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Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese

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dc.contributor.author POPESCU, Liliana
dc.contributor.author STURZA, Rodica
dc.contributor.author PINTEA, Adela
dc.date.accessioned 2024-05-02T06:29:42Z
dc.date.available 2024-05-02T06:29:42Z
dc.date.issued 2021
dc.identifier.citation POPESCU, Liliana, STURZA, Rodica, PINTEA, Adela. Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese. In: The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field: conf. proc. OPROTEH 2021, 25-27 May. 2021, Bacau, România: Abstracts, Bacau 2021 p. 85. ISSN 2457-3388. en_US
dc.identifier.issn 2457-3388
dc.identifier.uri http://repository.utm.md/handle/5014/26989
dc.description.abstract This study is intended to prepare cottage cheese by adding different ratios of basil (Ocimum basilicum, var. Cress) extract (0.15, 0.20, 0.25, 0.30, 0.35 and 0.40 g/100 g cheese). The results of the sensory analysis showed that there are differences in the aroma scores between the treated and control samples. en_US
dc.language.iso en en_US
dc.publisher "Alma Mater" Publishing House, Bacau en_US
dc.relation.ispartofseries The 16th International Conference of Constructive Design and Technological Optimization in Machine Building Field, OPROTEH 2021;25-27 May. 2021, Bacau, România
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject cottage cheese en_US
dc.subject Ocimum basilicum L. en_US
dc.subject basil extracts en_US
dc.subject antioxidant activity en_US
dc.subject sensory analysis en_US
dc.title Evaluation of sensorial and antioxidant effects of basil (Ocimum basilicum L.) extract on cottage cheese en_US
dc.type Article en_US


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