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 

at
Labels: , , ,

The most popular articles

  • Alkaline Compounds as Food Additive
    Alkaline Compounds as Food Additive Alkaline compounds are compounds that raise the pH. Alkaline compounds, such as sodium hydroxide or pota...
  • Buffering agent
    Buffering agent can be defined as a chemical, such as lactic, citric, or acetic acid or the sodium salts of various acids, added to processe...
  • Riboflavin as food coloring
    Riboflavin is a nutrient necessary for maintaining good health in humans and animals. It is also commonly referred to as vitamin B2. Ribofla...
  • The importance of additive in food
    The term does not include chance contaminants. An additive may be reactive or inactive; it may be nutritive or nonnutritive; it should be ne...
  • Functions of meat binders
    Food binders are food additives that are added to the food products in order to improves the texture by binding or thickening or the ingredi...