Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Diacetyl, noted for its appealing butter‐like aroma, is present naturally in many foods, and
humans have been exposed to it since the beginning of civilization. The advent of …

A method using headspace solid-phase microextraction (HS-SPME) combined with gas
chromatography–mass spectrometry (GC/MS) was developed and validated for the …

Lycopene crystals were incorporated in butter (20 ppm), ice-cream (70 ppm), and
mayonnaise (50 ppm) and were analyzed for their sensory characteristics during storage for …

In the present study, we investigated the relationships between storage conditions of argan
kernels and argan oil quality over a 1‐year period. Argan kernels were packaged in black or …

In this work, a simple and fast method for the determination of diacetyl by gas-
chromatographic technique coupled with flame ionisation detector (GLC-FID) was …

Yayik butter produced by churning of yoghurt is one of the popular traditional dairy products
of Turkey. In this study, yayik butter was divided into four lots. Two lots were stored with a …

Probiotic buttermilk‐like fermented milk in different flavors in versions with sucrose and
sucralose were processed in a pilot plant. The Mesophilic Aromatic Culture CHN‐22 and …

In this research, the effect of adding garlic and synthetic antioxidant to butter produced on
both quality characteristics and oxidation stability during the storage (1st, 15th, 30th, 45th …

Herbs have been used for centuries in order to enrich food as preservatives, flavorings, and
medicinal agents. The aim of this work was to study the effect of the addition of selected …