Shelf Life Enhancement of Structured Lipids Rich in Omega‑3 Fatty Acids Using Rosemary Extract: A Sustainable Approach

• Priyanka Kumari Singh,
• Rajni Chopra,
• Meenakshi Garg,
• Komal Chauhan,
• Neha Singh,
• Snigdha Homroy,
• Aparna Agarwal,
• Awdhesh Kumar Mishra,
• Madhu Kamle,
• Dipendra Kumar Mahato,
• Abhishek Dutt Tripathi

Affiliations

Priyanka Kumari Singh

Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi, India

Rajni Chopra

Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India

Meenakshi Garg

Department of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi, India

Komal Chauhan

Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India

Neha Singh

Department of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi, India

Snigdha Homroy

Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India

Aparna Agarwal

Department of Food and Nutrition & Food Technology, Lady Irwin College, University of Delhi, New Delhi, India

Awdhesh Kumar Mishra

Department of Biotechnology, Yeungnam University, Gyeongsan, Gyeongbuk, South Korea

Madhu Kamle

Applied Microbiology Laboratory, Department of Forestry, North Eastern Regional Institute of Science and Technology, Nirjuli, India

Dipendra Kumar Mahato

CASS Food Research Centre, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria, Australia

Abhishek Dutt Tripathi

Department of Dairy Science and Food Technology, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, Uttar Pradesh, India