Process optimization of polyphenol‐rich milk powder using bee pollen based on physicochemical and functional properties
Author:
Affiliation:
1. Department of Food Engineering and TechnologySant Longowal Institute of Engineering and Technology (Deemed‐to‐be‐University) Longowal Punjab India
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13148
Reference40 articles.
1. Optimisation of spray drying process parameters for low-fat honey-based milk powder with antioxidant activity
2. Technical note: Fourier transform infrared spectral analysis in tandem with 31P nuclear magnetic resonance spectroscopy elaborates detailed insights into phosphate partitioning during skimmed milk microfiltration and diafiltration
3. Some New Three Level Designs for the Study of Quantitative Variables
4. Pollen composition and standardisation of analytical methods
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1. Effect of packaging materials and storage conditions on physico-chemical, phytochemical and microstructural properties of bee pollen enriched milk powder;Food Chemistry Advances;2024-06
2. Exploring the Health Benefits of Bee Pollen and Its Viability as a Functional Food Ingredient;Reviews in Agricultural Science;2024
3. Biorefining of rapeseed meal: A new and sustainable strategy for improving Cr(VI) biosorption on residual wastes from agricultural byproducts after phenolic extraction;Waste Management;2023-06
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5. Techno-Functional Properties of Pollen;Pollen Chemistry & Biotechnology;2023
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