Items where Subject is "600 Technology > 08 Food technology > 28 Meat, Fish & Poultry"

Article

Acharya, J. K. and Prakash, V. and Appu Rao, A. G. and Savithri, H. S. and Appaji Rao, N. (1991) Interactions of methoxyamine with pyriodoxal-5-phosphate-schiff's base at the active site of sheep liver serine hydroxy methyl transferase. Indian Journal of Biochemistry and Biophysics, 28 (5/6). pp. 301-381. ISSN 0301-1208

Ahamed, Javeed and Mahendrakar, N. S. (1996) Chemical and Microbial Changes in Fish Viscera During Fermentation Ensiling at Different Temperatures. Bioresource Technology, 59. pp. 45-46.

Ahrned, Javeed and Mahendrakar, N. S. (1996) Autolysis and Rancidity Development in Tropical Freshwater Fish Viscera during Fermentation. Bioresource Technology, 58. pp. 247-251.

Amit Kumar, Rai and Jini, R. and Swapna, H. C. and Sachindra, N. M. and Bhaskar, N. and Baskaran, V. (2011) Application of Native Lactic Acid Bacteria (LAB) for Fermentative Recovery of Lipids and Proteins from Fish Processing Wastes: Bioactivities of Fermentation Products. Journal of Aquatic Food Product Technology, 20 (1). pp. 32-44. ISSN ISSN: 1049-8850

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Baskaran, V. (2012) Potential of Seafood Industry Byproducts as Sources of Recoverable Lipids: Fatty Acid Composition of Meat and Nonmeat Component Of Selected Indian Marine Fishes. Journal of Food Biochemistry (36). pp. 441-448. ISSN 1745-4514

Amit Kumar, Rai and Swapna, H. C. and Bhaskar, N. and Halami, P. M. (2009) Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera. Enzyme and Microbial Technology, 46. pp. 9-13.

Amit Kumar, Rai and Thiyam, General and Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Halami, P. M. and Lalitha, R. G. and Mahendrakar, N. S. (2010) Utilization of tannery fleshings: Optimization of conditions for fermenting delimed tannery fleshings using Enterococcus faecium HAB01 by response surface methodology. Bioresource Technology, 101. pp. 1885-1891.

Arunkumar, R. and Harish Prashanth, K. V. and Baskaran, V. (2013) Promising interaction between nanoencapsulated lutein with low molecular weight chitosan: Characterization and bioavailability of lutein in vitro and in vivo. Food Chemistry, 141 (1). pp. 327-337. ISSN 0308-8146

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.

Ashok Kumar, Chakka and Mercy, Elias and Jini, R. and Sakhare, P. Z. and Bhaskar, N. (2015) In-vitro antioxidant and antibacterial properties of fermentatively and enzymatically prepared chicken liver protein hydrolysates. Journal of Food Science and Technology, 52 (12). pp. 8059-8067. ISSN 0022-1155

Ashok Kumar, Chakka and Muhammed, Ali and Sakhare, P. Z. and Bhaskar, N. (2017) Poultry Processing Waste as an Alternative Source for Mammalian Gelatin: Extraction and Characterization of Gelatin from Chicken Feet Using Food Grade Acids. Waste Biomass Valor, 8 (8). pp. 2583-2593.

Badarinarayana, M. C. and Panda, B. and Panda, P. C. (1968) A simple mechanical device for washing eggs. Journal of Food Science and Technology (Mysore), 5 (3). pp. 139-40.

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1971) Studies on chilled storage of fresh water fish. I. Changes occurring during iced storage. Journal of Food Science and Technology, 8 (2). pp. 53-56. ISSN 0022-1155

Balakrishnan Nair, R. and Tharamani, P. K. and Lahiry, N. L. (1974) Studies on chilled storage of fresh water fish. II. Factors affecting quality. Journal of Food Science and Technology (India), 11 (3). pp. 118-122.

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Jyothirmayi, T. (2011) Functional Properties of Roe Protein Hydrolysates From Catla Catla. Electronic Journal of Environmental Agricultural and Food Chemistry, 10 (4). pp. 2139-2147. ISSN 1579-4377

Balaswamy, K. and Prabhakara Rao, P. G. and Rao, D. G. and Jyothirmayi, T. (2010) Effects of pretreatments and salt concentration on rohu (Labeo rohita) roes for preparation of roe pickle. Journal of Food Science and Technology, 47 (2). :219-223.

Baliga, B. R. (1970) Preservation of egg and egg products - a matching research effort. Indian Food Packer, 24 (3). 49-53, 48 ref..

Baliga, B. R. and Chatterjee, A. K. (1972) Status of animal casing industry in India. Indian Food Packer, 26 (1). 8-13, 13 ref..

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1968) Changes in ovomucin concentration during thinning of thick white in eggs. Journal of Food Science and Technology, 5 (2). 71, 14 ref..

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1964) Possible role of bacteria in the physical deterioration of egg contents during storage at room temperature. Indian Journal of Technology, 2 (2). pp. 69-71.

Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1971) Thinning of thick albumen in shell eggs - changes in ovomucin. Poultry Science, 50 (2). 466-473, 40 ref..

Baliga, B. R. and Madaiah, N. (1970) Quality of sausage emulsion prepared from mutton. Journal of Food Science, 35 (4). 383-85, 15 ref..

Bhaskar, N. and Sachindra, N. M. and Modi, V. K. and Sakhare, P. Z. and Mahendrakar, N. S. (2006) Preparation of proteolytic activity rich ginger powder and evaluation of its tenderizing effect on spent-hen muscles. Journal of Muscle Foods, 17 (2). pp. 174-184. ISSN 1745-4573

Bhaskar, N. and Benila, T. and Radha, C. and Lalitha, R. Gowda (2008) Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99 (2). pp. 335-43. ISSN 0960-8524

Bhaskar, N. and Mahendrakar, N. S. (2007) Chemical and microbiological changes in acid ensiled visceral waste of Indian major carp Catla catla (Hamilton) with emphasis on proteases. Indian Journal of Fisheries, 54. pp. 217-225.

