Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese

POPESCU, Liliana; STURZA, Rodica; PINTEA, Adela

dc.contributor.author	POPESCU, Liliana
dc.contributor.author	STURZA, Rodica
dc.contributor.author	PINTEA, Adela
dc.date.accessioned	2024-05-02T06:29:42Z
dc.date.available	2024-05-02T06:29:42Z
dc.date.issued	2021
dc.identifier.citation	POPESCU, Liliana, STURZA, Rodica, PINTEA, Adela. Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 85. ISSN 2457-3388.	en_US
dc.identifier.issn	2457-3388
dc.identifier.uri	http://repository.utm.md/handle/5014/26989
dc.description.abstract	This study is intended to prepare cottage cheese by adding different ratios of basil (Ocimum basilicum, var. Cress) extract (0.15, 0.20, 0.25, 0.30, 0.35 and 0.40 g/100 g cheese). The results of the sensory analysis showed that there are differences in the aroma scores between the treated and control samples.	en_US
dc.language.iso	en	en_US
dc.publisher	"Alma Mater" Publishing House, Bacau	en_US
dc.relation.ispartofseries	The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	cottage cheese	en_US
dc.subject	Ocimum basilicum L.	en_US
dc.subject	basil extracts	en_US
dc.subject	antioxidant activity	en_US
dc.subject	sensory analysis	en_US
dc.title	Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese	en_US
dc.type	Article	en_US