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...

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Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 27(2021), 4 vom: 18. Juni, Seite 313-325
Auteur principal:	Das, Annada (Auteur)
Autres auteurs:	Chauhan, Geeta, Agrawal, Ravi K, Das, Arun K, Tomar, Serlene, Uddin, Siraj, Satyaprakash, Kaushik, Pateiro, Mirian, Lorenzo, José M
Format:	Article en ligne
Langue:	English
Publié:	2021
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Curd extract antimicrobial antioxidant bioactivity biopreservative Anti-Bacterial Agents Bacteriocins Complex Mixtures Food Preservatives