Bhaskar, N. and Mahendrakar, N. S. (2008) Protein hydrolysate from visceral waste proteins of Catla (Catla catla): optimization of hydrolysis conditions for a commercial neutral protease. Bioresource Technology, 99 (10). pp. 4105-11. ISSN 0960-8524

Bhaskar, N. and Modi, V. K. and Govindaraju, K. and Radha, C. and Lalitha, R. Gowda (2007) Utilization of meat industry by products: protein hydrolysate from sheep visceral mass. Bioresource technology, 98 (2). pp. 388-94. ISSN 0960-8524

Bhaskar, N. and Sachindra, N. M. (2006) Bacteria of public health significance associated with cultured tropical shrimp and related safety issues: A review. Journal of Food Science and Technology (India), 43 (3). pp. 228-238.

Bhaskar, N. and Sakhare, P. Z. and Suresh, P. V. and Lalitha, R. Gowda and Mahendrakar, N. S. (2007) Biostabilization and preparation of protein hydrolysates from delimed leather fleshings. Journal of Scientific and Industrial Research, 66 (12). pp. 1054-1063.

Bhaskar, N. and Sudeepa, E. S. and Rashmi, H. N. and Tamil Selvi, A. (2007) Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresource Technology, 98. pp. 2758-2764.

Bhaskar, N. and Sudeepa, E. S. and Rashmi, H. N. and Tamil Selvi, A. (2007) Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresource Technology, 98. pp. 2758-2764. ISSN 0960-8524

Bhaskar, N. and Sudeepa, E. S. and Rashmi, H. N. and Tamil Selvi, A. (2007) Partial purification and characterization of protease of Bacillus proteolyticus CFR3001 isolated from fish processing waste and its antibacterial activities. Bioresource Technology, 98. pp. 2758-2764.

Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. (2007) Shrimp biowaste fermentation with Pediococcus acidolactici CFR2182: optimization of fermentation conditions by response surface methodology and effect of optimized conditions on deproteination/demineralization and carotenoid recovery. Enzyme and Microbial Technology, 40 (5). pp. 1427-1434.

Bhaskar, N. and Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. and Lalitha, R. G. (2010) Yield and chemical composition of fractions from fermented shrimp biowaste. Waste Management and Research, 26. pp. 64-70. ISSN ISSN 0734–242X

Bhaskar, N. and Swapna, H. C. and Hemavathi, D. (2012) Lipid class and fatty acid composition of meat and nonmeat components of selected seafoods. Indian Journal of Fisheries, 59 (1). pp. 133-139.

Bhatia, B. S. (1959) Role of products of non-enzymatic browning on the development of mealiness in dehydrated cooked pork mince during storage in air. Food Science, 8. pp. 309-312.

Bhatia, B. S. and Nair, K. G. and Girdhari, Lal. (1961) Preparation of some compounded soup powders. Defence Science Journal, 11. pp. 15-19.

Chalamaiah, M. and Jyothirmayi, T. and Bhaskarachary, K. and Vajreswari, A. (2013) Chemical composition, molecular mass distribution and antioxidant capacity of rohu (Labeo rohita) roe (egg) protein hydrolysates prepared by gastrointestinal proteases. Food Research International, 52. pp. 221-229. ISSN 0963-9969

Chalamaiah, M. and Balaswamy, K. and Narsing Rao, G. (2013) Chemical composition and functional properties of mrigal (Cirrhinus mrigala) egg protein concentrates and their application in pasta. Journal of Food Science and Technology, 50 (3). pp. 514-520. ISSN 0022-1155

Chalamaiah, M. and Narsing Rao, G. and Rao, D.G. and Jyothirmayi, T. (2010) Protein hydrolysates from meriga (Cirrhinus mrigala) egg and evaluation of their functional properties. Food Chemistry, 120 (3). 652-657 .

Chandini, S. Kumar and Ganesan, P. and Suresh, P. V. and Bhaskar, N. (2008) Seaweeds as a source of nutritionally beneficial compounds - A review. Journal of Food Science and Technology, 45 (1). pp. 1-13.

Chandra, M. V. and Shamasundar, B. A. and Ramesh Kumar, P. (2013) Visco-Elastic and Flow Properties of Gelatin from the Bone of Freshwater Fish (Cirrhinus mrigala). Journal of Food Science, 78 (7). E1009-E1016.

Chandrashekar, A. and Hasan, S. B. and Jagannatha Rao, R. (1992) Studies on the performance of broilers fed on silkworm moth meal. International Journal of Animal Sciences, 7 (2). pp. 227-229.

Chatterjee, A. K. (1968) Effects of temperature and sample location on the penetration of minimal curing chemicals in ham. Journal of Food Science and Technology, 5 (4). pp. 190-192.

Chatterjee, A. K. and Mehrotra, V. K. and Khabade, V. S. (1970) A study on curing and smoking of bacon from cross breed saddle back pigs. Indian Food Packer, 24 (4). 7-10, 15 ref..

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1969) Poultry pickle. Food Industry Journal, 3 (8). p. 10.

Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. and Puttarajappa, P. (1972) Some initial observations on the effect of sodium benzoate in extending the shelf-life of dressed poultry at display cabinet temperature. Indian Journal of Animal Health, 11 (1). pp. 1-4.

Chatterjee, A. K. and Puttarajappa, P. and Gupta, K. R. (1971) Certain observations on the development of oxidative rancidity in fresh pork under different storage temperatures. Indian Food Packer, 25 (1). 21-23, 7 ref..

Chatterjee, A. J. and Panda, B. and Khabade, V. S. and Puttarajappa, R. (1971) Studies on curing and smoking of poultry. Journal of Food Science and Technology (Mysore), 8 (1). 28-30, 15 ref..

Chatterjee, A. K. and Baliga, B. R. and Panda, B. and Kabade, V. S. (1968) Some aspects of the carcass yield and meat quality of Bannur lambs. Journal of Food Science and Technology (Mysore), 5 (4). 202, 5 ref..

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1983) Influence of electrical stunning on quality of mutton. Journal of Food Science and Technology, 20 (4). 165-168, 16 ref..

Dani, N. P. and Amla, B. L. (1966) Containers for transport of fish. Indian Food Packer, 20 (2). pp. 30-36.

Dani, N. P. and Amla, B. L. and Panda, B. (1965) Scope of broiler processing industry in India. Indian Food Packer, 19 (1). pp. 35-38.

Dani, N. P. and Baliga, B. R. and Kadkol, S. B. and Lahiry, N. L. (1966) Proximate composition and nutritive value of leg meat of two edible species of frogs, Rana hexadactyla and R. tigrina. Journal of Food Science and Technology (India), 3. pp. 109-110.

