Influence of Some Medicinal and Aromatic Plants Addition on Pan Bread Quality

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1 Worl Journl of Diry & Foo Sienes 9 (): 99-0, 0 ISSN -0X IDOSI Pulitions, 0 DOI: 0.9/iosi.wjfs Influene of Some Meiinl n Aromti Plnts Aition on Pn Bre Qulity Hinr A. Seleem n Zhrt El-Ol M. Mohme Deprtment of Crops Tehnology Reserh, Foo Tehnology Reserh Institute, Agriulturl Reserh Center, Giz, Egypt Astrt: The im of this stuy ws to investigte the effet of ing some romti n meiinl plnts (grli, oriner, sum, fennel, mrjorm, thyme n rmom) s nturl ntioxints n ntimiroil gents on pn re hrteristis. The selete plnts were use t % of whet flour (w/w). Physiohemil prmeters, sensory evlution n shelf life of pn re were exmine. The results showe tht the ition of some romti n meiinl plnts slightly inrese fier n sh ut i not ffet on protein or ft ontent. The ition of oriner n rmom plnts slightly improve the texturl properties of proue pn re prtiulrly the firmness hrter. Freshness of the proue pn re ws improve signifintly uring the storge perios ompre with ontrol. The ition of selete romti n meiinl plnts to pn re enhne the oor hrter ompre with ontrol with no verse effet on other sensory ttriutes. In ition, ll pn re smples exhiite higher ntioxint tivity thn ontrol. Aromti n meiinl plnts ition ws le to inhiit the growth of moul, prolonge the storge perios of pn re ompre with ontrol. Key wors: Meiinl n Aromti Plnts Pn Bre Antioxint Ativity Sensory Evlution Freshness INTRODUCTION tivities n s lterntive to syntheti preservtives [, ]. Mrjorm is one of the most fmilir kithen hers. Meiinl hers hve een wiely pplie in vrious It is ultivte for use of its romti leves for flvoring inustril rnhes suh s phrmeutil, osmetil, n other ulinry purposes. The meiinl effets of hemil, et. Regring foo inustry, romti plnts mrjorm re gstrointestinl trt stimulnt, toni, n their essentil oils hve een use extensively s rmintive, iphoreti, hypoglyemi, iureti s well s flvor ingreients in wie vriety of foos, everges ntiteril [] n s ntioxint []. The rie fruit n onfetionery prouts []. Meiinl n romti rmom is use either whole or in groun form s hers not just influene the tste n flvor of the flvoring gent n lso in the meiinl preprtions []. prout ut hve enefiil effet on humn orgnism. Coriner hs muh importne ue to its verstile use s Herl extrts ontin etheri oils n other tive n her s well s spie [9]. sustnes suh s tnnins, orgni is, enzymes, Sum (Rhus oriri) is fmously use in the resins, pigments, vitmins, minerls, muous sustnes, Meiterrnen region n Mile Est s spie, et. tht enhne rom n improve nutritive vlue of sue n rink [0]. Furthermore, Grli is ommonly prout. For this reson, these sustnes n e use s use s flvoring, ulinry n herl remeies qulities sfe n effetive lterntives to syntheti preservtives []. Thymus speies, s well s their pplitions in []. Meiinl n romti plnts hve een reognize vrious ommeril preprtions, minly s ntimiroil to possess iologil tivities, inluing ntiteril, n ntioxint gents [, ]. Mture fruit n essentil ntifungl n ntioxint properties. Severl spies oil of Fennel re use s onstituent of phrmeutil (innmon, love n mrjorm), hers (thyme, sge, n osmeti prouts. They re lso use s flvoring oregno, rosemry, fennel n sil) n fruits gents in foo prouts []. Bkery prouts re wiely (erries) ontin voltile ntimiroil ompouns []. onsume n re eoming mjor omponent of the The romti plnts re wiely use for their ntioxint interntionl foo mrket []. Bre is the min stple Corresponing Author: Zhrt El-Ol M. Mohme, Deprtment of Crops Tehnology Reserh, Foo Tehnology Reserh Institute, Agriulturl Reserh Center, Giz, Egypt. E-mil: zhormhmou@yhoo.om. 99

