The effects of aromatic plants and their extracts in food products

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dc.contributor.authorFilipčev, Bojana
dc.contributor.authorKevrešan, Žarko
dc.date.accessioned2023-09-29T11:29:57Z
dc.date.available2023-09-29T11:29:57Z
dc.date.issued2019-09-20
dc.description.abstractIn 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.identifier.citationFilipčev, 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.isbnHard copy: 9780128147009; e-Book : 9780128147016
dc.identifier.urihttp://oa.fins.uns.ac.rs/handle/123456789/402
dc.language.isoenen_US
dc.publisherElsevier Science Publishingen_US
dc.subjectantioxidanten_US
dc.subjectantimicrobialen_US
dc.subjectfunctional fooden_US
dc.subjectshelf-lifeen_US
dc.subjectsensory propertiesen_US
dc.subjectbreaden_US
dc.subjectdoughen_US
dc.subjectbiscuitsen_US
dc.subjectmeaten_US
dc.subjectfood applicationsen_US
dc.titleThe effects of aromatic plants and their extracts in food productsen_US
dc.typeBook chapteren_US

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