The effect of natural antioxidants in herbs and spices on food shelf-life

Kód výsledku v 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>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of natural antioxidants in herbs and spices on food shelf-life

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

The effect of natural antioxidants in herbs and spices on food shelf-life

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2012

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název knihy nebo sborníku

Handbook of herbs and spices (K.V.Peter, Ed.), second edition, Volume 2

ISBN

978-0-85709-040-9

Počet stran výsledku

21

Strana od-do

51-71

Počet stran knihy

600

Název nakladatele

Woodhead Publishing Ltd.

Místo vydání

Cambridge

Kód UT WoS kapitoly

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