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

A

Adapa, S. (1970) Technological problems of handling and transportation of fresh fish. Masters thesis, Central Food Technological Research Institute.

Ahmed, J. and Mahendrakar, N. S. (1996) Acceleration of Fish Viscera Silage by Prefermented Starter Culture. Irish Journal of Agricultural and Food Research, 35. pp. 171-177.

Aishwarya, Praveen (2017) Functional property of gelatin from Fish, Bovine and Porcine source – A Comparative study. [Student Project Report] (Submitted)

Ali Muhammed, M. and Manjunatha, N. and Venkatesh Murthy, K. and Bhaskar, N. (2015) Design and testing of small scale fish meat bone separator useful for fish processing. Journal of Food Science and Technology, 52 (6). pp. 3520-3528.

Aliaa, M. A. Hashem and Anushma, Venmarath and Tanaji, G. Kudre (2023) Preparation, purification, and identification of novel antioxidant peptides from red‑bellied pacu (Piaractus brachypomus) fish meat protein hydrolysate. Food Science and Biotechnology. ISSN 1226-7708

Aliaa, M.A. Hashem and Sandesh, S. K. and Tanaji, G. Kudre (2023) Production Optimization and Characterization of Antioxidant Protein Hydrolysate From Piaractus brachypomus Fish Meat By Probiotic Bacillus Strain Isolated From Chicken Gizzard. Egyptian Journal of Aquatic Biology & Fisheries, 27 (5). pp. 987-1010.

Aliaa, M.A. Hashem and Suresh, D. Sakhare and Tanaji, G. Kudre (2023) Effect of Piaractus brachypomus fish protein hydrolysate on physicochemical, sensory, and storage properties of cookies. Biocatalysis and Agricultural Biotechnology, 51. p. 102761.

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.

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2013) Bioefficacy of EPA–DHA from lipids recovered from fish processing wastes through biotechnological approaches. Food Chemistry, 136 . pp. 80-86. ISSN 0308-8146

Amit Kumar, Rai and Bhaskar, N. and Baskaran, V. (2015) Effect of feeding lipids recovered from fish processing waste by lactic acid fermentation and enzymatic hydrolysis on antioxidant and membrane bound enzymes in rats. Journal of Food Science and Technology, 52 (6). pp. 3701-3710.

Anandaswamy, B. and Veerraju, P. and Iyengar, N. V. R. (1971) Insulated drip proof bamboo baskets for transportation of fresh fish with ice. Packaging India, 3 (4). 11-16, 35.

Anil, P. Mukhi (1970) Irradiation preservation on fish and shelfish. Masters thesis, Central Food Technological Research Institute.

Anil Kumar, P. K. and Suresh, P. V. (2014) Biodegradation of Shrimp Biowaste by Marine Exiguobacterium sp. CFR26M and Concomitant Production of Extracellular Protease and Antioxidant Materials: Production and Process Optimization by Response Surface Methodology. Marine Biotechnology, 16 (2). pp. 202-218.

Ankit, Kumar (2014) Solid state fermentation production of chitosanase from Paecilomyces lilacinus using shrimp shell substrate. [Student Project Report] (Submitted)

Anoop, G. J. (2015) Shelf life studies of fish in Nano Curcumin incorporated biodegradable film. [Student Project Report] (Submitted)

Anupama, B. and Archana, R. and Mamatha, S. (2003) Biodegradable packaging films from crustacean wastes. [Student Project Report] (Submitted)

Anushma, Venmarath and Sandesh, S. K. and Suresh, P. V. and Tanaji, G. Kudre (2024) Extraction optimization, partial purification, and characterization of sialoglycoproteins from Labeo rohita roes. International Journal of Biological Macromolecules, 274. p. 133462.

Ashish, Kumar (2013) Quality Evaluation of Ready-to-eat dehydrated Fish product. [Student Project Report] (Submitted)

B

Balaji Wamanrao, Kanwate (2022) Studies on preparation, characterization and applications of gelatin hydrolysate from Labeo rohita swim bladder. Doctoral thesis, Central Food Technological Research Institute.

