Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt-Reference-Cited by-同舟云学术

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Physicochemical properties of Ocimum sanctum enriched herbal fruit yoghurt

Published:2020-11-02 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Mittal Mohit¹^ORCID,Thakur Ankush¹^ORCID,Kaushik Ravinder²³^ORCID,Chawla Prince⁴^ORCID

Affiliation:

1. School of Bioengineering and Food Technology Shoolini University Solan India

2. Amity Institute of Food Technology, Amity University Noida India

3. School of Health Studies University of Petroleum Energy Studies Dehradun India

4. Department of Food Technology Lovely Professional University Phaghwara India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14976

Reference70 articles.

1. Incorporation of anthocyanin‐rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion;Anuyahong T.;Lwt—food Science and Technology,2020

2. Physicochemical and Sensorial Properties of Probiotic Yogurt as Affected by Additions of Different Types of Hydrocolloid

3. Health benefits of Yoghurt‐Cheese;Bhandari L.;Plant Biotechnology: Recent Advancements and Developments,2018

4. Comparison of rapid sensory characterization methodologies for the development of functional yogurts

5. Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

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1. QUALITY EVALUATION OF DEVELOPED IRON AND RETINOL ACETATE FORTIFIED YOGURT;Journal of microbiology, biotechnology and food sciences;2024-07-15

2. Ocimum sanctum: The Journey from Sacred Herb to Functional Food;Recent Advances in Food, Nutrition & Agriculture;2024-07

3. Effect of incorporation of “Licorice powder” on storage stability of curd balls at refrigeration temperature;Nutrition & Food Science;2024-02-26

4. Valorization of the potential use of date press cake (date syrup by-product) in food and non-food applications: a review;Frontiers in Sustainable Food Systems;2024-01-11

5. Inflammatory bowel diseases (IBDs);Targeting Angiogenesis, Inflammation, and Oxidative Stress in Chronic Diseases;2024

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