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Development of chitosan based edible films: process optimization using response surface methodology

Journal of food science and technology, 2015-05, Vol.52 (5), p.2530-2543

2015

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Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

Food science & technology, 2014-01, Vol.55 (1), p.286-293

2014

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Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Journal of food science and technology, 2013-12, Vol.50 (6), p.1058-1068

2013

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Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Journal of food science and technology, 2015-06, Vol.52 (6), p.3719-3729

2015

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Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

Journal of food science and technology, 2014-11, Vol.51 (11), p.3208-3216

2014

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Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

Journal of food science and technology, 2014-08, Vol.51 (8), p.1492-1500

2014

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Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C)

International food research journal, 2014-07, Vol.21 (4), p.1363

2014

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Standardization of Acidity Level in Hurdle Treated Chicken Croquettes using Lactic Acid

Journal of animal research, 2016-10, Vol.6 (5), p.779

2016

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Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Journal of food science and technology, 2014-02, Vol.51 (2), p.353-358

2014

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Quality of [omega]-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Journal of food science and technology, 2014-02, Vol.51 (2), p.353

2014

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Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

Journal of food science and technology, 2015-06, Vol.52 (6), p.3730-3738

2015

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Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

Journal of food science and technology, 2015-03, Vol.52 (3), p.1290-1303

2015

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Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage: Effect of banana and soybean hull flours

International journal of food science & technology, 2011-01, Vol.46 (1), p.122-129

2011

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Effect of Eugenol ( Eugenia Aromatica ) Treatment and Modified Atmosphere Packaging (MAP) on Storage Stability of Chicken Noodles during Storage at 35±2°C Temperature

Journal of animal research, 2016-10, Vol.6 (5), p.863

2016

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Investigating the Effect of Meat Level and Processing Conditions on Quality Characteristics of Extruded Chicken Meat Noodles Using Response Surface Methodology

Journal of animal research, 2016, Vol.6 (3), p.411

2016

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Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

International journal of food science & technology, 2011-01, Vol.46 (1), p.122-129

2011

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Effect of Different Fillers on the Physico-chemical and Sensory Attributes of Chicken Meat Caruncles

Journal of Animal Research, 2015-04, Vol.5 (1), p.167-173

2015

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Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

Journal of food science and technology, 2011-02, Vol.48 (1), p.61-68

2011

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Development of chitosan based edible films: process optimization using response surface methodology

Comparison study of chitosan, EDTA, eugenol and peppermint oil for antioxidant and antimicrobial potentials in chicken noodles and their effect on colour and oxidative stability at ambient temperature storage

Quality and storability of chicken nuggets formulated with green banana and soybean hulls flours

Optimization of meat level and processing conditions for development of chicken meat noodles using response surface methodology

Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage

Efficacy of pink guava pulp as an antioxidant in raw pork emulsion

Shelf life evaluation of raw chicken meat emulsion incorporated with clove powder, ginger and garlic paste as natural preservatives at refrigerated storage (4±1°C)

Standardization of Acidity Level in Hurdle Treated Chicken Croquettes using Lactic Acid

Quality of ω-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Quality of [omega]-3 fatty acid enriched low-fat chicken meat patties incorporated with selected levels of linseed flour/oil and canola flour/oil

Effect of packaging methods and crude aloe vera gel (Aloe vera barbadensis miller) on the storage quality of enrobed goat meat bites

Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage: Effect of banana and soybean hull flours

Effect of Eugenol ( Eugenia Aromatica ) Treatment and Modified Atmosphere Packaging (MAP) on Storage Stability of Chicken Noodles during Storage at 35±2°C Temperature

Investigating the Effect of Meat Level and Processing Conditions on Quality Characteristics of Extruded Chicken Meat Noodles Using Response Surface Methodology

Effect of banana and soybean hull flours on vacuum-packaged chicken nuggets during refrigeration storage

Effect of Different Fillers on the Physico-chemical and Sensory Attributes of Chicken Meat Caruncles

Tenderizing effect of blade tenderizer and pomegranate fruit products in goat meat

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