) Microbial analysis of silkworm pupae Product (mayonnaise and pickle. [Student Project Report] (Submitted)

R

Rajni, Kumari (2022) Fabrication of mycelium-based composite from raw Jackfruit skin waste for the application of food packaging material. [Student Project Report] (Submitted)

Ravi Mangu, S.V.S.S and Kalpana, Platel and Shinde, V. S. and Savitha, M. R. and Kunal, Sharan (2022) Maternal high-cholesterol diet negatively programs offspring bone development and downregulates hedgehog signaling in osteoblasts. Journal of Biological Chemistry, 298 (9). p. 102324.

S

Shahjad, Habib (2022) Development and Extension of Shelf-Stable Ready-To-Eat Chicken Biryani. [Student Project Report] (Submitted)

Shivani, Dhaka (2022) Synthetic Meat: Technical, Socio-Political and Regulatory Challenges. Masters thesis, Central Food Technological Research Institute.

Shruti, Vasudevan (2022) Preparation and Characterization of Yoghurt-Like Probiotic Egg Product. [Student Project Report] (Submitted)

Sneha, Varghese (2022) Development and extension of shelf stable ready-to-eat Kerala Malabar fish curry. [Student Project Report] (Submitted)

Suresh, P. V. (2022) Protein hydrolysate from duck egg white by Flavourzyme® digestion: Process optimisation by model design approach and evaluation of antioxidant capacity and characteristic properties. LWT - Food Science and Technology, 156. p. 113018. ISSN 0023-6438