Blar i SINTEF Open på forfatter "Kumari, Asha"
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Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs
Khushboo, NN; Kaushik, Nutan; Widell, Kristina Marianne Norne; Slizyte, Rasa; Kumari, Asha (Peer reviewed; Journal article, 2023)In recent years consumer demand for low-fat convenience food is increasing rapidly. This study was designed to develop low-fat ready-to-cook (RTC) chicken meatballs using pink perch gelatin. Meatballs were prepared using ... -
Regulations on the use of rest raw materials from seafood processing in EU and India - ReValue Project Deliverable 4.2 - 2020:00471 A
Mozuraityte, Revilija; Perote, Alfonso; Kumari, Asha; Kaushik, Nutan; Thakur, Maitri (Research report, 2020-05-14)Surimi processing generates rest raw materials (RRM) including viscera, skin, filleting frame, bone and wash water, which potentially could be used in preparation of valuable ingredients like marine proteins and oil, protein ... -
Report on physical, chemical and microbiological characteristic of rest raw materials (RRM) and wash water (WW)
Slizyte, Rasa; Kaushik, Nutan; Khushboo, Khushboo; Kumari, Asha; Lloveras Armengol, Anna; Jorba Rafart, Montse (SINTEF Ocean rapporter;2020:00394 A, Research report, 2020-04-20)This report is a part of ReValue project and present the outcomes from activities within WP2 Valorization techniques. Deliverable D2.1. "Report on physical, chemical and microbiological characteristic of rest raw materials ... -
ReValue – Dissemination and Communication report
Goff, Lacie; Thakur, Maitri; Gupta, Khushboo; Kumari, Asha (SINTEF Ocean rapporter;OC2020 A-073, Research report, 2021-08-31)The dissemination and communication work in the ReValue project had the aim of maximising the impact of the innovative solutions developed in the project by sharing the results with various stakeholders. These stakeholders ...