Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise-Reference-Cited by-同舟云学术

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Polyphenolic and phytochemical content of Cucumis sativus seeds and study on mechanism of preservation of nutritional and quality outcomes in enriched mayonnaise

Published:2016-04-28 Issue:6 Volume:51 Page:1417-1424
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Azhagu Saravana Babu Packirisamy¹,Vajiha Aafrin Basheer¹,Archana Ganesan¹,Sabina Kalleary¹,Sudharsan Kasirajan¹,Radha Krishnan Kesavan²,Babuskin Srinivasan³,Sivarajan Meenatchisundaram⁴,Sukumar Muthusamy¹

Affiliation:

1. Centre for Food Technology; A.C.Tech; Anna University; Chennai India

2. Department of Food Processing Technology; CIT; Kokrajhar India

3. JCT College of Engineering & Technology; Coimbatore India

4. Central Leather Research Institute; Chennai India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13109/fullpdf

Reference26 articles.

1. Physical features, phenolic compounds, betalains and total antioxidant capacity of coloured quinoa seeds (Chenopodium quinoa Willd.) from Peruvian Altiplano;Abderrahim;Food Chemistry,2015

2. Phytochemical screening of Meconopsis aculeata royle an important medicinal plant of Kashmir Himalaya: a perspective;Ahmad;Research Journal of Phytochemistry,2016

3. Evaluation of antibacterial activity of crude protein extracts from seeds of six different medical plants against standard bacterial strains;Akeel;Saudi Journal of Biological Sciences,2014

4. Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk;Aleman;Food Chemistry,2015

5. Total phenols, ascorbic acid, b-carotene and lycopene in Portuguese wild edible mushrooms and their antioxidant activities;Barros;Food Chemistry,2007

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1. From by-product to natural antioxidant: Incorporation of peanut skin extract in mayonnaise and its effect on physico-chemical and sensory properties;Food Bioscience;2024-10

2. Lipid oxidation in emulsions: New insights from the past two decades;Progress in Lipid Research;2024-04

3. Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage;Foods;2022-07-31

4. Mathematical modeling and kinetic behavior of Indian Umblachery cow butter and its nutritional degradation analysis under modified atmospheric packaging technique;Journal of Food Process Engineering;2022-04

5. Cucumis sativus L. Seeds Ameliorate Muscular Spasm-Induced Gastrointestinal and Respiratory Disorders by Simultaneously Inhibiting Calcium Mediated Signaling Pathway;Pharmaceuticals;2021-11-22

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