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Keywords: Kalari
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Journal Articles
Epigallocatechin-3-gallate: An efficient alternative to synthetic antioxidants and preservatives in cheese
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2017) 47 (2): 191–203.
Published: 13 March 2017
... antioxidant and preservative in cheese like products which are highly susceptible to lipid oxidation. Design/methodology/approach The study was conducted to evaluate the possibility of using EGCG as a natural antioxidant and preservative in cheese. Kalari, a hard and dry cheese, was used as a model...
Journal Articles
Effect of tert-Butylhydroquinone on the quality characteristics of low fat Kalari, a hard and dry cheese
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (5): 783–792.
Published: 14 September 2015
...Deepak Mahajan; Z. F. Bhat; Sunil Kumar Purpose – The purpose of the present study was to evaluate the effect of tert-Butylhydroquinone (TBHQ) on the quality characteristics of low-fat Kalari, a hard and dry cheese. The products treated with TBHQ were assessed for various oxidative...
