Thermal process evaluation of analogue shrimp product (ASP) from lizard fish (Saurida tumbil) in retort pouches
K Hema, P Velayutham, CO Mohan… - Indian Journal of …, 2021 - indianjournals.com
Background Seafood analogue is a ready to make value added product prepared out of
surimi. Thermal processing of restructured products in retort pouches such as fish ball in …
surimi. Thermal processing of restructured products in retort pouches such as fish ball in …
Impact of Mulberry Silkworm (Bombyx mori L.) Pupae Powder on Physicochemical Properties and Consumer Preference of Ready-to-Eat Smoked Fish Paste
SM Hashem - Alexandria Science Exchange Journal, 2022 - journals.ekb.eg
There is a worldwide interest towards new natural alternative food sources that possess
nutritional and physiological benefits for human health. and because the mulberry silkworm …
nutritional and physiological benefits for human health. and because the mulberry silkworm …
Development of Ready to Eat Fish Paste Using Chub Mackerel (Scomber japonicus) Tail Off cuts
H Samarakoon, PP Patabandi, CN Walpita… - Journal of Agricultural …, 2021 - jas.sljol.info
Purpose: The Scomber japonicas (Chub mackerel) is one of the popular marine fish species
used in canning industry yet the production of fish tail off cuts during canning process …
used in canning industry yet the production of fish tail off cuts during canning process …
[PDF][PDF] Biochemical, textural and sensory analysis of paneer developed from mince of Pangasianodon hypophthalmus (Sauvage, 1878)
SK Chandravanshi, B Dhar, RK Majumdar… - Int. J. Chem. Stud, 2018 - academia.edu
Fish paneer was developed utilizing low cost fresh water fish pangas (Pangasianodon
hypophthalmus). Fish mince was mixed with salt, potato starch, soya protein isolate and …
hypophthalmus). Fish mince was mixed with salt, potato starch, soya protein isolate and …