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Nowadays, the dairy foods are the baskets of nutritious, refreshment, healthy, and choice foods, occupied not only by dairy industries, but also by food, pharmaceuticals, nutracuticles sectors due to increasing interest in understanding the relationship between foods, effect of different food combination on nutritious and completeness of food the significance of traditional knowledge, their combination with scientific know-how and the demand from consumers for variety and health conscious also appealed in this era. The market for foods that provide nutritional benefits and novel eating…mehr

Produktbeschreibung
Nowadays, the dairy foods are the baskets of nutritious, refreshment, healthy, and choice foods, occupied not only by dairy industries, but also by food, pharmaceuticals, nutracuticles sectors due to increasing interest in understanding the relationship between foods, effect of different food combination on nutritious and completeness of food the significance of traditional knowledge, their combination with scientific know-how and the demand from consumers for variety and health conscious also appealed in this era. The market for foods that provide nutritional benefits and novel eating experiences to consumers is growing rapidly. Ice-cream is one of the most widely consumed dairy products in the world; however the ice cream available commercially is generally poor in natural antioxidants until fortified with such ingredients. Therefore it is important to explore the possibility of improving the nutritional attributes of ice-cream using ingredients with established health benefits, e.g. natural antioxidants, natural colorants, flavours etc.
Autorenporträt
Mr. Yogesh N. Patil is a Ph. D. Scholar at College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Department of Animal Husbandry and Dairy Science. Has 2 year experience as an Assistant Professor. Has published 13 research papers, 7 popular articles and 15 research abstracts at national and international conferences and seminars.