Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets-Reference-Cited by-同舟云学术

Moringa pod derived antioxidant dietary fibre as a quality enhancer in goat meat nuggets

Published:2024 Issue:1 Volume:2 Page:232-242
ISSN:2753-8095
Container-title:Sustainable Food Technology
language:en
Short-container-title:Sustainable Food Technol.

Author:

Das Annada¹,Biswas S.¹,Nanda P. K.²,Chatterjee Niloy³,Pal Srija³,Dhar Pubali³,Verma Arun K.⁴,Bhattacharya Dipanwita⁵,Koshy Rojison⁶,Das Arun K.²^ORCID

Affiliation:

1. Department of Livestock Products Technology, West Bengal University of Animal and Fishery Sciences, Kolkata-700 037, India

2. Eastern Regional Station, ICAR-Indian Veterinary Research Institute, Kolkata-700 037, India

3. Laboratory of Food Science and Technology, University of Calcutta, 20B, Judges Court Road, Alipore, Kolkata 700 027, India

4. Goat Products Technology Laboratory, ICAR-CIRG, Makhdoom, Mathura-281 122, India

5. Department of Livestock Products Technology, Faculty of Veterinary and Animal Sciences, Banaras Hindu University, Varanasi-221 005, India

6. R&D Centre, Natural Remedies Pvt. Ltd., Bangalore 560100, India

Abstract

This study revealed significant phytochemical compounds in immature moringa pods, including cinnamic acid, 3-hydroxy-benzoic acid, 4-hydroxy-benzoic acid, phthalic acid, p-coumaric acid, vanillic acid, ferulic acid, caffeic acid, and catechin.

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/FB/D3FB00177F

Reference79 articles.

1. ‘Mealthy’ food: meat as a healthy and valuable source of micronutrients

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3. Effect of Bamboo Essential Oil on the Oxidative Stability, Microbial Attributes and Sensory Quality of Chicken Meatballs

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