Department of Meat,
Fish and Poultry Technology,
Central Food Technological Research Institute,
Mysore 570 020, India
Selected Publication List
•Ramya NS, Prabhasankar P, Lalitha R Gowda, Modi VK, Bhaskar N (2014) Influence of freeze-dried shrimp meat in pasta processing qualities of Indian T. durum wheat. Journal of Aquatic Food Product Technology 11/2014 DOI: 10.1080/10498850.2013.796581 (I.F. 0.581)
•Deepthi P. Pawar, Boomathi S, Swapna H. C, Amit Kumar Rai and Modi V. K* (2013) Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil. Journal of Food Science and Technology. 50(2):381–386 (I.F. 2.024)
•Rashmi M. D, Deepthi P. Pawar, V. K. Modi* (2013) Quality characteristics of battered and fried chicken: Comparison of pressure frying and conventional frying Journal of Food Science and Technology 50(2):284–292 (I.F. 2.024)
•Deepthi P. Pawar, K Rathina Raj and Modi V. K* (2012) Physico-chemical, microbiological and sensory characteristics of egg based snack food. Journal of Scientific and Industrial Research. 71, 777-787 (I.F 0.500)
•Swapna H. C, Amit K Rai, V. K. Modi, and Bhaskar, N (2012). Characteristics and consumer acceptance of healthier meat and meat product formulations – a review. Journal of Food Science and Technology. 49, 6, 653-664 (I.F. 2.024)
•Deepthi P. Pawar, M. D. Rashmi and V. K. Modi* (2012) Quality characteristics of dehydrated egg yolk paneer and changes during storage. Journal of Food Science Technology 49(4): 475-481 (I.F. 2.024)
•Deepthi P. Pawar, K Rathina Raj and Modi V. K* (2011) A process development, nutritional facts, sensory properties and storage stability of shelf stable egg cube. Journal of Food and Technology. 9: 18-26
•Deepthi P. Pawar, M. D. Rashmi and V. K. Modi* (2011). Texturized egg albumen as an alternative to traditional paneer. Evaluation of quality and shelf stability. International Food Research Journal 18(4): 1243-1250 (I.F.0.283)
•Binod Prasad, M. D. Rashmi, K. P. Yashoda, V. K. Modi* (2010) Effect of casein and oat flour on physico-chemical, oxidative processes, sensory properties and storage stability of cooked chicken kofta. Journal of Food Processing and Preservation 35,359-368 (I.F.0.938)
•Modi, V. K*, Yashoda, K. P., & Naveen, S. K. (2009). Effect of carrageenan and oat flour on quality characteristics of mutton kofta. International Journal of Food Properties, 12, 228-242. (I.F. 0.906)
•Modi, V. K*., K. P. Yashoda, N. Bhaskar and N. S. Mahendrakar (2009). Effect of carrageenan and oat flour on storage characteristics of fried mutton kofta. Journal of Food Processing and Preservation. 33, 763–776. (I.F.0.938)
•Modi, V. K*., K. P. Yashoda, and N. S. Mahendrakar (2009). Effect of carrageenan and oat flour on storage characteristics of cooked mutton kofta. Journal of Food Science and Technology, 46(4), 316-319 (I.F. 2.024)
•Modi, V. K*., Sakhare, P. Z. Sachindra, N. M. & Mahendrakar, N. S. (2008). Changes in quality of minced meat from goat due to gamma Irradiation. Journal of Muscle Foods. 19, 430-442. (I.F. 0.944)
•Modi, V. K*., and Maya Prakash. (2008) Quick and reliable screening of compatible ingredients for the formulation of extended meat cubes using Plackett Burman design. LWT Food Science and Technology. 41, 878-882. (I.F.2.468)
•Modi V. K*., Sheela, P. N., and Mahendrakar, N. S. (2008) Egg albumin cubes and egg yolk cubes and the quality changes during storage. Journal of Food Science and Technology. 45 (2), 161-165 (I.F.2.024)
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