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Factors Influencing the Fish Consumption Preferences: Understandings from the tribes of Wayanad, Kerala

Autor: M. V. Sajeev, Aparna Radhakrishnan, C.G. Joshy, R. Gopika, Suseela Mathew, C.N. Ravishankar, A. K. Mohanty, V. P. Akber Ali

Publikováno v: Indian Journal of Extension Education. 57:23-27

Fish consumption preferences vary with communities. The study aims to study the socio personal and fish consumption profile of the seven major tribes of Wayanad, Kerala. Species preferences, factors affecting the fish purchase and consumption, health

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::29525d7771f7d6d711982ae83fd47547
https://doi.org/10.48165/ijee.2021.57405

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Source-dependent compositional changes in coconut flavoured liquid smoke and its application in traditional Indian smoked fishery products

Autor: Niladri Sekhar Chatterjee, J. Bindu, Suseela Mathew, R. Yathavamoorthi, C.G. Joshy, C.T. Nithin, T.K. Srinivasa Gopal, T.R. Ananthanarayanan

Publikováno v: Food Additives & Contaminants: Part A. 37:1610-1620

Smoking is an age-old food preservation method. Intense smoking results in deposition of carcinogenic polycyclic aromatic hydrocarbons (PAH) in food. Replacing traditional smoking practices with application of liquid smoke or smoke flavouring is prov

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58e2be4a563099a00bb81eeca14bf2e6
https://doi.org/10.1080/19440049.2020.1798030

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Development of Demerit Score-Based Fish Quality Index (FQI) for Fresh Fish and Shelf Life Prediction Using Statistical Models

Autor: C.N. Ravishankar, C.G. Joshy, George Ninan, K. Ashok Kumar, S.K. Panda, A.A. Zynudheen

Publikováno v: Journal of Aquatic Food Product Technology. 29:55-64

A demerit score-based fish quality index (FQI) has been developed to assess the quality/freshness of fresh fish by considering five general characteristics in the demerit score like appearance of f...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::784c38d558a2819919012a481bfe0e66
https://doi.org/10.1080/10498850.2019.1693463

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Development of dietary fibre incorporated tuna sausage employing response surface methodology and quality evaluation during chilled storage using multivariate control charts

Autor: C.G. Joshy, K. S. Aswathy, C.N. Ravishankar, A.A. Zynudheen, S. S. Greeshma, George Ninanand

Publikováno v: Indian Journal of Fisheries. 67

In the present study, dietary fibre incorporated functional sausage was prepared by optimising the ingredients viz . tuna mince, wheat and oats dietary fibre using response surface methodology. D-optimal mixture response surface experimental design w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::48215f27db88e02546a81c8747009e3c
https://doi.org/10.21077/ijf.2020.67.3.90415-10

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Optimizing air-frying process conditions for the development of healthy fish snack using response surface methodology under correlated observations

Autor: C.N. Ravishankar, C.G. Joshy, George Ninan, G. Ratheesh, K. Ashok Kumar

Publikováno v: J Food Sci Technol

Air frying technique was used for the preparation of fish cutlet-a popular fish snack with low fat content, better protein content and color. The process conditions viz: temperature varying from 160 to 200 °C and time varying from 5 to 15 min were o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e567e9e0154fca21a4b140e7847968c2
https://pubmed.ncbi.nlm.nih.gov/32549615

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Optimization of the multispecies probiotic combination with N-acylhomoserine lactone-degrading ability for increased disease resistance of Carassius auratus using response surface methodology

Autor: Devika Pillai, Divya Vadassery Haridas, C.G. Joshy

Publikováno v: Aquaculture. 548:737597

In the present study, two N-acyl homoserine lactone degrading bacteria (Lactobacillus plantarum QQ8 and Lactobacillus casie QQ10) isolated from the gastrointestinal tract of Oreochromis niloticus were tested for their probiotic effect on goldfish. Th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b7a78f7c86f0de0c0cc608c7fa826e1a
https://doi.org/10.1016/j.aquaculture.2021.737597

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