Search Results - "Dhar, Bahni"

Isolation, identification and pathogenicity study of emerging multi-drug resistant fish pathogen Acinetobacter pittii from diseased rohu (Labeo rohita) in India by Laltlanmawia, C., Ghosh, Lija, Saha, Ratan Kumar, Parhi, Janmejay, Pal, Prasenjit, Dhar, Bahni, Saha, Himadri

“…Growing numbers of disease outbreaks and a wider variety of pathogens have emerged as a result of aquaculture's expansion, intensification, and…”
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Valorization of Pangas By-product Generated Oil in Encapsulation by Integrating Maltodextrin and Whey Protein Isolate by Kumar, Pritha, Dhar, Bahni, Ghosh, Subal Kumar, Shivbhajan, Gore, Sandeep Bhaskar, Das, Rupali, Chanu, Laishram Nonginsana

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Controlled degradation of protein and fat during fermentation of pangas (Pangasianodon hypophthalmus) by Dhar, Bahni, Majumdar, R. K., Balange, A. K., Kumar, Sanath H., Nayak, B. B.

“…The utilization of underpriced fish pangas (Pangasianodon hypophthalmus) through salt fermentation was investigated. The fish was salt fermented, and its…”
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Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (Oreochromis niloticus) during Frozen Storage by Subbaiah, Kanasi, Majumdar, Ranendra K., Choudhury, Jyotibrata, Priyadarshini, Bhargavi M., Dhar, Bahni, Roy, Deepayan, Saha, Apurba, Maurya, Pradeep

“…Textural changes as well as protein degradation during frozen storage of Nile tilapia (Oreochromis niloticus) at −18C for 150 days were studied. Salt‐soluble…”
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Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium by Majumdar, Ranendra K., Dhar, Bahni, Saha, Apurba, Roy, Deepayan, Parhi, Janmejay, Singh, Asem Sanjit

“…Boneless fish ball from Rohu fish (Labeo rohita) in gravy packed in four‐layered laminated retort pouch was processed in a steam/air mixture over‐pressure…”
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Changes in Bacterial Composition During Maturing Stages of Salt Fermentation of Pangas (Pangasianodon hypophthalmus) by Dhar, Bahni, Nayak, Binaya B., Majumdar, Ranendra K., Balange, Amjad K., Sanath Kumar, H., Tripathy, Partha Sarathi, Parhi, Janmejay

“…Pangas fish (Pangasianodon hypophthalmus) was fermented naturally with salt at room temperature for 180 days and representative culturable bacteria from the…”
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Optimization of process conditions for Rohu fish in curry medium in retortable pouches using instrumental and sensory characteristics by Majumdar, Ranendra K., Dhar, Bahni, Roy, Deepayan, Saha, Apurba

“…‘Kalia’, a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at…”
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Study of Instrumental and Sensory Characteristics of Catla in Curry Medium during Retort Pouch Processing to Optimize F0 Value by Majumdar, Ranendra Kumar, Dhar, Bahni, Roy, Deepayan, Saha, Satarupa

“…Catla (Catla catla) fish curry along with potato and peas packed in four‐layered laminated retort pouch was processed in a steam/air mixture overpressure…”
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Study of Instrumental and Sensory Characteristics of Catla in Curry Medium during Retort Pouch Processing to Optimize F 0 Value: Optimization of Thermal Processing of Catla Fish Curry in Retort Pouch by Majumdar, Ranendra Kumar, Dhar, Bahni, Roy, Deepayan, Saha, Satarupa

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Study of Instrumental and Sensory Characteristics of Catla in Curry Medium during Retort Pouch Processing to Optimize F sub(0) Value by Majumdar, Ranendra Kumar, Dhar, Bahni, Roy, Deepayan, Saha, Satarupa

“…Catla (Catla catla) fish curry along with potato and peas packed in four-layered laminated retort pouch was processed in a steam/air mixture overpressure…”
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Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi by Majumdar, Ranendra K., Saha, Apurba, Dhar, Bahni, Maurya, Pradip K., Roy, Deepayan, Shitole, Snehal, Balange, Amjad K.

“…The effect of garlic’s aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius ( Pangasianodon hypophthalmus ) was…”
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Evaluation of Textural Quality as a Parameter to Optimize Thermal Process During Retort Pouch Processing of Boneless Rohu Balls in Curry Medium: Optimization of F 0 of Rohu Balls in Retort Pouch by Majumdar, Ranendra K., Dhar, Bahni, Saha, Apurba, Roy, Deepayan, Parhi, Janmejay, Singh, Asem Sanjit

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CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP ( HYPOPHTHALMICHTHYS MOLITRIX ) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS: CRYOPROTECTANTS ON FROZEN CARP MINCE by MAJUMDAR, RANENDRA K., DEB, SAMPA, DHAR, BAHNI, PRIYADARSHINI, BHARGAVI M.

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Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia ( O reochromis niloticus ) during Frozen Storage: Study of Tilapia during Frozen Storage by Subbaiah, Kanasi, Majumdar, Ranendra K., Choudhury, Jyotibrata, Priyadarshini, Bhargavi M., Dhar, Bahni, Roy, Deepayan, Saha, Apurba, Maurya, Pradeep

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CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS by MAJUMDAR, RANENDRA K., DEB, SAMPA, DHAR, BAHNI, PRIYADARSHINI, BHARGAVI M.

“…ABSTRACT Studies were conducted to assess the chemical and quality changes in washed silver carp mince when frozen and stored at −20C with or without…”
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