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The effects of aromatic plants and their extracts in food products

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dc.contributor.author Filipčev, Bojana
dc.contributor.author Kevrešan, Žarko
dc.date.accessioned 2023-09-29T11:29:57Z
dc.date.available 2023-09-29T11:29:57Z
dc.date.issued 2019-09-20
dc.identifier.citation Filipčev, B. (2019). The effects of aromatic plants and their extracts in food products (Ch. 16). In Feed Additives 1st Edition. Aromatic Plants and Herbs in Animal Nutrition and Health. Eds. I. Giannenas, E. Christaki, P. Florou-Paneri, Elsevier Science Publishing Co. Inc., San Diego, US, pp.279-295. en_US
dc.identifier.isbn Hard copy: 9780128147009; e-Book : 9780128147016
dc.identifier.uri http://oa.fins.uns.ac.rs/handle/123456789/402
dc.description.abstract In a response to recent growing demands for natural, “value-added” and healthier food products, extensive investigations have been carried out on the incorporation of different aromatic plants with culinary and/or therapeutic applications in various conventional food products. Aromatic plants are abundant and affordable sources of natural antioxidants and bioactive substances with proven pro-health effects, which can exert various actions when incorporated in food formulations. These actions range from increased storage stability to enhanced physiological functionality of enriched products. Due to potent antioxidant activity, aromatic plants and their derivatives can be used to replace synthetic preservatives and antioxidants. Major constraint that limits their application in food is related to changes in sensory properties. This chapter discusses applications of various forms of aromatic plants (as a whole or their derivatives) in food systems and their effects on nutritional, textural, sensory properties and shelf-life extension. Major food groups will be encompassed (cereal, meat, fish, dairy, fruit and vegetable products) including applications in food packaging. en_US
dc.language.iso en en_US
dc.publisher Elsevier Science Publishing en_US
dc.subject antioxidant en_US
dc.subject antimicrobial en_US
dc.subject functional food en_US
dc.subject shelf-life en_US
dc.subject sensory properties en_US
dc.subject bread en_US
dc.subject dough en_US
dc.subject biscuits en_US
dc.subject meat en_US
dc.subject food applications en_US
dc.title The effects of aromatic plants and their extracts in food products en_US
dc.type Book chapter en_US


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