Curcumin Emulsion Development and Fortification in Crackers: Impact on Sensory and Antioxidant Activity Profile
Harsha Vardhan G., Ghodke S. V., Gitte M. B., Thool S. S., More S. V. & Jamdar V. P. · Asian Food Science Journal · 2025
Aim: To evaluate the impact of emulsion-based curcumin formulations on the antioxidant activity and sensory characteristics of crackers, and to explore their potential as functional food products. Study Design: An experimental research design was employed to prepare and compare c...
Open access
Research Article
10.9734/afsj/2025/v24i7803