Dani, N. P. and Mahendrakar, N. S. and Rajalakshmi, D. and Dhanaraj, S. (1982) Effect of conditioning and carcass posture on eating quality of mutton from old Bannur ewes. Meat Science, 6 (4). 265-273, 15 ref..

Deepa, C. and Jeyanthi, G. P. and Venkateswaran, G. (2011) Optimization of Culture Conditions for Maximum Phytase Production from Enterobacter sp Isolated from Poultry Litter. Journal of Pure and Applied Microbiology, 5 (1). pp. 131-136.

Deepthi, P. Pawar and Boomathi, S. and Swapna, C. Hathwar and Amit Kumar, Rai and Modi, V. K. (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology, 50 (2). pp. 381-386. ISSN 0022-1155

Deepthi, P. Pawar and Rashmi, M. Das and Modi, V. K. (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science and Technology, 49 (4). pp. 475-481. ISSN 0022-1155

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research, 71 (12). pp. 777-787.

Deepthi, P. Pawar and Rathina Raj, K. and Modi, V. K. (2011) A Process Development, Nutritional Facts, Sensory Properties and Storage Stability of Shelf Stable Egg Cube. Journal of Food Technology , 9 (1). pp. 18-26.

Galla Narsing, Rao and Prabhakara Rao, P. G. and Akula, Satyanarayana and Balaswamy, K. (2012) Functional properties and in vitro antioxidant activity of roe protein hydrolysates of Channa striatus and Labeo rohita. Food Chemistry, 135. pp. 1479-1484.

Ganesan, P. and Pradeep, M. G. and Sakhare, P. Z. and Suresh, P. V. and Bhaskar, N. (2009) Optimization of conditions for natural fermentation of freshwater fish processing waste using sugarcane molasses. Journal of Food Science and Technology, 46 (4). pp. 312-315.

Gaurav Kumar, Pal and Bharath Kumar, S. and Prabhasankar, P. and Suresh, P. V. (2017) Inclusion of poultry based food ingredients in the formulation of noodles and their effects on noodle quality characteristics. Journal of Food Measurement and Characterization, 11. pp. 939-947.

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.

Girija Menon, A.V. and Balakrishnan Nair, R. (1988) Histological changes in fresh water fish muscle stored in chilled condition. Journal of Food-Science and Technology, 25 (3). pp. 167-169. ISSN 0022-1155

Godavari Bai, S. and Khabade, V. S. and Prakash, V. (1987) Effect of freezing and sodium citrate treatment on the association-dissociation of proteins from shrimp (Parapenaeopsis stylifera). Journal of Food Science and Technology, 24 (5). pp. 243-246.

Govindarajan, S. (1973) Fresh Meat Color. Critical Reviews in Food Science and Nutrition, 4 (1). pp. 117-140.

Haleem, M. A. (1969) Effects of feeding provitamin A, stabilized vitamin A and furazolidone on production and quality of eggs. Indian Veterinary Journal, 46 (3). 243-53, 14 ref..

Haleem, M. A. (1969) Studies on the effect of certain coccidiostats on feed efficiency, growth rate and mortality of broiler chicken. Indian Food Packer, 23 (5). pp. 13-16.

Haleem, M. A. and Greechar, P. and Baliga, B. R. and Lahiry, N. L. (1970) Some observations on the effects of crude papain on tenderisation of poultry meat. Journal of Food Science and Technology (India), 7 (1). pp. 40-41.

Haleem, M. A. and Lahiry, N. L. and Madhwaraj, M. S. and Ramanna, N. (1971) Results: deep litter home scale poultry unit: (1) Egg production, (2), Egg quality and (3) Economics. Indian Food Packer, 25 (4). pp. 31-33.

Haleem, M. A. and Madhwa, M. S. R. and Lahiry, N. L. and Srinivasan, S. C. (1969) Method, equipment and processing of chicken barbecue. Indian Food Packer, 23 (4). 5-9, 9 ref..

Haleem, M. A. and Madhwaraj, M. S. (1972) Influence on egg quality by different storage. Poultry Guide, 9 (3). p. 55.

Haleem, M. A. and Madhwaraj, M. S. (1972) Studies on the dressed, eviscerated and cut-up parts yield of four different types of commercial broilers. Indian Poultry Gazzete, 56 (2). pp. 52-60.

Haleem, M. A. and Madhwaraj, M. S. and Ramanna, N. (1971) Poultry production and processing at CFTRI. Poultry Guide, 8 (8). pp. 13-15.

Haleem, M. A. and Madhwaraj, M. S. and Srinivasan, S. C. (1970) Contribution of egg and egg products in human nutrition. Indian Food Packer, 24 (3). pp. 54-59.

Haleem, M. A. and Madhwaraj, M. S. and Srinivasan, S. C. (1970) Technological advances in broiler production and processing influencing quality. Poultry Guide, 7 (6). pp. 49-55.

Harish Prashanth, K. V. and Kittur, F. S. and Tharanathan, R. N. (2002) Solid state structure of chitosan prepared under different N-deacetylating conditions. Carbohydrate Polymers, 50 (1). 27-33, 21 ref..

Harish Prashanth, K. V. (2011) Advancement of chitosan based nanoparticles for present and future interests. Asia Pacific Biotech News, 15. pp. 27-31.

Harish Prashanth, K. V. and Tharanathan, R. N. (2006) Crosslinked chitosan—preparation and characterization. Carbohydrate Research, 341 (1). pp. 169-173. ISSN 0008-6215

Harish Prashanth, K. V. and Tharanathan, R. N. (2005) Depolymerized products of chitosan as potent inhibitors of tumor-induced angiogenesis. Biochimica et Biophysica Acta, 1722 (1). pp. 22-29. ISSN 0304-4165

Harish Prashanth, K. V. and Tharanathan, R. N. (2003) Studies on graft copolymerization of chitosan with synthetic monomers. Carbohydrate Polymers, 54 (3). pp. 343-351.

Harish Prashanth, K. V. and Tharanathan, R. N. (2007) Chitin/chitosan: modifications and their unlimited application potential - an overview. Trends in Food Science and Technology, 18 (3). pp. 117-131.

Horii, Naoto and Arato, Shingo and Narayan, Bhaskar and Hosokawa, Masashi (2007) Occurrence of Conjugated Cyclopropanoid Acid in Purified Fish Oil. Journal of the American Oil Chemists Society, 84 (8). pp. 749-754.

