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Spicy and Aromatic Plants for Meat and Meat Analogues Applications.
Marc Vlaic, Romina Alina; Mureșan, Vlad; Mureșan, Andruta E; Mureșan, Crina Carmen; Tanislav, Anda E; Pușcaș, Andreea; Martiș Petrut, Georgiana Smaranda; Ungur, Rodica Ana.
  • Marc Vlaic RA; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Mureșan V; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Mureșan AE; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Mureșan CC; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Tanislav AE; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Pușcaș A; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Martiș Petrut GS; Food Engineering Department, Faculty of Food Science and Technology, University of Agricultural Science and Veterinary Medicine Cluj-Napoca, 3-5 Calea Manastur Street, 400372 Cluj-Napoca, Romania.
  • Ungur RA; Department of Rehabilitation Iuliu-Hatieganu, Faculty of General Medicine, University of Medicine and Pharmacy, 8 Victor Babes Street, 400012 Cluj-Napoca, Romania.
Plants (Basel) ; 11(7)2022 Apr 01.
Article in English | MEDLINE | ID: covidwho-1785879
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.
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Full text: Available Collection: International databases Database: MEDLINE Topics: Traditional medicine Language: English Year: 2022 Document Type: Article Affiliation country: Plants11070960

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Full text: Available Collection: International databases Database: MEDLINE Topics: Traditional medicine Language: English Year: 2022 Document Type: Article Affiliation country: Plants11070960