Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using marjoram and geranium essential oils

Enhancing functional buffalo yogurt: Improving physicochemical properties, biological activities, and shelf life using marjoram and geranium essential oils

ABSTRACT: The use of essential oils (EO) has attracted interest in the food industry because of their wide range of beneficial properties. In this study, a new functional yogurt was developed using 2 EO, marjoram and geranium, at 3 different concentrations (0.2%, 0.4%, and 0.6% vol/vol). The physico...

Descripció completa

Dades bibliogràfiques
Autors principals: Ahmed M. Hamed, Ahmed A. Abd El-Maksoud, Moustafa A. Hassan, Efstathia Tsakali, Jan F.M. Van Impe, Habiba A. Ahmed, Amr A. Nassrallah
Format: Article
Idioma:English
Publicat: Elsevier 2024-09-01
Col·lecció:Journal of Dairy Science
Matèries:
functional yogurt
marjoram and geranium essential oils
antibacterial activity
antioxidant activity
anticancer activity
Accés en línia:http://www.sciencedirect.com/science/article/pii/S002203022400780X

Internet

http://www.sciencedirect.com/science/article/pii/S002203022400780X

Ítems similars