Iyengar, J. R. and Sen, D. P. (1965) Studies on the equilibrium relative humidity relationship of dried fish products from Bombay duck. Journal of Food Science and Technology, 2. pp. 55-57. ISSN 0022-1155

Iyengar, J. R. and Sripathy, N. V. and Suryanarayana Rao, R. (1969) Studies on the preparation of whole chicken egg powder. Journal of Food Science and Technology (Mysore), 6 (2). 89-92, 20 ref..

Jagadish, R. S. and Divyashree, K. N. and Prema, Viswanath and Srinivas, P. and Baldev, Raj (2012) Preparation of N-vanillyl chitosan and 4-hydroxybenzyl chitosan and their physico-mechanical, optical, barrier, and antimicrobial properties. Carbohydrate Polymers, 87. pp. 110-116.

Javeed, Ahmed. and Mahendrakar, N. S. (1995) Effect of Different Levels of Molasses and Salt on Acid Production and Volume of Fermenting Mass During Ensiling of Tropical Freshwater Fish Viscera. Journal of Food Science and Technology, 32 (2). pp. 115-118.

Javeed, Ahmed. and Mahendrakar, N. S. (1996) Growth and meat quality of broiler chicks fed with fermented fish viscera silage. International Journal of Animal Sciences, 11 (1). pp. 1-5.

Kadkol, S. B. and Madhwaraj, M. S. and Nair, P. R. and Nair, K. K. S. and Dhanaraj, S. and Govindarajan, V. S. and Baliga, B. R. (1980) Development of concentrated meat gravies. Journal of Food Science and Technology, 17 (3). 146-149, 5 ref..

Kadkol, S. B. and Lahiry, N. L. (1964) Strained baby foods from poultry. Indian Food Packer, 18 (3). pp. 16-18.

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

Karthikeyan, M. and Mathew, S. and Shamasundar, B. A. and Prakash, V. (2004) Fractionation and properties of sarcoplasmic proteins from oil sardine (Sardinella longiceps): influence on the thermal gelation behavior of washed meat. Journal of Food Science, 69 (3). FEP79-FEP84 ; 29 ref..

Karthikeyan, M. and Shamasundar, B. A. and Sijo, Mathew and Ramesh Kumar, P. (2004) Physico-Chemical and Functional Properties of Proteins from Pelagic Fatty Fish (Sardinella longiceps) as a Function of Water Washing. International Journal of Food Properties, 7 (3). pp. 353-365.

Karuppannan, Rathinaraj and Patiram Zituzi, Sakhare and Sachindra, N. M. and Mahendrakar, N. S. (2010) Effect of Ensilaging and Organic Solvent Treatment on Activity of Proteases from Chicken Intestine. Food Bioprocess Technology.

Kavitha, S. and Modi, V. K. (2007) Effect of water activity and temperature on degradation of 5'-inosine monophosphate in a meat model system. LWT - Food Science and Technology, 40 (7). pp. 1280-1286.

Kittur, F. S. and Harish Prashanth, K. V. and Udaya Sankar, K. and Tharanathan, R. N. (2002) Characterization of chitin, chitosan and their carboxymethyl derivatives by differential scanning calorimetry. Carbohydrate Polymers, 49 (2). 185-193, 33 ref..

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Kittur, Farooqahamed S and Vishu Kumar, Acharya B and Varadaraj, M. C. and Tharanathan, R. N. (2005) Chitooligosaccharides--preparation with the aid of pectinase isozyme from Aspergillus niger and their antibacterial activity. Carbohydrate research, 340 (6). pp. 1239-45. ISSN 0008-6215

Krishnakumari, M. K. and Muralidhara, N. (1981) Acute oral toxicity of hexachlorocyclohexane and x-factor to poultry Gallus domesticus. Poultry Science, 60. pp. 2599-2602.

Krishnaswamy, M. A. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. and Sureshchandra, K. C. (1964) A cheese-like product from fish. Journal of Food Science and Technology , 1 (1). pp. 1-3.

Krishnaswamy, M. A. and Lahiry, N. L. (1964) Microbiological examination of market meat. Indian Journal of Public Health, 8 (3). pp. 105-106.

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Lahiry, N. L. (1961) Conservation and utilization of animal food resources. Proceedings of the Symposium on Food Needs and Resources. pp. 140-144.

Lahiry, N. L. and Baliga, B. R. (1970) Nutritive value of duck and hen eggs. Indian Food Packer, 24 (6). pp. 25-29.

Lahiry, N. L. and Moorjani, M. N. and Visweswaraiah, K. and Shurpalekar, S. R. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Preparation of edible fish flour from oil-sardine (Clupea longiceps). Food Science, 11. pp. 37-39.

Lakhey, H. V. and Appu Rao, A. G. and Prakash, V. and Krishnaswamy, P. R. and Savithri, H. S. and Appaji Rao, N. and Ramadoss, C. S. (1998) Affinity properties of phosvitin: Interaction of phosvitin with serine hydrodoxymethyl transferase. Indian Journal of Biochemistry and Biophysics, 35 (2). pp. 76-85.

Langar, S. S. and Anandaswamy, B. and Balasubrahmanyam, N. (1973) Packaging studies on spray dried whole egg powder in pouches of flexible films and laminates. Journal of Food Science and Technology, 10 (3). 101-104, 12 ref.. ISSN 0022-1155

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

Madhavi, D. L. and Srinivasan, K. S. and Kadkol, S. B. and Baliga, B. R. (1982) Essential amino acid content of buffalo meat. Journal of Food Science and Technology, 19 (5). 214-215, 6 ref..

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Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2005) Carotenoids in crabs from marine and fresh waters of India. Lebensmittel-Wissenschaft und Technologie, 38. pp. 221-225.

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2005) Carotenoids in different body components of Indian shrimps. Journal of the Science of Food and Agriculture, 85. pp. 167-172.

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2006) Recovery of carotenoids from shrimp waste in organic solvents. Waste Management, 26 (10). pp. 1092-8. ISSN 0956-053X

Sachindra, N. M. and Bhaskar, N. and Siddegowda, G. S. and Sathisha, A. D. and Suresh, P. V. (2007) Recovery of carotenoids from ensilaged shrimp waste. Bioresource Technology, 98 (8). pp. 1642-6. ISSN 0960-8524

Sachindra, N. M. and Bhaskar, Narayan (2008) In vitro antioxidant activity of liquor from fermented shrimp biowaste. Bioresource Technology, 99. pp. 9013-9016. ISSN 0960-8524

Sachindra, N. M. and Emiko, Sato and Hayato, Maeda (2007) Radical Scavenging and Singlet Oxygen Quenching Activity of Marine Carotenoid Fucoxanthin and Its Metabolites. Journal of Agricultural and Food Chemistry, 55. pp. 8516-8522.

