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Browsing Conference Papers (FP) by Issue Date

Browsing Conference Papers (FP) by Issue Date

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  • Prabhu, P V; Balachandran, K K (Central Marine Fisheries Research Institute, Cochin, India, 1981)
  • Thankappan, T.K.; Madhavan, P. (Society of fisheriesTechnologists (India), 1982)
    Chitosan was prepared using shell waste from different species of prawns separately as head and body peelings as well as mix of these two portions. The proximate composition of these portions ,was determined and the yield ...
  • Gopal, T.K.S.; Joseph, J.; Balachandran, K.K.; Govindan, T.K. (Asian Fisheries Society, 1988)
    Fish curry was dispensed in 350 to 400g lots in flexible pouches of size 15 cm x 22cm made from 300 gauge low density polythene (LDPE), 300 cellophane coated on both sides with poly vinylidine chloride and laminated with ...
  • Pandu Ranga Rao, C.C.; Basu, S; Khasim Saheb, D.I.; Chakrabarti, R.; Gupta, S.S. (CMFRI Cochin, 1990)
  • Chinnamma, G.; Muraleedharan, V.; Perigreen, P.A.; Gopakumar, K. (Food and Agriculture Organization, 1995)
    Quick frozen mackerel (Rastrelliger kanagurta) stored at -10°C, -20°C and -30°C revealed that, as the storage temperature was lowered, a proportional extension of shelf-life was obtained. Development of rancidity was found ...
  • Mathew, P.T.; Nair, K.G.R.; Madhavan, P. (Food and Agriculture Organization, 1995)
    Chitin and chitosan prepared from prawn head and shell waste were incorporated in the diets of albino rats (Wistar strain) in 0.5 % and 1.0% levels and fed for a period of 13 weeks. At the end of the experimental feeding ...
  • Muraleedharan, V.; Perigreen, P.A.; Gopakumar, K. (Department of Ocean Development , New Delhi, 1996)
    The mechanically separated flesh of six species of fish, (Tachysurus sp., Megalaspis cordyla, Upeneus vittatus, Johnius sp., Saurida tumbil and Trichiurus savala), caught on board FORV Sagar Sampada from the Northwest ...
  • Vijayan, P.K.; Gopal, T.K.S.; Balachandran, K.K.; Madhavan, P. (Society of Fisheries Technologists(India),Cochin, 1998)
    Flexible retort pouch is an ideal alternate to metal containers like aluminium and tinplate cans for heat processed foods. This paper reports a study on fish curry processed in retort pouch and its shelf life evaluation ...
  • Mathew, P.T.; Nair, K.G.R. (Cochin University of Science and Technology, 1998)
    More than 1.25 lakh tonnes of crustacean waste is available for disposal from the shell fish processing industry in India anually. Chitin, polymer of (1-4) N-acetyl 0-glucosamine occurs in shell fish, clams, ...
  • Nair, K.G.R.; Jose, S.; Mathew, P.T. (Society of Fisheries Technologists(India),Cochin, 1998)
    Growth, survival and production of the giant freshwater prawn Macrobrachium rosenbergii have been evaluated with an indigenous feed developed at CIFT. The experiment was conducted in a freshwater pond in the Instructional ...
  • Mathew, P.T.; Nair, K.G.R.; Madhavan, P. (Society of Fisheries Technologists(India),Cochin, 1998)
    Chitin and derivatives have applications in clarification and purification, chromatography, paper, textiles, food and nutrition, photography, medicine, pharmaceuticals, cosmetics, agriculture, enzyme immobilisation, fibres, ...
  • Khasim, D.I.; Prasad, M.M. (Society of Fisheries Technologists(India),Cochin, 1998)
    A method of processing ready to fry dried products from low cost fish like silverbelly (Leiognathus splendens), sciaenids (Johnius carutta, Nibea maculata) and upenoids (Upeneus sulphureus) is discussed. It involves dressing ...
  • Thankamma, R.; Gopal, T.K.S.; Iyer, T.S.G. (Society of Fisheries Technologists(India),Cochin, 1998)
    Fish paste was prepared by finely grinding textured cooked fish meat, starch, sugar, milk powder, colouring matter and flavour.It was packed in flexible pouches, heat-processed in air-steam pressure in an overpressure ...
  • Iyer, T.S.G. (Cochin University of Science And Technology, 1998)
    This paper presents brief information on current trends in fish production, fish consumption, export of marine products from India, development of value added products and advancement of latest technologies in seafood ...
  • Jayan, K.; Jose, J.; Raghunath, M.R.; Devadasan, K. (Cochin University of Science And Technology, 1998)
    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 ...
  • Joseph, A.C.; Gopal, T.K.S.; Nambiar, V.N. (Society of Fisheries Technologists(India),Cochin, 1998)
    Storage characteristics of fried fillets of mackerel (Rastrelliger kanagurta) and silver pomfret (Pampus argenteus) packed in pouches of 12 plain polyester laminated with 118 micro LD-HD co-extruded film under vacuum and ...
  • Nair, K.G.R. (Society of Fisheries Technologists(India),Cochin, 1998)
    Bycatch fish have received very little attention even though they contribute almost one third of the total fish catch. Fish sauce, silage and other fermented products are important areas of bycatch utipsation. Wastes from ...
  • Zynudheen, A.A.; Sen, A.; Ravishankar, C.N.; Kumar, K.A.; Badonia, R.; Solanki, K.K. (Society of Fisheries Technologists(India),Cochin, 1998)
    Dried jawla (Acetes spp) was processed in the laboratory and its chemical and bacteriological qualities were compared with those of commercial samples. Both products were bacteriologically sound but the latter was contaminated ...
  • Lakshmanan, P.T.; Antony, P.D.; Iyer, T.S.G. (Society of Fisheries Technologists(India),Cochin, 1998)
    Nucleotide degradation profile and quality changes in shrimp, Penaeus indicus and Penaeus monodon stored in ice and at -18 degree C were studied. Nucleotide breakdown products like AMP, IMP, Inosine and hypoxanthine, and ...

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