Asian-Pacific Aquaculture 2019

June 19 - 21, 2019

Chennai Tamil Nadu - India

Product Development & Value Addition

Friday, June 21, 2019 13:40 - 15:40 Room B
Chair: C.N. Ravishankar

  • 13:40
    Brita Nicy A.

    ORGANOLEPTIC EVALUATION AND NUTRITIONAL VALUE OF BREAD INCORPORATED WITH FREEZE DRIED AND OVEN DRIED ITOYORI SURIMI

    Brita Nicy A.

  • 14:00
    P. Ganesan

    EVALUATION OF NUTRITIONAL QUALITY, ORGANOLEPTIC CHARACTERISTICS AND SHELF LIFE STABILITY OF EXTRUDED FISH SNACKS FROM LOW VALUED FISHES

    P. Ganesan

  • 14:20
    Hema Karuppasamy

    PRODUCT DEVELOPMENT AND PROCESS EVALUATION OF READY TO EAT ANALOGUE SHRIMP CURRY (ASC) FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES USING STEAM – AIR OVER PRESSURE RETORT

    Hema Karuppasamy

  • 14:40
    Bharathipriya R.

    STUDY ON THE UTILITY OF FARMED GREEN MUSSEL Perna viridis IN THE PRODUCTION OF SNACK PRODUCT

    Bharathipriya R.

  • 15:00
    Drishya Antony

    ORGANOLEPTIC EVALUATION OF CUTLETS INCORPORATED WITH SURIMI IN DIFFERENT PROPORTIONS

    Drishya Antony

  • 15:20
    Hema Karuppasamy

    READY TO SERVE ANALOGUE SHRIMP MASALA FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES (ASM) USING STEAM – AIR RETORT: PRODUCT DEVELOPMENT AND PROCESS EVALUATION

    Hema Karuppasamy

  • 15:40
    Hema Karuppasamy

    PROCESSING AND STORAGE OF READY TO SERVE IMITATED SHRIMP CURRY FROM LIZARD FISH Saurida tumbil IN RETORTABLE POUCHES (ASM) USING WATER IMMERSION RETORT

    Hema Karuppasamy

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