Výsledky vyhledávání - "Bipul Kumar Kakati"

Irradiation effect on microbial and nutritional quality of vacuum packed fermented Phassya Shidal during storage at ambient temperature

Autor: Inam Akhtar Hussain, Bipul Kumar Kakati, Umesh C. Goswami

Publikováno v: Journal of Entomology and Zoology Studies. 8:1828-1834

The effect of gamma (cobalt-60) irradiation (3 and 5 kGy) on the microbial safety and biochemical quality of fermented Phassya Shidal, which was vacuum-packed in polyethylene bags and stored under ambient temperature was studied by measuring microbio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::38d16c7dd906a17474fbbbf5b60bd0c2
https://doi.org/10.22271/j.ento.2020.v8.i4ac.7402

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Nutritional, microbial and sensory quality evaluation of fermented Puntius sophore Hamilton, 1822 (Puthi shidal) marketed in North-east India

Autor: Sarifuddin Ahmed, Umesh C. Goswami, Bipul Kumar Kakati, Pranjyoti Sarma

Publikováno v: Journal of Applied and Natural Science. 10:316-322

Biochemical, microbiological and sensory qualities of Puthi shidal from the markets of North-east India were studied. Puthi shidal was found as a good source of protein (38.35%). Its pH and moisture content was found to be 6.1 and 33.44%, respectivel

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::226b32f11c641fa81cf16f348cf3291b
https://doi.org/10.31018/jans.v10i1.1624

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Nutritional, microbial and sensory quality evaluation of fermented Setipinnaphasa, Hamilton 1822, (PhassyaShidal), marketed in North-east India

Autor: Umesh C. Goswami, Bipul Kumar Kakati

Publikováno v: Journal of Applied and Natural Science. 9:237-244

Fermented Setipinnaphasa (Phassya Shidal) is a traditional fish product, popular in the north eastern states of India, because of its typical flavor and aroma. The proximate composition, biochemical, microbiological and sensory qualities of Phassya S

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b635c673572392227aa050917a8fd50c
https://doi.org/10.31018/jans.v9i1.1179

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Preparation, acceptability and quality evaluation of fermented fish product Mowa shidal prepared from the Mola carplet (Amblypharyngodon mola, Hamilton, 1822)

Autor: A.U. Muzaddadi, Umesh C. Goswami, Bipul Kumar Kakati

Publikováno v: Journal of Applied and Natural Science. 8:1534-1540

Mowa shidal was prepared from sundried Amblypharyngodon mola by the traditional fermentation process at ambient temperature, maintaining all possible hygienic conditions. Biochemical, microbiological and sensory qualities at the different stages of f

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e66f7125a3fdab52f5ad1fbc5fb4f63
https://doi.org/10.31018/jans.v8i3.996

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