Amit Kumar Rai
Amit Kumar Rai
Scientist - C, Institute of Bioresources and Sustainable Development, Sikkim Centre
Verified email at gov.in - Homepage
Title
Cited by
Cited by
Year
Production of bioactive peptides during soybean fermentation and their potential health benefits
S Sanjukta, AK Rai
Trends in Food Science & Technology 50, 1-10, 2016
2242016
Effect of fermentation ensilaging on recovery of oil from fresh water fish viscera
AK Rai, HC Swapna, N Bhaskar, PM Halami, NM Sachindra
Enzyme and Microbial Technology 46 (1), 9-13, 2010
1122010
Enhancement of antioxidant properties of two soybean varieties of Sikkim Himalayan region by proteolytic Bacillus subtilis fermentation.
S Samurailatpam, AK Rai, A Muhammed, K Jeyaram, NC Talukdar
Journal of Functional Foods 14, 650–658, 2015
1042015
Isolation of potential probiotic Bacillus spp. and assessment of their subcellular components to induce immune responses in Labeo rohita against Aeromonas hydrophila
D Ramesh, A Vinothkanna, AK Rai, VS Vignesh
Fish & shellfish immunology 45 (2), 268-276, 2015
1012015
Characteristics and consumer acceptance of healthier meat and meat product formulations—a review
SC Hathwar, AK Rai, VK Modi, B Narayan
Journal of food science and technology 49 (6), 653-664, 2012
952012
Simultaneous recovery of lipids and proteins by enzymatic hydrolysis of fish industry waste using different commercial proteases
SC Hathwar, B Bijinu, AK Rai, B Narayan
Applied Biochemistry and Biotechnology 164 (1), 115-124, 2011
862011
Production of angiotensin I converting enzyme inhibitory (ACE-I) peptides during milk fermentation and their role in reducing hypertension
AK Rai, S Sanjukta, K Jeyaram
Critical reviews in food science and nutrition 57 (13), 2789-2800, 2017
692017
Lipid classes and fatty acid profile of selected Indian fresh water fishes
HC Swapna, AK Rai, N Bhaskar, NM Sachindra
Journal of Food Science and Technology 47 (4), 394-400, 2010
692010
Isolation and characterization of potential lactic acid bacteria (LAB) from freshwater fish processing wastes for application in fermentative utilisation of fish processing waste
R Jini, HC Swapna, AK Rai, R Vrinda, H PM, NM Sachindra, N Bhaskar
Brazilian Journal of Microbiology 42 (4), 1516-1525, 2011
642011
In vitro antioxidant and antibacterial properties of hydrolysed proteins of delimed tannery fleshings: comparison of acid hydrolysis and fermentation methods
B Balakrishnan, B Prasad, AK Rai, SP Velappan, MN Subbanna, ...
Biodegradation 22 (2), 287-295, 2011
512011
Biotechnological potential of yeasts in functional food industry
AK Rai, A Pandey, D Sahoo
Trends in Food Science & Technology 83, 129 - 137, 2019
502019
Application of native lactic acid bacteria (LAB) for fermentative recovery of lipids and proteins from fish processing wastes: bioactivities of fermentation products
AK Rai, R Jini, HC Swapna, NM Sachindra, N Bhaskar, V Baskaran
Journal of Aquatic Food Product Technology 20 (1), 32-44, 2011
472011
Production of bioactive hydrolysate using protease, β-glucosidase and α-amylase of Bacillus spp. isolated from kinema
AK Rai, S Sanjukta, R Chourasia, I Bhat, PK Bhardwaj, D Sahoo
Bioresource Technology, 2017
36*2017
Characterization and application of a native lactic acid bacterium isolated from tannery fleshings for fermentative bioconversion of tannery fleshings
AK Rai, N Bhaskar, PM Halami, K Indirani, PV Suresh, NS Mahendrakar
Applied microbiology and biotechnology 83 (4), 757-766, 2009
362009
Fermentative recovery of lipids and proteins from freshwater fish head waste with reference to antimicrobial and antioxidant properties of protein hydrolysate
PS Murthy, AK Rai, N Bhaskar
Journal of food science and technology 51 (9), 1884-1892, 2014
352014
Production of bioactive protein hydrolysate using the yeasts isolated from soft chhurpi
AK Rai, K Reena, S Sanjukta, D Sahoo
Bioresource Technology 219, 239–245, 2016
312016
Health benefits of functional proteins in fermented foods
AK Rai, K Jeyaram
Health benefits of fermented foods and beverages 44, 455-474, 2015
312015
Production of Garcinia wine: changes in biochemical parameters, organic acids and free sugars during fermentation of Garcinia must
AK Rai, M Prakash, KA Anu Appaiah
International journal of food science & technology 45 (7), 1330-1336, 2010
272010
Application of native yeast from Garcinia (Garcinia xanthochumus) for the preparation of fermented beverage: Changes in biochemical and antioxidant properties
AK Rai, KAA Appaiah
Food Bioscience 5, 101-107, 2014
242014
Bioefficacy of EPA–DHA from lipids recovered from fish processing wastes through biotechnological approaches
AK Rai, N Bhaskar, V Baskaran
Food chemistry 136 (1), 80-86, 2013
242013
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