Browsing Students Publications by Subject "Labneh"

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Analysis of factors influencing purchase of concentrated yogurt (Labneh) - by Yasmine Jaber Haddad

Haddad, Yasmine Jaber (2006)

In this study, the full-profile method of conjoint analysis was carried to deter mine the trade-offs and choices made by consumers when faced with different sets of labneh attributes by mimicking real life scenarios. Three ...
The characterization of the physicochemical and sensory properties of full-fat, reduced-fat and low-fat bovine, caprine and ovine concentrated yoghurt (Labneh) - by Samson Khatchig Atamian

Atamian, Samson Khatchig (2010)

Concentrated yoghurt or labneh is a semisolid food produced from yoghurt by eliminating part of its water and water-soluble compounds. The modern world is oriented towards production of foods that are lower in fat content ...
Comparison of consumer and expert panel based approaches for the determination of the shelf life of sunflower oil and concentrated yogurt (labneh) - by Hala Edouard Makhoul

Makhoul, Hala Edouard (2003)

Foods are perishable by nature. Shelf life determination of food products is important for the manufacturers and the consumers. A partially staggered design has been introduced to determine shelf life of food with the data ...
The effect of additives and pasteurization on the organoleptic and keeping quality of labneh - by Ahmad Abdul Kadir Ali

Ali, Ahmad Abdul Kadir (1980)
The effect of heat treatment and storage temperature on the microbiological and chemical qualities of traditional Labneh anbris - by Darine Emile Barakat

Barakat, Darine Emile (2009)

Traditional labneh Anbris is a naturally fermented raw milk cheese product typic al of rural areas in Lebanon. It is prepared by adding coarse salt and allowing raw milk to spontaneously ferment at room temperature. The ...
Monitoring changes in selected physico-chemical, sensory and microbiological parameters during storage and their utilization in the determination of the shelf-life of concentrated yoghurt (Labneh) - by Elie Eid Al-Kadamany

al-Kadamany, Elie Eid (2001)

Concentrated yogurt, labneh, produced by straining yogurt in a cloth bag and with a nozzle separator, was stored at 5?C, I5?C and 25?C and monitored for changes in selected microbiological, physico-chemical and sensory ...

Now showing items 1-6 of 6

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Browsing Students Publications by Subject "Labneh"

Browsing Students Publications by Subject "Labneh"

Search AUB ScholarWorks

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All of AUB ScholarWorks

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Copyright Statement