Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate

BACKGROUND: Dairy products like ice cream, yogurt and buttermilk are consumed widely due to their rich taste but these products lack anthocyanins, which are polyphenol and exhibit great antioxidant activity in both in vivo and in vitro studies. Therefore, adding a natural source of these antioxidant...

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Detalles Bibliográficos
Autores principales: Pandey, Pragya, Grover, Kiran, Dhillon, Tarsem Singh, Kaur, Amarjeet, Javed, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113845/
https://www.ncbi.nlm.nih.gov/pubmed/34013075
http://dx.doi.org/10.1016/j.heliyon.2021.e06880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113845/
https://www.ncbi.nlm.nih.gov/pubmed/34013075
http://dx.doi.org/10.1016/j.heliyon.2021.e06880

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