Journal
PLANTS-BASEL
Volume 11, Issue 7, Pages -Publisher
MDPI
DOI: 10.3390/plants11070960
Keywords
herbs; essential oils; aroma compounds; antioxidant activity; antibacterial activity; bioactive compounds
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Funding
- Ministry of Research, Innovation and Digitization, CNCS/CCCDI-UEFISCDI within PNCDI III [PN-III-P2-2.1-PED-2019-5346]
- National Research Development Projects to finance excellence (PFE) by the Romanian Ministry of Research and Innovation [14/2022-2024]
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This paper presents the latest information on the bioactive antioxidant and antimicrobial properties of commonly used herbs and spices in the meat and meat analogues industry. These plants not only improve the taste of meat products but also increase their nutritional value.
Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
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