Flavoring and extending the shelf life of cucumber juice with aroma compounds-rich herbal extracts at 4 °C through controlling chemical and microbial fluctuations

This work aims to enhance the flavor of functional cucumber juice using herbal extracts of peppermint, basil, lavender, and lemongrass ethanolic extracts and extend its lifetime by controlling the chemical and microbial fluctuations. Cucumber juices were processed as; non-supplemented (J-Con), J-PME...

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Detalles Bibliográficos
Autores principales: El-Saadony, Mohamed T., Saad, Ahmed M., Elakkad, Hend A., El-Tahan, Amira M., Alshahrani, Omniah A., Alshilawi, Mashaeal S., El-Sayed, Hanan, Amin, Shimaa A., Ahmed, Alshaymaa I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8717152/
https://www.ncbi.nlm.nih.gov/pubmed/35002428
http://dx.doi.org/10.1016/j.sjbs.2021.08.092

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8717152/
https://www.ncbi.nlm.nih.gov/pubmed/35002428
http://dx.doi.org/10.1016/j.sjbs.2021.08.092

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