Sachindra, N. M. and Mahendrakar, N. S. (2005) Process optimization for extraction of carotenoids from shrimp waste with vegetable oils. Bioresource Technology, 96 (10). pp. 1195-1200. ISSN 0960-8524

Sachindra, N. M. and Sakhare, P. Z. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Shelf - Stable Pickles from Chicken and Fish. Journal of Rural Technology, 1 (3). pp. 134-138.

Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (1998) Reduction in Microbial Load on Buffalo Meat By Hot Water Dip Treatment. Meat Science, 48 (1/2). pp. 149-157.

Sachindra, N. M. and Mahendrakar, N. S. (2011) Effect of Protease Treatment on Oil Extractability of Carotenoids from Shrimp Waste. Journal of Aquatic Food Product Technology, 20. pp. 22-31.

Sachindra, N. M. and Mahendrakar, N. S. (2010) Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage. Journal of Food Science and Technology, 47 (1). pp. 77-83.

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Sakhare, P. Z. and Sachindra, N. M. and Yashoda, K. P. and Narasimha Rao, D. (1999) Efficacy of intermittent decontamination treatments during processing in reducing the microbial load on broiler chicken carcass. Food Control, 10 (3). 189-194 ; 31 ref..

Sarangi, B. K. and Pattanaik, D. P. and Rathina Raj, K. and Sachindra, N. M. (2011) Purification of Alkaline Protease from Chicken Intestine by Aqueous Two Phase System Of Polyethylene Glycol and Sodium Citrate. Journal of Food Science and Technology, 48 (1). pp. 36-44.

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Suresh, P. V. (2012) Biodegradation of shrimp processing bio-waste and concomitant production of chitinase enzyme and N-acetyl-D-glucosamine by marine bacteria: production and process optimization. World Journal of Microbiology and Biotechnology, 28. pp. 2945-2962.

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

Suresh, P. V. and Anil Kumar, P. K. (2012) Enhanced degradation of alpha-chitin materials prepared from shrimp processing byproduct and production of N-acetyl-D-glucosamine by thermoactive chitinases from soil mesophilic fungi. Biodegradation, 23. pp. 597-607.

Suresh, P. V. and Rathina Raj, K. and Nidheesh, T. and Gaurav Kumar, Pal and Sakhare, P. Z. (2015) Application of chitosan for improvement of quality and shelf life of table eggs under tropical room conditions. Journal of Food Science and Technology, 52 (10). pp. 6345-6354. ISSN 0022-1155

Suresh, P. V. and Sakhare, P. Z. and Sachindra, N. M. and Halami, P. M. (2014) Extracellular chitin deacetylase production in solid state fermentation by native soil isolates of Penicillium monoverticillium and Fusarium oxysporum. Journal of Food Science and Technology, 51 (8). pp. 1594-1599. ISSN 0022-1155

Suresh, P. V. and Sachindra, N. M. and Bhaskar, N. (2011) Solid state fermentation production of chitin deacetylase by Colletotrichum lindemuthianum ATCC 56676 using different substrates. Journal of Food Science and Technology, 48 (3). pp. 349-356.

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Swapna, H. C. and Amit Kumar, Rai and Modi, V. K. and Bhaskar, N. (2012) Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of Food Science and Technology, 49 (6). pp. 653-664. ISSN 0022-1155

Swapna, H. C. and Amit Kumar, Rai and Bhaskar, N. and Sachindra, N. M. (2010) Lipid classes and Fatty acid profile of selected Indian Freshwater Fishes. Journal of Food Science and Technology, 47 (4). 394–-400.

Swapna, C. Hathwar and Bijinu, B. and Amit Kumar, Rai and Bhaskar, Narayan (2011) Simultaneous Recovery of Lipids and Proteins by Enzymatic Hydrolysis of Fish Industry Waste Using Different Commercial Proteases. Applied Biochemistry and Biotechnology.

Syed Ziauddin, K. and Rao, D. N. and Ramesh, B. S. and Amla, B. L. (1993) Effect of Freezing, Thawing and Frozen Storage on Microbial Profiles of Buffalo Meat. Journal of Food Science and Technology, 30 (6). pp. 465-467.

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Tanaji, G. Kudre and Sandeep Kumar, B. and Balaji Wamanrao, Kanwate and Sakhare, P. Z. (2018) Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken. International Journal of Food Properties, 21 (1). pp. 956-971. ISSN 1094-2912

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Thesis

Ahmed, Javeed (1996) Studies on ensiling of fresh water fish offal for feed ingredient and its influence on meat quality. Doctoral thesis, Central Food Technological Research Institute.

Amit Kumar, Acharya (1979) Utilisation of intestines for sausage casings. Masters thesis, Central Food Technological Research Institute.

Ashok Kumar, Choudhary (1973) Studies on internal qualities of eggs during and after refrigerated storage. Masters thesis, Central Food Technological Research Institute.

Aurobinda Kumar, Sahu (1973) Use of different preservatives for the extension of shelf life of dressed poultry. Masters thesis, Central Food Technological Research Institute.

Bhanuprakash, C. (2018) Egg Powder Processing and Its Application in Bakery products. Masters thesis, Central Food Technological Research Institute.

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.

Doris, M. Shaw (1996) Microbiological and Related changes during fermentation of Poultry waste. PhD thesis, University of Mysore.

Doris Shaw, M (1999) Microbiological and related changes during fermentation of poultry waste. Doctoral thesis, Central Food Technological Research Institute.

Farooq, Mohammed (1977) Nutritional evaluation of poultry feeds incorporating certain agro-industrial waste products as a source of protein. Doctoral thesis, Central Food Technological Research Institute.

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

Gour Saday, Choudhury (1975) Functional properties of egg in food products. Masters thesis, Central Food Technological Research Institute.

Inder Jee, Khushu (1972) Effect of age of chicken on initial egg quality and its losses under storage conditions. Masters thesis, Central Food Technological Research Institute.