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

Balaji Wamanrao, Kanwate and Tanaji, G. Kudre (2017) Effect of various acids on physicochemical and functional characteristics of gelatin from swim bladder of rohu (Labeo rohita). Journal of Food Science and Technology, 54 (8). pp. 2540-2550. ISSN 0022-1155

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

Balaswamy, K. and Jyothirmayi, T. and Rao, D. G. (2007) Chemical Composition and some Functional Properties of Fish Egg (roes) Protein Concentrate of Rohu (Labep rohita). Journal of Food Science and Technology, 44 (3). pp. 293-296. ISSN 0022-1155

Balaswamy, K. and Prabhakara Rao, P. G. and Narsing Rao, G. and Rao, D. G. and Jyothirmayi, T. (2009) Physico-Chemical Composition and Functional Properties of Roes From Some Fresh Water Fish Species and their Application in Some Foods. Electronic Journal of Environmental, Agricultural and Food Chemistry, 8 (9). pp. 806-812.

Balavijavan, T. and Balasubramaniyan, V. (2003) Aqueous two phase extraction for the recovery of fish protein from fish market waste. [Student Project Report] (Submitted)

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Changes with pyrophosphate plus or minus containing buffer and precipitation of protein fraction at r/2 0.225 during storage of fresh-water fish in ice. Food Technology, 16. pp. 84-86.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1962) Extraction of sarcoplasmic fraction of fish muscle with salt solutions of different ionic strengths and pH. Food Technology, 16. pp. 86-88.

Baliga, B. R. and Moorjani, M. N. and Lahiry, N. L. (1969) Fractionation of muscle proteins of fresh water fish and changes during iced storage. Journal of Food Science, 34 (6). 597-599, 15 ref..

Basavakumar, K. V. and Bhaskar, N. and Ramesh, A. M. and Reddy, G. V. S. (1998) Quality changes in cultured tiger shrimp (Penaeus monodon) during ice storage. Journal of Food Science and Technology, 35 (4). 305-309, 26 ref..

Bhandari, H. S. (1969) Some of the recent advances in the chemistry and technology of fish : Protein concentrates utilization of silver bellies ,Leiognathus bindus. Masters thesis, Central Food Technological Research Institute.

Bhaskar, N. and Setty, T. M. R. and Mondal, S. and Joseph, M. A. and Raju, C. V. and Raghunath, B. S. and Anantha, C. S. (1998) Prevalence of bacteria of public health significance in the cultured shrimp (Penaeus monodon). Food Microbiology, 15 (5). 511-519, 45 ref..

Bhaskar, N. and Sathisha, A. D. and Sachindra, N. M. and Sakhare, P. Z. and Mahendrakar, N. S. (2007) Effect of acid ensiling on the stability of visceral waste proteases of Indian major carp Labeo rohita. Journal of Aquatic Food Product Technology, 16 (1). pp. 73-86.

Bhatia, D. S. and Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. (1959) Fish macaroni. Food Science, 8. pp. 7-10.

Bhattacharya, K. R. and Das, H and Bose, A. N. (1992) Rheological behaviour during extrusion of blends of minced fish and wheat flour. Journal of Food Engineering, 15 (2). 123-127, 26 ref..

Bindu Bavisetty, Sri Charan and Bhaskar, N. (2015) An improved RP-HPLC method for simultaneous analyses of squalene and cholesterol especially in aquatic foods. Journal of Food Science and Technology, 52 (9). pp. 6083-6089. ISSN 0022-1155

Bonita Reema, Aranha (2014) Taurine as a Biofunctional and a Nutraceutical compound. Masters thesis, University of Mysuru.

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

Bruno, S. F. and Tanaji, G. Kudre and Bhaskar, N. (2020) Impact of pretreatment-assisted enzymatic extraction on recovery, physicochemical and rheological properties of oil from Labeo rohita head. Journal of Food Engineering. ISSN 0260-8774

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

Chalamaiah, M. and Hemalatha, R. and Jyothirmayi, T. (2014) Immunomodulatory effects of protein hydrolysates from rohu (Labeo rohita) egg (roe) in BALB/c mice. Food Research International, 62. pp. 1054-1061.

Chalamaiah, M. and Jyothirmayi, T. and Diwan, P. V. and Venu Babu, V. (2016) Nutritional composition, ACE-inhibitory, and metal chelating properties of rohu (Labeo rohita) egg protein hydrolysate produced by Alcalase. International Food Research Journal, 23 (3). pp. 1017-1026.

