A
Annada Das
Researcher at Indian Veterinary Research Institute
Publications - 12
Citations - 172
Annada Das is an academic researcher from Indian Veterinary Research Institute. The author has contributed to research in topics: Lipid oxidation & Chemistry. The author has an hindex of 4, co-authored 10 publications receiving 87 citations. Previous affiliations of Annada Das include West Bengal University of Animal and Fishery Sciences.
Papers
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Journal ArticleDOI
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
Arun K. Das,P. K. Nanda,Pratap Madane,Subhasish Biswas,Annada Das,Wangang Zhang,José M. Lorenzo +6 more
TL;DR: This comprehensive review focuses on the present knowledge in the literature about the sources of ADFs and their potential application as functional ingredients to improve the physico-chemical characteristics, oxidative stability, sensory attributes and shelf life of meat and meat products.
Book ChapterDOI
Hazards and Safety Issues of Meat and Meat Products
TL;DR: In this paper, the authors discuss the steps and factors that negatively affect meat food safety and possible ways to prevent infection and contamination of meat in the production chain to ensure consumers that meat food quality and wholesomeness are maintained to protect good health.
Journal ArticleDOI
Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage.
Pranav Chauhan,Soubhagya Ranjan Pradhan,Annada Das,P. K. Nanda,Nanda Bandyopadhyay,Arun K. Das +5 more
TL;DR: AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days and could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.
Journal ArticleDOI
Effect of Black Cumin and Arjuna Fruit Extract on Lipid Oxidation in Pork Nuggets during Refrigerated Storage
TL;DR: In this paper, the efficacy of arjuna fruit extract (AFE, 1.0%) and black cumin extract (BCE) in retarding lipid oxidation of pork nuggets was investigated and compared with a synthetic antioxidant, butylated hydroxytoluene (BHT, 100 ppm) and control sample during refrigerated storage at 4±1oC for 20 days under aerobic packaging.
Journal Article
Antimicrobial properties of natural products: A review
Annada Das,Kaushik Satyaprakash +1 more
TL;DR: Co-ordinated approach is required among the planners, researches, scientists, industrialists, Ayurveda exports, developmental agencies, administrators, extension workers, growers and funding agencies & users to utilize the immense potential of natural products to serve as an alternate source of combating infections.