Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
Singh, Chongtham Baru, Xavier, K. A. Martin, Deshmukhe, Geetanjali, Gudipati, Venkateshwarlu, Shitole, Snehal S., Balange, Amjad K.
Published in Waste and biomass valorization (01.05.2018)
Published in Waste and biomass valorization (01.05.2018)
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Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)
Senapati, S. R., Kumar, G. Praveen, Singh, Chongtham Baru, Xavier, K. A. Martin, Chouksey, M. K., Nayak, B. B., Balange, Amjad K.
Published in Journal of applied and natural science (01.03.2017)
Published in Journal of applied and natural science (01.03.2017)
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Development of Pangasius steaks by improved sous-vide technology and its process optimization
Kumari, Namita, Singh, Chongtham Baru, Kumar, Raushan, Martin Xavier, K. A., Lekshmi, Manjusha, Venkateshwarlu, Gudipati, Balange, Amjad K.
Published in Journal of food science and technology (01.11.2016)
Published in Journal of food science and technology (01.11.2016)
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Effect of processing conditions on degree of hydrolysis, ACE inhibition, and antioxidant activities of protein hydrolysate from Acetes indicus
Dhanabalan, Vignaesh, Xavier, Martin, Kannuchamy, Nagalakshmi, Asha, Kurukkan Kunnath, Singh, Chongtham Baru, Balange, Amjad
Published in Environmental science and pollution research international (01.09.2017)
Published in Environmental science and pollution research international (01.09.2017)
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Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation
Singh, Chongtham Baru, Kumari, Namita, Senapati, Sushree Ratnamanjari, Lekshmi, Manjusha, Nagalakshmi, K., Balange, Amjad K., Chouksey, M.K., Venkateshwarlu, G., Xavier, K.A. Martin
Published in Food science & technology (01.12.2016)
Published in Food science & technology (01.12.2016)
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Journal Article
Development of Pangasius steaks by improved sous-vide technology and its process optimization
Kumari, Namita, Singh, Chongtham Baru, Kumar, Raushan, Martin Xavier, K. A., Lekshmi, Manjusha, Venkateshwarlu, Gudipati, Balange, Amjad K.
Published in Journal of food science and technology (01.11.2016)
Published in Journal of food science and technology (01.11.2016)
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Journal Article
Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation
Singh, Chongtham Baru, Namita KumariauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, Sushree Ratnamanjari SenapatiauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, Manjusha LekshmiauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, K. NagalakshmiauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, Amjad K. BalangeauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, M.K. ChoukseyauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India, G. VenkateshwarluauthorEducation Division, Indian Council of Agricultural Research, New Delhi, 1100001, India, K.A. Martin XavierauthorDepartment of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, 400061, Maharashtra, India
Year of Publication 2015
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Year of Publication 2015
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