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  • Laly, S.J.; Priya, E.R.; Binsi, P.K.; Zynudheen, A.A. (2017)
    The unique properties of chitosan such as adsorption, non-toxicity, porosity, polyelectrolytic nature and polyfunctionality make it an ideal cost effective bioadsorbant for heavy metals. As the degree of deacetylation ...
  • Lakshmanan, P.T. (J.V.H Dixitala, 1989)
    In view of the stringent international standards prescribed for seafoods, the Central Institute of Fisheries Technology, Cochin has undertaken an exhaustive study on the distribution of cadmium content in processed fishery ...
  • Murthy, L.N.; Panda, S.K.; Madhu, V.R.; Ashokan, P.K.; Ghosh, S.; Das, S.; Badonia, R. (2008)
    The purpleback flying squid Sthenoteuthis oualaniensis (Lesson, 1830) is landed in small quantities along the northwest coast of India. Keeping in view the possibility of utilization of this species for domestic and export ...
  • Natarajan, S.; Kasim, M.; Gopakumar, G.; Ravindranathan, V.; Ramakrishnan, A. (FORV Sagar Sampada, (Department of Ocean Development, New Delhi), 1996)
    Calibration is carried out to keep up the precition of the instrument by determinig their caliber. Calibration of hydro-acoustic equipment onboard FORV Sagar Sampada was carried out periodically and the performence record ...
  • CIFT (The Times of India, 2020-04-17)
    Highlights of the report submitted by ICAR-CIFT is given
  • CIFT (Hindu, 2017-03-27)
    The Seminar highlighted steps to curb juvenile fishing which has led to serious erosion of resources.
  • Sreekanth, G.B.; Lekshmi, N.M.; Singh, N.P. (2017)
    The depletion of fishery resources and their habitats on account of fishing, pollution and other anthropogenic activities necessitates their replenishment by some strategic management approaches. Artificial reef (AR) ...
  • George, C.; Gopakumar, K. (J.V.H.Dixitula, 1988)
    Canning is an important method of food preservation throughout the world.In canned products spoilage is averted by destroying the micro-organisms present by application of heat and completely preventing their entry.
  • Balachandran, K.K.; Vijayan, P.K.; Prabhu, P.V. (Society of Fisheries Technologists(India), 1984)
    Results of experiments carried out on canning edible oyster (Crassostrea madrasensis ) meat from farmed as well as wild specimens are discussed. The canning yield of meat was 15% higher from farmed oysters compared to wild ...
  • Mohan, C.O.; Ravishankar, C.N.; Gopal, T.K.S. (Taylor & Francis Group, LLC, 2015)
  • Balachandran, K.K.; Madhavan, P. (Society of Fisheries Technologis(India), 1976)
  • Nair, T.S.U.; Madhavan, P.; Balachandran, K.K.; Prabhu, P.V. (Society of Fisheries Technologists(India), 1974)
    A simple and economic process for canning of oil sardine (Sardinella longiceps) in its own juice having very good organoleptic characteristics has been developed. The process consists in dipping eviscerated, scaled and ...
  • Varma, G.P.R.; Venkataraman, R. (Society of Fisheries Technologists (India), 1978)
    A process for the preparation of a wholesome smoked and canned product from dhoma (Sciaenid ) is discussed. The dressed dhoma is cold blanced in 15% brine containing 0.5% potash alum and 0.2% citric acid and smoked for 120 ...
  • Kandoran, M. K.; Solanki, K. K.; Venkataraman, R. (Society of Fisheries Technologis(India), 1971)
  • Nair, T.S.U.; Balachandran, K.K.; Madhavan, P. (Society of Fisheries Technologists (India), Cochin, 1977)
    A process for canning smoked oil sardine (Sardinella longiceps) is described. Cold blanching of dressed fish in brine, smoking followed by drying in hot air or cooking in steam to reduce the moisture content to the required ...
  • Varma, P.R.G.; Joseph, J. (Society of fisheries Technologist(India), 1980)
    A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and ...
  • Madhavan, P.; Balachandran, K.K. (Society of Fisheries Technologists (India), Cochin, 1971)
    This paper provides the experimental details of canning of tuna in oil. The species utilized in the experiments were the skipjack (Katsuwonus pelamis), yellowfin tuna (Neothunnus macropterus) and bigye tuna (Parathunnus ...
  • Pandey, P.S.; Ravishankar, C.N.; Singh, N. (Indian council of Agriculture Research, New Delhi, 2014)
    Various initiatives have been taken by Government of India to realize and fulfil the importance of entrepreneurship development and training for development of micro and small enterprises (MSEs), particularly, the first ...
  • Gopal, N.; Ashok, A.; Prakash, R.R.; Parvathy, U.; Prajith, K.K.; Renuka, V.; Debbarma, J.; Thomas, J.V. (MPEDA, 2019)