Journal
Processes and equipment for food production
UDK664.8.037.1
Issue:2 (10)
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Phytoextracts are natural inhibitors of food spoilage (review)
Annotation
A classification of spicy-aromatic raw material is given, composition of some essential oils and ways of receiving spicery extracts being described. Examples of antioxidant and antimicrobial efficiency of spicery-aromatic extracts in foods are presented. Feasibility of using spicy-aromatic compositions is substantiated for inhibiting oxidizing and microbiological spoilage of foods.
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Articles in current issue
- Examination of consumer qualities of milk products by magnetic-resonance tomography
- Prospect of using explosion welding to manufacture food industry equipment
- Research on the creation of an efficient burner for thermal food processing plants
- Study and development of low-lactase sour-milk drinks for dietary-prophylactic purpose
- Creation of functional foods for workers contacting with industrial aromatic compounds
- Enhancement of efficiency of alcohol production by carrying out some technological stages in one apparatus. Shell-and-tube jet-injection fermenter (STJIF)
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- Use of products of cavitation technology in the investigation of wasteless molding technology
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- Some aspects of drying sea algae
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- Scientific-practical aspects of solubilization of concentrated solutions of fat acid sodium salts
- Development of a method to research and evolvement of scientific conception on crystalline and liquid phases of industrially manufactured hard soaps
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- Examination of the effect of alternative raw materials on the quality of bakery half-finished products
- Investigation of potentialities to use second-grade wheat (Durum) flour in manufacturing technique of breadmaking
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