Promising Preserving Agents from Sage and Basil: A Case Study with Yogurts
In the present work, sage (<i>Salvia officinalis</i> L.) and basil (<i>Ocimum basilicum</i> L.) were exploited for their preservative purposes, as viable alternatives to artificial ones. The ultrasound-assisted extraction (UAE) of bioactive compounds was pre-optimized using f...
Main Authors: | Jonata M. Ueda, Mariana C. Pedrosa, Filipa A. Fernandes, Paula Rodrigues, Bruno Melgar, Maria Inês Dias, José Pinela, Ricardo C. Calhelha, Marija Ivanov, Marina Soković, Sandrina A. Heleno, Márcio Carocho, Rafael P. Ineu, Isabel C. F. R. Ferreira, Lillian Barros |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2021-03-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/10/3/676 |
Similar Items
-
Dairy Products Made from Yogurt in Hatay Region
by: Dilek Say, et al.
Published: (2020-04-01) -
Development and manufacture of yogurt and other functional dairy products /
by: Yildiz, Fatih
Published: (c201) -
Preservation of Chocolate Muffins with Lemon Balm, Oregano, and Rosemary Extracts
by: Mariana C. Pedrosa, et al.
Published: (2021-01-01) -
Development technologyof yogurt with coffee
by: N. B. Slyvka, et al.
Published: (2021-12-01) -
Lactate content, total polyphenols and antioxidant activity of selected commercial yogurts from the Serbian market
by: Pokimica Biljana Lj., et al.
Published: (2022-01-01)