Enhancing the nutraceutical potential of Himalayan cheese (kradi) through saffron fortification-Reference-Cited by-同舟云学术

Enhancing the nutraceutical potential of Himalayan cheese (kradi) through saffron fortification

Published:2021-12 Issue: Volume:44 Page:101409
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bhat Naseer Ahmad^ORCID,Gani Adil,Muzaffar Khalid,Dar Mohd Masarat

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference33 articles.

1. Nano-encapsulation of catechin in starch nanoparticles: Characterization, release behavior and bioactivity retention during simulated in-vitro digestion;Ahmad;Food Chemistry,2019

2. Fresh ovine cheese supplemented with saffron (Crocus sativus L.): Impact on microbiological, physicochemical, antioxidant, color and sensory characteristics during storage;Aktypis;Small Ruminant Research,2018

3. Saffron (Crocus sativus L.) powder as an ingredient of rye bread: An anti-diabetic evaluation;Bajerska;Journal of Medicinal Food,2013

4. Impact of vitamin e and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening;Batool;Lipids in Health and Disease,2018

5. Development of functional cookies using saffron extract;Bhat;Journal of Food Science & Technology,2018

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1. Fortification of Dairy Products using Plant-derived Bioactive Compounds;Current Research in Nutrition and Food Science Journal;2024-08-30

2. Biosynthesis of biomolecules from saffron as an industrial crop and their regulation, with emphasis on the chemistry, extraction methods, identification techniques, and potential applications in human health and food: A critical comprehensive review;Biocatalysis and Agricultural Biotechnology;2024-07

3. Characterization of artisanal saffron ricotta cheese produced in Sicily: Physicochemical, microbiological, sensory, and antioxidant characteristics;Journal of Dairy Science;2023-12

4. Nutraceutical and cosmetic applications of bioactive compounds of Saffron (Crocus Sativus L.) stigmas and its by-products;South African Journal of Botany;2023-12

5. Nondestructive detection of the bioactive components and nutritional value in restructured functional foods;Current Opinion in Food Science;2023-04