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

POPESCU, Liliana; STURZA, Rodica; COJOCARI, Daniela

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