Evaluation of the effect of fennel ( Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt-Reference-Cited by-同舟云学术

Evaluation of the effect of fennel ( Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

Published:2019-10-23 Issue:2 Volume:73 Page:403-410
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Ben Abdesslem Souhir¹²^ORCID,Ben Moussa Olfa¹^ORCID,Boulares Mouna¹,Elbaz Mounira²,Chouaibi Moncef¹,Ayachi Souha¹,Hassouna Mnasser¹

Affiliation:

1. Research Unit: ‘Bio‐Preservation and Valorization of Agricultural Products UR13‐AGR 02’ Higher School of Food Industries of Tunisia (ESIAT) 58 Alain Savary Street El Khadhra City 1003 Tunis Tunisia

2. UR13AGR09‐Integrated Horticultural Production in the Tunisian Eastern‐Center Regional Research Center of Horticulture and Organic Agriculture (CRRHAB) University of Sousse BP 57 Chott Meriem 4042 Sousse Tunisia

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12667

Reference29 articles.

1. Improvement of the Properties of Goat's Milk Labneh using some Aromatic and Vegetable Oils

2. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils;Al‐Otaibi M;African Journal of Microbiology Research,2008

3. Antioxidant and antimicrobial activities of essential oil and extracts of fennel (Foeniculum vulgareMill.) seeds from Pakistan

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