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…

Abstract

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

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