Chalamaiah, M. and Jyothirmayi, T. and Prakash, V. Diwan (2015) Antioxidant activity and functional properties of enzymatic protein hydrolysates from common carp (Cyprinus carpio) roe (egg). Journal of Food Science and Technology. ISSN 0022-1155

Chalamaiah, M. and Jyothirmayi, T. and Prakash, V. Diwan and Dinesh Kumar, B. (2015) Antiproliferative, ACE-inhibitory and functional properties of protein hydrolysates from rohu (Labeo rohita) roe (egg) prepared by gastrointestinal proteases. Journal of Food Science and Technology, 52 (12). pp. 8300-8307. ISSN 0022-1155

Chalamaiah, M. and Dinesh kumar, B. and Hemalatha, R. and Jyothirmayi, T. (2012) Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135. pp. 3020-3038.

Chandra, G. (2022) Studies of osteogenic potential of Glycosaminoglycans isolated from fish waste. Doctoral thesis, Central Food Technological Research Institute.

Chandra, G. and Kalpana, Platel and Tanaji, G. Kudre and Kunal, Sharan and Nandini, C. D. (2020) Glycosaminoglycans from fresh water fish processing discard - Isolation, structural characterization, and osteogenic activity. International Journal of Biological Macromolecules, 145. pp. 558-567. ISSN 0141-8130

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.

Charan Bindu, B. (2016) Anti-Virulent and Cytoprotective Effects of Squalene and Related Mechanistic Studies. Doctoral thesis, Central Food Technological Research Institute.

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

Conrad Ostwald, Perera (1972) Fish based dehydrated soap mixes. Masters thesis, Central Food Technological Research Institute.

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Dani, N. P. (1970) Towards a more hygienic fish container. Seafood Export Journal, 11 (1). pp. 65-72.

Dave Jaydeep, Pinakin (2018) Impacts of different drying methods in the presence of hydrocolloids on physicochemical and functional properties of surimi powder from pangasius (Pangasius bocourti) fish and its value addition in emulsified dip. [Student Project Report] (Submitted)

Denny Joseph, K. M. and Muralidhara, Mura (2012) Fish oil prophylaxis attenuates rotenone-induced oxidative impairments and mitochondrial dysfunctions in rat brain. Food and Chemical Toxicology , 50 . pp. 1529-1537. ISSN 0278-6915

Denny Joseph, K.M. and Dr., Muralidhara (2015) Combined Oral Supplementation of Fish Oil and Quercetin Enhances Neuroprotection in a Chronic Rotenone Rat Model: Relevance to Parkinson’s Disease. Neurochemical Research, 40. pp. 894-905.

Denny Joseph, K.M. and Dr., Muralidhara (2013) Enhanced neuroprotective effect of fish oil in combination with quercetin against 3‐nitropropionic acid induced oxidative stress in rat brain. Progress in Neuro-Psychopharmacology and Biological Psychiatry, 40. pp. 83-92.

Denny Joseph, K.M. and Dr., Muralidhara (2014) Neuroprotective efficacy of a combination of fish oil and ferulic acid against 3-nitropropionic acid-induced oxidative stress and neurotoxicity in rats: behavioural and biochemical evidence. Applied Physiology Nutrition and Metabolism, 39. pp. 487-496. ISSN :

Desai, B. L. M. and Hariharan, K. and Paul Jayaraj, A. and Venkat Rao, S. and Swaminathan, M. (1968) Studies on the protein efficiency ratio of fish flour (from Bombay Duck) and a protein food based on fish, groundnut and Bengal gram flours and their supplementary value to low protein diets. Journal of Nutrition and Dietetics, 5. pp. 45-51.

Dinessh, T. R. (2017) Extraction and Characterization of gelatins from Tilapia wastes. [Student Project Report] (Submitted)

Divakar, Rao (1972) Smoking of fish. Masters thesis, Central Food Technological Research Institute.

Divakar, Rao (1973) Studies on smoke-cured fish. Masters thesis, Central Food Technological Research Institute.

Doffour-Dapaah, K. (1976) Studies on frozen breaded products from pre-cooked fish. [Student Project Report] (Submitted)

Duppeti, Haritha (2023) Characterization of flavor compounds from the shrimp Litopenaeus vannamei. Doctoral thesis, Central Food Technological Research Institute.

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Elaine, A. Sabu and Maria Judith, Gonsalves and Sreepada, R. A. and Mamatha, S. Shivaramu (2021) Evaluation of the Physiological Bacterial Groups in a Tropical Biosecured, Zero-Exchange System Growing Whiteleg Shrimp, Litopenaeus vannamei. Microbial Ecology, 81. pp. 335-346.

