Kiss, Kármen Anita and Kapcsándi, Viktória and Posgay, Miklós Marcel and Lakatos, Erika (2020) Production of Potential Functional Dairy Products Using Herb Treated by Microwave Radiation. GRADUS, 7 (1). pp. 20-25. ISSN 2064-8014
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Official URL: https://doi.org/10.47833/2020.1.AGR.005
Abstract
Our aim was to product potential functional dairy products (cheese) by adding microwave treated dried herbs to them. We worked out two methods to compare the antimicrobial effect of microwave and the microwave indicated heat treatment. The product technology was also worked out by us.
| Item Type: | Article |
|---|---|
| Additional Information: | Negyedik szerző: Hanczné Lakatos Erika |
| Uncontrolled Keywords: | microwave; functional food; cheese; rosemary |
| Subjects: | S Agriculture / mezőgazdaság > S1 Agriculture (General) / mezőgazdaság általában T Technology / alkalmazott, műszaki tudományok > TP Chemical technology / vegyipar, vegyészeti technológia |
| Depositing User: | Zoltán Subecz |
| Date Deposited: | 03 Jun 2020 08:57 |
| Last Modified: | 28 Apr 2021 08:05 |
| URI: | http://real.mtak.hu/id/eprint/109178 |
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