Search Results - "Majumdar, Ranendra K"

Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology by Singh, R. K. Ratankumar, Majumdar, Ranendra K., Venkateshwarlu, G.

“…To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based…”
Get full text

An overview of some ethnic fermented fish products of the Eastern Himalayan region of India by Ranendra K. Majumdar, Deepayan Roy, Sandeep Bejjanki, Narayan Bhaskar

“…Background: Like southeast Asian countries fermented fish is a well known strategy of food preservation in the northeast region of India. The northeastern…”
Get full text

Influence of feeding habits of fish on the characteristics of their visceral alkaline proteases with special reference to detergent compatibility by Mohanty, Biswajit, Mohanty, Upasana, Majumdar, Ranendra K.

“…Technical characteristics and detergent compatibility of visceral alkaline proteases of three freshwater fish, namely Labeo rohita, Pangasianodon hypophthalmus…”
Get full text

Effect of Process Conditions on Physico‐Chemical and Sensory Properties of Fish‐Cereal‐Based Extruded Snack‐Like Products by Singh, R.K. Ratankumar, Majumdar, Ranendra K, Venkateshwarlu, G

“…To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio, bulk density, porosity and water…”
Get full text

Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract by Sharma, Sanjeev, Majumdar, Ranendra K., Mehta, Naresh K.

“…Effects of ethanolic extracts of pomegranate peel (PPE) on the gelling and textural characteristics of silver carp surimi gel was investigated. The peels…”
Get full text

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India by Majumdar, Ranendra K., Roy, Deepayan, Bejjanki, Sandeep, Bhaskar, N.

“…Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred…”
Get full text

Influence of the extent of enzymatic hydrolysis on the functional properties of protein hydrolysates from visceral waste of Labeo rohita by Mohanty, Upasana, Majumdar, Ranendra K., Mohanty, Biswajit, Mehta, Naresh Kumar, Parhi, Janmejay

“…The study aimed to evaluate the extent of hydrolysis on the functional properties of fish protein hydrolysates from fish wastes. Fish protein hydrolysate (FPH)…”
Get full text

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…”
Get full text

Biochemical and microbial characterization of Ngari and Hentaak - traditional fermented fish products of India by Majumdar, Ranendra K., Bejjanki, Sandeep K., Roy, Deepayan, Shitole, Snehal, Saha, Apurba, Narayan, Bhaskar

“…Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial…”
Get full text

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…”
Get full text

Effect of artificial formaldehyde treatment on textural quality of fish muscles and methods employed for formaldehyde reduction from fish muscles by Mehta, Naresh Kumar, Pal, Durba, Majumdar, Ranendra K., Priyadarshini, M. Bhargavi, Das, Rupali, Debbarma, Gangotri, Acharya, Pratap Chandra

“…•Artificial formaldehyde treatment manipulates the textural parameters of fish muscles.•Treated fish hardness deceives the consumer as if it is a fresh…”
Get full text

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…”
Get full text

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…”
Get full text

Influence of Previous Washing Process and Storage Time on Chemical Composition and Sensory Quality of Thai Pangas (Pangasius sutchi) Minced Muscle During Frozen Storage by Majumdar, Ranendra K., Debbarma, Sujata, Pal, Prasenjit

“…This work focuses on the effect of a washing process followed by frozen storage (3 months; −18°C) on the quality of minced pangas muscle. A previous washing…”
Get full text

Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles by Priyadarshini, Bhargavi, Majumdar, Ranendra K, Parhi, Janmejay, Maurya, Pradip K, Roy, Deepayan, Saha, Apurba

“…The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease…”
Get full text

Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish‐Based Expanded Snacks by Majumdar, Ranendra K, Singh, R.K. Ratankumar

“…Expanded products with fish flour, rice and corn flour was prepared using a twin‐screw extruder with varying temperature, screw speed, total moisture and fish…”
Get full text

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…”
Get full text

Isolation and characterization of lactic acid bacteria from traditional fermented fish product Shidal of India with reference to their probiotic potential by Gupta, Shubham, Mohanty, Upasana, Majumdar, Ranendra K.

“…The study aimed to isolate LAB from a traditional fermented fish product, Shidal of India to evaluate their probiotic characteristics. Forty strains of LAB…”
Get full text

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…”
Get full text

The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Fish-Based Expanded Snacks: Extrusion of Fish-Based Expanded Snacks by Majumdar, Ranendra K., Singh, R.K. Ratankumar

Get full text