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Subrat SaurabhAuthor of Kuch Woh Pal
Elucidation of consumption pattern, health and nutritional benefits of fish with different cooking methods and antioxidant activity of fish protein isolate and production of anti-oxidative fish protein hydrolysate through processing such as enzymatic hydrolysis. Evaluation of antioxidant activity of fish protein isolate was proposed along with the enhancement of antioxidant activity. Available literature on the impact of cooking methods on nutritional properties of fish proteins and nature of the antioxidant activity of protein hydrolysate, characterization, and bioprocessing of potential antioxidant hydrolysate using gastrointestinal enzymes. Bioactive properties of cooked fish fillets, fish protein isolate, and hydrolysate was also analyzed for, nutritional and structural characteristics.
Dr. K. Kumarakuru
Dr. K. Kumarakuru is an energetic and young fellow, working as an Associate Professor of FSN, Nehru Arts and Science College, Coimbatore, Tamil Nadu. He is an expert in the field and an accomplished teacher, writer and an individual, is well educated.
