Evidence map›Paper›PMID 39285992›Full record

ArticleJournal of food science and technology2024

Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (

Siddegowda Gopalapura Shivanne Gowda, Ashok Kumar Chakka, Kempegowda Bommanadoddi Kempegowda, Shubha Gopal, Bhaskar Narayan

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In one paragraph

Article in Journal of food science and technology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it
0cells of the map it votes in
0citing papers in PubMed
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1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

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Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Siddegowda Gopalapura Shivanne GowdaSir M. V. Government Science College, Bhadravathi, Karnataka 577 301 India.
Ashok Kumar ChakkaDepartment of Postgraduate Studies and Research in Food Science, St. Aloysius (Deemed to be University), Mangaluru, Karnataka 575 003 India.
Kempegowda Bommanadoddi KempegowdaGovernment First Grade College, Nanjanagudu, Karnataka 571 301 India.
Shubha GopalUniversity of Mysore, Mysuru, 570 006 India.
Bhaskar NarayanCSIR-Indian Institute of Toxicology Research, Lucknow, 226 001 India.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic preparation of rohu egg sauce (ERS) involved homogenizing the eggs in water at a ratio of 1:0.9 (w/v), followed by the addition of salt (20% w/w) and papain (3% w/w). A mixture containing salt (25% w/w), sugar (7.5% w/w), and inoculum (10% (w/v)) of

Indexed as

Bioactive componentsFatty acid profilePapainPediococcus pentosaceusRohu egg sauce

Identifiers

PMID39285992
PMCPMC11401801

What Socratic holds

Textmetadata
Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.