Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design-Reference-Cited by-同舟云学术

Optimization of heat treatment and curcumin level for the preparation of anti-oxidant rich ghee from fermented buffalo cream by Central Composite Rotatable Design

Published:2018-03-15 Issue:5 Volume:55 Page:1832-1839
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Lodh Jui,Khamrui Kaushik,Prasad Writdhama G.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3098-x/fulltext.html

Reference37 articles.

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3. AOAC (1971) Official methods of analysis, 16th edn. Association of Official Agricultural and Chemists, Washington, pp 877–988

4. Asouri M, Ataee R, Ahmadi AA, Amini A, Moshaei MR (2013) Antioxidant and free radical scavenging activities of curcumin. Asian J Chem 25:7593–7595

5. Bandyopadhyay P, Khamrui K (2007) Technological advancement on traditional Indian desiccated and heat-acid coagulated dairy products. Bull Int Dairy Fed 415:4–10

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