2 Worl J. Diry & Foo Si., 9 (): 99-0, 0 foo meeting nutritionl nees of humns in the worl. Physil Mesurements of Pn Bre: Bre lof Bre supplies signifint portion of the nutrients weight (g) ws reore fter ooling for h, re lof require for growth n mintenne of helth. It is lso volume (m ) ws etermine y rpesee isplement one of the soures of proteins, vitmins, minerls, metho s esrie y AACC [9]. Speifi volume fier n omplex rohyrtes []. Physiohemil (m /g) of re ws lulte y iviing volume y hnges (e.g. stling, firming) n miroiologil weight. Density (g/m ) ws lulte y iviing weight spoilge shorten the shelf life of re []. Bre stling y volume. results in erese onsumer eptne of kery Texture Profile Anlysis (TPA) of Pn Bre: Bre prouts []. texture ws etermine y universl testing mhine The ojetives of this stuy were to proue pn (Coneteh, B type, Tiwn) provie with softwre re with ition of some romti plnts s grli, oring to Bourne []. An luminum mm imeter oriner, sum, fennel, mrjorm, thyme n rmom ylinril proe ws use in TPA oule ompression n to stuy the effet of these itions on test to penetrte to 0% epth, t mm/s spee test. physiohmeil, sensory properties s well s shelf life Firmness (N), gumminess (N), hewiness (N), of the proue pn re. ohesiveness n springiness were lulte from TPA grphi. MATERIALS AND METHODS Antioxint Ativity Assys: The DPPH (, -iphenyl-- Mterils: Whet flour (WF, % extrtion) ws pirylhyrzyl) ril svenging tivity of methnoli otine from Five Strs Compny, Swiss City, Egypt. extrts ws etermine following the metho reporte y Ingreients suh s sugr, slt, instnt tive ry yest Tepe et l. []. n olive oil were purhse from the lol mrket. Bre improver ws otine from Al-Khti Compny, Sensory Evlution of Pn Bre: Smples of pn re Giz, Egypt. Drie meiinl n romti plnts [grli were evlute y 0 pnelists (stff in Foo Tehnology (Allium stivum), oriner (Corinrum stivum), Reserh Institute, Agriulturl Reserh Center, Giz, sum (Rhus oriri), fennel (Foeniulum vulgre), Egypt). Crust olor (0), rum olor (0), tste (), oor mrjorm (Orignum mjorn), thyme (Thymus vulgris) (), texture (0) n generl pperne (0). The totl n rmom (Elettri rmomum)] were purhse sore of these sensory properties ws evlute s from Giz Compny for sees n meiinl plnts, overll eptility [] th Otoer City, Egypt. Freshness of Pn Bre: The freshness of eh pke Preprtion of Pn Bre: A stright ough re smples (pn re) ws mesure t room temperture mking proess ws performe oring to AACC uring storge (, n h) y lkline wter [9], si ough formul ws onsiste of flour (00 g), retention pity (AWRC) oring to metho of slt ( g), ry yest ( g), sugr ( g), re improver Ymzki [], s moifie y Kittermn n Ruenthler (0. g), olive oil (0 g), Meiinl n romti plnts [] e t level % n the require mount of wter. The ough ws put into grese fermenttion owel n Totl Fungl Count of Pn Bre: Totl fungl ple in fermenttion inet t C n reltive ounts of pn re ( g smple) were etermine