ArticleFood science & nutrition2021
The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (
Article in Food science & nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Nanoencapsulation of Asparagus (Food science & nutrition · 2025Article
- Effects of Sichuan pepper (Heliyon · 2024Article
- Biocontrol ofFoods (Basel, Switzerland) · 2024Article
- Effect of Microencapsulated Basil Extract on Cream Cheese Quality and Stability.Molecules (Basel, Switzerland) · 2023Article
- Current Understanding of the Molecular Basis of Spices for the Development of Potential Antimicrobial Medicine.Antibiotics (Basel, Switzerland) · 2023Review
- The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Food science & nutrition · 2021Article
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Authors and funding
6 authors.
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Abstract
We aimed to investigate the effects of dried curry leaves powder (CLP) incorporation on physicochemical, microbiological, antioxidant, and sensory properties of cream cheeses. Varying levels of CLP infusions (i.e., T1: 0% [control], T2: 0.15%, T3: 0.2%, and T4: 0.25%; w/w%) were stored for 10 days at 4°C. Antioxidant properties were evaluated using total phenolic content, 1,1-diphenyl-2-picryl-hydrazyl (DPPH) radical scavenging ability, and ferric reducing antioxidant power using in vitro assays. Total antioxidant capacity significantly (
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