Senior  Scientist

Ph.D

Fish Processing Technology  Division
 

amjadbalange@cife.edu.in

+91-22- 26361446 Intercom No.

1. Improvement of quality of surimi (washed fish mince).

2. Development of different value added fish products.

3. Application of plant phenolics or plant derived extract as natural alternative to food additive.

4. Utilization of fish waste for preparing different value added byproducts.

1.       Amjad Balange and Soottawat Benjakul (2009). Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chemistry 113, 61–70.

2.       Amjad Balange and Soottawat Benjakul (2009). Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes. Food Hydrocolloids Volume 23, Issue 7, October 2009, Pages 1693-1701.

3.       Amjad Balange and Soottawat Benjakul (2009). Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi. LWT- Food Science & Technology 42,  1059–1064.

4.       Amjad Balange and Soottawat Benjakul (2009). Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi.  Int. J. Food Sci. & Technol. Volume 44, Number 8, August 2009 , pp. 1661-1669(9)

5.       Amjad Balange and Soottawat Benjakul (2009). Surimi gel strengthening effect of kiam wood extract as influenced by pH during oxygenation process. J. Food Biochem. (Article on line) DOI: 10.1111/j.1745-4514.2010.00403.x.

6.       Amjad Balange and Soottawat Benjakul (2009). Gel strengthening effect of wood extract on surimi produced from mackerel stored in ice. J. Food Sci. (Article on line). doi: 10.1111/j.1750-3841.2009.01322.x

7.       Amjad Balange and Soottawat Benjakul (2009). Cross-linking activity of oxidized tannic acid towards mackerel muscle proteins as affected by protein types and setting temperatures
Food Chemistry, Volume 120, Issue 1, 1 May 2010, Pages 268-277

8.       Amjad Balange and Soottawat Benjakul (2008).Effect of oxidized tannic acid on the gel properties of Mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing process, In the Proceedings of the 6^th IMT-GT UNINET Conference, Penang, Malaysia,  2008, pp192-195

9.       Ravendra Kumar Singh and Amjad K. Balange (2007). Compensatory Growth and Changes in Nutrient Composition in Post-Larvae of Giant Prawn, Macrobrachium rosenbergii. Journal of Applied Aquaculture, Vol. 19 (1): 39-49.