Items where Division is "Meat Fish and Poultry Technology" and Year is 2025

A

Amana Rasheed, V. A (2025) Evaluation of the feasibility of ultrasound assisted extraction method for the extraction of carnosine from fresh chicken breast meat. [Student Project Report] (Submitted)

H

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2025) Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition, 65 (1). pp. 123-142.

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Javin, V. M. (2025) Process standardization of gaseous ozone treatment for production of microbiologically safe chicken meat. [Student Project Report] (Submitted)

K

Keerthana, S. (2025) Green technology mediated enzymatic production of cos from chitosan and its application in probiotic beverage. [Student Project Report] (Submitted)

N

Neelu Suresh, Babu and Suresh, P. V. and Tanaji Kudre, G. (2025) Preparation and identification of a novel antioxidative peptide from fermented protein hydrolysate of chicken (Gallus gallus domesticus) meat. Process Biochemistry, 151. pp. 167-176.

P

Poojajanani, P. (2025) Development of Bioactive Egg White Protein Hydrolysate Powder for Nutrition Application. [Student Project Report] (Submitted)

S

Shalini, V. H. (2025) Assessment of antimicrobial peptides produced from bacillus licheniformis against chicken meat contamination. [Student Project Report] (Submitted)

Shwetha, P. (2025) Production optimization and characterization of antioxidant and hypolipidemic protein hydrolysate from Deccan mahseer (Tor khudree). [Student Project Report] (Submitted)

V

Vishnupriya, V. (2025) Enzymatic synthesis of chitooligosaccharide and chitooligosaccharide-gold nanoparticles and their characterisations. [Student Project Report] (Submitted)