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

A

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)

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

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

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.

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

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.

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

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

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)

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

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.

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)

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.

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

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

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)

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

B

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.

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

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..

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

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

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

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.

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.

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)

C

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

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..

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)

D

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.

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

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)

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.

E

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

F

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

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

G

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.

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

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.

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)

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.

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

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

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

H

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.

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

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.

I

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.

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..

J

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.

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]

K

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

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

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.

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

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.

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]

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..

Kittur, Farooqahamed S and Vishu Kumar, Acharya B and Tharanathan, R. N. (2003) Low molecular weight chitosans--preparation by depolymerization with Aspergillus niger pectinase, and characterization. Carbohydrate research, 338 (12). pp. 1283-90. ISSN 0008-6215

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

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]

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.

Krishnaswamy, M. A. and Patel, J. D. and Dhanaraj, S. and Govindarajan, V. S. and Yunus Ahmed, S. (1968) Shelf-life and sensory evaluation of fish sausage manufactured on a pilot plant scale. Journal of Food Science and Technology (Mysore), 5 (4). pp. 186-189.

Krishnaswamy, M. A. and Rudrasetty, T. M. and Revankar, G. D. (1964) Studies on some species of fish and preservatives in the manufacture of fish sausage. Journal of Food Science and Technology , 1 (4). pp. 64-67.

Kumar, S. and Panda, B. and Sreenivasulu Reddy, M. and Jagannatha Rao, R. (1969) Studies on the comparative efficacy of oil coating and lime sealing on the preservation of shell eggs at room temperature. Journal of Food Science and Technology, 6 (1). 9-11, 13 ref..

Kumar, Sushil and Raina, P. L. and Nair, R. B. and Amla, B. L. (1994) Lipid Profiles and Fatty Acid Composition of Broiler Rabbit Meat. Journal of Food Science and Technology, 31 (3). pp. 255-258.

Kuppuswamy, S. and Gopinathan Nair, K. and Bhatia, B. S. and Lahiry, N. L. (1959) Dehydration of animal foods. Food Science, 8 (7). pp. 229-234.

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

L

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

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

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.

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

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]

M

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

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..

Madhwaraj, S. and Nair, K. K. S. and Nair, P. R. and Kadkol, S. B. and Baliga, B. R. (1980) Preservation of salted casings. Journal of Food Science and Technology, 17 (6). 273-275, 6 ref..

Madhwaraj, M. S. and Baliga, B. R. (1974) Commercial sausage casings. An objective assessment. ISI Bulletin, 26 (7). pp. 272-273.

Madhwaraj, M. S. and Raju, P. V. and Lakshminarayana, S. K. (1975) Processing aids for removing slime from animal casings. ISI Bulletin, 27 (1). pp. 14-17.

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1990) Effect of post-mortem conditioning of ewe carcasses on instrumental texture profile of cooked thigh muscles. Meat Science, 28 (3). 195-202, 20 ref..

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1988) Effect of postmortem conditioning treatments to sheep carcasses on some biophysical characteristics of muscles. Journal of Food Science and Technology, 25 (6). pp. 340-344. ISSN 0022-1155

Mahendrakar, N. S. and Khabade, V. S. and Dani, N. P. (1988) Studies on the effect of fattening on carcass characteristics and quality of meat fron Bannur lambs. Journal of Food Science and Technology, 25 (4). pp. 228-231. ISSN 0022-1155

Mahendrakar, N. S. and Khabade, V. S. and Jagannatha Rao, R. and Latha, R. and Dani, N. P. (1991) Influence of feeding fish and poultry viscera silages to broiler chicks on their performance and meat quality. International Journal of Animal Science, 6 (1). pp. 19-24.

Mahendrakar, N. S. and Khahade, V. S. and Yashoda, K. P. and Dani, N. P. (1991) Chemical and microbiological changes during autolysis of fish and poultry viscera. Tropical Science, 31 (1). pp. 45-54.

Mahendrakar, N. S. and Moorjani, M. N. (1978) Extraction of proteins in fresh chicken muscle. Journal of Food Science and Technology, 14 (5). 223-224, 6 ref..

Mahendrakar, N. S. and Rathina Raj, K. and Khabade, V. S. and Dani, N. P. and Ramesh, B. S. (1995) Chemical changes during fermentation of poultry intestines with molasses. Irish Journal of Agricultural and Food Research, 34 (2). pp. 175-181.

Mahendrakar, N. S. and Bhaskar, N. (2000) Safe food - contaminants and residues in meat products. Indian Farming, 50 (7). pp. 22-25.

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Effect of postmortem chilling and sheep carcass conditioning on extractability and fractions of muscle proteins. Journal of Food Science and Technology, 26 (5). 265-268, 16 ref..

Mahendrakar, N. S. and Dani, N. P. and Ramesh, B. S. and Amla, B. L. (1989) Studies on influence of age of sheep and post-mortem carcass conditioning treatments on muscular collagen content and its thermolability. Journal of Food Science and Technology, 26 (2). 102-105, 20 ref..

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

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

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

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

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

Mandokhot, V. M. and Narendra, Singh (1983) Studies on linseed (Linum usitatissimum) as protein source. 3. Comparison with other vegetable protein sources and a trial in broiler production. Journal of Food Science and Technology, 20 (6). pp. 295-298.

Mandokhot, V. M. and Singh, N. (1983) Studies on linseed (Linum usitatissimum) as a protein source. 2. Evidence of toxicity and treatments to improve quality. Journal of Food Science and Technology , 20 (6). pp. 291-295.

Mandokhot, V. M. and Narendra, Singh (1979) Studies on linseed (Linum usitatissimum) as a protein source for poultry. 1. Processess of demucilaging and dehulling of linseed and evaluation of processed materials by chemical analysis and with rats and chicks. Journal of Food Science and Technology, 16. pp. 25-31. ISSN 0022-1155

Mandokhot, U. and Mayura, K. and Dwarakanath, C. T. (1975) Isolation of Salmonellae from the market meat - a field study. Journal of Food Science and Technology, India, 12 (5). pp. 246-249.

