The Potential of Night Jasmine (Nyctanthes arbor-tristis) Flower Extract as a Functional Ingredient in Yogurt Production: The Effects on Fermentation, Rheology, Sensory, and Antioxidant Properties of Yogurt
By:
Authors
Anil Kumar Pal
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
Aparna Agarwal
Department of Food Technology, Lady Irwin College, University of Delhi, New Delhi, India
Abhishek Dutt Tripathi
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
Kianoush Khosravi-Darani
Department of Food Technology Research,, Nutrition and Food Technology Research Institute,
Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, P. O. Box 19395-4741,, Tehran, Iran
Alisha Nandan
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
Arunima Tripathi
Department of Horticulture, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
Ankita Hooda
Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, India
DOI: https://doi.org/10.2478/ebtj-2025-0009 | Journal eISSN: 2564-615X
Language: English
Page range: 107 - 116
Published on: Jan 22, 2025
Published by: European Biotechnology Thematic Network Association
In partnership with: Paradigm Publishing Services
Publication frequency: 4 times per year
Keywords:
Related subjects:
© 2025 Anil Kumar Pal, Aparna Agarwal, Abhishek Dutt Tripathi, Kianoush Khosravi-Darani, Alisha Nandan, Arunima Tripathi, Ankita Hooda, published by European Biotechnology Thematic Network Association
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.