using humiity 0-% for 0 min n then ough ivie into mlt yest gr mei oring to Mislive et l. [] n piees of g. The ough ws proofe for 0 min in Swnson et l. []. Shelf life of the proue pn fermenttion inet uner ontrolle temperture n re ws tken s the totl fungl ount uring reltive humiity n then ke for 0 min t 0 C in n storge. - 0 fu.g inite the spoilge of the smple. eletri oven. The pn re ws seprte from the metl The smples were store for ys. Fungl growth ws pns, left for ooling t room temp. perioilly etermine uring storge time. Anlytil Methos: Proximte Chemil Anlysis of Pn Bre: Moisture, rue protein, rue ft, rue fier n rohyrte (y ifferene) were evlute oring to A.O.A.C. [0]. Sttistil Anlysis: For the nlytil t, men vlues n stnr evition re reporte. The t otine were sujete to one-wy nlysis of vrine (ANOVA) t P<

3 Worl J. Diry & Foo Si., 9 (): 99-0, 0 RESULTS AND DISCUSSION Physil Properties: Physil ttriutes (lof weight, lof volume, speifi volume n ensity) of pn re Chemil Composition: Proximte hemil omposition smples re given in Tle. From the results, it oul e of the pn re smples ontining ifferent selete oserve tht no signifint ifferene etween ontrol romti n meiinl plnts re presente in Tle. n other smples in re lof weight vlues n it ws The results showe tht there were no signifint rnge etween. n.0 g, while the lof volume hnges in protein n ft ontents of pn re smples ws inrese in the most pn re ontining the with the ition of ifferent meiinl n romti selete hers prtiulrly in se of smple (rmom plnts. Protein ontent rnge from. % (smple ) to pn re) whih h the highest lof volume. m. % (smple while ft ontent rnge from 9.% followe y smple (thyme pn re) m n (smple ) to 9. % (smple ). Menwhile, the results smple (mrjorm pn re) m. Conerning to inite tht the sh ontent inrese in ll smples speifi volume (m /g), the results inite tht ompre with ontrol (smple ). Smple ontining rmom pn re h the highest speifi volume thyme h signifintly higher ontent of sh (. %) (. m /g) reltive to other smples. On the other hn, reltive to ontrol (.%). Hmz et l. [] reporte tht ensity of pn re smples erese ompre with thyme h higher sh ontent (.%). Regring to fier ontrol exept for grli n sum pn re (0. n ontent, results inite tht there ws signifintly 0. g/m, respetively). Crmom pn re h the inrese in fier ontent in ll smples ompre with lowest ensity vlue (0. g/m ). ontrol. The rue fier ontent of pn re smples ws The otine results re lso in the sme tren of rnge from 0. to 0.%. Furthermore, rohyrte Simurin et l. [0]. ontent rnge from. to.% n lmost there were no signifint ifferenes etween pn re Texture Profile Anlysis (TPA): Texture profile nlysis smples in rohyrte ontent. These results re in (TPA) [firmness, ohesiveness, gumminess, hewiness greement with those otine y Hussein et l. [9]. n springiness] is shown in Tle. From the results, Tle : Proximte hemil omposition of pn re smples (% ry weight). Smples Protein Ft Ash Crue fier Crohyrte.9±0. 9.±0..±0.0 0.±0.00.±0..0±0. 9.±0..±0. 0.0±0.0.±0.0.0±0.9 9.±0.0.±0.0 0.±0.0.0±0..90±0. 9.±0.00.±0. 0.±0.0.±0..±0. 9.0±0.0.±0. 0.0±0.00.9±0.0.±0. 9.±0..9±0.0 0.±0.00.±0.9.0±0. 9.±0..±0. 0.±0.0.±0..±0. 9.±0.9.±0.0 0.