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]

Manohar, B. and Basappa, C. and Rao, D. N. and Divakar, S. (1998) Response surface studies on cholesterol reduction in egg yolk using beta-cyclodextrin. Zeitschrift fuer Lebensmittel Untersuchung und Forschung A/Food Research and Technology, 206 (3). 189-192, 17 ref..

Mathew, Sijo and Shamasundar, B. A. and Ramesh Kumar, Parigi and Prakash, V. (2009) Effect of zinc salts on the structure-function of actomyosin from pelagic fish. Process Biochemistry, 44 (7). pp. 704-709. ISSN 1359-5113

Mathur, P. B. and Kirpal Singh, K. and Kapur, N. S. (1953) Cold storage of shell eggs. Bulletin of Central Food Technological Research Institute, 2 (10). pp. 257-258.

Mayura, K. and Mandokhot, U. V. and Dwarakanath, C. T. (1974) Biochemical activity of staphylococci isolated from raw meats. Journal of Food Science and Technology, India, 11 (6). 274-277, 31 ref..

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

Meenata, Khumallambam and Sowmya, Rama and Rathina Raj, K. and Sachindra, N. M. (2011) Antioxidant Activity of Protein Isolate Obtained by the pH Shift Technique from Hydrolyzed and Unhydrolyzed Shrimp Processing Discards. Journal of Aquatic Food Product Technology, 20. pp. 209-221.

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

Mehrotra, V. K. and Chatterjee, A. K. and Khabade, V. S. (1970) Studies on curing of bacon - a preliminary report. Indian Veterinary Journal, 47 (8). 691-94, 28 ref..

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

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

Modi, V. K. and Sachindra, N. M. and Paregowda, Nagegowda. and Mahendrakar, N. S. and Narasimha Rao, D. (2007) Quality changes during the storage of dehydrated chicken kebab mix. International Journal of Food Science & Technology, 42 (7). 827-835 ; 32 ref..

Modi, V. K. and Sachindra, N. M. and Sathisha, A. D. and Mahendrakar, N. S. and Narasimha Rao, D. (2006) Changes in quality of chicken curry during frozen storage. Journal of Muscle Foods, 17 (2). pp. 141-154.

Modi, V. K. (2013) CSIR-CFTRI develops Egg Paneer: A Texturised Shelf Stable Functional Food. Indian Food Packer, 67 (4). pp. 58-59. ISSN 0019-4808

Modi, V. K. and Mahendrakar, N. S. and Narasimha Rao, D. and Sachindra, N. M. (2003) Quality of buffalo meat burger containing legume flours as binders. Meat Science, 66. pp. 143-149.

Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality of nuggets prepared from fresh and smoked spent layer chicken meat. Journal of Muscle Foods, 15 (3). pp. 195-204.

Modi, V. K. and Prakash, Maya (2008) Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett-Burman design. LWT - Food Science and Technology, 41. pp. 878-882.

Modi, V. K. and Sakhare, P. Z. and Sachindra, N. M. and Mahendrakar, N. S. (2008) Changes in Quality of Minced Meat from Goat due to Gamma Irradiation. Journal of Muscle Foods, 19. pp. 430-442.

Modi, V. K. and Sheela, P. N. and Mahendrakar, N. S. (2008) Egg albumen cubes and egg yolk cubes and their quality changes during storage. Journal of Food Science and Technology, 45 (2). pp. 161-165.

Modi, V. K. and Yashoda, K. P. and Mahendrakar, N. S. (2009) Low-fat mutton kofta prepared by using carrageenan as fat replacer: Quality changes in cooked product during storage. Journal of Food Science and Technology, 46 (4). pp. 316-319.

Modi, V. K. and Yashoda, K. P. and Naveen, S. K. (2009) Effect of Carrageenan and Oat Flour on Quality Characteristics of Meat Kofta. International Journal of Food Properties, 12. pp. 228-242.

Modi, V. K. and Narasimha Rao, D. and Mahendrakar, N. S. (2001) Improvement of textural quality of layer chicken muscles by calcium chloride and lactic acid. Journal of Food Science and Technology, 38 (6). 561-564, 17 ref..

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)

Moorjani, M. N. (1980) Towards better quality fish, meat, poultry and processed products therefrom. Journal of Food Science and Technology, 17 (1/2). 49-54, 128 ref..

Moorjani, M. N. (1967) Preservation of fish with tetracycline antibiotics. Indian Food Packer, 21 (4). pp. 5-8.

Moorjani, M. N. (1967) Some aspects of the standardization and quality control in fish processing industry. Indian Food Packer, 21 (4). pp. 9-12.

Moorjani, M. N. (1971) Utilization of slaughter house by-products. Indian Food Packer, 25 (1). 33-37, 12 ref..

Moorjani, M. N. and Achyuta, V. and Khasim, T. (1975) Parameters affecting the viscosity of chitosan from prawn waste. Journal of Food Science and Technology, 12. pp. 187-189. ISSN 0022-1155

Moorjani, M. N. and Iyengar, J. R. and Visweswaraiah, K. and Bhatia, D. S. and Subrahmanyan, V. (1958) Changes in the total volatile base, volatile reducing substances and bacterial count as indices of fresh water fish spoilage. Food Technology, 12. pp. 385-386.

Moorjani, M. N. (1964) Symposium on the Significance of Fundamental Research in the Utilization of Fish held at Husum, West Germany, between 26-30th May 1964. Journal of Food Science and Technology.

Moorjani, M. N. and Puttarajappa, P. and Vasantha, M. S. (1974) Identification of beef from other meats by disc electrophoresis method. Journal of Food Science and Technology, India, 11 (1). 25-26, 8 ref..

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)

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.

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

Muktha Bai, K. and Krishnakumari, M. K. (1986) Acute oral toxicity of warfarin to poultry, Gallus domesticus:. Bulletin of Environmental Contamination and Toxicology, 37. pp. 544-549.

N

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

Nair, K. K. S. and Rao, D. N. and Nagin, Chand. and Nair, R. B. and Puttarajappa, P. and Amla, B. L. (1995) Tandoori chicken: Processing optimized by response surface methodology. Journal of Food Quality, 18 (2). pp. 103-117.

