Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Amjad K. Balange"'
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 2, Pp 180-189 (2023)
Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes i
Externí odkaz:
https://doaj.org/article/baa959855aea4ea5b0569639e12b8c0d
Autor:
Rupali Das, Naresh Kumar Mehta, Soibam Ngasotter, Amjad K. Balange, Binaya Bhusan Nayak, Lakshmi Narasimha Murthy, K.A. Martin Xavier
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16438- (2023)
The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the p
Externí odkaz:
https://doaj.org/article/51d3efe12a7549aabbdef967b9b1697c
Autor:
Vandita Kohli, Ramasubramanian Vaidhyanathan, Amjad K. Balange, Binaya Bhusan Nayak, Sanath H. Kumar
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 15, Iss 3, Pp 1608-1616 (2021)
The halophilic marine bacterium Vibrio parahaemolyticus is a zoonotic pathogen associated with wild-caught and farmed shrimp. The bacterium is an important cause of gastroenteritis associated with the consumption of raw or undercooked seafood. In the
Externí odkaz:
https://doaj.org/article/b24889a6148745b38a5b84af5d11bc1a
Autor:
Saqib Gulzar, Amjad K. Balange, Ravishankar Chandragiri Nagarajarao, Qiancheng Zhao, Soottawat Benjakul
Publikováno v:
Foods, Vol 11, Iss 10, p 1431 (2022)
Emulsions containing shrimp oil (SO) at varying amounts were prepared in the presence of red kidney bean protein isolate (KBPI) and κ-carrageenan (KC) at a ratio of 1:0.1 (w/w). The emulsions were subjected to ultrasonication and high-pressure micro
Externí odkaz:
https://doaj.org/article/0d02d3487c714317a8f3503c0d0f4d87
Autor:
Subal Kumar Ghosh, Ramakrishna Reddy, K. A. Martin Xavier, Amjad K. Balange, H. Sanath Kumar, Binaya Bhusan Nayak
Publikováno v:
Waste and Biomass Valorization. 14:1657-1666
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182f7a8947e809dbf4ba02ed810567ad
https://doi.org/10.1007/s12649-022-01956-x
https://doi.org/10.1007/s12649-022-01956-x
Autor:
Mohammed Akram Javith S, Janarthanan Gunasekaran, K.A. Martin Xavier, Binaya Bhusan Nayak, Gopal Krishna, Amjad K. Balange
Publikováno v:
International Journal of Food Science & Technology. 58:2661-2668
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c912c4bec1484f13beb6fc701a60a4ca
https://doi.org/10.1111/ijfs.15802
https://doi.org/10.1111/ijfs.15802
Autor:
Asli Can Karaca, Michael Nickerson, Cinzia Caggia, Cinzia L. Randazzo, Amjad K. Balange, Celia Carrillo, Marta Gallego, Javad Sharifi-Rad, Senem Kamiloglu, Esra Capanoglu
Publikováno v:
Food Reviews International. :1-33
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::962ccb2bed80fcedc8355d1e825b4cc2
https://doi.org/10.1080/87559129.2022.2067174
https://doi.org/10.1080/87559129.2022.2067174
Autor:
Bahni Dhar, Binaya B. Nayak, Ranendra K. Majumdar, Amjad K. Balange, H. Sanath Kumar, Partha Sarathi Tripathy, Janmejay Parhi
Publikováno v:
Journal of Aquatic Food Product Technology. 31:388-398
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::964ac9dc32dbdd24166d3b5b3c7fcf32
https://doi.org/10.1080/10498850.2022.2048331
https://doi.org/10.1080/10498850.2022.2048331
Autor:
Ajay T. Tandale, B.B. Nayak, K.A. Martin Xavier, A.A. Devangre, Sandeep B. Gore, Amjad K. Balange
Publikováno v:
Agricultural Science Digest - A Research Journal.
Background: Tea polyphenols are extracted from top two - four young leaves and leaf buds of tea plant, while the bottom leaves of tea shrub are considered as an agricultural waste. Hence, an attempt has been made to utilise them as an alternate sourc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1837aedd4728ba7b8a4be6ccf373d14a
https://doi.org/10.18805/ag.d-5643
https://doi.org/10.18805/ag.d-5643
Autor:
Gunasekaran Janarthanan, S. Mohammed Akram Javith, Dhanabalan Vignaesh, L. Vinoth Kumar, Muralidharan Nagarajan, K.A. Martin Xavier, Binaya Bhushan Nayak, Amjad K. Balange
Publikováno v:
Indian Journal of Animal Research.
Background: This is the first study in Indian context where underutilized fish species pony fish (Leiognathus sp.) has been used for the preparation of surimi and surimi gel and its textural and spectral images were analysed. Methods: Textural profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb8d4e438f173baa4126241cac762de4
https://doi.org/10.18805/ijar.b-4999
https://doi.org/10.18805/ijar.b-4999