Synthesis and characterization of β-carotene nano-formulation and its application in physiochemical properties of ice cream

Author:

Hari NeethuORCID,Vinod B Lekshmi,Solomon Vinie,Dev Athira S.,Gangaprasad A.,Nair Ananthakrishnan Jayakumaran

Publisher

Elsevier BV

Reference45 articles.

1. Use of nanotechnology in food processing, packaging, and safety review;Alfadul;African Journal of Food Agriculture Nutrition and Development,2010

2. Development of Nutraceutical Ice Creams Using Flour Yellow Worm Larvae (Tenebrio molitor), Chia (Salvia hispanica), and Quinoa (Chenopodium quinoa);Ana;Frontiers in Veterinary Science,2021

3. Effect of different concentration of strawberry pulp on the properties of ice cream;Bajwa;International Journal of Agriculture and Biology,2003

4. Qualitative aspects of UV–vis spectrophotometry of beta-carotene and lycopene;Barrie;Journal of Chemical Education,1989

5. Functional foods as potential therapeutic options for metabolic syndrome;Brown;Obesity Reviews,2015

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