Effect of Hibiscus sabdariffa and Camellia synensis extracts on microbial, antioxidant and sensory properties of ice cream
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05068-7.pdf
Reference38 articles.
1. Abdallah EM (2016) Antibacterial efficiency of the Sudanese roselle (Hibiscus sabdariffa L.), a famous beverage from Sudanese folk medicine. J Intercult Ethnopharmacol 5(2):186–190. https://doi.org/10.5455/jice.20160320022623
2. Achir N, Sinela A, Mertz C, Fulcrand H, Dornier M (2019) Monitoring anthocyanin degradation in Hibiscus sabdariffa extracts with multi-curve resolution on spectral measurement during storage. Food Chem 271:536–542. https://doi.org/10.1016/j.foodchem.2018.07.209
3. Alipoor B, Homayouni Rad A, Vaghef Mehrabany E (2012). Diabetes, oxidative stress and tea. In: Lushchak V (ed.). Oxidative stress-environmental induction and dietary antioxidants. IntechOpen. pp 223–248. https://doi.org/10.5772/2536
4. Bayram O, Sagdic O, Ekici L (2015) Natural food colorants and bioactive extracts from some edible flowers. J Appl Bot Food Qual 88:170–176. https://doi.org/10.5073/JABFQ.2015.088.024
5. Borras-Linares I, Fernandez-Arroyo S, Arraez-Roman D, Palmeros-Suarez P, Del Val-Diaz R, Andrade-Gonzales I et al (2015) Characterization of phenolic compounds, anthocyanidin, antioxidant and antimicrobial activity of 25 varieties of Mexican Roselle (Hibiscus sabdariffa). Ind Crops Prod 69:385–394. https://doi.org/10.1016/j.indcrop.2015.02.053
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