First published 10/1/2026, 2:28:15 AM · Last updated 10/1/2026, 2:28:15 AM

ESSENTIAL OILS INCORPORATION TECHNOLOGY TO IMPROVE SHELFLIFE AND STABILITY OF YOGHURT

A journal article published by the Tashkent Institute of Chemical Technology on 2024-03-28 reports research on incorporating essential oils to extend yoghurt shelf life and stability; the supplied source data include only the title, publisher, and publication date with no further details.

Illustrative image: The making of this document was supported by Wikimedia Polska . — w0zny/Wikimedia Commons, CC BY-SA 3.0

Categories: science-and-space, public-health, positive-progress

Generated scores

Scores are based on the cited reporting and use a 1–10 scale. Read the methodology.

Confidence: 2/10How certain the assessment is based on the clarity and evidence in the cited reporting.
Geographic reach: 2/10How widely the event reaches, from a local area (1) to worldwide impact (10).
Global importance: 2/10The event's broader significance, from limited importance (1) to major global importance (10).
Impact magnitude: 2/10The scale or severity of the real-world impact, from minor (1) to extreme (10).
Positivity: 7/10How harmful or beneficial the event is, from strongly harmful (1) to strongly positive (10).
Urgency: 1/10How time-sensitive the event is, from low urgency (1) to immediate attention needed (10).

Why it matters

Research on extending yoghurt shelf life and stability is relevant to food preservation and dairy product quality.

Location

Sources

ESSENTIAL OILS INCORPORATION TECHNOLOGY TO IMPROVE SHELFLIFE AND STABILITY OF YOGHURT

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