Esther, Isidore (2017) Effects of different cryo/dryoprotectants and drying on physicochemical and functional properties of surimi powder prepared from Piaractus brachypomus. [Student Project Report] (Submitted)

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Fabrice Bruno, Siewe and Calister Wingang, Makebe and Wiyeh Claudette Bakisu, Muala and Alphonse, Laya and Ndip Raymond, Nkongho and Majory, O. Meliko and Tanaji, G. Kudre and Bhaskar, N. (2024) Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings. Food Bioscience, 58. p. 103627.

Farahanaz, M. Soudagar (2017) Chitooligosaccharides (COS) protects against rotenone-induced neurotoxicity in drosophila models. [Student Project Report] (Submitted)

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Gaurav Kumar, Pal (2018) Fish Collagen and Microbial Collagenase: Production, Characterization and Their Potential Food Applications. Doctoral thesis, Academy of Scientific and Innovative Resarch.

Gaurav Kumar, Pal and Nidheesh, T. and Govindaraju, K. and Ms, Jyoti and Suresh, P. V. (2017) Enzymatic extraction and characterisation of a thermostable collagen fromswim bladder of rohu (Labeo rohita). Journal of the Science of Food and Agriculture, 97. pp. 1451-1458. ISSN 0022-5142

Gaurav Kumar, Pal and Nidheesh, T. and Suresh, P. V. (2015) Comparative study on characteristics and in vitro fibril formation ability of acid and pepsin soluble collagen from the skin of catla (Catla catla) and rohu (Labeo rohita). Food Research International, 76 (3). pp. 804-812.

Gaurav Kumar, Pal and Suresh, P. V. (2017) Comparative assessment of physico-chemical characteristics and fibril formation capacity of thermostable carp scales collagen. Materials Science and Engineering C, 70. pp. 32-40.

Gaurav Kumar, Pal and Suresh, P. V. (2016) Microbial collagenases: challenges and prospects in production and potential applications in food and nutrition. RSC Advances, 6. 33763–-33780.

Gaurav Kumar, Pal and Suresh, P. V. (2017) Physico-chemical characteristics and fibril-forming capacity of carp swim bladder collagens and exploration of their potential bioactive peptides by in silico approaches. International Journal of Biological Macromolecules, 101. pp. 304-313.

Geetha, V. and Chathur, K. N. and Smita, Ramkumar and Prakash, M. Halami and Suresh Kumar, G. (2023) In vitro fermentation of glycosaminoglycans from mackerel fish waste and its role in modulating the antioxidant status and gut microbiota of high fat diet-fed C57BL/6 mice. Food and Function, 14. p. 7130.

Geetha, V. and Moumita, Das and Chetana, R. and Suresh Kumar, G. (2023) Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste. Journal of Aquatic Food Product Technology, 32 (8–9). pp. 599-613. ISSN ISSN: 1049-8850

Geetha, V. and Moumita, Das and Mehrdad, Zarei and Nanishankar, V. Harohally and Suresh Kumar, G. (2022) Studies on the partial characterization of extracted glycosaminoglycans from fish waste and its potentiality in modulating obesity through in-vitro and in-vivo. Glycoconjugate Journal.

Geetha, V. and Suresh Kumar, G. (2023) Glycosaminoglycans from fish waste alleviate high fat diet induced obesity via modulating plasma biomarkers and fatty acid profile of obese C57BL/6 mice. Biomedicine, 43 (1). pp. 72-78.

Girija Menon, A. V (1994) Studies on post-mortem, proteolytic activity and structural changes in fresh water fish muscle. Doctoral thesis, Central Food Technological Research Institute.

Girija Menon, A. V. (1988) Studies on post-mortem, proteolytic activity and structural changes in fresh-water fish muscle. Doctoral thesis, Central Food Technological Research Institute.

Godavari Bai, S. (1987) Effect of calcium and magnesium impurities in common salt on the carotenoid pigments in canned prawns. International Journal of Food Science and Technology, 22 (5). 569-570, 4 ref..

Godavari Bai, S. (1982) Studies on the influence of raw material handling and pretreatment practice on post-mortem biochemical changes governing the quality of processed Indian Shrimp. Doctoral thesis, Central Food Technological Research Institute.

