Thymbra capitata Essential Oil Use to Preserve Physicochemical and Microbiological Qualities of Pomegranate Juice

This work studied the possible use of Thymbra capitata essential oil in the preservation of pomegranate juice qualities. We monitored the effect of the oil on the physicochemical and microbiological qualities of the juice during 245 days of storage at 5 and 20 °C. Treated juices showed slight decrea...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019, Vol.25(2), pp.257-263
Hauptverfasser:	Charfi, Saoulajan, Boujida, Nadia, Moussaoui, Naima El, Abrini, Jamal, Senhaji, Nadia Skali
Format:	Artikel
Sprache:	eng
Schlagworte:	Essential oils Fruit juices Juices microbiological quality Oils & fats Phenolic compounds Phenols physicochemical quality pomegranate juice Preservation Storage Sugar Thymbra capitata essential oil
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!