Synthesis and characterization of β-carotene nano-formulation and its application in physiochemical properties of ice cream-Reference-Cited by-同舟云学术

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Synthesis and characterization of β-carotene nano-formulation and its application in physiochemical properties of ice cream

Published:2023-12 Issue: Volume:1 Page:1379-1387
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Hari Neethu^ORCID,Vinod B Lekshmi,Solomon Vinie,Dev Athira S.,Gangaprasad A.,Nair Ananthakrishnan Jayakumaran

Publisher

Elsevier BV

Reference45 articles.

1. Use of nanotechnology in food processing, packaging, and safety review;Alfadul;African Journal of Food Agriculture Nutrition and Development,2010

2. Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa);Ana;Frontiers in Veterinary Science,2021

3. Effect of different concentration of strawberry pulp on the properties of ice cream;Bajwa;International Journal of Agriculture and Biology,2003

4. Qualitative aspects of UV–vis spectrophotometry of beta-carotene and lycopene;Barrie;Journal of Chemical Education,1989

5. Functional foods as potential therapeutic options for metabolic syndrome;Brown;Obesity Reviews,2015

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of nanotechnology in dairy desserts and ice cream formulation with the emphasize on textural, rheological, antimicrobial, and sensory properties;eFood;2024-06-14

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