| dc.creator |
Baydar, HASAN |
|
| dc.creator |
KULEAŞAN, Hakan |
|
| dc.creator |
KINECI, Suleyman |
|
| dc.creator |
SECILMIS-CANBAY, Hale |
|
| dc.creator |
Kara, Nimet |
|
| dc.date |
2012-12-31T22:00:00Z |
|
| dc.date.accessioned |
2020-10-06T11:22:41Z |
|
| dc.date.available |
2020-10-06T11:22:41Z |
|
| dc.identifier |
c39d9d0e-e822-4f11-9553-3d6e3816908f |
|
| dc.identifier |
10.1080/0972060x.2013.794043 |
|
| dc.identifier |
https://avesis.sdu.edu.tr/publication/details/c39d9d0e-e822-4f11-9553-3d6e3816908f/oai |
|
| dc.identifier.uri |
http://acikerisim.sdu.edu.tr/xmlui/handle/123456789/71392 |
|
| dc.description |
Damask Rose (Rosa damescena Mill.) is the major rose species used for rose oil production. Rose water is the major subsidiary product obtained during the distillation process. Rose water has also commercial importance because of its usage as an ingredient in some processed foods and aromatherapy. Microorganisms cause souring and therapeutic effect losses of rose water during its storage. Various preservation techniques were applied in rose water for the prevention of microbial spoilage. The physical methods used for the preservation of rose water were pasteurization, and ultra violet treatment. Phenoxyethanol and sodium benzoate were used as chemical preservatives. After methods were applied, rose water samples were stored at room temperature and spoilage microorganisms such as bacteria, yeasts and molds were enumerated. The changes in the composition of essential oils of rose water samples were also determined. Any of the applications caused a significant change in aroma composition, while inhibiting the microbial spoilage. |
|
| dc.language |
eng |
|
| dc.rights |
info:eu-repo/semantics/closedAccess |
|
| dc.title |
The Effects of Pasteurization, Ultraviolet Radiation and Chemiclal Preservatives on Microbial Spoilage and Scent Composition of Rose Water |
|
| dc.type |
info:eu-repo/semantics/article |
|