Effect of Some Herb Essential Oils on Lipolysis in White Cheese

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dc.contributor.authorAyar, Ahmet
dc.date.accessioned2020-03-26T16:38:55Z
dc.date.available2020-03-26T16:38:55Z
dc.date.issued2002
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe influence of some herb essential oils on the lipolysis of white cheese was examined The essential oils of Sirmo (wild Allium sp), thyme (wild Thymus sp) and mint (wild Mentha sp) were added individually or in combinations to cheeses. The cheese samples were ripened for 90 days at 5C Lipolysis rate increased from the beginning to the sixtieth day of ripening, then decreased up to 90 days in cheese samples. The highest lipolysis rate was observed in the control sample while the lowest was in thyme and sirmo-thyme added samples. Differences between cheese samples and ripening periods were found to be statistically significant (P<0.01) in terms of fatty acids production rates. Sirmo and mint essential oils did not affect the lipolysis of white cheese. The sensory acceptability of sirmo and mint essential oils added cheeses was superior to that of other samples.en_US
dc.identifier.citationAyar, A., (2002). Effect of Some Herb Essential Oils on Lipolysis in White Cheese. Journal of Food Lipids, 9(3), 225-237. Doi: 10.1111/j.1745-4522.2002.tb00221.x
dc.identifier.doi10.1111/j.1745-4522.2002.tb00221.xen_US
dc.identifier.endpage237en_US
dc.identifier.issn1065-7258en_US
dc.identifier.issue3en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage225en_US
dc.identifier.urihttps://dx.doi.org/10.1111/j.1745-4522.2002.tb00221.x
dc.identifier.urihttps://hdl.handle.net/20.500.12395/17930
dc.identifier.volume9en_US
dc.identifier.wosWOS:000178157000005en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorAyar, Ahmet
dc.language.isoenen_US
dc.publisherFood Nutrition Press Incen_US
dc.relation.ispartofJournal of Food Lipidsen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.titleEffect of Some Herb Essential Oils on Lipolysis in White Cheeseen_US
dc.typeArticleen_US

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