Preservative properties of a 3-spice extract based on nutmeg, clove and cinnamon.
1985
Imbert M.P.
The preservative properties of an alcoholic extract of cinnamon, clove and nutmeg in fruit based concentrates, sauces and other food products were investigated over a wide pH range. The extract proved preservative at concentrations which were organoleptically acceptable in these products. Subsequent investigations were carried out in 1.5 % mycological peptone broth which was chosen as a standard medium for the introduced contaminant Aspergillus niger. The results obtained in this medium confirmed previous findings and indicated that the addition of 2.5 % spice extract greatly extended shelf life of food products over a wide pH range.
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