Showing results (1-10 of 15) with videos related to
Sort By:
Pageof 2
Environmental Science and Pollution Research International|August 28, 2023
Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gelsSanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar MehtaJournal of the Science of Food and Agriculture|June 13, 2023
Manipulation of protein structure and bonding pattern to improve the gelling and textural quality of surimi gels from silver carp: incorporation of mosambi (Citrus limetta) peel extractSanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar MehtaJournal of Food Science and Technology|April 18, 2014
Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming abilityNaresh Kumar Mehta, K Elavarasan, A Manjunatha Reddy, et al.Foods (Basel, Switzerland)|July 11, 2023
Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)Sanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar Mehta, et al.Journal of Food Science and Technology|September 20, 2021
Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste of Labeo rohitaUpasana Mohanty, Ranendra K Majumdar, Biswajit Mohanty, et al.ACS Omega|October 2, 2023
Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated TemperatureKusang Sherpa, M Bhargavi Priyadarshini, Naresh Kumar Mehta, et al.Journal of Food Science|July 20, 2026
Automation, Robotics, and Artificial Intelligence in Seafood Processing: Advancements, Challenges, and Future ProspectsKrishan Kumar Yadav, Sanjeev Sharma, Naresh Kumar Mehta, et al.ACS Omega|September 18, 2023
Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the Multiobjective Optimization (MOO) ApproachKumar Gaurav, Naresh Kumar Mehta, Ranendra Kumar Majumdar, et al.Heliyon|June 5, 2023
Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Rupali Das, Naresh Kumar Mehta, Soibam Ngasotter, et al.Gels (Basel, Switzerland)|April 27, 2023
Moving towards Gel for Fish Feeding: Focus on Functional Properties and Its AcceptanceJham Lal, Pradyut Biswas, Soibam Khogen Singh, et al.Pageof 2