Nair, R. B. and Lahiry, N. L. (1968) Factors affecting the quality of fresh fish and its retention by chilling. Journal of Food Science and Technology (Mysore), 5 (3). 107-16, 128 ref..

Nandeesha, M. C. and Gangadhara, B. and Manissery, J. K. and Venkataraman, L. V. (2001) Growth performance of two Indian major carps, catla (Catla catla) and rohu (Labeo rohita) fed diets containing different levels of Spirulina platensis. Bioresource Technology, 80 (2). pp. 117-120.

Narasimha, Rao and Sreenivasamurthy, V. (1986) A preliminary study of the effect of urea in the preservation of meat. Meat Science, 17 (4). 251-265, 31 ref..

Narasimha Rao, D. (1983) Salmonella in meat. Journal of Food Science and Technology, 20 (4). 156-160, 18 ref..

Narasimha Rao, D. and Ramesh, B. S. (1988) Microbial profiles of minced meat. Meat Science, 23 (4). pp. 279-291. ISSN 0309-1740

Narasimha Rao, D. and Ramesh, B. S. (1992) The microbiology of sheep carcasses processed in a modern Indian abattoir. Meat Science, 32 (4). 425-436, 43 ref..

Narasimha Rao, D. and Sachindra, N. M. (2002) Modified atmosphere and vacuum packaging of meat and poultry products. Food Reviews International, 18 (4). 263-293, 245 ref..

Narayan, Bhaskar and Yamaguchi, Kohei and Hosokawa, Masashi and Fukunaga, Kenji (2009) Effect of Marine Protein Supplementation on Lipid Profile of Growing Rats Compared to Soybean Protein and Casein. Food Science and Biotechnology, 18 ( 6). 1330 -1335 .

Narendra, Singh. (1977) On leaf protein research and development of an integrated approach for cattle fodder and poultry feed production. Agri Agro Industries Journal, 10 (4). pp. 13-17.

Narendra, Singh. and Punia, M. P. (1979) Linseed cake in broiler rations. Poultry Guide, 16 (8). pp. 39-42.

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)

Nidheesh, T. and Suresh, P. V. (2014) Recent developments in chitosanase research and its biotechnological applications: A review. Food Chemistry, 150. pp. 392-399.

Nigam, B. P. (1976) Development of foams in fish slurries. Journal of Food Science and Technology, India, 13 (5). 235-237, 5 ref..

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

Nikhita, R. and Sachindra, N. M. (2021) Optimization of chemical and enzymatic hydrolysis for production of chicken blood protein hydrolysate rich in angiotensin-I converting enzyme inhibitory and antioxidant activity. Poultry Science, 100. p. 101047.

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]

O

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

P

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

Panda, B. (1968) Marketing aspects of egg and poultry products. Food Industry Journal, 11 (2). p. 12.

Panda, B. (1969) More animal protein through poultry products. Indian Food Packer, 23 (3). pp. 14-17.

Panda, B. (1968) Processing, preservation and marketing of poultry products. Indian Farming, 18 (9). pp. 165-171.

Panda, B. and Gupte, S. M. (1965) Utilisation of rice by-products in animal industry. Journal of Food Science and Technology (India), 2. pp. 120-123.

Panda, B. and Jayaram, M. and Ramamurthy, N. S. and Nair, R. B. (1969) Processing and utilisation of sal seed (Shorea robusta) as a source of energy in poultry feed. Indian Veterinary Journal, 46. pp. 1073-1077.

Panda, B. and Panda, P. C. and Reddy, M. S. and Badarinarayana, M. C. (1969) Studies on the effect of washing eggs with different detergent and sanitizer mixtures on microbial load and keeping quality of shell eggs. Indian Veterinary Journal, 46. pp. 608-615.

Panda, B. and Panda, P. C. and Reddy, M. S. and Jayaram, M. (1968) Studies on quality of shell eggs marketed in Mysore city. Indian Veterinary Journal, 45 (11). pp. 953-957.

Panda, B. and Reddy, M. S. and Rao, R. J. (1970) Effect of different storage temperatures on weight loss and internal quality of oil treated and untreated eggs. Indian Food Packer, 24 (3). 44-48, 11 ref..

Panda, B. and Screenivasalu Reddy, M. (1968) Preservation of frozen egg yolk through enzymatic treatment. Indian Food Packer, 22 (2). 58-59, 6 ref..

Panda, P. C. (1970) Bacteriological condition and shelf-life of dressed poultry chilled in slush ice tanks containing polyphosphates. Indian Food Packer, 24 (6). pp. 30-32.

Panda, P. C. (1971) Bacteriological condition of dressed chicken during the process of retailing. Indian Veterinary Journal, 48 (9). 927-931, 10 ref..

Panda, P. C. (1972) Common parasitic diseases of poultry. Poultry Guide, 9 (2). pp. 17-20.

Panda, P. C. (1974) Disposal of poultry manure. Poultry Guide, 11 (5). pp. 19-26.

Panda, P. C. (1976) Effect of coating and storage on vitelline membrane weight of hen's eggs. Indian Journal of Poultry Science, 11. pp. 160-162.

Panda, P. C. (1973) Effect of different methods of slaughter on the keeping quality of dressed poultry. Indian Poultry Gazzete, 57 (2). pp. 35-38.

Panda, P. C. (1972) Factors influencing meat yield of eviscerated poultry. Indian Food Packer, 26 (1). 20-24, 73 ref..

Panda, P. C. (1969) Infectious laryngotracheitis infection of poultry in India. Indian Poultry Gazzete, 53 (3). pp. 12-15.

Panda, P. C. (1972) Maintenance of quality of shell eggs. Indian Food Packer, 26 (5). 28-35, 73 ref..

Panda, P. C. (1974) Recent advances in the area of poultry products technology in India. Indian Poultry Gazette, 58 (2). 89-101, 73 ref..

