Use of cinnamon, wheat germ, and eucalyptus oils to improve quality and shelf life of concentrated yogurt (Labneh)

Three essential oils, namely cinnamon, eucalyptus, and wheat germ were added to concentrated yogurt (Labneh) at a concentration of 600 μL\kg. The chemical, microbiological and organoleptic properties of freshly prepared and stored Labneh at 5°C ± 1 for 6 weeks were determined. Addition of essential...

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Detalhes bibliográficos

Principais autores:	Fuad Al-Rimawi, Mohannad Alayoubi, claude Elama, Mohannad Jazzar, Avni Çakıcı
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Taylor & Francis Group 2020-01-01
coleção:	Cogent Food & Agriculture
Assuntos:	essential oils labneh (concentrated yogurt) eucalyptus wheat germ cinnamon
Acesso em linha:	http://dx.doi.org/10.1080/23311932.2020.1807810
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