Incorporation of herbs into sandesh, an Indian sweet dairy product, as a source of natural antioxidants

International Journal of Dairy Technology

Volumn 60, Issue 3, 2007, Pages 228-233

  Bandyopadhyay, Mahuya ^a   Chakraborty, Runu ^a   Raychaudhuri, Utpal ^a  

^a JADAVPUR UNIVERSITY   (India)

Author keywords

Herbs; Randox method; Sandesh; Synthetic antioxidant; Total antioxidant status

Indexed keywords

ANTIOXIDANT; BUTYLATED HYDROXYANISOLE; BUTYLCRESOL; MILK PROTEIN; TERT BUTYL HYDROQUINONE; UNCLASSIFIED DRUG;

ARTICLE; CHEESE; CORIANDER; CURCUMA LONGA; DAIRY PRODUCT; EMBLICA OFFICINALIS; FOOD COMPOSITION; HEALTH FOOD; HERB; MURRAYA; PRIORITY JOURNAL; SPINACH;

CORIANDRUM SATIVUM; CURCUMA LONGA; MURRAYA KOENIGII; PHYLLANTHUS EMBLICA; SPINACIA OLERACEA;

EID: 34447128775     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2007.00338.x     Document Type: Article

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