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SEPTEMBER 2010 (published: 01.09.2010)
Home > Issue > Phytoextracts are natural inhibitors of food spoilage (review)
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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phytoextracts, spicy-aromatic raw material, ecologically pure products,
essential oils, oleoresins of spices, spoilage inhibitor of foods
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