Dr Amjad Khansaheb Balange
vidwan id: 247515
Principal Scientist, Fisheries Resources, Harvest and Post-Harvest Division
Central Institute of Fisheries Education, Fishries University, Mumbai
Expertise
- Fisheries
Publications
Publications
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Scopus
h-index
14
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Citations
703
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13
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Bio
Value added fish products development, Fish waste utilization, Seafood chemistry
Personal Details
- Male
- Principal Scientist , Central Institute of Fisheries Education, Fishries University, Mumbai
- ICAR- Central Institute of Fisheries Education, Indian Council of Agricultural Research Panch Marg, Off. Yari Road, Versova, Andheri (west)
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Co-Authors (12)
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Island Agricultural Research Institute
Central Institute of Fisheries Education, Fishries University, Mumbai
G D Goenka University, Gurgaon
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Institute of Fisheries Education, Fishries University, Mumbai
Central Island Agricultural Research Institute
Scholarly Work
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Scholarly Publications
Development of enrobed fish products: Improvement of functionality of coated materials by added aquatic polymers
Open AccessEvaluation of the Properties of Spray Dried Visceral Protein Hydrolysate from Pangasianodon hypophthalmus (Sauvage, 1978) Extracted by Enzymatic and Chemical Methods
Open AccessAntioxidant properties and instrumental quality characteristics of spray dried Pangasius visceral protein hydrolysate prepared by chemical and enzymatic methods
Open AccessChitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage
Open AccessEffect of severing skeletal muscle at different stage of rigor on the quality of pacific white shrimp (Litopenaeus vannamei)
Open AccessFortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
Open AccessDevelopment of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation
Open Access
10.1002/jsfa.8731
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