Amit Kumar Rai
Amit Kumar Rai
Scientist - C (Microbiology), Institute of Bioresources and Sustainable Development, Sikkim Centre
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Cited by
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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
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
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
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 and Shellfish Immunology 45 (2), 268-276, 2015
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, 653-664, 2012
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
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, 115-124, 2011
Biotechnological potential of yeasts in functional food industry
AK Rai, A Pandey, D Sahoo
Trends in Food Science & Technology 83, 129 - 137, 2019
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
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, 394-400, 2010
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
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, 287-295, 2011
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
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, 1884-1892, 2014
Production and characterisation of lipase for application in detergent industry from a novel Pseudomonas helmanticensis HS6
LC Phukon, R Chourasia, M Kumari, TK Godan, D Sahoo, ...
Bioresource technology 309, 123352, 2020
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
Metagenomic Insights Into the Taxonomic and Functional Features of Kinema, a Traditional Fermented Soybean Product of Sikkim Himalaya
J Kumar, N Sharma, G Kaushal, S Samurailatpam, D Sahoo, AK Rai, ...
Frontiers in Microbiology 10, 1744, 2019
Health benefits of functional proteins in fermented foods
AK Rai, K Jeyaram
Health benefits of fermented foods and beverages 44, 455-474, 2015
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
Production, characterization and molecular docking of antioxidant peptides from peptidome of kinema fermented with proteolytic Bacillus spp
S Sanjukta, S Padhi, P Sarkar, SP Singh, D Sahoo, AK Rai
Food Research International, 110161, 2021
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