Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
ISSN:2072-2389

SEPTEMBER 2010 (published: 01.09.2010)

Number 2(10)

Home > Issue > Phytoextracts are natural inhibitors of food spoilage (review)

UDC 664.8.037.1

Phytoextracts are natural inhibitors of food spoilage (review)

Bazarnova J.G.

A classification of spicy-aromatic raw material is given, composition of some essential oils and ways of receiving spicery extracts being described. Examples of antioxidant and antimicrobial efficiency of spicery-aromatic extracts in foods are presented. Feasibility of using spicy-aromatic compositions is substantiated for inhibiting oxidizing and microbiological spoilage of foods.
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Keywords: phytoextracts, spicy-aromatic raw material, ecologically pure products, essential oils, oleoresins of spices, spoilage inhibitor of foods

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