± ±0. Smple (): Control pn re, Smple (): Grli pn re, Smple (): Coriner pn re, Smple (): Fennel pn re, Smple (): Mrjorm pn re, Smple (): Sum pn re, Smple (): Crmom pn re, Smple (): Thyme pn re. Vlues re mens of three replites±sd, numer in the sme olumn followe y the sme letter re not signifintly ifferent t 0.0 level. Tle : Physil properties of pn re smples. Smples Lof weight (g) Lof volume (m ) Speifi Volume (m /g) Density (g/m ).0±..±0.0.±0.0 0.±0.0.±..0±.0.0±0.0 0.±0.00.±. 90.0±..± ±0.00.±0.0 9.±..±0. 0.±0.00.±..0±..±0. e 0.±0.0.±..0±..0±0.0 0.±0.0.±..±.0.±0.0 e 0.±0.00.0±..±..±0. e 0.±0.0 Smple (): Control pn re, Smple (): Grli pn re, Smple (): Coriner pn re, Smple (): Fennel pn re, Smple (): Mrjorm pn re, Smple(): Sum pn re, Smple (): Crmom pn re, Smple (): Thyme pn re. Vlues re mens of three replites±sd, numer in the sme olumn followe y the sme letter re not signifintly ifferent t 0.0 level. 0

4 Worl J. Diry & Foo Si., 9 (): 99-0, 0 Tle : Texture profile nlysis (TPA) of pn re prepre y ing selete meiinl n romti plnts. Smples Firmness (N) Cohesiveness Gumminess (N) Chewiness (N) Springiness.±0. 0.9±0.0 0.± ± ±0.00.±0. 0.9± ±0.0 0.±0.0 0.±0.00.±0.0 0.± ±0.0 0.±0.0 0.±0.00.±0. 0.± ±0.0 0.±0.0 0.±0.00.±0. 0.0±0.0 0.±0.0 0.±0.0 0.±0.00.9±0.0 0.± ±0.0 0.±0.0 0.±0.00.±0. 0.9±0.0 0.±0.0 0.±0.0 0.±0.00.±0. 0.± ±0.0 0.±0.0 0.±0.00 Smple (): Control pn re, Smple (): Grli pn re, Smple (): Coriner pn re, Smple (): Fennel pn re, Smple (): Mrjorm pn re, Smple(): Sum pn re, Smple (): Crmom pn re, Smple (): Thyme pn re. Vlues re mens of three replites±sd, numer in the sme olumn followe y the sme letter re not signifintly ifferent t 0.0 level. Tle : Bking freshness properties of pn re smples. Smples Zero time h h h.±.0.±. f 09.±..9±.9 0.±..±.09 ef.±.0 0.9±. 0.00±..±.0 ef.±.9.±.00.±. 0.±..09±.0 0.±..±.0 9.0±0.0.±.9.±0.0.0±. 9.0±. e.0±.9.±.9.0±.0.±..0±9.0 0.±. 0.±..9±.0 0.9±..±.9 Smple (): Control pn re, Smple (): Grli pn re, Smple (): Coriner pn re, Smple (): Fennel pn re, Smple (): Mrjorm pn re, Smple(): Sum pn re, Smple (): Crmom pn re, Smple (): Thyme pn re. Vlues re mens of three replites±sd, numer in the sme olumn followe y the sme letter re not signifintly ifferent t 0.0 level. it oul e oserve tht ition of meiinl n even though it hs een stuie for 0 yers []. romti plnts in formultion of pn re smples Alkline wter retention pity (AWRC) of the pn signifintly ffete the texturl properties of pn re loves oul e onsiere s n inition for re. Vlues of firmness non signifintly erese for stling n freshness. Therefore, it ws estimte for eh smples, n (.,. n., respetively) selete meiinl n romti plnts ition t zero ompre with ontrol smple (.), while smples n time n fter storge perios (, n h) s shown reore the highest vlues (. n.9, respetively). in Tle. The presente t showe tht in spite of tht Moreover, there were no signifint ifferenes in AWRC ws inrese s meiinl n romti plnts ohesiveness etween ll pn re smples exept in ition ompre to smple (), it ws erese s the se of sum pn re (smple ) whih h the lowest storge time inrese in ll the teste pn re. ohesiveness vlue (0.). For gumminess vlues, the Moreover, stling rte whih lulte from the highest vlue ws oserve for grli pn re (0.9) n ifferenes etween AWRC of thir n first y storge the lowest for rmom pn re (0.). At the sme is shown in Fig.. The results in Fig. illustrte tht the tren in hewiness vlues, grli pn re sore ontrol smple h the