Monday, February 2, 2015

Spices and their constituents

Many spices contain substances known to inhibit microorganism. Spice ingredients with antimicrobial action include aldehydes, organic acids, phenols and essential oils.

The use of spices has been expanded to include new roles:
*Antioxidant
*Antimicrobial
*Color
*Enzymatic activity
*Physiological effects
*Health benefits
*Aromacology
*Therapeutic agents

Spices, in addition to their own flavors, were employed for their preserving effect on meat products. Spices certainly helped to cover up or mask the objectionable flavor of spoilage that must have been present.
Spices and their constituents 

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