Inder Jee, Khushu (1971) Effects of various freezing methods on the quality of poultry meat. Masters thesis, Central Food Technological Research Institute.

Kadam, S. U. (2009) Role of Marine Functional Ingredients in Bakery and Pasta Products. Masters thesis, University of Mysore.

Lee Yong, Chun (1970) Protein changes in post mortem aging of meat and poultry : Changes in characteristics proteins during chilling of dressed broilers. Masters thesis, Central Food Technological Research Institute.

Major Aditya, Jamwal (2009) Egg and Egg Products. Masters thesis, University of Mysore.

Malaiwon, Kowprasiti (1970) Studies on the effect of feed additives on the rate of growth feed efficiency and mortality of chickens : Dressing grade and carcass quality of broiler chickens. Masters thesis, Central Food Technological Research Institute.

Malhotra, P. (2005) Development of oxygen scavenging system for extension of shelf-lfie of raw packaged meat. Masters thesis, University of Mysore.

Mizar, Tamdjin (1969) Whole egg powder spray dried. Masters thesis, Central Food Technological Research Institute.

Mr., Rajpal (2011) Development and quality evaluation of shelf stable texturized chicken and egg based spread. Masters thesis, University of Mysore.

Mr., Rajpal (2010) Functional property and biological activity of meat protein hydrolysate. Masters thesis, University of Mysore.

Ms, Jyoti (2014) Enzymes in muscle food processing. Masters thesis, University of Mysuru.

Nair, K. K. S (1992) Microbiological and physical studies on tandoori chicken. Doctoral thesis, Central Food Technological Research Institute.

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

Puneet, Malhotra and Baldev, Raj (2004) Active Packaging of Meat and Meat Based Products. Masters thesis, University of Mysore.

Ramachandra Pavan, Kumar K. (1994) Packaging of poultry products. Masters thesis, Central Food Technological Research Institute.

Reinder, R. Marak (1977) The factors influencing egg yolk colour. Masters thesis, Central Food Technological Research Institute.

Sachindra, N. M. (2003) Studies On Some Crustaceans Of Tropical Waters With Special Reference To Pigments. Doctoral thesis, University of Mysore.

Sachindra, N. M. (2003) Studies on some crustaceans of tropical waters with special reference to pigments. Doctoral thesis, Central Food Technological Research Institute.

Santosh, K. Verma (1976) Effect of different processing factors on the shelf life and quality parameters of dressed poultry. Masters thesis, Central Food Technological Research Institute.

Sijo, Mathew (2005) Effect of Selected Pre Treatments during Frozen Storage on the Properties of Proteins from Indian Oil Sardine (Sardinella Longiceps). PhD thesis, University of Mysore.

Srinivasa Gopal, T. K. (1971) Biochemistry of trimethylaminoxide in marine animals. Masters thesis, Central Food Technological Research Institute.

Suprano, Ms (1973) Biochemical characteristics of frog and the technology of processed leg meat. Masters thesis, Central Food Technological Research Institute.

Sushil, Kumar (1968) Preservation of eggs by different methods with special emphasis on line sealing and oil coating. Masters thesis, Central Food Technological Research Institute.

Uma Maheshwari, S. (2000) Identification and partial isolation of conjugated fatty acid from hen eggs and its properties. Masters thesis, Central Food Technological Research Institute.

Verma, R. A. (1976) Factors affecting the keeping quality of shell eggs. Masters thesis, Central Food Technological Research Institute.

Student Project Report

Vinothkanna, A. (2011) Evaluation of lactic acid bacteria (LAB) isolated from fish processing waste for enrichment of poly unsaturated fatty acids (PUFA) in recovered fish oil. [Student Project Report]

Aarya, Parashar (2018) Studies on Cultivation of Yeast for Feed Applications. [Student Project Report] (Submitted)

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

Aditya, Sanyal (2009) Heat Transfer Analysis of Rapid Cooling of Eggs using Computational Fluid Dynamics (CFD) Simulation. [Student Project Report]

Ahmadi, A. Z. (1978) Effect of oil dip and oil spray on preservation of egg. [Student Project Report] (Submitted)

Ahmed, Muzammil and Viswanatha, H. N. (2007) Chitinase production by solid state fermentation using shrimp waste. [Student Project Report]

Aleena, Jose (2024) Production and characterization of chitooligosaccharide from fungal chitosan. [Student Project Report] (Submitted)

Ali Muhammed, M. (2009) Isolation and characterization of Lipolytic and proteolytic lactic acid bacteria from fish industry waste. [Student Project Report]

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

Aliya, Samreen (2011) Isolation and Characterization of Agarolytic Bacteria from Marine Environment. [Student Project Report]

Amit Kumar, Acharya (1980) Conversion of intestines of large animals into natural sausage casings. [Student Project Report] (Submitted)

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

Anushka, Satpathy (2020) Formulation & Characterisation Of Low Cholesterol, High Protein Egg Based Snacks using Egg Yolk Granules. [Student Project Report] (Submitted)

Anvita, G. P. (2011) Antimicrobial Activity of Extracts from Marine Resources. [Student Project Report]

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

Arunakshi, K. S. (2012) Studies on Self assembly of Low Molecular Weight Chitosan. [Student Project Report] (Submitted)

Ashok Kumar, Chaudhary (1975) Studies on preparation and storage chicken sausages. [Student Project Report] (Submitted)

Ashwini, S. (2012) Screening and identification of tetracycline drug resistant lactic acid bacteria from poultry. [Student Project Report] (Submitted)

Athira Vasudevan, M.V (2023) Extraction and characterization of Talaromyces purpureogenus CFRM-02 pigments. [Student Project Report] (Submitted)

Aurobinda Kumar, Sahu (1974) Use of chlorine at different stages of processing on the shelf life of dressed poultry. [Student Project Report] (Submitted)

Balasubramanya, C. (2011) Submerged fermentation production of microbial chitosanase using different substrate and its application in the preparation of chitosan oligomers. [Student Project Report]

Barun, Sarkar (1998) An investigation on tendering effect of calcium chloride and lactic acid on layer chicken muscle. [Student Project Report] (Submitted)

Benila, T. (2006) Protein Hydrolysates From Fresh Water Fish Processing Wastes: Optimization Of Process Conditions. [Student Project Report] (Submitted)

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

Bhavana badiger, S. (2024) Production optimization and characterization of antioxidant and antidiabetic protein hydrolysate from goat liver. [Student Project Report] (Submitted)

