Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract-Reference-Cited by-同舟云学术

Chemical and microbiological stability and sensorial properties of traditional Iranian butter incorporated with pomegranate peel extract

Published:2022-09-04 Issue:1 Volume:76 Page:178-186
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Ebrahimian Maryam¹,Mehdizadeh Tooraj¹^ORCID,Aliakbarlu Javad¹^ORCID

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine Urmia University 11 km Sero Road Urmia 5756151818 Iran

Funder

Urmia University

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12906

Reference50 articles.

1. Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

2. Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels

3. Inhibition effect of pomegranate and orange peel extract on the growth of Staphylococcus aureus from cheese;Ahmed A J;Natural Volatiles and Essential Oils Journal,2022

4. Antioxidant activities of orange peel extract in ghee (butter oil) stored at different storage temperatures

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