Effect of oregano and sage extracts on microbiological quality of molten butter

Basit Öğe Kaydı
dc.contributor.authorAyar, A.
dc.contributor.authorÖzcan, Musa
dc.contributor.authorAkgül, A.
dc.date.accessioned2020-03-26T16:48:19Z
dc.date.available2020-03-26T16:48:19Z
dc.date.issued2004
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractEffects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added into butter at 0.3% (W/W) concentrations. For comparison, 0.2% (w/w) sorbic acid was used. The close-up samples were stored at 20degreesC for 4 weeks. Microbiological qualities of butters treated with spices extracts were better than that of control. Spices extracts and their combinations exhibited antimicrobial effects in butter; however their antimicrobial activities were lower than that of sorbic acid. Oregano among the spices extracts showed highest inhibition effect on moulds and yeasts, lipolytic, proteolytic microorganisms and coliform group, and sage was effective on total bacteria, lactobacilli.en_US
dc.identifier.doi10.3136/fstr.10.111en_US
dc.identifier.endpage113en_US
dc.identifier.issn1344-6606en_US
dc.identifier.issue2en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage111en_US
dc.identifier.urihttps://dx.doi.org/10.3136/fstr.10.111
dc.identifier.urihttps://hdl.handle.net/20.500.12395/19017
dc.identifier.volume10en_US
dc.identifier.wosWOS:000224196100002en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherKARGERen_US
dc.relation.ispartofFOOD SCIENCE AND TECHNOLOGY RESEARCHen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectbutteren_US
dc.subjectoregauoen_US
dc.subjectoriganum vulgareen_US
dc.subjectsageen_US
dc.subjectsalvia fruticosaen_US
dc.subjectstorageen_US
dc.subjectmicrobiological qualityen_US
dc.titleEffect of oregano and sage extracts on microbiological quality of molten butteren_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
ayar2004 (1).pdf
Boyut:
362.92 KB
Biçim:
Adobe Portable Document Format
Açıklama:
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu