Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion...

por Chattopadhyay, Kasturi, Xavier, K. A. Martin, Ngasotter, Soibam, Karmakar, Sutanu, Balange, Amjad, Nayak, Binaya Bhusan
Publicado 2023

Carboxy Methyl Cellulose, Xanthan Gum, and Carrageenan Coatings Reduced Fat Uptake, Protein Oxidation, and Improved Functionality in Deep-Fried Fish Strips: An Application of the M...

por Gaurav, Kumar, Mehta, Naresh Kumar, Majumdar, Ranendra Kumar, Priyadarshini, M. Bhargavi, Pal, Prasenjit, Xavier, K. A. Martin, Sharma, Sanjeev
Publicado 2023

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Lit...

por Das, Rupali, Mehta, Naresh Kumar, Ngasotter, Soibam, Balange, Amjad K., Nayak, Binaya Bhusan, Murthy, Lakshmi Narasimha, Xavier, K.A. Martin
Publicado 2023

Duration of stunting impacts compensatory growth and carcass quality of farmed milkfish, Chanos chanos (Forsskal, 1775) under field conditions

por Lingam, Somu Sunder, Sawant, Paramita Banerjee, Chadha, Narinder Kumar, Prasad, Kurcheti Pani, Muralidhar, A. P., Syamala, Karthireddy, Xavier, K. A. Martin
Publicado 2019