highest stling rte (.) the highest vlue (0.) n rmom pn re ompre with other pn re smples n smple, sore the lowest vlue (0.). Regring springiness, n h the lowest stling rte (.0, 9. n 0., there ws slight erese in ll formuls reltive to respetively). Smple whih ontining mrjorm h ontrol exept for rmom pn re. These results in the highest vlue of AWRC, eing,., 9.0,. line with Hussein et l. [9]. Simurin et l. [0] reporte n. t 0,, n h, respetively. This oul tht the ition of hers i not signifintly ffet the e ttriute to the high ietry fier ontent of the rum firmness in omprison with the stnr white mrjorm power.9 % []. Fiers improve the re. nutritionl vlue of re ut usully lter the rheologil properties of ough, the qulity n sensory properties of Bking Freshness: Bre stling is omplex proess the finl re prout. Bre ontining fier to greter tht ours uring re storge. It is elye the extent show espeilly longer shelf life thn ontrol eteriortion progress of qulities suh s tste, firmness, smples []. These results re in greement with those et. The mehnism of re stling is still not ler yet otine y Meher []. 0

5 Worl J. Diry & Foo Si., 9 (): 99-0, 0 0 Stling rte Whet flour re Grli re Coriner re fennel re mrjorm re sum re rmom re thyme re Fig. : Stling rte of pn re smples. Smples Antioxint tivity (%) Whet flour re Grli re Coriner re fennel re mrjorm re sum re rmom re thym e re Fig. : Antioxint tivity of methnoli extrt of pn re. Smples Antioxint Ativity: Antioxints present in foo re Sensory Evlution: Photogrphs of re smples re very importnt for humn helth sine the retive oxygen illustrte in Fig.. Sensory evlution sore of proue speies re reognize s ging n rinogenesis ftor pn re re presente in Tle. The results showe []. The ntioxint tivity of methnoli extrts of pn tht ontrol re smple reore the highest sore for re is shown in Fig.. From t in Fig., it oul e ll ttriutes reltive to other pn re smples exept oserve tht the ition of meiinl n romti in oor hrter, it ws reore the lowest sore. plnts to pn re smples inrese signifintly their Among ll pn res ontining meiinl n romti, ntioxint tivity in omprison with ontrol (.9%). grli pn re h the highest sore for over ll Mrjorm pn re extrt h the highest ntioxint eptility (9.%) followe y oriner pn re tivity (.%) followe y thyme pn re 9.0, (9.%) n rmom pn re (9.0%), while while the ntioxint tivity of rmom pn re sum pn re h the lowest sore for over ll extrt ws.%.these results my e ue to the higher eptility (.%). From t in Tle, it oul e ntioxint of these plnts tht Grmz-Mih owsk oserve tht ition of selete meiinl n et l. [] reporte tht mrjorm n thyme extrts romti plnts to pn re enhne the oor however possesse lso strong ntioxint tivity. ompre with ontrol. Grli pn re h the highest Plnts, inluing hers n spies, hve mny sore for oor () ompre with ontrol n the other phytohemils whih re potentil soure of nturl pn re smples. This might e ttriute to the higher ntioxint, e.g. phenoli iterpenes, flvonois, ontent of voltile romti or essentil oils in these lklois, tnnins n phenoli is []. One omponent plnts. On the other hn, sum ition reue ll present in romti plnts n spies n whih my t sensory ttriutes reltive to other hers ition ut still s nturl ntioxints, is the orresponing essentil oil eptle, this reution my e ue to the rk re []. These