Characterization of crude extract prepared from Indian curd and its potential as a biopreservative
The adverse effects of chemical preservatives used to prevent food spoilage have led to the search for various biopreservatives. Considering this, a study was undertaken to prepare crude extract (CE) from Indian curd (a fermented dairy product) and characterized it in terms of antioxidant and antimi...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 4 vom: 10. Juni, Seite 313-325
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| 1. Verfasser: |
Das, Annada
(VerfasserIn) |
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| Weitere Verfasser: |
Chauhan, Geeta,
Agrawal, Ravi K,
Das, Arun K,
Tomar, Serlene,
Uddin, Siraj,
Satyaprakash, Kaushik,
Pateiro, Mirian,
Lorenzo, José M |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2021
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Curd extract
antimicrobial
antioxidant
bioactivity
biopreservative
Anti-Bacterial Agents
Bacteriocins
Complex Mixtures
Food Preservatives |
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