Search Results - "Goswami, Meena"

Quality improvement of poultry slaughter house byproducts based pet food with incorporation of fiber-rich vegetable powder by Kumar, Rishav, Goswami, Meena, Pathak, Vikas, Verma, Arun Kumar, V, Rajkumar

“…The present study was conducted to evaluate the effect of fiber-rich vegetables on the quality characteristics of poultry slaughterhouse byproducts…”
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Quality characteristics of low fat chicken sausages fortified with pearl millet by Gorachiya, Parma Ram, Bais, Basant, Pathak, Vikas, Goswami, Meena, Basant, Basant

“…The present study was conducted to optimise the level of dietary fibre source viz. pearl millet flour at 5.0, 10.0 and 15.0% levels (BT1, BT2 and BT3) in…”
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Antioxidant and antimicrobial effects of condiments paste used as nitrite replacer in chicken mince by Goswami, Meena, Prabhakaran, P.P, Tanwar, Vinay Kumar

“…Aim: The present study was conducted to evaluate the antioxidant and antimicrobial effects of 4% Ginger + 4% Garlic + Turmeric 1000ppm (GGT), nitrite 200ppm…”
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Biosensors: tool for food borne pathogen detection by Sharma, Heena, Agarwal, Megha, Goswami, Meena, Sharma, Anupama, Roy, Sanjeev K, Rai, Rinita, Murugan, M.S

“…A paramount and alluring sphere of research, now-a-days, is food analysis, because of the breakneck augmentation of food enterprise and highly hightened…”
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Quality improvement of refined wheat flour cookies with incorporation of functional ingredients by Goswami, Meena, Sharma, Bhrama Dev, Mendiratta, Sanjod Kumar, Pathak, Vikas

“…The present study was conducted to improve quality of refined wheat flour cookies with incorporation of various functional ingredients. Formulation of…”
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Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties by Chappalwar, Anita M., Pathak, Vikas, Goswami, Meena, Verma, Arun Kumar, Rajkumar, Vincent

“…The study was carried out to develop ultra‐low‐fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating…”
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Effect of banana peel flour on rheological, physico-chemical, mineral content and sensory properties of chicken patties by Chappalwar, Anita M., Pathak, Vikas, Goswami, Meena, Verma, Arun Kumar, Rajkumar, V., Singh, Prashant

“…PurposeThe present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content…”
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Development of functional chicken patties with incorporation of mango peel powder as fat replacer by Chappalwar, Anita M, Pathak, Vikas, Goswami, Meena, Verma, Arun Kumar

“…Purpose The purpose of this study is to develop functional chicken patties with incorporation of mango peel powder as a fat replacer…”
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Effect of different cooking methods on quality characteristics of turkey meat cutlets by Mehta, Varunkumar H, Goswami, Meena, Pathak, Vikas, Verma, Arun Kumar, Rajkumar, Vincentraju

“…Purpose This present study was conducted to evaluate the effect of different cooking methods on quality characteristics of turkey meat cutlets, i.e. turkey…”
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Quality evaluation of functional carabeef cookies incorporated with guar gum (Cyamopsis tetragonoloba) as fat replacer by Goswami, Meena, Sharma, B.D, Mendiratta, S.K, Pathak, Vikas

“…Purpose This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum…”
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Optimization of Various Essential Oils and Their Effect on the Microbial and Sensory Attributes of Chicken Sausages by Sharma, Heena, Mendiratta, S. K., Agarwal, Ravikant, Goswami, Meena

“…The present study was undertaken to standardize the method for incorporation of essential oils (EOs) in chicken sausages. Swabbing was found to be the best…”
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Quality and safety assessment of cow’ milk in different regions of Mathura city by Ojha, Sadhana, Pathak, Vikas, Goswami, Meena, Bharti, Sanjay Kumar, Singh, Veer Pal, Singh, Tanuja

“…Purpose The purpose of present study was to evaluate the quality characteristics of cow?s milk in the holy city Mathura, which is famous for it?s gau dhan and…”
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Antioxidant effect of turmeric powder, nitrite and ascorbic acid on stored chicken mince by Sharma, Jitendra, Ponnusamy Pazhaniandi, Prabhakaran, Tanwar, Vinay Kumar, Das, Sudip Kumar, Goswami, Meena

“…Summary This investigation was carried out to evaluate the antioxidant effect of turmeric (turmeric 1000 ppm, turmeric 5000 ppm), nitrite (nitrite 200 ppm) and…”
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Development and quality evaluation of health-promoting functional carabeef cookies by Goswami, Meena, Sharma, B.D., Mendiratta, S.K., Chaudhary, U.B., Pathak, Vikas, Tyagi, Nitin

“…Purpose The purpose of this paper is to develop and to assess quality characteristics of functional carabeef cookies. Design/methodology/approach Carabeef…”
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Development and evaluation of quality characteristics of egg balls by Goswami, Meena, Pathak, Vikas, Bharti, Sanjay, Singh, Veer, Singh, Tanuja, Sengar, Abhishek

“…Purpose – The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in…”
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Evaluation of color and textural properties of chicken meat momos by Singh, Tanuja, Pathak, Vikas, Verma, Arun, Vincentraju, Rajkumar, Goswami, Meena, Singh, Veer

“…Purpose – The aim of the present study was to evaluate the textural, color, sensory and microbiological properties of meat momos. Design/methodology/approach –…”
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Standardization of formulation and processing conditions for development of nutritional carabeef cookies by Goswami, Meena, Sharma, B. D, Mendiratta, S. K, Pathak, Vikas, Kumar, R. R, Talukdar, Suman, Sharma, Heena

“…Purpose – The purpose of this study is to standardize baking time–temperature processing of nutritional carabeef cookies to improve carabeef meat consumption…”
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Development and evaluation of quality characteristics of egg balls: A convenient ready to eat snack product by Goswami, Meena, Pathak, Vikas, Bharti, Sanjay, Singh, Veer, Singh, Tanuja, Sengar, Abhishek

“…Purpose - The present study was aimed to enhance the nutritional quality of veg bottle gourd balls by incorporating boiled mashed egg replacing bottle guard in…”
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Development and quality characterization of mutton snack by Talukder, S, Mendiratta, S.K, Soni, Arvind, Singh, Tarun Pal, Chhangte, Lalchamliani, Kumar, R.R, Goswami, Meena, Malav, O. P, A, Irshad

“…Purpose – The aim of this study was to explore the feasibility of formulation, quality characterization and acceptability of rice flour- and black gram…”
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