Plant essential oils and allied volatile fractions as multifunctional additives in meat and fish-based food products: a review.

  • Seema Patel
  • Published 2015 in
    Food additives & contaminants. Part A, Chemistry…


Essential oils are concentrated aromatic volatile compounds derived from botanicals by distillation or mechanical pressing. They play multiple, crucial roles as antioxidants, food pathogen inhibitors, shelf-life enhancers, texture promoters, organoleptic agents and toxicity-reducing agents. For their versatility, they appear promising as food preservatives… (More)
DOI: 10.1080/19440049.2015.1040081


Figures and Tables

Sorry, we couldn't extract any figures or tables for this paper.


Citations per Year

Citation Velocity: 7

Averaging 7 citations per year over the last 2 years.

Learn more about how we calculate this metric in our FAQ.

Slides referencing similar topics