Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis

Published:2024-12 Issue: Volume:5 Page:100805
ISSN:2772-753X
Container-title:Food Chemistry Advances
language:en
Short-container-title:Food Chemistry Advances

Author:

Karunanithi Sangeetha^ORCID,Guha Proshanta,Srivastav Prem Prakash

Publisher

Elsevier BV

Reference28 articles.

1. Rosemary essential oil microemulsions as antimicrobial and antioxidant agent in tomato paste;Brandt;Food Chemistry Advances,2023

2. Nanoemulsions of oregano essential oil and green extracts: Characterization and application in whey cheese;Christaki;Food Control,2022

3. Physico-chemical and textural (sensorial and electromyographic) evaluation of Idlis formulated with brown rice and pearl millet flours;Dhillon;Journal of Food Measurement and Characterization,2020

4. Development of bacterial cellulose film coated with mixed colorimetric indicator for tracking the freshness/spoilage of ready-to-cook Idli batter;Gaikwad;Coloration Technology,2022

5. Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise;Goli;International Journal of Food Microbiology,2024

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP