Antioxidant effects of phytoncides of some seasoning plants
1993
Takacsova, M. | Pribela, A. (Slovenska Technicka Univ., Bratislava (Slovak Republic). Katedra Sacharidov a Konzervacie Potravin)
The chemical composition and effect of some flavourings on sensory value of foods are presented. Special attention is paid to antioxidant effect of some phytoncides (rosemary, sage, marjoram, nutmeg, black pepper, coriander, peppermint, ginger and cinnamon). The antioxidant effect should be observed on wide spectrum of flavouring plants, especially those which have antimicrobial effects and which favourably effect the sensory value of foods.
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