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1
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Mahendrakar S.N., Modi V. K. and D. Narasimha Rao An improved process for the preparation of synergistic composition useful for enhancing tenderness quality of chicken meat
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199872
(Granted)
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2
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Modi V. K. Mahendrakar S.N., and D. Narasimha Rao An improved process for preparation of comminuted meat product with low fat absorption on frying
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212539
(Granted)
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3
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Sachindra N. M, Modi V. K Sakhare P.Z., Mahadeva S Rajappa, Subramaniyam and D. Narasimha Rao A process for the preparation of ready to eat dry fish product
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IN 200300311-I1 (Granted)
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4
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Modi V. K. and D. Narasimha Rao Improved process for the preparation of chicken nuggetsinvolves shaping the meat dough made by mixing cooked smoked chicken meat, uncooked
smoked meat, common salt, binders, fat
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IN225720 –B, IN200300347-l1 (Granted)
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5
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Modi V. K. Rajappa, Mahendrakar S.N., and D. Narasimha Rao Improved process for preparation of dehydrated meat
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IN200300423-l1
(Granted)
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6
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Modi V. K. Sachindra N. M Sakhare P.Z., Mahendrakar S.N., Mahadeva S and D. Narasimha Rao. A process for preparation of dehydrated chicken meat mix, involvesusing minced meat,
prepocess wet and dry spices under optimized condition
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IN200400597-l1 (Granted)
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7
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Sachindra S.N., Modi V.K, Sakhare P.Z., Rajappa, Jaya Prakash S.G and D. N. Rao A process for preparation of fish meat based snack
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IN200500815-l1 (Granted)
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8
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Jagannath J R, Modi V K, Yashodha K P Mahendrakar S.N. An Improved process for preparation of egg chips
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IN200500758-l1 (Granted)
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9
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Modi V.K, Sachindra S. N., Subramnyam, Rajappa and D. Narasimha. Rao A Process for the preparation of ready-to-use cereal flakes coated with meat powder
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259671
(Granted)
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10
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Swamylingappa B, Joseph J, Murthy K S, Prakash V, Sastry M C S, Kanya T C S, Modi V K, Dittakavi N R, Shamanthaka Sastry M C, Sindhu Kanya T C . Preparation of protein hydrolysate from milk protein, involves treating milk protein with fungal protease at preset conditions, heating, separating the clarified supernatant and drying
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WO200269734-A; WO200269734-A1; AU2001250638-A1; CN1494384-A; IN200300460-P1; IN224436-B; US2002132288-A1; US6589574-B2; CN1225185-C
(Granted)
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11
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Modi V K , Ayush Gupta, Karuna Singh and Monika Thakur,Nutrition calculator and health condition based nutrient mapping for cooked food
(CRN- 3147)
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E-10/101/68629/2018-DEL
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12
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Modi V. K, Satish M.S Rangarao G. P, Surya Narayana Subramaniyam, Rajappa, and D. Narasimha Rao A process for preparation of retortable flexible pouched ready-to-eat chicken
biriyanil
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NF 283/03
312/DEL/06
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13
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Modi V.K, Sakhare P.Z., Mahendrakar S.N., Suramaniyam and D. Narasimha. Rao A process for preparation of pre-mix formulation for Indian cuisines
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177/NF/04
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14
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Modi V.K, Yashoda K P and Jagannath R. Synergistic composition useful for preparation of low fat and high fiber comminuted meat product
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083/NF/07
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15
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Modi V K, Singh K, Thakur M & Gupta A. Nutrition Calculator and Health condition based Nutrient Mapping for Cooked food.
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E-101/68629/2018-DEL
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