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Study of Ice-cream Prepared From Herbal Menthol and Crystal Menthol (en Inglés)
Yogesh N. Patil
(Autor)
·
Prabhakar V. Padghan
(Autor)
·
Swapna B. Gaikwad
(Autor)
·
LAP Lambert Academic Publishing
· Tapa Blanda
Study of Ice-cream Prepared From Herbal Menthol and Crystal Menthol (en Inglés) - Patil, Yogesh N. ; Padghan, Prabhakar V. ; Gaikwad, Swapna B.
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Origen: Estados Unidos
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Reseña del libro "Study of Ice-cream Prepared From Herbal Menthol and Crystal Menthol (en Inglés)"
Nowadays, the dairy foods are the baskets of nutritious, refreshment, healthy, and choice foods, occupied not only by dairy industries, but also by food, pharmaceuticals, nutracuticles sectors due to increasing interest in understanding the relationship between foods, effect of different food combination on nutritious and completeness of food the significance of traditional knowledge, their combination with scientific know-how and the demand from consumers for variety and health conscious also appealed in this era. The market for foods that provide nutritional benefits and novel eating experiences to consumers is growing rapidly. Ice-cream is one of the most widely consumed dairy products in the world; however the ice cream available commercially is generally poor in natural antioxidants until fortified with such ingredients. Therefore it is important to explore the possibility of improving the nutritional attributes of ice-cream using ingredients with established health benefits, e.g. natural antioxidants, natural colorants, flavours etc.
