Record Details

Inter Annual and Seasonal Dynamics in Lipidic Signatures of Sardinella longiceps

CMFRI Repository

View Archive Info
 
 
Field Value
 
Relation http://eprints.cmfri.org.in/11341/
http://www.tandfonline.com/doi/full/10.1080/10498850.2014.895918
 
Title Inter Annual and Seasonal Dynamics in Lipidic Signatures of Sardinella longiceps
 
Creator Chakraborty, Kajal
Joseph, Deepu
Chakkalakal, Selsa Jose
 
Subject Biochemistry
Fish Biotechnology
 
Description In recent years, the food science sector has gained
importance since the society is focusing on high-quality and
safety foods. With a specific end goal to meet this societal
need, the research and development organizations in India
have adopted innovative technical and research processes,
which gave more accentuation on intellectual assessment in
food processing industry. The global Intellectual Property regime
in food science sector had witnessed an increment in the
number of patents filed and granted during 2006–2010. Ever
since there has been a gradual increase in the number of patents
applied mainly in food processing industries by research
organizations related to food sciences, for example, those
working under the aegis of ICAR and CSIR in India. In this
study, a review has been done on the intellectual assets generated
by ICAR and other national research organizations in
India, in the food science sector. Emphasis has been given
on the global relevance of these assets, modes of IP protection
and technology transfer mechanisms followed by different
public and private organizations.
 
Date 2016
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/11341/1/Inter%20Annual%20and%20Seasonal%20Dynamics%20in%20Lipidic%20signature%20in%20oil%20sardine_Journal%20of%20Aquatic%20Food%20Product%20Technology_Kajal%20Chakraborty_2016.pdf
Chakraborty, Kajal and Joseph, Deepu and Chakkalakal, Selsa Jose (2016) Inter Annual and Seasonal Dynamics in Lipidic Signatures of Sardinella longiceps. Journal Journal of Aquatic Food Product Technology, 25 (4). pp. 568-584.