results re in greement with those reporte olor of sum. Generlly, it oul e oserve tht the y Hussein et l. [9], who foun tht the ition of ition of romti plnts to kery prouts ffete fennel, thyme n fenugreek showe signifint the highest sores of sensory evlution Bsuny et l. inrese in their ntioxint tivity in omprison with [9]. ontrol pie. Also, Ds et l. [] reporte tht shrp inrese in ntioxint ontent ws n importnt Totl Fungl Count of Pn Bre n Shelf-life: enefiil fortifition effet oserve in the fortifie Moul spoilge is serious n ostly prolem for the res with oriner. kery inustry [0]. Fig. showe the effet of ition 0

6 Worl J. Diry & Foo Si., 9 (): 99-0, 0 Fig. : Pn re photogrphs. Tle : Sensory evlution of pn re smples. Smples Generl pperne Texture Crum olor Crust olor Oor Tste Totl sore 9.±0. 9.±0. 9.±0.0 9.±0..00±0..0±0. 9.±..±0. 9.±0. 9.±0. 9.±0.9 ±.0 ±0.9 9.±.9.±0..9±0.0 9.±0. 9.±0..±0..±. 9.±.9.0±0..0±..±0.9.±0.9.±..±0. 9.±..±0..±.0.±..00±.09.±0..±.0 9.±.0.±..±.0.±.0. ±..±0..±0..±.0.±0..±0..±0. 9.±0..±..±0. 9.0±.09.0±0..±0..±. 9.0±..±0..±.0 90.±. Smple (): Control pn re, Smple (): Grli pn re, Smple (): Coriner pn re, Smple (): Fennel pn re, Smple (): Mrjorm pn re, Smple(): Sum pn re, Smple (): Crmom pn re, Smple (): Thyme pn re. Vlues re mens of three replites±sd, numer in the sme olumn followe y the sme letter re not signifintly ifferent t 0.0 level. 9 Whet flour re Grli re Coriner re fennel re mrjorm re sum re rmom re thyme re Log (CFU/g) 0 Fig. : Log totl fungl ount of pn re uring storge. 0 Storge (ys) some meiinl n romti plnts t onentrtion there were oserve ifferenes in totl fungl of % on log fungl ount in pn re uring ount etween ontrol n other pn re smples. storge for ys t room temperture. Dt showe Aition of plnts uner this stuy erese log grul inrese in log fungl ount y inresing fungl ount uring storge perios ompre with storge perio ( ys) of ll smples. Furthermore, ontrol. 0

7 Worl J. Diry & Foo Si., 9 (): 99-0, 0 In kery prouts, fungi re the most ommon. Bustt, C., R.S. Vil, A.S. Popiolski, A. J. Mossi, spoilers. In unpreserve re, shelf-life of - ys my C. Driv, M.R.A. Rorigues, F.C. Corzz, e expete espeilly if the hygiene in the ftory is not M.L. Corzz, J.V. Oliveir n R.L. Cnsin, 00. suffiiently high []. Moreover, the shelf life ws Applition of Orignum mjorn L. essentil oil s extene to ys in ll smples y ition of plnts n ntimiroil gent in susge. J. Foo Miroiol., uner stuy, while ontrol smple reore ys only. : 0-. Results showe tht pn re proue with mrjorm. Burt, S., 00. Essentil oils: their ntiteril h less log fungl ount n onsequently n inrese properties n potentil pplitions in foos- in shelf life to ys. These results re the sme tren review. Int. J. Foo Miroiol., 9: -. with the finings of Hfez [], who suggeste tht. Leej, L. n J.E. Thoppil, 00. Antimiroil tivity mrjorm oul e use to exten the shelf life of kes. of methnol extrt of Orignum mjorn L. (Sweet Also, similr results were otine y Bsuny et l. [9], mrjorm). J. Environ. Biol., : -. who reporte tht the essentil oils n phenoli. Hnl, S., P. Hellweg, A. Khol-Prisini, B. Rossmnn, ompouns extrte from meiinl hers re istriute K. Thurner, W. Luf, J. Novk n J. Zentek, 00. n remine funtionl s ntioxint n ntimiroil Effet of oregno (O. mjorn x O. vulgre) on on kery prouts. In generl