DOI: 10.17265/2159-5828/2019.08.003
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Eda Adal, Sami Eren

Abstract: In this study, the effect of adding essential oil from different plants on prolonging the shelf life of pistachio puree was investigated. For this purpose, Rancimat method, which is one of the accelerated shelf-life test (ASLT) methods, was used to determine the effect of oregano (OO) and rosemary (RO) essential oils on the oxidative stability of pistachio puree. Butylated hydroxyanisole (BHA) and the control sample were used for the comparison. Concentrations used for essential oils and synthetic antioxidants…

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