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Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review (Record no. 129978)
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| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Vasundhara Rao |
| 245 ## - TITLE STATEMENT | |
| Title | Bioactive compounds, nanoparticles synthesis, health benefits and potential utilization of edible flowers for the development of functional dairy products: a review |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p1053–1068 |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. biblio.abstract | The food sector faces difficulty meeting the expectations for high-quality food items with safe and clean perceptions in light of customers’ increased concern and economic sanctions of synthetic and hazardous chemicals. Besides their widespread use as decoration, flowers are known to be consumed as a traditional food or a component of complementary therapy in many different civilizations worldwide. Because of their nutritional importance as a source of nutrients, proteins, essential amino acids, bioactive compounds, etc., many edible flowers can be viewed as a food source rather than just a delicacy or decoration. Polyphenols, flavonoids, and carotenoids are the phytochemicals that make up the bioactive components of edible flowers. These substances have anti-inflammatory, antibacterial, and antioxidant properties that can improve the nutritional profile of dairy products. Nanoparticles have become a cutting-edge strategy to make use of these advantages. In addition to encapsulating and protecting medicinal substances, nanoparticles made from edible flowers also enable regulated release, increasing bioavailability and durability. Numerous opportunities exist for the addition of edible flower- nanoparticles to dairy products. Their inclusion can add distinctive flavours, colours, and sensations, boosting the consumer’s sensory perception. This review quotes the recent studies and discusses different aspects such as nanoparticle synthesis, quantification and characterization, health benefits, novel ingredient for the development of functional food, and the bioactive compounds for different varieties of edible flowers.Kindly check and confirm the edit made in the title. The final title is : “Bioactive compounds,nanoparticles synthesis, health benefits andpotential utilization of edible flowers for thedevelopment of functional dairy products: areview" |
| 654 ## - SUBJECT ADDED ENTRY--FACETED TOPICAL TERMS | |
| Subject | <a href="Edible flowers ">Edible flowers </a> |
| -- | <a href="Nanoparticle ">Nanoparticle </a> |
| -- | <a href="Quantification ">Quantification </a> |
| -- | <a href="Bioactive compounds ">Bioactive compounds </a> |
| -- | <a href="Health benefits ">Health benefits </a> |
| -- | <a href="Functional dairy products">Functional dairy products</a> |
| 773 0# - HOST ITEM ENTRY | |
| Host Biblionumber | 80310 |
| Host Itemnumber | 110099 |
| Place, publisher, and date of publication | Germany Springer |
| Title | Journal of Food Science and Technology |
| International Standard Serial Number | 0022-1155 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Journal Article |
| 773 0# - HOST ITEM ENTRY | |
| -- | JP340 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| -- | ddc |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Location (home branch) | Sublocation or collection (holding branch) | Date acquired | Koha issues (times borrowed) | Piece designation (barcode) | Koha date last seen | Price effective from | Koha item type |
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| Dewey Decimal Classification | SNDT Juhu | SNDT Juhu | 28/10/2024 | JP340.3 | 28/10/2024 | 28/10/2024 | Journal Article |