Use of essential oils in the production of bakery products

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F23%3A96260" target="_blank" >RIV/60460709:41210/23:96260 - isvavai.cz</a>
Result on the web
<a href="https://www.polysaccharides.csch.cz/" target="_blank" >https://www.polysaccharides.csch.cz/</a>
DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Use of essential oils in the production of bakery products
Original language description
Bakery products play an important role in human nutrition and health. Bread is a staple food in European societies and in many other countries. Bakery products are sensitive to spoilage. Microbiological spoilage can be considered one of the leading causes of economic losses in the bakery industry. Plant essential oils have been shown to be effective against moulds, yeasts, and bacteria. The most effective compounds in essential oils are terpenes (e.g., p-cymene and limonene), terpenoids (e.g., thymol and carvacrol), phenylpropenes (e.g., eugenol and vanillin) and some other compounds such as allicin and isothiocyanates.
Czech name
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Czech description
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Project
<a href="/en/project/QK21010064" target="_blank" >QK21010064: Application of biologically active natural compounds in storage of agricultural products</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year
2023
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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