Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules-Reference-Cited by-同舟云学术

Physicochemical, textural, and sensory characteristics of ice cream incorporated with Nigella sativa seed oil microcapsules

Published:2021-08-23 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Makouie Sina¹^ORCID,Alizadeh Mohammad¹^ORCID,Khosrowshahi Asghar¹,Maleki Omid¹

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture University of Urmia Urmia Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15804

Reference58 articles.

1. A review on therapeutic potential of Nigella sativa: A miracle herb

2. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin

3. Oral and intraperitoneal LD50 of thymoquinone, an active principle of Nigella sativa, in mice and rats;Al‐Ali A.;Journal of Ayub Medical College Abbottabad,2008

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