Panda, P. C. (1972) Salmonella contamination of shell eggs marketed in Mysore City. Journal of Food Science and Technology, 9 (1). 32-34, 27 ref..

Panda, P. C. (1973) Salmonella serotypes associated with dressed poultry marketed in India. Indian Journal of Public Health, 17 (1). pp. 27-28.

Panda, P. C. (1971) Shelf-life of dressed poultry in insulated ice boxes used for purposes of transport. Indian Food Packer, 25 (1). 24-26, 12 ref..

Panda, P. C. (1972) Use of antibiotics in poultry production. Poultry Adviser, 5 (4). p. 7.

Panda, P. C. (1975) A review on microbiological aspects of dressed chicken. Indian Food Packer, 29. pp. 14-20.

Panda, P. C. and Basu, S. (1973) Salmonella wichita, A new serotype isolated from poultry. Indian Journal of Experimental Biology, 11. p. 345.

Panda, P. C. and Haleem, M. A. and Panda, B. (1967) Incidence of breast blisters and bruisings in dressed poultry. Journal of Food Science and Technology, 4 (2). p. 76.

Panda, P. C. and Hari, B. R. S. (1970) Effect of transport and holding on live poultry during the processes of marketing. Indian Food Packer, 24 (5). 17-19, 4 ref..

Panda, P. C. and Panda, B. (1966) Coccidiosis in poultry. Farm Jorunal, 7 (6). p. 12.

Panda, P. C. and Panda, B. (1969) Fungal contamination of eggs during marketing and storage and their prevention. Indian Poultry Gazette, 53 (2). pp. 10-14.

Panda, P. C. and Panda, B. and Reddy, M. S. (1968) Studies on the bacterial contamination of market eggs. A preliminary report. Indian Veternary Journal, 45. pp. 439-443.

Panda, P. C. and Parthasarathy, L. (1974) Effect of albumen quality of eggs by changing their end position during the process of storage. Indian Veterinary Journal, 51 (9/10). 656-657, 4 ref..

Panda, P. C. and Parthasarathy, L. (1977) Effect of season on the decline in the quality of shell eggs during transportation. Indian Veterinary Journal, 54. pp. 1025-1028.

Panda, P. C. and Rao, D. N. (1980) Quality of duck eggs marketed in Mysore city. Indian Poultry Gazette, 64 (1). 7-11, 11 ref..

Panda, P. C. and Srihari, B. R. (1971) Poultry marketing in India - An investigation. Poultry Adviser, 3 (10). pp. 102-19.

Panda, P. C. and Srihari, B. R. (1970) Problems and prospects in marketing of poultry in India. Indian Poultry Gazzete, 54 (1). pp. 8-12.

Panda, P. C. and Venkatasubbiah, G. and Parthasarathy, L. (1974) Effect of packaging and journey hazard tests on the internal quality of shell eggs. Indian Food Packer, 27 (4). 10-12, 7 ref..

Panda, P. C. and Panda, B. (1975) Pathogenic staphylococci associated with contamination of market eggs. Journal of Food Science and Technology, India, 12 (4). 165-167, 17 ref..

Parpia, H. A. B. (1968) Poultry will fill nutrition gap in Indian diet. Indian Farming, 18 (9). pp. 23-27.

Parthasarathy, H. N. and Doraiswamy, T. R. and Venkat Rao, S. and Narayana Rao, M. and Swaminathan, M. and Sreenivasan, A. and Subrahmanyan, V. (1963) The digestibility coefficient, biological value and net protein utilization of egg proteins and protein blends having amino acid composition similar to FAO reference pattern and on `ideal' reference. Food Science, 12. pp. 168-173.

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]

Pavankumar, K. R. and Sachindra, N. M. and Narasimha Rao, D. (2003) Quality characteristics of vacuum packed tandoori chicken. Journal of Food Science and Technology, 40 (3). 313-315 ; 18 ref..

Pintado, J. and Lonsane, B. K. and Gaime Perrau, I. and Roussos, S. (1998) On-line monitoring of citric acid production in solid-state culture by respirometry. Process Biochemistry, 33 (5). pp. 513-518.

Prabhakara Rao, P. G. and Balaswamy, K. and Narsing Rao, G. and Jyothirmayi, T. (2013) Lipid classes, fatty acid and phospholipid composition of roe lipids from Catla catla and Cirrhinus mrigala. International Food Research Journal, 20 (1). 275-279 .

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

Prakash, M. Halami and Chandrashekar, A. and Joseph, R. (1999) Characterization of bacteriocinogenic strains of lactic acid bacteria in fowl and fish intestines and mushroom. Food Biotechnology, 13 (2). 121-136, 28 ref..

Pramila Rao, P. and Sujatha, D. and Rathina Raj, K. and Vishwanatha, S. and Narasimhamurthy, K. and Saibaba, P. and Narasimha Rao, D. and Divakar, S. (2000) Safety aspects of residual beta-cyclodextrin in egg treated for cholesterol removal. European Food Research and Technology, 211 (6). 393-395, 20 ref..

Pramila Rao, P. and Umesh Kumar, S. and Narasimha Rao, D. and Divakar, S. (2000) Optimsation of digestion parameters for the elimination of residual Beta-cyclodextrin used for cholesterol reduction in egg using glycoamylase. European Food Research and Technology, 210 (4). pp. 231-236.

Prasad, B. and Rashmi, M. D. and Yashoda, K. P. and Modi, V. K. (2011) Effect of Casein and Oat Flour on Physicochemical and Oxidative Processes of Cooked Chicken Kofta. Journal of Food Processing and Preservation, 35. pp. 359-368.

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

Preethi, Chandran and Surya Chandra Rao, Thumu and Prakash, M. Halami (2017) Occurrence and distribution of multiple antibiotic-resistant Enterococcus and Lactobacillus spp. from Indian poultry: in vivo transferability of their erythromycin, tetracycline and vancomycin resistance. Annals of Microbiology, 67. pp. 395-404.

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

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

Puttarajappa, P. and Chatterjee, A. K. and Panda, P. C. and Khabade, V. S. (1971) Studies on Tanduri chicken. Indian Food Packer, 25 (2). 16-18, 7 ref..

