Marine bacterial carotenoids – isolation, characterisation and elucidation of biosynthesis mechanisms Novel enzymes from marine bacteria – isolation, characterization, cloning and expression of genes encoding for production of novel enzymes Nutraceutical and functional food ingredients from marine resources – Antioxidants, immunostimulatory, antihypertensive and antihyperlipidemic compounds Development of multiplex PCR for detection of meat borne pathogens Prevention of post-harvest fish losses using bio-preservatives Quorum sensing inhibitors from marine sources for food preservation Utilization of fish/shrimp processing byproducts - Recovery of enzymes, carotenoids, gelatin
Fish Processing; Marine Bioactive Molecules; Value addition to fish processing byproducts, Meat/Fish Micorbiolo
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