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.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
页码
pp. 67-73
其它主题
Pate de viande; Propriete antimicrobienne; Productos de panaderia; Composicion quimica; Analisis organoleptico
语言
斯洛伐克语
注释
Summaries (En, Sk)
1 table; 32 ref.
类型
Summary
1995-08-15
AGRIS AP
在Google Scholar上查找
如果您发现与此记录相关的任何错误信息，请联系 [email protected]