Puttarajappa, P. and Nair, K. K. S. and Kadkol, S. B. (1990) Development of Meat Preserve. Journal of Food Science and Technology, 27 (2). pp. 102-103.

Puttarajappa, P. and Nair, K. K. S. and Narasimha Rao, D. (1996) Studies on shelf-stable chicken pickle. Journal of Food Science and Technology, 33 (6). 501-502, 12 ref.. ISSN 0022-1155

R

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]

Radhika, Ramachandran and Deepti, Malhotra and Anishaparvin, A. and Anandharamakrishnan, C. (2011) Computational fluid dynamics simulation studies on pasteurization of egg in stationary and rotation modes. Innovative Food Science and Emerging Technologies, 12. pp. 38-44.

Raja, K. C. M. and Mahendrakar, N. S. and Moorjani, M. N. (1980) Benzpyrene in smoked poultry. Journal of Food Science and Technology, 17 (3). 156, 5 ref..

Raja, K. C. M. and Moorjani, M. N. (1971) Changes in colour and free fatty acid value of cooked and pressed oil sardine during storage at room temperature in ethanol. Journal of Food Science and Technology (India), 8 (1). pp. 14-16. ISSN 0022-1155

Raja, K. C. M. and Moorjani, M. N. (1971) Nucleotides—A study of their degradation in fish under various conditions and its impact on flavour. Journal of Food Science and Technology (India), 8 (1). pp. 6-9. ISSN 0022-1155

Raja, K. C. M. and Puttarajappa, P. and Khabade, V. S. and Mahendrakar, N. S. and Mahadevaswamy, M. and Moorjani, M. N. (1980) Studies on the uptake and distribution of curing ingredients in the cured and smoked poultry meat. Indian Journal of Poultry Science, 15 (2). 63-67, 8 ref..

Rajagopal Rao, D. and Konrad, B. and Jaenicke, L. (1973) A comparative study of pig and sheep brain glutamine synthetases: tryptic peptides and thiol groups. European Journal of Biochemistry, 35. pp. 582-592.

Rajendran, S. and Hajira Parveen, K.M. (2005) Insect infestation in stored animal products. Journal of Stored Products Research, 41. pp. 1-30.

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

Rajesha, Madhusudhan and Mahadevaswamy, M. Jagannatha Rao and Ravishankar, G. A. and Rangarao, A. (2009) Effects of flaxseed and spirulina biomass in layer diet on lipid profile and quality characteristics of egg yolk. Journal of Food Science and Technology, 46 (6). pp. 509-514.

Rajini, P. S. and Krishnakumari, M. K. (1981) Malathion poisoning in non-target species: an acute oral study in poultry (Gallus domesticus). Journal of Food Science and Technology, 18. pp. 237-239.

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

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

Rangacharyulu, P. V. and Giri, S. S. and Paul, B. N. and Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. (2003) Utilization of fermented silkworm pupae silage in feed for carps. Bioresource Technology, 86. pp. 29-32.

Rangaswamy, J. R. and Kadkol, S. B. and Shankaranarayana, D. V. and Lahiry, N. L. (1967) Some aspects of preparation of pork sausages. Indian Food Packer, 21. pp. 24-28.

Rao, Pramila and Suresh, C. and Narasimha Rao, D. and Umesh Kumar, S. and Divakar, S. (1999) Digestion of residual β-cyclodextrin in treated egg using glucoamylase from a mutant strain of Aspergillus niger (CFTRInext term 1105). Food Chemistry, 65 (3). pp. 297-301. ISSN 50308-8146

Rao, R. J. and Reddy, M. S. and Moorjani, M. N. (1971) Changes in weight loss and internal quality of eggs stored at high temperatures (110 degree and 120 degree ). Indian Food Packer, 25 (3). 56-57, 8 ref..

Rao, S. V. R. and Khabade, V. S. (1968) Studies on the artificial drying of salted mackerel. Journal of Food Science and Technology (Mysore), 5 (3). 123-126, 4 ref..

Rashmi, Das and Deepthi, P. Pawar and Modi, V. K. (2013) Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying. Journal of Food Science and Technology, 50 (2). pp. 284-292. ISSN 0022-1155

Rathina Raj, K. and Jagannatha Rao, R. and Mahendrakar, N. S. (1996) Effect of feeding extruded diets containing fermented fish and poultry offals on growth and meat quality of broiler chickens. International Journal of Animal Sciences, 11 (2). pp. 277-282.

Rathina Raj, K. and Jagannatha Rao, R. and Narasimha Rao, D. and Mahendrakar, N. S. (2000) Influence of direct and delayed chilling of excised female buffalo muscles on their textural quality. Meat Science, 56. pp. 95-99.

Rathina Raj, K. and Jagannatha Rao, R. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Protein fractions and characteristics of lipids in fresh broiler and layer chicken muscles and penetration of salt and acid in marinated muscles. Journal of Food Science and Technology, 36 (6). 522-526, 18 ref.. ISSN 0022-1155

Rathina Raj, K. and Modi, V. K. and Ramesh, B. S. and Mahendrakar, N. S. (1999) Thermal stability and texture of emulsions from pre- and post-rigor chicken muscles. Journal of Food Science and Technology, 36 (6). 527-529, 19 ref.. ISSN 0022-1155

Rathina Raj, K. and Mahendrakar, N. S. (2010) Effect of ensiling and organic solvents treatment on proteolytic enzymes of layer chicken intestine. Journal of Food Science and Technology, 47 (3). pp. 320-324.

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]

Reddy, M. S. and Jagannatha Rao, R. and Panda, B. (1969) Comparative efficiency of oil dipping and oil spraying on quality of eggs stored at room temperature. Poultry Guide, 6 (5). pp. 15-19.

Reddy, M. S. and Jagannatha Rao, R. and Panda, B. (1969) Effect of humidity and length of storage on some quality characteristics of oil coated and lime sealed eggs. Indian Poultry Gazette, 53 (1). pp. 3-12.

