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

Article

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.

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 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.

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.

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.

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..

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

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

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. 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.

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

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.

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.

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.

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..

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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 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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Book Section

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.

Thesis

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

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

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.

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.

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

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

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

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

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.

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

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

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. (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.

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

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

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

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

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

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

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

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.

Mohamad Sudibjo Tirtosukotja, R. (1972) Some of the defects of canned shrimp and recommendations for improvement in the method of processing. Masters thesis, Central Food Technological Research Institute.

Mosharraf Hossain, M. D. (1979) Recent development in freezing of fish and fish products. Masters thesis, Central Food Technological Research Institute.

Mr, Sjaifullah (1969) Study of flavor components of shrimp : The role of Amino acid in shrimp flavor. Masters thesis, Central Food Technological Research Institute.

Nidheesh, T. (2016) Microbial Production of Chitosan Oligosaccharides and its Potential Applications. Doctoral thesis, Central Food Technological Research Institute.

Rajesh, B. P. (2016) Preparation and characterization of protein isolate/hydrolysate from fresh water fish roe. Masters thesis, University of Mysuru.

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

Rodrigo, T. Llamzon (1972) Studies on the curing of fresh water fish. Masters thesis, Central Food Technological Research Institute.

Selvaraj, A. (1973) Studies on the production of canned soups from marine invertebrates. Masters thesis, Central Food Technological Research Institute.

Siewe Fabrice, Bruno (2019) Development of an efficient process for producing of seafood flavoring using fish byproduct. Doctoral thesis, University of Mysore.

Sijo, Mathew (2005) Effect of selected pre-treatments during frozen storage on the properties of proteins from Indian oil sardine (Sardinella longiceps). Doctoral thesis, Central Food Technological Research Institute.

Sowmya, R. (2016) Biochemical and Molecular Characterization of Carotenoids Production by Marine Bacteria. Doctoral thesis, Central Food Technological Research Institute.

Sthapit Sanu, Ratna (1970) Recent advances in freeze-drying of fish and related products. Masters thesis, Central Food Technological Research Institute.

Subba Rao, G. N. (1948) Physico-chemical investigations on the muscle proteins of some commercial species of fish caught in North-East, Scottish waters. Doctoral thesis, Central Food Technological Research Institute.

Tecle Tewelde, Tesfay (2016) Texturizers in Convenience Fish Products. Masters thesis, University of Mysuru.

Venugopal, M. N. (1995) Studies on the growth and metabolism of vibrio parahaemolyticus and its control. Doctoral thesis, Central Food Technological Research Institute.

Vrinda, R. (2013) Characterization of lipase from lactic acid bacteria isolated from fish processing waste. PhD thesis, University of Mysore.

Yamini, Sarnaik (2002) Metal toxicants from the environment and their monitoring. Masters thesis, Central Food Technological Research Institute.

Yashoda, K. P. (1989) Chemical changes during the salt curing of mackerel. Doctoral thesis, Central Food Technological Research Institute.

Student Project Report

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

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)

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

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

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)

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

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

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)

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

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

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)

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

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

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

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

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

Louella Concepta, Goveas (2012) Optimization of cultural conditions for lipase production by Pediococcus acidilactici NCIM5368 using fish waste as substrate. [Student Project Report] (Submitted)

Mishael Leona, Noronha (2024) Development and characterization of fish meat-millet-based papad. [Student Project Report] (Submitted)

Mohamed Haaris, Khan (2019) Evaluation of Rice Flour Based Batter Systems for Battered and Breaded Fish Sticks. [Student Project Report] (Submitted)

Mohammad, Saleh (1973) Preservation of fish with tetracycline antibiotics. [Student Project Report] (Submitted)

Mohammad, Saleh (1974) The effects of polyphosphate treatment on the storage of frozen prawn. [Student Project Report] (Submitted)

Mosharraf Hossain, M. D. (1980) Studies on frozen products from deboned fish. [Student Project Report] (Submitted)

Mr, Vijaykumar (2017) Studies on Collagen from Fish Processing By-Products. [Student Project Report] (Submitted)

Ms, Jyoti (2015) Enzymatic extraction and characterization of collagen from swim bladder of Indian major carp rohu (Labeo rohita). [Student Project Report] (Submitted)

Navomy, George (2012) Biochemical and Structural Evaluation of Fish Meat Based Noodles. [Student Project Report] (Submitted)

Nidhi, Sharma (2014) Evaluation of carotenoid production by marine bacterium Chryseomicrobium planococcaceae. [Student Project Report] (Submitted)

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

Niranjan, M. Suralikerimath (2013) Extraction and Partial Purification Of Lipase Produced by a Lactic Acid Bacterium (Lab) Native to Fish Waste by Aqueous Two Phase System (Atps). [Student Project Report] (Submitted)

Prashant, Upadhyay (2016) Biodiesel Production from Fish Discards. [Student Project Report] (Submitted)

Priyadharshini, S. (2014) Chitosanase production from Penicillium decumbens by solid state fermentation: Optimization by response surface methodology. [Student Project Report] (Submitted)

Rajesh, B. P. (2017) Preparation, physicochemical and functional characterization of the protein isolates from catla roes (dried and wet). [Student Project Report] (Submitted)

Revathi, N. (2016) Studies on Biological Availability of Astaxanthin from Polymer and Lipid Based Nanofood Formulation. [Student Project Report] (Submitted)

Sahana Kumari, G. (2019) Development of fish flavoured chutney powder. [Student Project Report] (Submitted)

Sameer, Ahmed (2014) Submerged fermentation production of chitosan oligosaccharide by immobilization technique. [Student Project Report] (Submitted)

Sanjana, M. S. (2023) Studies on bioactive protein hydrolysate from fish processing by-product. [Student Project Report] (Submitted)

Santhiya, N. (2019) Optimization of Media Components Production of Bacterial Pigments. [Student Project Report] (Submitted)

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

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

Sruthy, K. S. (2018) Physico-Chemical Characterization of Fish Oil from Red Bellied Pacu (Piaractus Brachypomus). [Student Project Report] (Submitted)

Sweta, Singh (2017) Effects of drying techniques on physico-chemical & functional characteristics of gelatins from catla skins and its application in a dairy spread. [Student Project Report] (Submitted)

Tecle Tewelde, Tesfay (2017) Preparation of fish balls from Indian basa and its quality changes under packed and refrigerated storage conditions. [Student Project Report] (Submitted)