Bindhya, P. B. (2012) Studies on biodegradation of shrimp biowaste by Streptomyces globisporus CA2. [Student Project Report] (Submitted)

Binod, Prasad (2008) Effect of casein and oat flour on the quality characteristics of low fat, high fibre chicken kofta. [Student Project Report]

Bonita Reema, Aranha (2015) Estimation of Taurine in Animal based Food and Validation of the Modified Technique. [Student Project Report] (Submitted)

Boomathi, S. (2009) Purification of Acidic Proteases from Chicken Intestine by Aqueous Two Phase System (Atps). [Student Project Report]

Boyal, R. K. (1977) Studies on consumer egg quality in Mysore city. [Student Project Report] (Submitted)

Chakri, S. and Mamatha, T. and Swathi, L. (2008) Protein Characterization from Fish Egg and Preparation of Protein Concentrates and Hydrolysates. [Student Project Report]

Cicily, Shiny (2009) Characterization of Acidic Proteases from Poultry Intestine. [Student Project Report]

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

Deepa, S. (2002) Incidence of Listeria species in raw food products (Poultry, meat and fish). [Student Project Report] (Submitted)

Deepthi, B.V. (2010) Application of marine bacterial protease for protein hydrolysate preparation from fish processing waste. [Student Project Report]

Devprakash, . and Kanchana, M. S. and Gowda, K. K. and Sunitha, S. (2004) Cryogenic value addition of animal waste product. [Student Project Report] (Submitted)

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

Dhanya, R. Nair (2006) Extraction of Flavour Active Compounds From Shrimp(Metapenaeus Monoceros) Bio-Waste. [Student Project Report]

Dilip, Malani (2014) Chicken Feet Gelatin: recovery and characterization. [Student Project Report] (Submitted)

Divya Deepa, N. and Rashmi, D. (2009) Proteolytic Bacteria associated with Poultry Intestine. [Student Project Report]

Dolly, Sahu (2023) Preparation and characterization of egg white-millet hydrolysate using Lactobacillus plantarum. [Student Project Report] (Submitted)

Elizabeth, George (2009) Effect of Coating and Pressure Frying on the Quality of Fried Chicken. [Student Project Report]

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

Ganavi, B. R. (2020) Preparation and Study of Duck Egg white hydrolysates. [Student Project Report] (Submitted)

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

George, Navomy (2011) Value added novel meat and fish products and meat and fish based ingredients: current status and future prospects. [Student Project Report] (Submitted)

Gour Saday, Choudhury (1976) Effect of oil coating and thermostabilization on certain functional properties of egg. [Student Project Report] (Submitted)

Hemavathi, D. (2010) Lipid profile of different body components of selected Indian marine fishes with reference to their fatty acid composition. [Student Project Report]

Iyyandurai, A. (2003) Isolation of bacteriocinogenic lactic acid bacteria from meat products and its use in prawn pickle. [Student Project Report] (Submitted)

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

Jency, Joy (2023) Studies on functional ice cream using egg white protein hydrolysate. [Student Project Report] (Submitted)

Jini, R. (2009) Isolation and Characterization of Lactic Acid Bacteria from Fish Industry Waste. [Student Project Report]

Kadam, S. U. (2010) Influence of Marine Functional Ingredients in Pasta Processing. [Student Project Report] (Submitted)

Kalana, Shajahan (2023) Extraction and characterization of gelatin from Piaractus Brachypomus swim bladder. [Student Project Report] (Submitted)

Kavya, C. D. (2020) Formulation and standardization of Low cholesterol Mayonnaise with Egg yolk granules. [Student Project Report] (Submitted)

Kavya, K. (2011) Fermentation of poultry green bones : Evaluation of antibacterial activity of protein hydrolysates obtained. [Student Project Report]

Krishna, Ghosh (2023) Impact of quinoa germ on physico-chemical, sensory and storage properties of Sardine (Sardinella Longiceps) fish sausages. [Student Project Report] (Submitted)

Krishnakumar, Rohan (2007) Preparation of Chitosan Based Films Using Field Assisted Techniques – Ultrasonication and Infrared. [Student Project Report]

Kwon, Y. J. (1982) Sausage formulations using beef with reference to oriental recipes. [Student Project Report] (Submitted)

Latha, Ramadass (1987) Evaluation of performance and meat quality of broiler chicks fed with autolysates from fish and poultry offals. [Student Project Report] (Submitted)

Logu, O. (2011) Evalution of Native Lactic Acid Bacteria (Lab) Isolated From Fish Processing Waste for Preparation of Probiotic Curd. [Student Project Report]

Lulu Namida, N. (2006) Effect Of In-Situ and Commercial Enzymes On the Recovery of Carotenoids from Shrimp Biowaste and Recovery Of Chitin From Flavor/Pigment Extracted Shrimp Biowaste. [Student Project Report]

Madan Mohan, Roy (1977) The effect of pre-slaughter antibiotic feeding on the shelf-life of chicken meat. [Student Project Report] (Submitted)

Maheshwari, D. (2010) Evaluation of different commercial proteases in the recovery of marine fish waste lipids and proteins. [Student Project Report]

Major Aditya, Jamwal (2010) Whole Egg Paneer. [Student Project Report]

Malhotra, Deepti (2009) An Investigation of Pasteurisation of Eggs using Computational Fluid Dynamics (Cfd)Simulations. [Student Project Report]

Manisha, Rawat (2015) Compatibility of egg powder – a functional ingredient in the development of egg sausages. [Student Project Report] (Submitted)

Manjit Singh, Sidhu (2008) Application of Natural Antioxidants in Animal Foods. [Student Project Report]

Manjit Singh, Sidhu (2009) Effect of Antioxidants on Quality Characteristics of Shelf Stable Egg based Ready to Eat Product (Egg crunchy bites). [Student Project Report]

Meenata, Khumallambam (2010) Preparation of protein isolate from shrimp processing discards and evaluation of its antioxidant activity. [Student Project Report]

Meghna , Xavier (2012) “Antioxidant Activities and Functional Properties of Protein Isolates from Poultry Industry By Products. [Student Project Report] (Submitted)

Metna, S. (2013) Application of lactic acid bacteria fermentation for utilizing poultry giblets: optimization of fermentation conditions. [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)

Mr., Domendra (2012) Studies of Supplimentation of Oil From Fermented Fish Waste on Broiler Chickens. [Student Project Report] (Submitted)

