Tamarind (Tamarindus indica) is a traditional culinary additive in India whose preservative effect is generally attributed to its tartaric acid acidulant. The shell of the tamarind fruit is usually discarded. Our report ...

The hepatoprotective effect of taurine on galactosamine (GalN)-induced hepatitis, an experimental model for fulminant hepatic failure was studied in Wistar strain male rats. Among the four groups of rats taken for the ...

Increased competition in the fisheries sector coupled with diminishing returns has motivated Gujarat fishermen to adopt technological innovation in order to improve landings and the cost-effectiveness of fishing operations. ...

The possible factors leading to the loss of flavour and general quality of crab during freezing and frozen storage have been studied. The preprocess ice storage condition of the raw material was found to be one such ...

Rate and pattern of spoilage of some of the economically important edible species of shell fishes viz; Mytilus edulis (Mussel), Villorita cornucopia (Clam), Neptunus pelagicus (Crab) and Scylla serrala (Crab) have been ...

Development of fisheries sector in India depends to a great extent on the technological empowerment of small fisherman and farmers. Despite the efforts towards technology development and transfer, rural folk are not able ...

The extent of technological gap in post-harvest technology adoption and its implications in seafood safety are reported based on a study conducted in Ernakulam district (Kerala). 31 post-harvest technology practices developed ...