terms, essentil oils re performne n ntioxitive pity of quils fe ompose of >0 omponents, priniplly polyphenols, iet rih in omeg ftty is. J. Anim. Physiol. terpenes, monoterpenes n sequiterpenes. These oils Anim. Nutr. (Berl), 9: -. hve een shown to possess ntifungl n ntioxint. Leel, N.K, D. Prsth n M.N. Venugopl, 00. properties []. Essentil oil omposition of selete rmom genotypes t ifferent mturity levels. Inin J. Hort., CONCLUSION (): Shhwr, M.A., A.H. El-Ghor, F.M. Anjum, A suessful formultion of pn re with meiinl M.S. Butt, S. Hussin n M. Neem, 0. n romti plnts performe. Physil ttriutes of Chrteriztion of oriner (Corinrum stivum proue pn re enhne prtiulrly speifi L.) sees n leves: Voltile n non voltile volume n ensity. Texture nlysis showe some extrts. Int. J. Foo Prop., : -. improvement in pn re firmness. Aition of these 0. Kossh, R., C. Nsimn, J. Zho, H. Chen, F. Tin, plnts elye pn re stling n enhne oor of H. Zhng n W. Chen, 009. Comprtive stuy on smples. Shelf-life of the proue pn re extene to the hemil omposition of Syrin sum (Rhus ys uring storge time. Generlly, some meiinl n oriri L.) n Chinese sum (Rhus typhin L.) romti plnts oul e utilize in improving the physil fruits. Pk. J. Nutr., : 0-. n sensory hrteristis n prolonging the shelf life. Sji, M., M.S. Butt, A. Shehz n S. Tnweer, of pn re. 0. Chemil n minerl nlysis of grli: golen her. Pk. J. Foo Si., (): 0-0. REFERENCES. Aliginnis, N., E. Klpoutzkis, S. Mitku n I.B. Chinou, 00. Composition n ntimiroil. Hui, M., M. Speroni, A.M. Pietr n V. Cvrini, tivity of the essentil oils of two Orignum speies. 00. GC/MS evlution of thyme (Thymus J. Agri. Foo Chem., 9: -0. vulgris L.) oil omposition n vritions. Byr, H., O. Sgi, G. Ozkn n T. Krogn, uring the vegettive yle. J. Phrm. Biome. Anl., 00. Antiteril tivity n omposition of 9: essentil oils from Orignum, Thymr n Sturej. Wilson, C.L., J.M. Solr., A. El Ghouth n speies with ommeril importne in Turkey. M.E. Wisniewski, 99. Rpi evlution of plnt Foo Control, : 9-. extrts n essentil oils for ntifungl tivity. Pigli, R. n M. Mrotti, 00, Chrteriztion of ginst Botrytis inere. Plnt Disese, : 0-0. some Itlin types of wil fennel (Foeniulum. Crrminn, J.J., C. Rot, J. Burillo n A. Herrer, vulgre Mill.), J. Agri Foo Chem., 9(): Antiteril effiieny of Spnish. Kotsinis, I.S., V. Ginnou n C. Tzi, 00. Sturejmontn essentil oil ginst Listeri Proution n pkging of kery monoytogenes mong nturl flor in mine pork. prouts using MAP Tehnology. Foo Si. J. Foo Prot., : 0-0. Tehnol., : 9-. 0

8 Worl J. Diry & Foo Si., 9 (): 99-0, 0. Azizi, M.H. n G.V. Ro, 00. Effet of storge of 9. Hussein, A.M.S., M.S. Shheen, H.H. Ael Klek surftnt gels on re mking qulity of whet flour. Foo Chem., 9: -.. Corsetti, A., M. Goetti, F. Blestrieri, L. Russi n J. Rossi, 99. Sourough lti i teri effets on re firmness n stling. J. Foo Si., : -.. He, H. n R.C. Hoseney, 990. Chnges in re firmness n moisture uring long-term storge. Cerel Chem., : AACC, 00. Approve Methos of the Amerin Assoition of Cerel Chemistry. Am. Asso. Cerel Chem. In, St. Pul, Minnesot. 