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Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare L.)

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dc.contributor.author KOSTOVA, I.
dc.contributor.author DIMITROV, D.
dc.contributor.author IVANOVA, M.
dc.contributor.author VLASEVA, R.
dc.contributor.author DAMYANOVA, S.
dc.contributor.author IVANOVA, N.
dc.contributor.author STOYANOVA, A.
dc.date.accessioned 2019-11-14T12:34:36Z
dc.date.available 2019-11-14T12:34:36Z
dc.date.issued 2014
dc.identifier.citation KOSTOVA, I., DIMITROV, D., IVANOVA, M. et al. Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare L.). In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 228-235. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6841
dc.description.abstract The possibility of using of the essential oil of oregano (Origanum vulgare L.) in dairy products has been studied. The composition, antimicrobial properties and its effect on the microorganisms of starter cultures for dairy products has been studied. It was found that it exhibits high microbial activity, but does not inhibit the development of the lactic acid bacteria in dairy starter cultures. The essential oil of oregano is a suitable natural addition to dairy products. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject oregano en_US
dc.subject essential oils en_US
dc.subject microorganisms en_US
dc.subject lactic acid bacteria en_US
dc.title Studying the possibilities of using of essential oils in dairy products. Oregano (Origanum Vulgare L.) en_US
dc.type Article en_US


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