Reddy, M. S. and Lahiry, N. L. and Rao, R. J. and Panda, B. (1970) Influence of oil coating of eggs on oil penetration into the shell membranes and albumen during storage at room temperature. Indian Poultry Gazette, 53-54 (1,4). 1-4,7 ref.

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

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

Revankar, G. D. (1974) Fractionation of fatty acids of sardine oil by urea adduct method. Journal of Food Science and Technology, 11. pp. 27-28.

Revankar, G. D. (1974) Proline as an antioxidant in fish oil. Journal of Food Science and Technology, 11 (1). pp. 10-11.

Revankar, G. D. and Sen, D. P. (1974) Antioxidant effect of a spice mixture on sardine oil. Journal of Food Science and Technology (India), 11. pp. 31-32.

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]

S

Sachindra, N. M. and Sakhare, P. Z. and Yashoda, K. P. and Narasimha Rao, D. (2005) Microbial profile of buffalo sausage during processing and storage. Food Control, 16 (1). pp. 31-35.

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

Sachindra, N. M. and Bhaskar, N. and Mahendrakar, N. S. (2006) Carotenoids in Solonocera indica and Aristeus alcocki, deep-sea shrimp from Indian waters. Journal of Aquatic Food Product Technology, 15 (2). pp. 5-16.

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.

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

Saibaba, P. and Yashoda, L Urs and Desai, B. L. M. and Sanjeevarayappa, K. V. (1988) Breeding and management of Indian desert gerbil under captivity and semi-natural conditions. Indian Journal of Experimental Biology, 26. pp. 481-482.

Sakhare, P. Z. and Narasimha Rao, D. (2003) Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control, 14 (1). 1-5 ; 29 ref..

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..

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)

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.

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

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.

Selvarajah, R. G. and Madaiah, N. and Baliga, B. R. (1974) Evaluation of the stability of sausage emulsion by the canning of mutton sausages. Journal of Food Science and Technology, 11 (2). 45-49, 8 ref.. ISSN 0022-1155

Sen, D. P. (1966) Fish odors and the problems of their removal. Journal of Food Science and Technology (India), 3 (4). pp. 142-150.

Sen, D. P. and Aitken, A. (1965) Effect of magnesium in salting of cod. Journal of Food Science, 30 (2). pp. 286-287.

Sen, D. P. and Chaluviah, G. L. (1968) Seasonal variation in the amount and characteristics of the oil sardine (Sardinella longiceps) fish. Journal of Food Science and Technology (India), 5. pp. 117-122.

Sen, D. P. and Iyengar, J. R. (1965) Studies on equilibrium relative himidity (ERH)of Dried Fish Products from Bombay Duck. Journal of Food Science and Technology, 2 (2). pp. 55-57.

Sen, D. P. and Rangaswamy, J. R. (1966) Use of pottassium sorbate and sodium benzoate in salted and sun-dried mackerel (Rastrelliger kanagurta). Journal of Food Science and Technology (India), 3. pp. 159-163.

Sen, D. P. and Revankar, G. D. (1972) Seasonal variation in the amount of oil oil-sardine (Sardinella longiceps) fish. Journal of Food Science and Technology, 9. p. 93.

Sen, D. P. and Satyanarayana Rao, T. S. (1966) Deodorisation of fish protein concentrate from Bombay Duck (Harpoden Nehereus). Journal of Food Science and Technology, 3 (1). pp. 27-28.

Sen, D. P. and Sripathy, N. V. (1967) Improved method for salt curing and drying of mackerel. Indian Seafoods, 5 (1). pp. 12-15.

Sen, D. P. and Lahiry, N. L. (1964) Studies on the Production of Better-Quality Salt-Cured and Sun-Dried Mackerel (Rastrelliger canagurta). Food Technology. pp. 107-110.

Sen, D. P. and Bhandary, C. S. and Murthy, I. A. S. (1974) Hypocholesterolemic effect of sardine oil and oil-sardine (Sardinella longiceps) fish. Journal of Food Science and Technology, India, 11 (3). 113-117, 22 ref..

Senthil, A. and Mamatha, B. S. and Mahadevaswamy, M. (2005) Effect of using seaweed (eucheuma) powder on the quality of fish cutlet. International Journal of Food Sciences and Nutrition, 56 (5). pp. 327-335.

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)

Shamasunder, B A and Prakash, V. (1994) Effect of blanching on frozen storage of prawns (Metapenaeus dobsoni): physicochemical and functional properties. Journal of Agricultural and Food Chemistry, 42 (1). 185-189, 23 ref..

Shamasunder, B A and Prakash, V. (1994) Effect of sodium acetate on frozen storage of prawns (Metapenaeus dobsoni): functional properties of proteins. Journal of Agricultural and Food Chemistry, 42 (1). 181-184, 27 ref..

Shamasunder, B A and Prakash, V. (1994) Effect of sodium acetate on physicochemical properties of proteins from frozen prawns (Metapenaeus dobsoni). Journal of Agricultural and Food Chemistry, 42 (1). 175-180, 16 ref..

Shamasunder, B A and Prakash, V. (1994) Physicochemical and functional properties of proteins from prawns (Metapenaeus dobsoni). Journal of Agricultural and Food Chemistry, 42 (1). 169-174, 48 ref..

Shamasunder, B.A. and Prakash, V. (1994) Effect of Divalent Metal Ions and Temperature on the Properties of Proteins from Prawn {Metapenaeus dobsoni). Journal of Food Science and Technology, 31 (6). pp. 453-458.

Shamasunder, B.A. and Prakash, V. (1994) Properties of the Proteins from Drip of Frozen Prawn {Metapenaeus dobsoni). Journal of Food Science and Technology, 31 (6). pp. 459-462.

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)

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine. Bioresource Technology, 63 (3). 237-241, 18 ref..

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1997) Growth/performance and meat quality of broiler chicks fed with fermented poultry intestine silage. International Journal of Animal Sciences, 12 (2). pp. 221-224.

Shaw, D. M. and Narasimha Rao, D. and Mahendrakar, N. S. (1998) Rapid Fermentation for Ensiling of Poultry Intestines. Bioresource Technology, 65. pp. 247-249.