Godavari Bai, S. and Radola, B. J. (1976) Characterization of fish sarcoplasmic properties by thin-layer gel chromatography and thin-layer isoelectric focusing. Chemie Microbiologie Technologie der Lebensmittel, 5. pp. 33-37.

Gowri, V. and Vasantha, M. S. and Srinivasan, K. S. and Moorjani, M. N. (1972) Methionine content of some of the important species of Indian fishes. Fishery Technology, 9 (2). 180-181, 3 ref..

Grace, George and Sen, D. P. (1978) Cholesterol content of sardine oil. Journal of the Oil Technologists' Association of India, 10 (3). 137-138, 10 ref..

H

Haridas Bhandary, M. (1971) Recent advances in canning of fish and shelfish. Masters thesis, Central Food Technological Research Institute.

Harish Babu, B. (2017) Study on Natural Preservatives on Shelf Life Extension of Fish Fillet. [Student Project Report] (Submitted)

Harish Prashanth, K. V. and Revathy, Baskaran and Dhanyasri, E. B. and Mr, Rajashekaramurthy (2016) Bioactive chitosan based coatings: functional applications in shelf life extension of Alphonso mango – a sweet story. Pure and Applied Chemistry, 88 (9). pp. 853-863.

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.

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) 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.

Haritha, D. and Sachindra, N. M. and Bettadaiah, B. K. (2023) Physicochemical, structural, functional and flavor adsorption properties of white shrimp (Penaeus vannamei) proteins as affected by processing methods. Food Research International, 163. p. 112296.

Haritha, Duppeti and Sachindra, N. M. and Bettadaiah, B. K. (2023) Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract. Ultrasonics Sonochemistry, 101. p. 106651.

Harshita, Sharma (2017) Evaluation on the Anticancer Potential of Phenolic Extract from Seagrass, Halophila Sp. in Human Breast Cancer (Mcf-7) Cells. [Student Project Report] (Submitted)

Harshita, Sharma and Nimish Mol, Stephen and Sowmyashree, G. and Deepika, U. R. and Yogendra Prasad, K. and Arpitha, H. S. and Hithamani, G. and Ganesan, P. (2021) Phenolic Extract of Seagrass, Halophila ovalis Activates Intrinsic Pathway of Apoptosis in Human Breast Cancer (MCF-7) Cells. Nutrition and Cancer, 73 (2). pp. 307-317.

Hippolyte Tene, Mouafo and Alphonse Tegang, Sokamte and Linda, Manet and Arsene Joseph Manga, Mbarga and Sachivkina, Nadezdha and Somashekar, D. and Augustin, Mbawala (2023) Biofilm Inhibition, Antibacterial and Antiadhesive Properties of a Novel Biosurfactant from Lactobacillus paracasei N2 against Multi-Antibiotics-Resistant Pathogens Isolated from Braised Fish. Fermentation, 9. p. 646.

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Iyengar, J. R. and Sen, D. P. (1970) The equilibrium relative humidity relationship of salted fish (Barbus carnaticus and Rastrelliger canagurta): The effect of calcium and magnesium as impurities in common salt used for curing. Journal of Food Science and Technology, 7 (1). 17-19, 13 ref..

Iyengar, J. R. and Visweswaraiah, K. and Moorjani, M. N. (1959) Fish technology in India. Food Science, 8. pp. 182-190.

J

Jagannatha Rao, R. and Mahendrakar, N. S. and Chakrabarthy, N. M. and Raghavan, S. L. (1996) Utilization of fermented fish and poultry offals in feed for common carp (Cyprinus carpio). Seafood Export Journal, 27 (3). 17-19, 21,23.

Jagendra, Prasad (1976) Colour in fish and fish products. Masters thesis, Central Food Technological Research Institute.

Jagendra, Prasad (1977) Studies on colour in shrimp and shrimp products. [Student Project Report] (Submitted)

Jamaludeen, K. K. (1969) Flexible packaging of freeze-dried and semi-dried shrimps. Masters thesis, Central Food Technological Research Institute.

Javeed, Ahmed. and Ramesh, B. S. and Mahendrakar, N. S. (1996) Changes in microbial population during fermentation of tropical freshwater fish viscera. Journal of Applied Bacteriology, 80 (2). pp. 153-156.

Jiby, James. (2012) Fish Processing Machinaries: Current Status and Future Prospects. Masters thesis, University of Mysore.

