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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