U
U. Parvathy
Researcher at Central Institute of Fisheries Technology
Publications - 30
Citations - 216
U. Parvathy is an academic researcher from Central Institute of Fisheries Technology. The author has contributed to research in topics: Hydrolysate & Tuna. The author has an hindex of 7, co-authored 27 publications receiving 140 citations. Previous affiliations of U. Parvathy include Indian Council of Agricultural Research & Kerala University of Fisheries and Ocean Studies.
Papers
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Microencapsulation of bioactive food ingredients and controlled release-a review
TL;DR: A review of microencapsulation methods and their application in the encapsulation of bioactive food ingredients and controlled release mechanisms is presented in this article, where the authors highlight the importance of the choice of the coating material and the method of micro-encapulation process in the end use of the product and the processing conditions involved.
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Valorization of fish viscera for crude proteases production and its use in bioactive protein hydrolysate preparation
L.N. Murthy,Girija Gajanan Phadke,U. Parvathy,A. Jeyakumari,C.G. Joshy,A.A. Zynudheen,C.N. Ravishankar +6 more
TL;DR: In this article, visceral proteases from little tuna (Euthynnus affinis), catla (Catla catla) and tilapia (Oreochromis mossambicus) belonging to different habitats using acetone, ethanol and ammonium sulfate fractional precipitation were isolated and characterized.
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Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products
U. Parvathy,Sajan George +1 more
TL;DR: A concentration of 2 to 4% sucrose-sorbitol mixture is well-accepted by the consumers in products—surimi sausage, patty and cake and at this range of concentration surimi could be well-preserved at −20 °C for at least 5 months.
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Effect of chitosan on shelf life of restructured fish products from pangasius ( pangasianodon hypophthalmus ) surimi during chilled storage
TL;DR: In this paper, a study of restructured products were prepared from pangasius surimi and their qualities were analyzed under chilled storage, and three different formulations were prepared by incorporating corn starch and chitosan.
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Development and optimization of fish‐fortified instant noodles using response surface methodology
U. Parvathy,J. Bindu,C.G. Joshy +2 more
TL;DR: In this article, a study was done to formulate and develop fish noodles from Nemipterus japonicus, and a D-optimal mixture experimental design with 15 runs was formulated to optimise the different levels of ingredients for noodles.