80 results on '"Xavier K. A., Martin"'
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2. Microplastic accumulation dynamics and risk assessment in dried fish processed with sea salt at different salting ratios
3. Comparative Evaluation of Microbial Ensilaging of Fish, Vegetable and Fish-Vegetable Composite Wastes
4. Edible Packaging for Fish Preservation: Fundamentals and Applications
5. Comparative analysis of unwashed and single washed mince gel from Indian major carps
6. Evaluation of Quality and Stability of Fish-vegetable Composite Bio-silage based Fish Feed Stored at Room Temperature.
7. Microplastic prevalence, diversity and characteristics in commercially important edible bivalves and gastropods in relation to environmental matrices
8. Efficacy of pomegranate phenolic extract and chitosan as an edible coating for shelf life extension of Indian white shrimp during refrigerated storage
9. Phenolic Compounds and Bioactive Properties of Black Tea Powder.
10. 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) Approach
11. Evaluation of the Properties of Spray Dried Visceral Protein Hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) Extracted by Enzymatic and Chemical Methods
12. Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages
13. Duration of stunting impacts compensatory growth and carcass quality of farmed milkfish, Chanos chanos (Forsskal, 1775) under field conditions
14. Phenolic Content and Characterization of Tea Shrub Bottom Leaves.
15. Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
16. Effect of Stocking Density on Growth, Water Quality Changes and Cost Efficiency of Butter Catfish (Ompok bimaculatus) during Seed Rearing in a Biofloc System
17. COMPOSITIONAL ANALYSIS AND AMINO ACID PROFILE OF BOMBAY DUCK (HARPADON NEHEREUS): AN UNIQUE HIGH MOISTURE FISH.
18. Comparative Evaluation of Microbial Ensilaging of Fish, Vegetable and Fish-Vegetable Composite Wastes
19. Chapter One - Impacts of nano/micro-plastics on safety and quality of aquatic food products.
20. Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes.
21. Author response for 'Influence of histidine on gelation properties of low sodium surimi from tilapia (Oreochromis niloticus)'
22. Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks.
23. Suitability of Pangasius hypophthalmus as a raw material for ngari-like product- a fermented product
24. The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi
25. The preservative impact of the brown seaweed ( Padina tetrastromatica ) extract on the quality of tilapia ( Oreochromis mossambicus ) during chilled storage
26. Physicochemical and Microbiological Changes during Salt Fermentation of Pangasius Steaks
27. Dietary carotenoprotien extracted from shrimp shell waste augments growth, feed utilization, physio-metabolic responses and colouration in Oscar, Astronotus ocellatus (Agassiz, 1831)
28. Comparative analysis of unwashed and single washed mince gel from Indian major carps
29. Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets
30. Evaluation of the Properties of Spray Dried Visceral Protein Hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) Extracted by Enzymatic and Chemical Methods
31. Melanosis and quality attributes of chill stored farm raised whiteleg shrimp (Litopenaeus vannamei)
32. Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
33. STUDY ON CATCH COMPOSITION AND BYCATCH FROM SHRIMP TRAWL ALONG MUMBAI COAST.
34. Fortification of Extruded Product with Brown Seaweed (<italic>Sargassum tenerrimum</italic>) and Its Process Optimization by Response Surface Methodology.
35. Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation.
36. Optimized high-yield synthesis of chitin nanocrystals from shrimp shell chitin by steam explosion.
37. Microplastic contamination in salted and sun dried fish and implications for food security - A study on the effect of location, style and constituents of dried fish on microplastics load.
38. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeus vannamei ).
39. Seasonal distribution and abundance of microplastics in the coastal sediments of north eastern Arabian Sea.
40. Impacts of nano/micro-plastics on safety and quality of aquatic food products.
41. Microplastics in the foreshore coastal waters, sediment, and coastal fauna of a highly populated megacity - A study on the effect of anthropogenic discharge on clams.
42. Nanochitin: An update review on advances in preparation methods and food applications.
43. Microplastic pollution in coastal ecosystem off Mumbai coast, India.
44. Anthropogenic pressure on mangrove ecosystems: Quantification and source identification of surficial and trapped debris.
45. Incidence of microplastics in gastrointestinal tract of golden anchovy (Coilia dussumieri) from north east coast of Arabian Sea: The ecological perspective.
46. Ecotoxicological and physiological risks of microplastics on fish and their possible mitigation measures.
47. Characterization of chitin extracted from enzymatically deproteinized Acetes shell residue with varying degree of hydrolysis.
48. Abundance, composition and sources of marine debris trawled-up in the fishing grounds along the north-east Arabian coast.
49. Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.
50. Fortification of extruded snacks with chitosan: Effects on techno functional and sensory quality.
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