Analysis of volatile compounds in a value-added jerky by incorporating Ajwain and Thyme essential oils – Elaine Anit
Elaine Anit
Master's thesis
Analysis of volatile compounds in a value-added jerky by incorporating Ajwain and Thyme essential oils
Abstract:
Practical applications of essential oils in food processing and preservation are being investigated by the food industry. Recent interest has been generated in essential oils due to their broad array of significant biological effects on food and human health. The bioactive components found in essential oils are that contributes to their therapeutic and antibacterial properties. Bioactive compounds …more
Language used: English
Date on which the thesis was submitted / produced: 28. 4. 2024
Thesis defence
- Date of defence: 4. 6. 2024
- Supervisor: doc. Ing. Klára Urbanová, Ph.D.
- Reader: Pavlína Kyjaková, externi
Citation record
ISO 690-compliant citation record:
ANIT, Elaine. \textit{Analysis of volatile compounds in a value-added jerky by incorporating Ajwain and Thyme essential oils}. Online. Master's thesis. Praha: Czech University of Life Sciences Prague, Faculty of Tropical AgriSciences. 2024. Available from: https://theses.cz/id/46zas4/.
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Institution archiving the thesis and making it accessible: Česká zemědělská univerzita v Praze, Fakulta tropického zemědělstvíCzech University of Life Sciences Prague
Faculty of Tropical AgriSciencesMaster programme:
Agri-food Systems and Rural Development
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