Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains-Reference-Cited by-同舟云学术

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Development and quality characteristics of functional Kulfi fortified with microencapsulated betalains

Published:2021-06-06 Issue:10 Volume:56 Page:5362-5370
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Kaur Navneet¹,Kaur Amandeep¹,Sridhar Kandi²^ORCID,Sharma Minaxi¹^ORCID,Singh Tajendra Pal¹,Kumar Shiv³

Affiliation:

1. Department of Food Technology Dr. Khem Singh Gill Akal College of Agriculture Eternal University Baru Sahib Himachal Pradesh 173 101 India

2. Department of Food Science Fu Jen Catholic University New Taipei City Taipei 242 05 Taiwan

3. Department of Nutrition and Dietetics Chandigarh University Mohali Punjab 140 413 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15139

Reference38 articles.

1. Development of Lactobacillus acidophilus-fermented milk fortified with date extract

2. Effect of ph on the stability of red beet extract (Beta vulgaris l.) microcapsules produced by spray drying or freeze drying

3. Incorporation of anthocyanin-rich riceberry rice in yogurts: Effect on physicochemical properties, antioxidant activity and in vitro gastrointestinal digestion

4. Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran

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1. Plant-Based Dairy Alternatives—A Future Direction to the Milky Way;Foods;2023-05-03

2. Transformation of Agro-Waste into Value-Added Bioproducts and Bioactive Compounds: Micro/Nano Formulations and Application in the Agri-Food-Pharma Sector;Bioengineering;2023-01-23

3. Sustainable Environmental Assessment of Waste-to-Energy Practices: Co-Pyrolysis of Food Waste and Discarded Meal Boxes;Foods;2022-11-28

4. Ultrasound‐assisted microemulsions of anthocyanins extracted from black carrot pomace and its utilisation as functional component in kulfi : implication on in vitro release, bio‐functional components and rheological characteristics;International Journal of Food Science & Technology;2022-10-08

5. Development of probiotic tomato kulfi;Indian Journal of Dairy Science;2022-02-20

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