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NISCAIR ONLINE PERIODICALS REPOSITORY (NOPR) >
NISCAIR PUBLICATIONS >
Research Journals >
Indian Journal of Natural Products and Resources (IJNPR)
[Formerly Natural Product Radiance (NPR)] >
NPR Vol.3 [2004] >
NPR Vol.3(6) [November-December 2004] >
| Title: | Condiment |
| Issue Date: | Dec-2004 |
| Publisher: | CSIR |
| Abstract: | Coriander (Coriandrum
sativum Linn.) leaves are used for flavouring food, snacks and some soft
drinks in India since ancient times. The food scientists at Department of Food
Sciences, Faculty of Food Systems, United Arab Emirates University, UAE,
Department of Chemical Engineering & Technology, Panjab University,
Chandigarh and Department of Food Science & Technology, G.N.D. University,
Amritsar, India evaluated the colour kinetics and rheology of coriander leaf
puree and storage characteristics of the paste for its storage for a longer
period. |
| Page(s): | 435-436 |
| ISSN: | 0975-1092 (Online); 0972-592X (Print) |
| Source: | NPR Vol.3(6) [November-December 2004]
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