Jiby, James. (2013) Textural characteristics of fish scales and skin for the development of mechanical de-scaler. [Student Project Report] (Submitted)

Jini, R. and Swapna, H. C. and Amit Kumar, Rai and Vrinda, R. and Halami, P. M. and Sachindra, N. M. and Bhaskar, N. (2011) Isolation and Characterization Of' Potential Lactic Acid Bacteria (Lab) from Freshwater Fish Processing Wastes for Application in Fermentative utilisation Of Fish Processing Waste. Brazilian Journal of Microbiology, 42. pp. 1516-1525.

Jyoti Prakash, Nath (1974) Quality control for fish and processed fish products : A critical appraisal. Masters thesis, Central Food Technological Research Institute.

K

Kadkol, S. B. and Lahiry, N. L. (1962) Amino acid composition of defatted fish flour from oil sardine (Clupea longiceps). Journal of Scientific and Industrial Research, 21D. pp. 387-388.

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

Kannan, Rangiah and Palakodeti, Dasaradhi (2018) Quantification of Neurotransmitters from Intact and Regenerating Planarians Using UHPLC-MS/SRM Method. In: Planarian Regeneration: Methods and Protocols, Methods in Molecular Biology. Springer, pp. 555-570.

Keshava, N. (1981) Toxic microbes in cured fish products and market air. Indian Journal of Microbiology, 21 (3). pp. 221-222.

Keshava, N. and Sen, D. P. (1983) Proximate composition of five species of flat fishes. Fishery Technology, 20 (1). 24-28, 8 ref..

Khairul, Azam (1984) Storage of fresh water fish fillets in chilled modified atmosphere. [Student Project Report] (Submitted)

Khairuz, Azam (1983) Recent developments in the preservation of fresh fish from tropical waters. Masters thesis, Central Food Technological Research Institute.

Krishna Prashanth, Ramesh Mekala and Muthukumar, S. P. and Mohan, A. Dhale (2024) Semi-commercial scale fermentation of prawn waste by Exiguobacterium sp. GM010 for bioactive pigment production: Safety and efficacy assessment in Wistar rats. Food and Bioproducts Processing (2024), 147. pp. 189-198.

Krishnaswamy, M. A. and Kadkol, S. B. and Revankar, G. D. (1965) Nutritional evaluation of an ensiled product from fish. Canadian Journal of Biochemistry, 43. pp. 1879-1883.

Krishnaswamy, M. A. and Lahiry, N. L. (1963) Fish hydrolysates. IV. Microbiological evaluation. Journal of Food Science, 28. pp. 358-364.

Krishnaswamy, M. A. and Lahiry, N. L. and Kadkol, S. B. and Venkat Rao, S. and Revankar, G. D. (1965) Nutritional evaluation of fish-potato flakes. Food Technology, 19. pp. 197-200.

Krishnaswamy, M. A. and Patel, J. D. (1972) The effect of certain preservatives on the shelf-life of fish sausage. Journal of Food Science and Technology, 9 (1). 10-12, 16 ref..

Krishnaswamy, M. A. and Rudrasetty, T. M. (1966) Orange oil as preservative for fish sausage. Bulletin of Japanese Society of Scientific Fisheries, 32. pp. 972-975.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Manufacture of ready-to-serve cook fish paste. Journal of Scientific and Industrial Research, 21D. pp. 303-304.

Krishnaswamy, M. A. and Subba Rao, K. R. and Lahiry, N. L. (1962) Preparation of fish paste. Indian Food Packer, 16 (6). pp. 4-10.

Kwabena, Doffour Dapaah (1976) Recent advances in processed frozen seafood products. Masters thesis, Central Food Technological Research Institute.

L

Lahiry, N. L. and Moorjani, M. N. and Baliga, B. R. (1963) Factors influencing the keeping quality of fresh-water fish in ice. Food Technology, 17 (9). pp. 123-125.

Lahiry, N. L. and Sen, D. P. (1960) Fish hydrolysates, pastes and sauces. Reviews in Food Technology, 2. pp. 14-28.

Lahiry, N. L. and Sen, D. P. and Visweswaraiah, K. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). III. Effect of varying proportions of salt to fish on the quality of sun-dried mackerel. Food Science, 10. pp. 139-143.

Lahiry, N. L. and Sen, D. P. and Visweswaraiah, K. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.). IV. Effect of incorporation of different chemicals into curing salt on the texture and cooking quality of the product. Food Science, 10 (5). pp. 144-148.

