Mehta N - Search Results

1

In-vitro meat: a promising solution for sustainability of meat sector.

Kumar P, Sharma N, Sharma S, Mehta N, Verma AK, Chemmalar S, Sazili AQ. Kumar P, et al. Among authors: mehta n. J Anim Sci Technol. 2021 Jul;63(4):693-724. doi: 10.5187/jast.2021.e85. Epub 2021 Jul 31. J Anim Sci Technol. 2021. PMID: 34447949 Free PMC article. Review.

2

Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.

Verma AK, Chatli MK, Kumar D, Kumar P, Mehta N. Verma AK, et al. Among authors: mehta n. Asian-Australas J Anim Sci. 2015 Feb;28(2):252-9. doi: 10.5713/ajas.14.0291. Asian-Australas J Anim Sci. 2015. PMID: 25557822 Free PMC article.

3

Meat analogues: Health promising sustainable meat substitutes.

Kumar P, Chatli MK, Mehta N, Singh P, Malav OP, Verma AK. Kumar P, et al. Among authors: mehta n. Crit Rev Food Sci Nutr. 2017 Mar 24;57(5):923-932. doi: 10.1080/10408398.2014.939739. Crit Rev Food Sci Nutr. 2017. PMID: 25898027 Review.

4

Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage.

Kumar V, Chatli MK, Wagh RV, Mehta N, Kumar P. Kumar V, et al. Among authors: mehta n. J Food Sci Technol. 2015 Oct;52(10):6230-41. doi: 10.1007/s13197-015-1734-2. Epub 2015 Jan 21. J Food Sci Technol. 2015. PMID: 26396369 Free PMC article.

5

Quality, functionality, and shelf life of fermented meat and meat products: A review.

Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, Kumar D, Sharma N. Kumar P, et al. Among authors: mehta n. Crit Rev Food Sci Nutr. 2017 Sep 2;57(13):2844-2856. doi: 10.1080/10408398.2015.1074533. Crit Rev Food Sci Nutr. 2017. PMID: 26463373 Review.

6

Antioxidant and Antimicrobial Efficacy of Sapota Powder in Pork Patties Stored under Different Packaging Conditions.

Kumar P, Chatli MK, Mehta N, Malav OP, Verma AK, Kumar D, Rathour M. Kumar P, et al. Among authors: mehta n. Korean J Food Sci Anim Resour. 2018 Jul;38(3):593-605. doi: 10.5851/kosfa.2018.38.3.593. Epub 2018 Jul 31. Korean J Food Sci Anim Resour. 2018. PMID: 30018502 Free PMC article.

7

Effects of inclusion of porcine blood hydrolysate on physico-chemical quality, oxidative and microbial stability of pork batter stored at (4 ± 1 °C).

Verma AK, Chatli MK, Kumar P, Mehta N. Verma AK, et al. Among authors: mehta n. J Food Sci Technol. 2018 Dec;55(12):4758-4769. doi: 10.1007/s13197-018-3409-2. Epub 2018 Sep 10. J Food Sci Technol. 2018. PMID: 30482971 Free PMC article.

8

Optimisation of extraction protocol for Carica papaya L. to obtain phenolic rich phyto-extract with prospective application in chevon emulsion system.

Jagtap NS, Wagh RV, Chatli MK, Kumar P, Malav OP, Mehta N. Jagtap NS, et al. Among authors: mehta n. J Food Sci Technol. 2019 Jan;56(1):71-82. doi: 10.1007/s13197-018-3456-8. Epub 2018 Nov 28. J Food Sci Technol. 2019. PMID: 30728548 Free PMC article.

9

Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS).

Kantale RA, Kumar P, Mehta N, Chatli MK, Malav OP, Kaur A, Wagh RV. Kantale RA, et al. Among authors: mehta n. Food Sci Anim Resour. 2019 Feb;39(1):121-138. doi: 10.5851/kosfa.2019.e10. Epub 2019 Feb 28. Food Sci Anim Resour. 2019. PMID: 30882081 Free PMC article.

10

Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico-Chemical and Color Deterioration During Refrigeration Storage.

Verma AK, Chatli MK, Kumar P, Mehta N. Verma AK, et al. Among authors: mehta n. J Food Sci. 2019 Jul;84(7):1844-1853. doi: 10.1111/1750-3841.14683. Epub 2019 Jun 19. J Food Sci. 2019. PMID: 31218699

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