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SEPTEMBER 2010 (published: 01.09.2010)
Number 2(10)
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Phytoextracts are natural inhibitors of food spoilage (review)
Bazarnova Yulia G.
Keywords: phytoextracts, spicy-aromatic raw material, ecologically pure products, essential oils, oleoresins of spices, spoilage inhibitor of foods
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Phytoextracts are natural inhibitors of food spoilage (review)
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
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License