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The use of the oregano (Origanum vulgare L.) essential oil and hydrosol in green olive fermentation
Özcan, M. Musa; Arslan, Derya.
Afiliação
  • Özcan, M. Musa; Selçuk University. Faculty of Agriculture. Department of Food Engineering. Konya. TR
  • Arslan, Derya; Selçuk University. Faculty of Agriculture. Department of Food Engineering. Konya. TR
Braz. arch. biol. technol ; 51(3): 601-605, May-June 2008. graf, tab
Artigo em Inglês | LILACS-Express | LILACS | ID: lil-487754
Biblioteca responsável: BR1.1
ABSTRACT
The effect of oregano the (Origanum vulgare L.) oil at the levels of 0.05, 0.1 and 0.3 percent and oregano hydrosol on the physicochemical, microbiological and sensory characteristics of the green olive (Edremit variety) fermentation was investigated. The initial pH of the oregano oil added samples were higher than the other treatments, which were above 5.8. The highest final acidity was observed in the hydrosol+brine combination (0.53 percent). The initial LAB population on the first day of the fermentation was high in the diluted hydrosol (8.89 log cfu ml-1) and control (8.47 log cfu ml-1) samples. But a significant difference was not observed between the LAB counts of the treatments on the 40th day of fermentation. The control and brine+oregano hydrosol samples had the highest sensory scores.
Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2008 Tipo de documento: Artigo País de afiliação: Turquia Instituição/País de afiliação: Selçuk University/TR

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Texto completo: Disponível Coleções: Bases de dados internacionais Base de dados: LILACS Idioma: Inglês Revista: Braz. arch. biol. technol Assunto da revista: Biologia Ano de publicação: 2008 Tipo de documento: Artigo País de afiliação: Turquia Instituição/País de afiliação: Selçuk University/TR
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