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Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling.

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第一作者： Mahendra,Gunjal

第一单位： Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India.

作者： Mahendra,Gunjal ^[1] ; Atul,Khalangre ^[2] ; Jyoti,Singh ^[1] ; Sezai,Ercisli ^[3] ; Prasad,Rasane ^[1]

作者单位： Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India. ^[1] Interdepartmental Centre for Agri-Food Industrial Research, Alma mater Studiorum, University of Bologna, Via Q. Bucci 336, 47522 Cesena, (FC), Italy. ^[2] Department of Horticulture, Erzurum, Ataturk University, Turkey. ^[3]

关键词 Antioxidant Dairy beverage Degradation kinetics Functional foods Microgreens Shelf life Temperature

DOI 10.1016/j.fochx.2025.102559

PMID 40511336

发布时间 2025-06-14

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Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling.

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Novel approach for development and optimization of microgreens-based functional dairy beverage: Antioxidant enhancement, consumer acceptability, and kinetic shelf-life modeling.

Food chemistry

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