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

Ms., Ruthu (2010) Fermentation of Fish Head Waste with reference to Bioactivity: Antimicrobial Activity of Protein Hydrolyate. [Student Project Report]

Nayana, Matathil (2013) Application of Chitosan as a Functional ingredient in Mutton kofta. [Student Project Report] (Submitted)

Neelam, Rawat (2019) To Study the Effect of Modified Atmospheric Packaging on Poultry Meat. [Student Project Report] (Submitted)

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

Nithya, S. (2010) Isolation and Characterization of Lipolytic and Proteolytic Lactic Acid Bacteria with Antibacterial Properties from Fish Industry Wastes. [Student Project Report]

Nived, C. (2008) Acid hydrolysis of delimed leather fleshings: Optimization of conditions. [Student Project Report]

Niveditha, S and Mr., Vrushabhendrappa (2009) Isolation and Characterisation of Carotenogenic Bacteria from Marine Environment. [Student Project Report]

Oinam, Gyaneswori Devi (2010) Antioxidant activity of carotenoids extracted from shrimp wastes. [Student Project Report]

Padmavathi, P. (2009) Production of Chitinases from Phytopathogenic Fungi by Solid State Fermentation Using Shrimp Waste. [Student Project Report]

Parveen, L. Sondhi (1974) Studies on egg qualities of six different strains of chicken and its effects during storage. [Student Project Report] (Submitted)

Pathrika, Kuttappa K. (2010) Molecular Identification of Marine Proteolytic bacteria. [Student Project Report]

Pradeep, M. G. (2007) Optimization Of Conditions For Natural Fermentation Of Fish Processing Waste Using Sugar Cane Molasses As Sugar Source. [Student Project Report]

Praveena, B. (2009) Purification of Acidic Proteases from Chicken Intestine using Aqueous Two Phase Systems. [Student Project Report]

Premsy Glory, D. (2012) Antioxidative and Antibacterial Properties Products Recovered From Fermented Chicken Gizzard. [Student Project Report] (Submitted)

Radhika, M. (2007) Effect of fat levels on microbial quality of Mutton Kofta during refrigerated storage. [Student Project Report]

Radhika, Ramachandran (2009) Heat Transfer Analysis of Pasteurization of Egg using Computational Fluid Dynamics Simulations. [Student Project Report]

Rajesh, M. (2012) Preparation and characterization of biodegradable chitosan-poly-€-caprolactone based nanocomposite blendfilms. [Student Project Report] (Submitted)

Ramachandra Pavan, Kumar K. (1995) Vacuum packaging of tandoori chicken. [Student Project Report] (Submitted)

Ravi Kumar, N. (2019) Egg Yolk Fractions and their Functional Properties. [Student Project Report] (Submitted)

Ravi Kumar, T. M. (2010) Optimization of Enzymatic Hydrolysis of Shrimp Waste for Recovery of Antioxidative Activity rich Carotenoprotein. [Student Project Report]

Ravi Prakash, R. Desai (2011) Solid state fermentation production of microbial chitosanase using different substrate and its application in the preparation of chitosan oligomers. [Student Project Report]

Renjini, V. Nair (2006) Fermentation as a tool for Production of Chitin and Recovery of Carotenoids from Shrimp Biowaste. [Student Project Report]

Rishav, Nag (2024) Preparation and characterization of dehydrated fish fingers. [Student Project Report] (Submitted)

Rithesh, K. Devadiga and Mr., Santhosh and Santhosh, Kumar and Shrivathsa, P. (2012) Design and Development of Fish Bone Separator. [Student Project Report]

Roshna Mohan, C.K. (2011) Evaluation of Antioxidant and Antimicrobial Activities of Different Chitosan. [Student Project Report]

Saha, Tapomay (1994) Effect of post-mortem chilling of chicken carcasses on meat texture. [Student Project Report] (Submitted)

Sam, Joy (2009) Recovery of Oil from Fish Processing Waste by Enzymatic Approach. [Student Project Report]

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

Sarangi, B. K. (2009) Purification of Alkaline Proteases from Poultry intestine by Aqueous Two Phase System (ATPS). [Student Project Report]

Shafi, M. (2017) Study on antibacterial screening test for detection of antibiotic residues in egg. [Student Project Report] (Submitted)

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

Shalini, Kunhikannan (2015) Molecular detection of antibiotic resistant salmonella from poultry. [Student Project Report] (Submitted)

Sharanya, Shylendran (2013) Chitosan as a Biopreservative for Egg and Its Quality Evaluation. [Student Project Report] (Submitted)

Sharma, S. R. (1974) Quick curing of ham. [Student Project Report] (Submitted)

ShivRaj Kumar, Choudhary (2014) Dietary influence of the brown seaweed Sargassum wightii on the quality of poultry egg. [Student Project Report] (Submitted)

Shruthi, B.L. (2006) Effect of Elevated Nitrogen on Microbial Quality of Low-Fat High Fiber Mutton Kofta During Refrigerated Storage. [Student Project Report]

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

Sreenivas Reddy, B. (2009) Preparation of Protein Hydrolysates from Fish Egg. [Student Project Report]

Sudeepa, E. S. (2006) Proteolytic Bacteria Occurring in Fish Processing Waste: Isolation and Partial Characterization of The Protease Produced By Bacillus Proteolyticus Cfr 3001. [Student Project Report]

Sunil Kumar, Sharma (1979) Intermediate moisture food from buffalo meat. [Student Project Report] (Submitted)

Sunitha, S. (2011) Antioxidative properties of fermented poultry green bones. [Student Project Report]

Swaroop, Kanwar (2010) Antioxidant Activity of Protein Hydrolysate obtained from Fermentation of Fish Head Waste. [Student Project Report]

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

Vaidya, B. N. (1974) Slice curing of pork. [Student Project Report] (Submitted)

Verma, R. A. (1976) Effect of pre and post-storage conditions on the peelability, keeping quality and acceptability of hard cooked eggs. [Student Project Report] (Submitted)

Vivek, R. (2010) Effect of Fermentation on the Antioxidant and Antimicrobial Activity of Carotenoproteins from Shrimp Waste. [Student Project Report]

Yashaswini, S. (2012) Response Surface Modeling of Factors Influencing the Production of Microbial Enzyme and Antioxidants from Shrimp Biowaste Under Solid State Fermentation. [Student Project Report] (Submitted)