Puthanpurakkal Kizhakkathil Binsi

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Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts in retarding the quality changes in Indian mackerel during chilled storage was investigated. Mint leaf extract(More)
The effect of edible coating using gum arabic on biochemical, microbiological, textural and sensory characteristics of fresh gutted mackerel stored at 4 °C was investigated. The results were further(More)
Protein hydrolysates were prepared from defatted engraved catfish roe using alcalase enzyme by a two-stage serial hydrolysis process. The soluble hydrolysate formed after first stage of hydrolysis(More)
In this study, the gelation and thermal characteristics of microwave extracted fish scale gelatin blended with natural gums such as gum arabic (AG), xanthan gum (XG), guar gum (GG), and tragacanth(More)
An edible composite film was prepared from an emulsion system based on chitosan and virgin coconut oil (VCO). The effect of incorporation of VCO was evaluated at various concentrations and the(More)
The effect of vacuum packaging technique on the shelflife of eviscerated pabda catfish (Ompok pabda) during chill storage at 4 ± 2 °C was studied. The shelflife of pabda fish was predicted based on(More)
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