Infused botanic herbs in collagen jelly with different turmeric concentrations: Effect on physicochemical properties, phytochemical composition, and sensory acceptability
Jelly is a chewy dessert that can be transformed into functional food, nutricosmetics, and pharmaceutical products. However, scientific evidence about the advantages of botanical products remained sparse. This study developed botanical/collagen jelly from botanical herbs such as turmeric, manjakani,...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-09-01
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| coleção: | Food Chemistry Advances |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2772753X25001765 |
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