The effect of natural antioxidants in herbs and spices on food shelf-life
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F12%3A43894761" target="_blank" >RIV/60461373:22330/12:43894761 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
The effect of natural antioxidants in herbs and spices on food shelf-life
Original language description
Herbs and spices contain flavouring substances and antioxidants which are partially changed by hydrolysis, oxidation and polymerization. Foodstuffs can also contain smaller quantities of antioxidants, but their main reactive components are proteins, sugars and sulfur compounds. Spices interact with food components only slowly at room temperature, but the rate and degree of interaction rises with increased heat during food processing for consumption. Antioxidant activity usually decreases due to this interaction, although it can also increase. Future trends are likely to see the introduction or further development of methods to preserve herbs and spices during storage.
Czech name
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Czech description
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Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2012
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Handbook of herbs and spices (K.V.Peter, Ed.), second edition, Volume 2
ISBN
978-0-85709-040-9
Number of pages of the result
21
Pages from-to
51-71
Number of pages of the book
600
Publisher name
Woodhead Publishing Ltd.
Place of publication
Cambridge
UT code for WoS chapter
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