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- Title
Spicy and Aromatic Plants for Meat and Meat Analogues Applications.
- Authors
Marc, Romina Alina; Mureșan, Vlad; Mureșan, Andruţa E.; Mureșan, Crina Carmen; Tanislav, Anda E.; Pușcaș, Andreea; Marţiș, Georgiana Smaranda; Ungur, Rodica Ana
- Abstract
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.
- Publication
Plants (2223-7747), 2022, Vol 11, Issue 7, p960
- ISSN
2223-7747
- Publication type
Article
- DOI
10.3390/plants11070960