Latha, Ramadas (1986) Environmental factors influencing fish flavour. Masters thesis, Central Food Technological Research Institute.

Lee, S. J. (1971) Recent development on assessment of fish freshness : Chemical changes in fish skin muscin as an index of spoilage in fish. Masters thesis, Central Food Technological Research Institute.

Leelavathi, B. (1980) Texture in fish and fish products. Masters thesis, Central Food Technological Research Institute.

Leelavathi, B. M. (1981) Texture in cured fish. [Student Project Report] (Submitted)

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Rangaswamy, J. R. (1971) Studies on nucleotides and free amino acids in fish and other animal foods. Masters thesis, Central Food Technological Research Institute.

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Sen, D. P. and Bhandary, C. S. and Murti, I. A. S. and Narasimha Rao, S. and Mukta Bai, B. and Pai, M. P. (1977) Hypocholesterolemic effect induced in rats by oil-sardine (Sardinella longiceps) fish and sardine oils having different degrees of unsaturation. Journal of the American Oil Chemists' Society, 54 (7). 297-303, 32 ref..

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Sen, D. P. and Lahiry, N. L. (1963) Studies on sardine oil extraction from press liquor and its stabilization. Indian Food Packer, 17 (1). pp. 1-6.

Sen, D. P. and Mathew, G. (1973) Fish Lipids and their role in Nutrition-A Review of the Status of Research in India. Journal of the Indian Fisheries Association, 3. pp. 86-107.

Sen, D. P. and Mathew, G. (1975) Present status of research on sardine oil in India - a review. Seafood Export Journal, 7 (7). pp. 9-14.

Sen, D. P. and Padival, R. A. (1968) Certain observations on the discolouration of fish oil. Chemical and Process Engineering, 25 (1). p. 35.

Sen, D. P. and Padival, R. A. (1970) Effect of certain proteins on the stabilisation of fish oil. Journal of Food Science and Technology, 7 (3). pp. 153-158. ISSN 0022-1155

Sen, D. P. and Rao, T. S. S. and Kadkol, S. B. and Krishnaswamy, M. A. and Rao, S. V. and Lahiry, N. L. (1969) Fish protein concentrate from bombay-duck (Harpoden nehereus) fish: effect of processing variables on the nutritional and organoleptic qualities. Food Technology (Champaign), 23 (5). pp. 683-688.

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Sen, D. P. and Sripathy, N. V. (1971) Chlorophyll in sardine oil. Journal of Food Science and Technology, 8 (4). p. 204.

Sen, D. P. and Sripathy, N. V. (1968) Sardine meal and oil units for South Kanara district: some considerations. Seafood Exporter, 2 (10). pp. 9-12.

Sen, D. P. and Sripathy, N. V. and Lahiry, N. L. and Sreenivasan, A. and Subrahmanyan, V. (1962) Fish hydrolysates. I. Rate of hydrolysis of fish flesh with papain. Food Technology, 16. pp. 138-141.

Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1961) Studies on dry-salting and sun-drying of mackerel (Rastrelliger kanagurta Cuv.) I. Different conditions of drying and their effect on the quality of dry cured product. Food Science, 10. pp. 123-131.

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Sen, D. P. and Visweswaraiah, K. and Lahiry, N. L. (1964) Studies on the chemical qualities and storage behaviour of sun dried, salted fish as available in market. Indian Food Packer, 18 (5). pp. 4-9.

Sen, D. P. and Younus Ahmed, S. and Grace, George and Thomas, P. P. and Revankar, G. D. (1984) Hydrogenation of sardine oil. Indian Journal of Technology, 22 (5). 189-193, 9 ref..

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Shony, G. Kizhakkethottam (2017) Preparation and quality evaluation of texturized fish meat cubes. [Student Project Report] (Submitted)

Shurpalekar, S. R. and Daniel, V. A. and Doraiswamy, T. R. and Lahiry, N. L. and Moorjani, M. N. and Swaminathan, M. (1963) The effect of a supplementary protein food containing fish flour (from oil sardine) on the metabolism of nitrogen, calcium and phosphorus in children. Indian Journal of Pediatrics, 30. pp. 272-275.

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

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Sowmya, R. and Sachindra, N. M. (2015) Enhancement of non-specific immune responses in common carp, Cyprinus carpio, by dietary carotenoids obtained from shrimp exoskeleton. Aquaculture Research, 46. pp. 1562-1572.

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