Zobrazeno 1 - 10
of 23
pro vyhledávání: '"K. C. Dora"'
Publikováno v:
Exploratory Animal and Medical Research, Vol 2, Iss 2, Pp 155-165 (2012)
Chitosan coating serve as an antioxidant and micro-diffusion barrier and prevents the loss of water, texture, odour, color or overall accessibility in seafood. The preservation of shrimps using chitosan dips seems promising and effective, as demonstr
Externí odkaz:
https://doaj.org/article/37f70b501f004055893e8cd440d01eb9
Autor:
Soma Pan, K. C. Dora, Supratim Chowdhury, Prasanta Murmu, Asik Ikbal, Swarnadyuti Nath, Ankures Bhattacharya, Sayani Roy
Publikováno v:
Biochemical and Cellular Archives. :3467-3476
In the present study, the effect of frozen storage on quality-related parameters of Pangas (Pangasianodon hypophthalmus) minced meat was evaluated on 4 samples stored for 120 days. Cryoprotectant and butylated hydroxyanisole (BHA) were used in the mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b166a137b75a17be2a1f5c4dff64b0ff
https://doi.org/10.51470/bca.2022.22.2.3467
https://doi.org/10.51470/bca.2022.22.2.3467
Publikováno v:
Journal of Entomology and Zoology Studies. 8:2047-2052
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0bf3a137cb148cbb35e00fcec168454
https://doi.org/10.22271/j.ento.2020.v8.i6ab.8124
https://doi.org/10.22271/j.ento.2020.v8.i6ab.8124
Publikováno v:
Current Journal of Applied Science and Technology. :117-125
Noodles, commonly prepared from hard/soft wheat flour, is popular throughout globe due to its’ versatility, low cost, ease of preparation and nutritional quality. Commercial noodles are rich in carbohydrates, but deficient in essential nutrients, l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15287f969a649c62962aa8b1db8293de
https://doi.org/10.9734/cjast/2020/v39i1830781
https://doi.org/10.9734/cjast/2020/v39i1830781
Publikováno v:
Food Reviews International. 38:508-536
The match between dry fish supply and nutrient needs is vital to support the health and well-being of the increasing human population. The depleting fisheries resources also suggest a corrective me...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cff4c878bbedb22fda25c368b1c904d
https://doi.org/10.1080/87559129.2020.1737708
https://doi.org/10.1080/87559129.2020.1737708
Publikováno v:
Journal of food science and technology. 59(10)
Microbial and zinc concentration changes in Tilapia (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07bcb89dcee5da789c62bfb1ac5f4f25
https://pubmed.ncbi.nlm.nih.gov/36193373
https://pubmed.ncbi.nlm.nih.gov/36193373
Publikováno v:
INDIAN JOURNAL OF ANIMAL HEALTH. 60
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4bb37c6116216886a967f86c39f2c50
https://doi.org/10.36062/ijah.2021.spl.02221
https://doi.org/10.36062/ijah.2021.spl.02221
Publikováno v:
Indian Journal of Fisheries. 68
Fish fillets are very popular products that have been dominating the world fish market. Seafood industry is always looking for innovative processing technologies to improve the quality of raw fish fillets. Texture profile analysis is a modern techniq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff786ddc429b658d3487294073a4fb9a
https://doi.org/10.21077/ijf.2021.68.3.103195-14
https://doi.org/10.21077/ijf.2021.68.3.103195-14
Publikováno v:
Journal of Krishi Vigyan. 9:31-34
Shrimp head waste (SHW) is rich in protein (40.37%) with excellent amount of amino acid which can easily be incorporated in fish feed preparation by replacing fish meal. The utilization of SHW is limited due to the presence of crude fiber (chitin) wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef35928adf7ff8d3cedc00f67a3e51c3
https://doi.org/10.5958/2349-4433.2020.00128.2
https://doi.org/10.5958/2349-4433.2020.00128.2
Publikováno v:
Journal of Applied and Natural Science. 9:2175-2181
Considering the necessity on the use of chitosan and acetic acid as an antimicrobial and antioxidant agents, an attempt was made to study their effect on Asian sea bass fillets stored at refrigerated temperature of 4±1°C. The effectiveness of diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bf4412bcb152829e2d26cae1cf63de2
https://doi.org/10.31018/jans.v9i4.1506
https://doi.org/10.31018/jans.v9i4.1506