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Structural and oxidative stabilization of spray dried fish oil microencapsulates with gum arabic and sage polyphenols: Characterization and release kinetics.
The synergistic efficacy of gum arabic and sage polyphenols in stabilising capsule wall and protecting fish oil encapsulates from heat induced disruption and oxidative deterioration during sprayExpand
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Effect of essential oil and aqueous extract of ginger (Zingiber officinale) on oxidative stability of fish oil-in-water emulsion.
Fish oil-in-water emulsion (5%) was prepared with essential oil and aqueous extract of ginger (Zingiber officinale) rhizome and their oxidative stability was examined. Antioxidant activities ofExpand
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Microencapsulation of bioactive food ingredients and controlled release-a review
Microencapsulation is a process of coat­ing of small particles of solid or liquid material (core) with protective coating material (matrix) to produce microcapsules in the micrometer to millimeterExpand
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Extraction of Protein from Yellowfin Tuna (Thunnus albacares) Waste by Enzymatic Hydrolysis and its Characterization
The focus of this investigation was to utilize the protein present in tuna waste by enzyme hydrolysis and characterization of protein hydrolysate (TPH). Yellowfin tuna waste was used to prepare theExpand
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Functional Hydrolysates from Yellow Fin Tuna Red Meat Using RSM Based Optimization
Globally, tuna resources have high commercial value on account of its demand for thermally processed delicacies. However, the process discards generated during canning operations including the redExpand
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Effect of fish oil encapsulates incorporation on the physico-chemical and sensory properties of cookies
A great deal of attention has been focused on the various health benefits apparently associated with consumption of fish oil. The incorporation of fish oils in food products is becoming increasinglyExpand
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Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack
Summary The effect of an addition of shrimp protein hydrolysate and shrimp powder on the physicochemical properties of extruded snack was studied. Rice flour and cornflour were used as baseExpand
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Impact of chitosan and oregano extract on the physicochemical properties of microencapsulated fish oil stored at different temperature
ABSTRACT Fish oil is an excellent source of omega-3 fatty acids and is easily susceptible to oxidation. Microencapsulation is a commonly employed technique to protect fish oil against oxidation. InExpand
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Effect of chitosan on shelf life of restructured fish products from pangasius (pangasianodon hypophthalmus) surimi during chilled storage
In the present study, restructured products were prepared from pangasius surimi and their qualities were analysed under chilled storage. Pangasius surimi had 75.82 % moisture, 16.91 % protein, 2.76 %Expand
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Microencapsulation of Fish Oil-milk Based Emulsion by Spray Drying: Impact on Oxidative Stability
Omega-3 poly unsaturated fatty acids (PUFA) have numerous human health benefits. Fish oil has been known as a source of PUFA, but their addition to foods is limited by oxidative rancidity. Hence,Expand
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