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Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese

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dc.contributor.author POPESCU, Liliana
dc.contributor.author STURZA, Rodica
dc.contributor.author COJOCARI, Daniela
dc.date.accessioned 2022-04-15T05:56:02Z
dc.date.available 2022-04-15T05:56:02Z
dc.date.issued 2021
dc.identifier.citation POPESCU, Liliana, STURZA, Rodica, COJOCARI, Daniela. Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese. In: Food connects people and shares science in a resilient world: proc. of the 10th International Symposium Euro-Aliment 2021, 7-8 Oct. 2021, Galaţi, Romania: Book of Abstracts, 2021, p. 73. ISSN 1843-5114. en_US
dc.identifier.issn 1843-5114
dc.identifier.uri http://repository.utm.md/handle/5014/20136
dc.description Only Abstract en_US
dc.description.abstract Alternative preservation techniques using naturally derived ingredients are being investigated in cheese making, with the use of spices and herbs, attracting even more interest. Satureja hortensis L. extract was used in five concentrations (0.1, 0.2, 0.3, 0.4 and 0.5 g/100mL milk), the soft-fresh cheese samples were vacuum packed. Treatment of cheese with 0.1 and 0.2% extract (T1 and T2) is recommended for antioxidant and sensorial quality. en_US
dc.language.iso en en_US
dc.publisher Galati University Press 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 cheese en_US
dc.subject spices en_US
dc.subject herbs en_US
dc.subject Satureja hortensis L. extract en_US
dc.subject antibacterial activity en_US
dc.title Effect of Satureja hortensis L. extract on the shelf life of soft-fresh cheese en_US
dc.type Article en_US


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