Innovation in Idli batter preservation through betel leaf essential oil-based nanoemulsion: Evaluating fermentation kinetics and physicochemical analysis
Extending shelf life while maintaining quality of traditional fermented foods is a major challenge. This study aimed to investigate betel leaf essential oil nanoemulsions (BLEONE) as a clean-label preservative for fermented Idli batter. BLEONE (1–10 %) was incorporated into Idli batter and evaluated...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24002004 |
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