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)

Shurpalekar, S. R. and Joseph, A. A. and Lahiry, N. L. and Moorjani, M. N. and Sankaran, A. N. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to poor rice diet. Food Science, 11. pp. 45-48.

Shurpalekar, S. R. and Joseph, A. A. and Moorjani, M. N. and Lahiry, N. L. and Indiramma, K. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour fortified with vitamins to poor Indian diets based on different cereals and millets. Food Science, 11. pp. 49-51.

Shurpalekar, S. R. and Paul Jayaraj, A. and Moorjani, M. N. and Lahiry, N. L. and Swaminathan, M. and Sreenivasan, A. and Subramanyan, V. (1962) Supplementary value of fish flour and a protein food containing low-fat groundnut flour, Bengal gram flour and fish flour to a maize-tapioca diet. Food Science, 11. pp. 52-56.

Sidhu, J. S. and Puttarajappa, P. and Kumar, K. R. (1995) Studies on Keeping Quality of Pickled Chicken in Flexible Pouches. Journal of Food Science and Technology, 32 (5). pp. 377-381.

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.

Sijo, Mathew and Prakash, V. (2006) Effect of calcium salts on the properties of proteins from oil sardine (Sardinella longiceps) during frozen storage. Journal of Food Science, 71 (4). E178-E183 ; 31 ref..

Sijo, Mathew and Prakash, V. (2005) Polyhydric alcohols mediated inhibition of calcium activated adenosine triphosphatase activity of fish skeletal muscle actomyosin. International Journal of Food Properties, 8. pp. 255-265.

Somashekar, D. and Venkateswaran, G. and Vijayendra, S. V. N. and Krishna, Nand. (2000) Application of microbial phytases in animal feed industry. Indian Food Industry, 19 (5). pp. 345-350.

Sowmya, R. and Rathina Raj, K. and Sachindra, N. M. (2011) An Autolytic Process for Recovery of Antioxidant Activity Rich Carotenoprotein from Shrimp Heads. Marine Biotechnology.

Sowmya, R. and Ravi Kumar, T. M. and Vivek, R. and Rathina Raj, K. and Sachindra, N. M. (2014) Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate. Journal of Food Science and Technology, 51 (11). pp. 3199-3207. ISSN 0022-1155

Sowmya, R. and Sachindra, N. M. (2012) Evaluation of antioxidant activity of carotenoid extract from shrimp processing byproducts by in vitro assays and in membrane model system. Food Chemistry, 134. pp. 308-314.

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

Sreenivasa, G. S. (1966) Nature's Own Egg Factory. Farm Journal. pp. 10-11.

Sreenivasa Murthy, V. and Swaminathan, M. and Subrahmanyan, V. (1954) Vitamin B12 content of some animal foods. Bulletin of Central Food Technological Research Institute, 9. p. 225.

Sreenivasamurthy, V. and Swaminathan, M. and Subramanyan, V. (1955) Vitamin B12 Content of Some Animal Foods. Indian Journal of Physiology and Allied Sciences, 9 (1). pp. 33-38.

Srinivas, H. and Leela, R. and Rama Rao, P. B. (1972) Some studies on the nature of acid mucopolysaccharides of rat and pig brain. Indian Journal of Biochemistry and Biophysics, 9. pp. 83-88.

Srinivas, H. and Leela, R. and Rama Rao, P. B. (1971) Studies on tissue acid mucopolysaccharides. I. Pig intestinal mucosa. Indian Journal of Biochemistry and Biophysics, 8. pp. 289-294.

Srinivasa, P. C. and Ramesh, M. N. and Tharanathan, R. N. (2007) Effect of plasticizers and fatty acids on mechanical and permeability characteristics of chitosan films. Food Hydrocolloids , 21. pp. 1113-1122.

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

Srinivasa, P. C. and Ravi, R. and Tharanathan, R. N. (2007) Effect of storage conditions on the tensile properties of eco-friendly chitosan films by response surface methodology. Journal of Food Engineering, 80 (1). pp. 184-189.

Srinivasa, P. C. and Tharanathan, R. N. (2007) Chitin/chitosan - safe, ecofriendly packaging materials with multiple potential uses. Food Reviews International, 23 (1). pp. 53-72.

Srinivasan, K. S. and Moorjani, M. N. (1973) Essential amino acid content of eggs and meat from country type birds. Indian Journal of Poultry Science, 8 (2). 136-137, 3 ref..

Srinivasan, K. S. and Moorjani, M. N. (1974) Essential amino acid content of goat meat in comparison with other meats. Journal of Food Science and Technology, India, 11 (3). 123-124, 9 ref..

Sripathy, N. V. and Lahiry, N. L. (1963) Natural sausage casings for export. Indian Food Packer, 17 (6). pp. 13-15.

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]

Sudeepa, E. S. and Tamil Selvi, A. and Bhaskar, N. (2007) Antimicrobial activity of a lipolytic and hydrocarbon degrading lactic acid bacterium isolated from fish processing waste. Journal of Food Science and Technology, 44 (4). pp. 417-421.

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]

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

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.

Suryanarayana Rao, S. V. and Dwarakanath, C. T. and Saraswathi, C. R. (1980) Preparation and microbiological evaluation of bactopeptone from shrimp waste. Journal of Food Science and Technology, 17 (3). 133-136, 17 ref..

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.

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.

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

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.

Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1995) Effect of Lactic Acid, Ginger Extract and Sodium Chloride on Electrophoretic Pattern of Buffalo Muscle Proteins. Journal of Food Science and Technology, 32 (3). pp. 224-226.

Syed Ziauddin, K. and Rao, D.N. and Amla, B. L. (1993) In Vitro Study on the Effect of Lactic Acid and Sodium Chloride on Spoilage and Pathogenic Bacteria of Meat. Journal of Food Science and Technology (India), 30 (3). pp. 204-207.

T

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

Tandjin, M. and Panda, B. (1972) Effect of oil dipping and oil spraying on some quality characteristics of eggs stored at 40 degree and during subsequent marketing period. Indian Food Packer, 26 (1). 14-19, 15 ref..

