ArticleFood science & nutrition2024
Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Effect of Olive Fruit Paste on the Physicochemical Characteristics, Antioxidant Potential, Shelf Stability, and Sensorial Quality of Cheddar-Type Cheese.International journal of food science · 2026Article
- Physico-Chemical Characteristics, Sensory Properties and Microbial Quality of Date Fruit AddedFood science & nutrition · 2025Article
- Network toxicology and molecular docking elucidate the hepatotoxic and carcinogenic mechanisms of potassium sorbate validated by in vitro assays.Scientific reports · 2025Article
- Effect of different preservatives on the physicochemical characteristics and shelf stability of Rasmalai: A comparative study.Food science & nutrition · 2024Article
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Authors and funding
10 authors.
Funding
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Abstract
Rasmalai is a very popular, delicious, and nutritious indigenous sweet dish in Indo-Pakistani civilization. It has a very short shelf life, i.e., up to 3 days. The study was designed to assess the effect of preservatives (potassium sorbate and calcium propionate) on the shelf stability of Rasmalai. Moreover, proximate composition and sensory evaluation of prepared Rasmalai were also carried out in the present study. In general, potassium sorbate and calcium propionate significantly increased the shelf life of Rasmalai. But treatment (R
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