Publicação
Plants as a source of natural preservatives for food application
| Resumo: | One of the main challenges of the food industry has been the substitution of artificial additives for natural ones. In a world increasingly demanding for healthy foods, functional products, clean labels etc., it is urgent to develop safer,healthier altematives to preserve foods. Nature has been a fascinating source of distinct classes of compounds (e.g. phenolics, organic acids), recognizedfor their bioactive properties, namely antioxidants and antimicrobials, two essential attributes to be considered a natural preservative, in addition of having low/no toxicityeffect |
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| Autores principais: | Heleno, Sandrina A. |
| Outros Autores: | Carocho, Márcio; Barros, Lillian |
| Assunto: | Natural preservatives Plants Research Subject Categories::TECHNOLOGY::Chemical engineering::Food technology |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | One of the main challenges of the food industry has been the substitution of artificial additives for natural ones. In a world increasingly demanding for healthy foods, functional products, clean labels etc., it is urgent to develop safer,healthier altematives to preserve foods. Nature has been a fascinating source of distinct classes of compounds (e.g. phenolics, organic acids), recognizedfor their bioactive properties, namely antioxidants and antimicrobials, two essential attributes to be considered a natural preservative, in addition of having low/no toxicityeffect |
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