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

Thambi Dorai, D. and Bachhawat, B. K. and Bishayee, S. and Kannan, K. and Rajagopal Rao, D. (1981) Further characterisation of sialic acid-binding lectin from the horseshoe crab Carcino scorpias rotunda cauda. Archives of Biochemistry and Biophysics, 209. pp. 325-333.

Thambi Dorai, D. and Bachhawat, B. K. and Bishayee, S. and Kannan, K. and Rajagopal Rao, D. (1981) Further characterization of the sialic acid-binding lectin from the horseshoe crab Carcinoscorpius rotunda cauda. Archives of Biochemistry and Biophysics, 209 (1). pp. 325-333.

V

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]

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

Vani, N. D. and Modi, V. K. and Kavitha, S. and Sachindra, N. M. and Mahendrakar, N. S. (2006) Degradation of inosine-5'-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature. LWT - Food Science and Technology, 39 (6). pp. 627-632. ISSN 0023-6438

Venkat Rao, S. and Daniel, V. A. and Joseph, A. A. and Sankaran, A. N. and Swaminathan, M. (1964) The pattern of amino acid requirements of albino rat for optimal growth. Journal of Nutrition and Dietetics, 1. pp. 103-109.

Venkataraman, L. V. and Somasekaran, T. and Becker, E. W. (1994) Replacement value of blue-green alga (Spirulina platensis) for fishmeal and a vitamin-mineral premix for broiler chicks. British Poultry Science, 35 (3). pp. 373-81. ISSN 0007-1668

Venkataraman, L. V. and Jaya, T. V. (1976) Influence of germinated green gram and chick pea on growth of broilers. Journal of Food Science and Technology, India, 13 (1). 13-16, 18 ref..

Venkatasubbaiah, P. and Keshava, N. and Dwarakanath, C. T. (1986) Microbiological evaluation of poultry feeds with special reference to fungal flora. Indian Journal of Microbiology, 26 (3-4). pp. 248-252.

Venkateswaran, G. and Somashekhar, D. and Jagannatha Rao, R. and Narasimha Rao, D. and Richard, Joseph. (2001) Sensory characteristics of meat from broiler chicken fed with Rhodotorula gracilis as supplement with poultry feed. International Journal of Animal Sciences, 16 (1). pp. 137-139.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2001) Growth and Survival of Kanagawa Positive Vibrio parahaemolyticus in Fish and Prawn Preparations Held at Ambient and Elevated Temperature. Asian Fisheries Science, 14 (1). pp. 83-88.

Venugopal, M. N. and Karunasagar, I. and Varadaraj, M. C. (2000) Survival of Vibrio parahaemolyticus in presence of chlorine. Journal of Food Science and Technology, 37 (5). pp. 517-519.

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)

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

Villacis, M. F. and Rastogi, N. K. and Balasubramaniam, V. M. (2008) Effect of high pressure on moisture and NaCl diffusion into turkey breast. LWT - Food Science and Technology, 41. pp. 836-844.

Vinod Kumar, Modi and Yashoda, K. P. and Bhaskar, N. and Mahendrakar, N. S. (2009) Effect of Carrageenan and Oat Flour on Storage Characteristics of Fried Mutton Kofta. Journal of Food Processing and Preservation, 33. pp. 763-776.

Vishu Kumar, A. B. and Tharanathan, R. N. (2004) A comparative study on depolymerization of chitosan by proteolytic enzymes. Carbohydrate Polymers, 58 (3). pp. 275-283.

Vishu Kumar, Acharya B and Gowda, Lalitha R. and Tharanathan, R. N. (2004) Non-specific depolymerization of chitosan by pronase and characterization of the resultant products. European Journal of Biochemistry, 271. pp. 713-723.

Visweswaraiah, K. and Moorjani, M. N. and Bhatia, D. S. and Subrahmanyan, V. (1959) Effect of chlorotetracycline (Aureomycin) on the keeping quality of fresh water fish under tropical conditions. Journal of Fisheries Research Board of Canada, 16 (1). pp. 1-5.

Visweswaraiah, K. (1969) An improved method for obtaining good grade fish oil from oil sardines (Sardinella longiceps). Journal of Food Science and Technology (Mysore), 6 (2). 99-102, 9 ref..

Visweswaraiah, K. (1969) Chemical preservation of sardine fish to obtain a good grade fish oil (I). Journal of Food Science and Technology (Mysore), 6 (2). 103-105, 10 ref..

Visweswariah, K. and Alphonsus, R. and Nalini Shetty, K. and Shankaranarayana, D. V. (1966) Effect of spice oils on the keeping quality of shrimp. Journal of Food Science and Technology, 3. pp. 18-20.

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

Y

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)

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2004) Egg loaf and changes in its quality during storage. Food Control, 15 (7). pp. 523-526.

Yashoda, K. P. and Modi, V. K. and Jagannatha Rao, R. and Mahendrakar, N. S. (2008) Eggs chips prepared by using different millet flours as binders and changes in product quality during storage. Food Control, 19 (2). pp. 170-177.

Yashoda, K. P. and Modi, V. K. and Mahendrakar, N. S. and Sachindra, N. M. and Narasimha Rao, D. (2004) Quality Characteristics Of Fried Broiler Chicken Prepared By Two Processing Methods. Foodservice Research International, 14. pp. 163-173.

Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2001) Microbiological quality of broiler chicken carcasses processed hygienically in a small scale poultry processing unit. Journal of Food Quality, 24 (3). 249-259, 30 ref..

Yashoda, K. P. and Sachindra, N. M. and Sakhare, P. Z. and Narasimha Rao, D. (2000) Microbiological quality of hygienically processed buffalo carcasses. Food Control, 11 (3). 217-224, 59 ref..

Yashoda, K. P. and Jagannatha Rao, R. and Mahendrakar, N. S. and Narasimha Rao, D. (2005) Marination of sheep muscles under pressure and its effect on meat texture quality. Journal of Muscle Foods, 16. pp. 184-191.