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Browsing Conference Papers (FP) by Title

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  • 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 ...
  • Rao, B.M.; Prasad, M.M.; Chakrabarti, R.; Khasim, D.I.; Gupta, S.S.; Rao, C.C.P. (Society of Fisheries Technologists (India), Cochin, 2005)
    Monitoring the bacteriological quality with respect to microbial loads, faecal pollution, human bacterial pathogens, red halophilic bacteria and fungi and toxicological monitoring studies for the ...
  • Zynudheen, A.A.; Nair, K.G.R.; Joseph, J. (School of Industrial Fisheries, Cochin University of Science and Technology, Cochin (India), 2006)
    Fresh whole tilapia and eviscerated tilapia were fermented after cooking in water with jaggery. On cooling, the starter culture organism Lactobacillus plantarum at rate of 5% (w/v) was added. Changes in biochemical indices ...
  • Ninan, G.; Bindu, J.; Ashok Kumar, K.; Joseph, J. (2003)
    Chilled storage characteristics of farmed Macrobrachium rosenbergii are discussed. Fresh whole samples could be kept in iced storage in acceptible condition for a period of 12 days. The prime quality of the prawns was ...
  • Mathew, P.T. (Society of Fisheries Technologists (India), 2002)
    Biogenic amines are aliphatic or hetrocylic organic bases of low molecular weight formed in foods by the bacterial decarboxylation of three amino acids. Important biogenic amines found in fish are histamine,purtrescine, ...
  • Thankappan, T.K. (Society of Fisheries Technologists (India), 2010)
    Fish meal is a highly concentrated nutritious feed supplement consisting of proteins, minerals, vitamins of B group and other vitamins. It is prepared by cooking, pressing, drying and grinding the skeletal remains along ...
  • 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 ...
  • Joseph, A.C. (Society of Fisheries Technologists(India),Cochin, 2003)
    Man's quest for newer taste in foods knows no bounds. This has led to the development of a wide variety of coated food products, which have now become a part of culinary tradition. These foods include meat, poultry, ...
  • 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 ...
  • Yathavamoorthi, R.; Mumthaz, V.R.; Jinu, M.; Bindu, J.; Mathew, S.; Gopal, T.K.S. (Society of Fisheries Technologists (India), 2010)
    Fish is accepted as health food due to the supply of good quality protein and being a rich source of long chain polyunsaturated fatty acids, contribute in brain development and alleviate many diseases including cardiovascular ...
  • Prabhu, P V; Balachandran, K K (Central Marine Fisheries Research Institute, Cochin, India, 1981)
  • Gopal, T.K.S.; Basheer, S.; Yathavamoorthi, R.; Bindu, J.; Mohan, C.O.; Ravishankar, C.N. (Society of Fisheries Technologists (India), Cochin, 2010)
  • Ravishankar, C.N.; Mohan, C.O.; Vijayan, P.K.; Gopal, T.K.S. (Society of Fisheries Technologists (India), 2010)
    The increasing working woman population all over the World has resulted in the increasing demand for the ready to eat products. This is clearly reflected in the flooding of various ready to eat food products in the food ...
  • Kamalakanth, C.K.; Varkey, J.; Joseph, G.; Bindu, J.; Ravishankar, C.N.; Gopal, T.K.S. (Society of Fisheries Technologists (India), 2010)
    In India, fisheries have always been playing a pivotal role in food and nutritional security of people especially in rural areas. It has significantly contributed towards the improvement of the nutritional status of ...
  • Gopal, T.K.S. (Society of Fisheries Technologists (India), 2010)
    The growth rate of Indian marine products industry has been showing an upward trend in recent years in terms of quantity, while it has not been so encouraging in terms of unit value realisation. This is due to the ...
  • 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 ...
  • 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 ...
  • Ninan, G.; Zynudheen, A.A.; Joseph, J.; Mathew, P.T.; Geethalakshmi, V. (Society of Fisheries Technologists (India), 2010)
    With changes in life styles, consumer perception of processed foe is also changing. As a consequence there is an increasing demand ft convenient, nutritious and safe foods all over the world. Value addition I an important ...
  • Hassan, F.; Mathew, S.; Mukundan, M.K.; Kuriakkose, S. (Society of Fisheries Technologists(India),Cochin, 2003)
    The content of total collagen in shark, (Scoliodon sorrakowah) is found to be 2.99 g.lOOg·' wet meat, which includes 2.13 g.lOOg·' wet meat of soluble collagen and the rest 0.86 g.lOOg·1 wet meat of insoluble collagen. In ...
  • Gopal, T.K.S.; Hridayanathan, C. (Cochin University of Science And Technology, 1998)
    Regular fluted and cross fluted corrugated fibre boards are being used by the fish processing industry as shipping container for the packaging of frozen shrimp for export. The effect of regular fluting and cross fluting ...

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