Investigation of the Yield and Composition of Essential Oils of Culinary Herbs before and after Decontamination

التفاصيل البيبلوغرافية
العنوان:	Investigation of the Yield and Composition of Essential Oils of Culinary Herbs before and after Decontamination
المؤلفون:	Markowska, Joanna, Kalemba, Danuta, Libudzisz, Zdzisława, Polak, Elżbieta
بيانات النشر:	Lodz University of Technology Press Wydawnictwa Politechniki Łódzkiej
سنة النشر:	2015
المجموعة:	Repozytorium PL (Politechnika Łódzka) / Lodz University of Technology Repository
الوصف:	Herbs and spices are widely used in food industry due to the presence of nutrients and nonnutritive biologically active compounds. Their primary functions are to provide diversified taste, smell and colour to products. Additionally, spices provide preservative, nutritional and health function. Most spices owe their unique flavour character mainly to essential oil content. Essential oils that are mixtures of volatile fragrant compounds are used as natural antioxidants as well as antimicrobial agents against food-borne pathogens and food spoilage bacteria. Fresh and dried spices are contaminated by microorganisms that should be removed before introducing them to food products in order to ensure their safety and prolong shelf life. Sterilization, including steam sterilization, is the common method used for spices decontamination. The aim of the study was to evaluate the effect of steam sterilization on the amount and composition of essential oil of two common leaf spices, mint and sage.
نوع الوثيقة:	article in journal/newspaper
وصف الملف:	application/pdf
اللغة:	Polish
تدمد:	2084-0136
Relation:	Biotechnology and Food Science; Zeszyty Naukowe Politechniki Łódzkiej; Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 73; Brak expID; http://bacif.p.lodz.pl/
الاتاحة:	http://bacif.p.lodz.pl/
رقم الانضمام:	edsbas.CEDD20C
قاعدة البيانات:	BASE

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الوصف
تدمد:	20840136