scholarly journals Effect of Avishane Shirazi (Z ataria Multiflora ) and Clove (S yzygium Aromaticum ) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

2015 ◽  
Vol 38 (4) ◽  
pp. 240-247 ◽  
Author(s):  
Javad Aliakbarlu ◽  
Surur Khalili Sadaghiani
Keyword(s):  
Essential Oils ◽  
Sensory Properties ◽  
Refrigerated Storage ◽  
Sheep Meat

scholarly journals Influence of different essential oils on marinated anchovy (Engraulis encrasicolus L. 1758) during refrigerated storage

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 255-260 ◽  
Author(s):  
Demet KOCATEPE ◽  
Hülya TURAN ◽  
Can Okan ALTAN ◽  
İrfan KESKİN ◽  
Asuman CEYLAN ◽  
...  
Keyword(s):  
Essential Oils ◽  
Refrigerated Storage ◽  
Engraulis Encrasicolus

scholarly journals Changes in potato tuber sugar metabolism in response to natural sprout suppressive compounds

2019 ◽  
Vol 42 ◽  
pp. e43234
Author(s):  
Mirelle Nayana de Sousa Santos ◽  
Fernanda Ferreira de Araujo ◽  
Paula Cristina Carvalho Lima ◽  
Lucas Cavalcante da Costa ◽  
Fernando Luiz Finger
Keyword(s):  
Essential Oils ◽  
Potato Tuber ◽  
Sugar Metabolism ◽  
Reducing Sugar ◽  
Refrigerated Storage ◽  
Processing Industry ◽  
Sprout Inhibitors ◽  
Sprout Growth ◽  
Rate Of Accumulation

The increased demand for potato by the Brazilian processing industry requires long term refrigerated storage, but after a few months, natural dormancy ends, and sprouts start to grow. Thus, sprout inhibitors are necessary to reduce the rate of growth and allow further storage. The purpose of research described here was to determine the effects clove and menthol essential oils have on the inhibition of sprout growth in non-dormant ‘Asterix’ tubers. Both eugenol and menthol treatments reduced the rate of sprout growth during storage at 8oC for up to 50 days. Eugenol and menthol essential oils diminished the rate of accumulation of reducing sugar, which are responsible for browning of French fries. Color after frying was within acceptable levels when the tubers were treated with eugenol or menthol essential oils.

Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

2017 ◽  
Vol 10 (10) ◽  
pp. 1883-1891 ◽  
Author(s):  
Lucía Ortiz ◽  
Eva Dorta ◽  
M. Gloria Lobo ◽  
L. Antonio González-Mendoza ◽  
Carlos Díaz ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Orange Juice ◽  
Sensory Properties ◽  
Banana Peel ◽  
Refrigerated Storage ◽  
Peel Extract
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