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 |
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