İçeriğe geç
akaturk Akademik ölçüm

Makale detayı · 2001

BUTTER STABILITY AS AFFECTED BY EXTRACTS OF SAGE ROSEMARY AND OREGANO

Dergi

Journal of Food Lipids

ISSN 1065-7258

YÖKSİS OpenAlex SJR Q2 JCR Q4 Atıf 33 Yüzdelik 36.1% FWCI 0.13
Yıl
2001
Tür
article

Veri kaynağı ayrımı

  • YÖKSİS YÖKSİS makale kaydı
  • YÖKSİS dergi adı Journal of Food Lipids
  • Katalog eşleşmesi (ISSN) Journal of Food Lipids
  • OpenAlex OpenAlex zenginleştirmesi (özet, atıf, konular)

Özet

OpenAlex · İngilizce

ABSTRACT Effects of methanolic extracts of sage (Salvia fruticosa L.), rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) on butter stability were investigated. All extracts were individually added to butter at 0.02 or 0.05%. For comparison, 0.02% butylated hydroxyanisole (BHA) and control group were also prepared and tested. The samples were stored at 25 or 5C. The peroxide value, free fatty acids and thiobarbituric acid value were determined at regular intervals for all samples. Spice extracts and their combinations exhibited a better effect than that of BHA in stabilizing butter against oxidation. The most effective extract was that of sage. The extracts significantly stabilized butter (P<0.05). Butter samples stored at 5C were more stable (P<0.05) than those kept at 25C.

Konular

Atıflar

OpenAlex cited_by_count. WoS veya Scopus atıf sayısı değildir; o kaynaklar için ayrı kolon yoktur.

33 atıf

OpenAlex cited_by_count (önbellek / veritabanı)

Yazarlar

  1. AHMET AYAR SAKARYA ÜNİVERSİTESİ
  2. MEHMET MUSA ÖZCAN
  3. Akgül Attila
  4. NİHAT AKIN