0. AOAC, 00. Offiil Methos of Anlysis of AOAC th Interntionl E. AOAC, Wshington.. Bourne, M.C., 00. Foo Texture n Visosity: Conept n Mesurement. Elsevier Press, New York/Lonon.. Tepe, B., D. Dferer, A. Sokmen, M. Sokme n M. Polissiou, 00. Antimiroil n ntioxint tivities of the essentil oil n vrious extrts of Slivi tomentos Miller (Lmiee). Foo Chem., 90: -0.. Khorshi, A.M., Ni H.A. Assem, Ni M. A-El-Motle n J.S. Fhim, 0. Utiliztion of flxsees in improving re qulity. Egypt. J. Agri. Res., 9(): -0.. Ymzki, W.T., 9. An lkline wter retention pity test for the evlution of ookie king potentilities of soft winter whet flours. Cerel Chem., 0: -.. Kittermn, J.S. n G.L. Ruenthler, 9. Assessing the qulity of erly genertion whet seletion with the miro AWRC test. Cerel Si. Toy, : -.. Mislive, P.B., L.R. Beuht n M.A. Cousin, 99. Yest n Mols. In: Compenium of Methos for r the Miroiologil Exmintion of Foos. Eition, C. Vnerznt n D.F. Splittstoesser (Es.). Amerin Puli Heth Assoition, Wshington, D.C., pp: Swnson, K.M.J., F.F. Bust, E.H. Peterson n M.G. Johnson, 99. Colony ount methos. In: Compenium of Methos for the Miroiologil r Exmintion of Foos. eition. C. Vnerznt n D.F. Splittstoesser (Es). Amerin Puli Helth Assoition, Wshington, D.C., pp: -9.. Hmz, B., S.M.M. Zghloul n B.M. A El-Lteef, 00. Sensory n iologil evlution of pies ontining ifferent types of hers powers. Egypt. J. Nutr., XVI(): 0-. n S.A.H. Ao El Nor, 0. Proution of low lorie kery prout with plesnt flvour, ntioxint n ntimiroil tivities. Pol. J. Foo Nutr. Si., (): Šimurin, O., B. Filipèev, D. Psoorov, M. Skè n B. Novkoviæ, 00. Bre supplemente with herl len vitl plnt. Foo Proessing, Qulity n Sfety, : -.. Xie, F., E. Floy, S. Dowell n X.S. Sun, 00. Using visile n ner-infrre refletne spetrosopy n ifferentil snning olorimetry to stuy strh, protein n temperture effets on re stling. Cerel Chem., (): 9-.. Gomez, M., F. Ron, C.A. Blno, P.A. Cllero n A. Apestegui, 00. Effet of ietry fier on ough rheology n re qulity. Eur. Foo Res. Tehnol., : -.. Meher, A.O.A., 0. Pomegrnte peels effetiveness in improving the nutritionl, physil n sensory hrteristis of pn re. Current Si. Int., (): -.. Msen, H.L. n G. Bertelsen, 99. Spies s ntioxints. Trens Foo Si. Teh., : -.. Grmz-mih owsk, A., Z. Armowski, E. Jovel n H. Mrznn, 00. Antioxint potentil of hers extrts n impt on HepG ells viility. At Si. Pol., Tehnol. Aliment., (): -.. Amro, B., T. Aurji n S. Al-Khlil, 00. Antioxitive n ril svenging effets of olive ke extrt. Fitoterpi, : -.. Crig, J.W., 999. Helth-promoting properties of ommon hers. Am. J. Clin. Nutr., 0: 9-.. Ds, L., U. Ryhuhuri n R. Chkrorty, 0. Supplementtion of ommon white re y oriner lef power. Foo Si. n Biotehnol., : Bsuny, A.M., S.L. Nsef, E.A.M. Mhmou n S.M. Arft, 0. Use of meiinl n romti plnts for inresing qulity of some kery prouts. Int. Si. Invest. J., : Suhr, K.I. n P.V. Nielsen, 00. Effet of wek i preservtives on growth of kery prout spoilge fungi t ifferent wter tivity n ph vlues. Int. J. Foo Miroiol., 9: -.. Lun, L.R., J. Rømer, N. Thomsset, H. Solerg, C. Pyke, M.J. Bissell, K. Dnø n Z. Wer, 99. Two istint phses of poptosis in mmmry gln involution: proteinse-inepenent n epenent pthwys. Development, : -9. 0

9 Worl J. Diry & Foo Si., 9 (): 99-0, 0. Hfez, A.A., 0. Physio-hemil n sensory. Pruseenivsn, S., M. Jyku n S. Inimuthu, properties of kes supplemente with ifferent 00. In vitro ntiteril tivity of some plnt onentrtion of mrjorm. Aust. J. Bsi Appl. Si., essentil oils. BMC Complem. Altern. M., : 9-. (): -0. 0