Functionalization of carrageenan based edible film using Aloe vera for improved lipid oxidative and microbial stability of frozen dairy products
Sign Up to like & getrecommendations! Published in 2021 at "Food bioscience"
DOI: 10.1016/j.fbio.2021.101336
Abstract: Abstract The aim of the present study was to standardize, characterize and evaluate the efficacy of an A. vera-based edible film developed for improved microbial and lipid oxidative stability of frozen dairy products. Kulfi, a… read more here.
Keywords: based edible; vera; edible film; lipid oxidative ... See more keywords
Effect of Added Plant Hemicelluloses on the Stability of Frozen Bread Dough
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Processing and Preservation"
DOI: 10.1155/2023/8893925
Abstract: The use of hydrocolloids has greatly increased in recent years due to their pivotal role as functional ingredients. They can increase food consistency, control the microstructure that affects water absorption, alter texture and flavor, and… read more here.
Keywords: effect; bread dough; plant hemicelluloses; stability frozen ... See more keywords