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Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends
Extracted Olive Oil Modified Butter Blends
2016/6/2
Olive oil (Olea europaea L.) which extracted by pressure system from Koroneiki olive fruit variety by using 2% NaCl during malaxation step was used in manufacture of modified butter blends. Different ...
Antioxidant potential of Moringa oleifera leaf extract for the stabilisation of butter at refrigeration temperature
oxidative stability overall acceptability
2014/2/24
The antioxidant potential of a leaf extract of Moringa oleifera Lam. (Moringaceae) – LEMO was studied for the stabilisation of butter at refrigeration temperature. LEMO was obtained by extracting the ...
Cell viability of Bifidobacterium lactis strain in long-term storage butter assessed with the plate count and fluorescence techniques
Bifidobacterium sp. survival food products LIVE/DEAD® method plate count method
2014/2/25
Great interest in functional products containing bacterial strains displaying health-promoting properties is expressed worldwide and is as a result connected with a demand for developing new probiotic...
Effect of Oregano and Sage Extracts on Microbiological Quality of Molten Butter
butter oregano origanum vulgare
2009/6/18
Effects of oregano (Origanum vulgare L.) and sage (Salvia fruticosa L.) extracts on microbiological quality of butter were investigated. The extracts and their combinations were individually added int...
Changes in the Acid Value of Butter During Storage at Different Temperatures as Assessed by Standard Methods or by FT-IR Spectroscopy
Acid Value Assessed by Standard Methods
2016/5/31
Three different types of polish commercial butters, namely: light, regular and high fat content were under study. Studied samples were stored at two different temperatures (5 or 20°C) for a period of ...
Determination of polydextrose as a fat replacer in butter
polydextrose litesse fat replacer butter FT-IR
2014/3/4
Polydextrose is used in several countries as a low caloric sugar and fat substitute (bulking agent). It is prepared by condensation of glucose, D-glucitol, and citric acid (89:10:1). The resulting con...