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- ItemAgar from gelidiella acerosa by alakali treatment(CMFRI(Cochin), 1993) Mathew, P.T.; Prabhu, P.V.; Gopalakumar, K.A process for the preparation of high gel strength agar from Gelidiella acerosa species of sea weed collected from Tamil Nadu coast by alkali treatment, instead of the conventional acid treatment is described. Agar is extracted from seaweeds treated with 0.5 Sodium m carbonate solution at 85 to 90°C for 15, 30, 45 and 60 mi n. Gel strength of 1.5% solution of the agar samples is determined using Universal Testing Machine. Proximate composition, gelling temperature, melting temperature and sulphate content w rt! also determined. Gel strength of agar prepared after treating with 0.5% sodium carbonate solution for 30 min. has higher (700 g/cm2) than that prepared after treating for 15, 45 and 60 min. (400, 500, 350 respectively) as well as that by acid treatment (200-250 glcm2 .
- ItemAir frying - A healthy alternative for conventional frying(Central Institute of Fisheries Technology, Cochin, 2017) Priya, E.R.; Sarika, K.; Kumar, L.R.G.; Greeshma, S.S.
- ItemAir frying Vs oil frying of farmed tilapia (Oreochromis mossambicus) steaks(Central Institute of Fisheries Technology, Cochin, 2017) Mohan, C.O.; Ninan, G.; Zynudheen, A.A.; Ravishankar, C.N.
- ItemAir frying – An Alternative method to develop healthy fried food product(ICAR-CIFT, 2019) C.G., Joshy; G, Ratheesh; K.A, Noby Varghese; Ninan, GeorgeA comparative analysis showed air fried food products are healthier than deepr fried food products.
- ItemAlternative transport package designs for 2kg blocks of frozen shrimps(Society of fisheries Technologists (India), Cochin, 1990) Rao, C.V.N.; Gopal, T.K.S.The master cartons for export of frozen seafoods are prepared as per Indian Standard IS:6715 (1972). Maintaining the specifications given in the standard, it is proposed to change the design of corrugated fibre board box to 3 by 4 size instead of 2 by 5. This would increase the capacity to hold 12 such boxes instead of 10. This will not only economise in the packaging cost but also facilitate handling and better stacking. It is suggested that the use of a wrap around type of construction of master carton will also save in the packaging costs.
- ItemAmbergris(Seafood exporters asosciation of India, Cochin, 1984) Mathew, P.T.; Gopakumar, K.Information on Ambergris is presented.
- ItemAntioxidant and physiochemical properties of edible sodium alginate films incorporated withy moringa leaves(Fishtech Reporter, 2021) Debbarma, Jesmi; P, Viji; B, Madhusudana Rao; J, Bindhthere is a growing interest in the development of biodegradable packaging materials from the emerging natural biopolymers such as protein and polysaccharides in the food industry due to their biodegradability and raising environmental concern related to plastic packaging.
- ItemAstaxanthin: a promisive antioxidant and UV protective agent(Central Institute of Fisheries Technology, Cochin, 2018) Binsi, P.K.; Anupama, T.K.; Parvathy, U.; Zynudheen, A.A.
- ItemAtmospheric plasma technology: applications in seafood sector.(Aquastar, 2020) U., Parvathy; K.R, Sreelakshmi; K, Sarika; Nadella, Renjith Kumar; Ravishankar, C.N.The excellence of seafoods with respect to its nutritional profile is well comprehended but simultaneously this advantage attracts stability issues. Hence effective approaches by adoption of viable processing and preservation techniques are mandatory to maintain its inherent quality characteristics and for enhanced stability. Better approaches in this regard simultaneously with demand driven product diversification can account for high price realization for the products as well as increased foreign exchange. Simultaneously, post-harvest losses can be managed to a greater extent. This has occasioned towards arising attention for innovative technologies in seafood industry that can enhance the microbial food safety and quality without compromising its nutritional, functional and sensory attributes.
- ItemBack pack model of CIFT - fish bag(2017) Rao, B.M.; Viji, P.; Debbarma, J.
- ItemCanning of crab meat(J.V.H.Dixitula, 1988) George, C.; Gopakumar, K.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.
- ItemCarboxymethyl chitosan (CMCH): A water-soluble derivative of chitosan(Central Institute of Fisheries Technology, Cochin, 2018) Binsi, P.K.; Zynudheen, A.A.
- ItemChitosan-capped gold nanoparticles: Application as temperature history indicator during frozen storage(Central Institute of Fisheries Technology, Cochin, India, 2016) Mohan, C.O.; Gunasekaran, S.; Ravishankar, C.N.
- ItemCIFTFISHPRO - An information system on ICAR-CIFT value added fish products(Central Institute of Fisheries Technology, Cochin, 2018) Joshy, C.G.; Shyla, N.C.; Ninan, G.; Ravishankar, C.N.
- ItemComparison of the properties of protein hydrolysates from white and red meat of tuna (Euthynnus affinis)(Central Institute of Fisheries Technology, Cochin, India, 2016) Parvathy, U.; Zynudheen, A.A.; Ninan, G.; Jayakumari, A.
- ItemComposition profile of shrimp waste collected from retail markets(CIFT, 2022) K, Elavarasan; V, Renuka; C.S, Tejpal; A.A, Zynudheen
- ItemControl of black spot in tropical shrimps(Global Fishing Chimes(Pvt) Ltd., Chimes House, Visakhapatanam-530017, 1992) Rao, C.C.P.; Chakrabarti, R.; Gupta, S. S.An article on control of black spot in tropical shrimps.
- ItemConverting fish market waste into feed: an initiative of ICAR-CIFT(ICAR - Central Institute of Fisheries Technology, Cochin, 2019) Zynudheen, A.A.; Binsi, P.K.; Geethalakshmi, V.; Ravishankar, C.N.
- ItemCustomer package for dry fishery products(Seafood exporters asosciation of India, Cochin, 1986) Antony, K.P.; Rao, C.V.N.; Govindan, T.K.This article describes the packing of dry fishery products o the customers. Even though customer packages for many food items are available, dry fish and prawnsare generally bulk packed. Only one public sector organization at Cochin is experimenting with polythene pouches for dry fish products. Properly processed and packed fish should have universal consumer appeal and should fetch better returns to the producers.
- ItemDehydration of fish and its scope of commercial exploitation in India(Seafood exporters asosciation of India, Cochin, 1981) Chakraborty, P.K.This paper highlights the importance of dehydration of fish under commercial scale as the only indigenous technology that can cope with the task of preservation of hugh quantities of pelagic and demersal fish that are expected to land according to recent survey. Three schemes have been presented, viz, the artificial dehydration of fish using commercial dryer developed by the Institute, modern commercial fish drying yard using raised concrete platform and cottage scale operation of small capacity articial and solar dryer for artisan fishermen. The role government, fisheries corporations, and fishermen co-operative societies in India has been indicated.