The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves ( Murraya koenigii L.) powder-Reference-Cited by-同舟云学术

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves ( Murraya koenigii L.) powder

Published:2021-08-30 Issue:10 Volume:9 Page:5774-5784
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Weragama Dilshani¹,Weerasingha Viraj¹^ORCID,Jayasumana Lakmini¹,Adikari Jayantha¹,Vidanarachchi Janak K.²,Priyashantha Hasitha³^ORCID

Affiliation:

1. Faculty of Agriculture Department of Animal & Food Sciences Rajarata University of Sri Lanka Anuradhapura Sri Lanka

2. Faculty of Agriculture Department of Animal Science University Peradeniya Peradeniya Sri Lanka

3. Department of Molecular Sciences Swedish University of Agricultural Sciences Uppsala Sweden

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2551

Reference52 articles.

1. Effect of clove bud and curry leaf essential oils on the anti-oxidative and anti-microbial activity of burfi, a milk-based confection

2. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay

3. Ultraviolet-absorbing compounds in milk are related to forage polyphenols

4. Curry leaf (Murraya koenigii) or Cure leaf: Review of its curative properties

5. Moisture and Total Solids Analysis

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