Effect of Teucrium polium Essential Oil on the Physicochemical and Sensory Properties of Probiotic Yoghurt-Reference-Cited by-同舟云学术

Effect of Teucrium polium Essential Oil on the Physicochemical and Sensory Properties of Probiotic Yoghurt

Published:2012-11-29 Issue:3 Volume:38 Page:880-888
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mahmoudi Razzagh¹,Zare Payman²,Hassanzadeh Parviz¹,Nosratpour Soma¹

Affiliation:

1. Department of Food Hygiene and Aquatics, Faculty of Veterinary Medicine; University of Tabriz; Tabriz PO Box 5166614779 Iran

2. Department of Pathobiology, Faculty of Veterinary Medicine; University of Tabriz; Tabriz Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12042/fullpdf

Reference52 articles.

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2. The use of lemongrass extracts as antimicrobial and food additive potential in yoghurt;Abd-Ei Fattah;J. Am. Sci.,2010

3. Composition of the essential oil from Jordanian germander (Teucrium polium L.);Aburjai;J. Essent. Oil Res.,2006

4. Yoghurt and gut function;Adolfsson;Am. J. Clin.Nutr.,2004

5. Improvement of the quality and shelf life of concentrated yoghurt (labneh) by the addition of some essential oils;Al Otaibi;Afr. J. Microbiol. Res.,2008

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