Abstract
Every day the food industry uses more natural products such as spices, flavourings and food preservatives. Many aromatic and medicinal plants have antioxidant activity, germicidal and fungicidal actions which make them useful as food preservatives, attributed to volatile constituents such as phenols among other components. Precooked products gradually replace home cooked food and their preparation involves antioxidants, preservatives, flavourings and colourings of natural origin. This chapter describes the plants that are used in the manufacture of food preservatives, additives and supplements and those that are used for their organoleptic properties, such as spices and herbs.
Keywords: Condiments, Flavour, Food additives, Functional foodstuffs, Herbs, Liqueurs, Natural additives, Natural sweeteners, Preservatives, Spices.
Related Books
Advances in Legume Research: Physiological Responses and Genetic Improvement for Stress Resistance
An Introduction to Plant Immunity
An Illustrated Glossary of Botanical Terminologies
Recent Advances in Botanical Science
Environmental Stress Physiology of Plants and Crop Productivity
Frontiers on Recent Developments in Plant Science
Heat Stress In Food Grain Crops: Plant Breeding and Omics Research
Omics and Plant Abiotic Stress Tolerance
Opportunities And Limitations For Biotechnology Innovation in Brazil
Parasitic Weeds of Jordan: Species, Hosts, Distribution and Management