N. S. Mahendrakar - Concepedia

Author

N. S. Mahendrakar

Central Food Technological Research Institute

Also Known As

N. S. Mahendrakar, N.S Mahendrakar, N.S. MAHENDRAKAR, N.S. Mahendrakar, NAMDADEV SUBBANNA MAHENDRAKAR

Publications

1.5K

Citations

H-Index

Concepts

All Affiliations

Central Food Technological Research Institute Council of Scientific and Industrial Research

About

N. S. Mahendrakar is an author at Central Food Technological Research Institute specializing in health sciences, food quality, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	22	636
2	Engineering	9	9	722
3	Medicine	5	5	90
4	Education	3	3	45
5	Natural Sciences	3	3	160

N. S. Mahendrakar

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
Process optimization for extraction of carotenoids from shrimp waste with vegetable oils N.M. Sachindra, N. S. Mahendrakar Bioresource Technology Algal HarvestingChemical EngineeringCarotenoidEngineeringBioenergy	2004	233
Recovery of carotenoids from shrimp waste in organic solvents N.M. Sachindra, N. Bhaskar, N. S. Mahendrakar Waste Management Agricultural ChemistryChemical EngineeringEngineeringEnvironmental EngineeringBioremediation	2005	224
Quality of buffalo meat burger containing legume flours as binders V.K. Modi, N. S. Mahendrakar, D. Narasimha Rao, Meat Science Buffalo Meat BurgerFood AnalysisAlternative Protein SourceMeat QualityFood Quality	2003	153
Protein hydrolysate from visceral waste proteins of Catla (Catla catla): Optimization of hydrolysis conditions for a commercial neutral protease N. Bhaskar, N. S. Mahendrakar Bioresource Technology Protein ChemistryEngineeringBiochemistryHydrolysis ConditionsNatural Sciences	2008	125
Carotenoids in crabs from marine and fresh waters of India N.M. Sachindra, N. Bhaskar, N. S. Mahendrakar LWT CarotenoidEngineeringAquacultureTerrestrial CrustaceanFresh Waters	2004	73
Observations on some chemical and physical characteristics of buffalo meat K. S. Ziauddin, N. S. Mahendrakar, D. Narasimha Rao, Meat Science Food ChemistryBuffalo MeatFood AnalysisAnimal ProductionFood Quality	1994	51
Degradation of inosine-5′-monophosphate (IMP) in aqueous and in layering chicken muscle fibre systems: Effect of pH and temperature N. Vani, V.K. Modi, S. Kavitha, LWT Animal PhysiologyMuscle FunctionBiochemistrySkeletal MusclePhysiology	2005	50
Stability of carotenoids recovered from shrimp waste and their use as colorant in fish sausage N.M. Sachindra, N. S. Mahendrakar Journal of Food Science and Technology Agricultural ChemistryCarotenoidEnvironmental EngineeringFish SausageShrimp Waste	2010	35
PREPARATION OF PROTEOLYTIC ACTIVITY RICH GINGER POWDER AND EVALUATION OF ITS TENDERIZING EFFECT ON SPENT‐HEN MUSCLES N. Bhaskar, N.M. Sachindra, V.K. Modi, Journal of Muscle Foods Food ChemistryNutritionSolvent ExtractionEthanol TreatmentIn Vitro Fermentation	2006	33
Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings Amit Kumar, N. Bhaskar, Prakash M. Halami, Applied Microbiology and Biotechnology Tannery FleshingsFood FermentationLactic Acid BacteriaBiotechnologyFood Microbiology	2009	29

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