Vegetable Flavors from Cell Culture

Longo, María A.; Sanromán, M.A.

doi:10.1002/9780470622834.ch34

Cited by 3 publications

(1 citation statement)

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“…Essential oils that are volatile have a lot of potential as food antimicrobials. These are primarily derived from herbs and spices and are in charge of giving food its Flavor [17][18][19][20]. Scientific research also indicates that these oils have potent antioxidant capabilities, which are advantageous for preventing free radicals' role in organoleptic deterioration.…”

Section: Flavors Used In Preservation and Processing Of Foodsmentioning

confidence: 99%

Flavoring and Coating Technologies for Processing Methods, Packaging Materials, and Preservation of Food

Ghorab¹,

Shaaban²,

Alsohaimi³

et al. 2023

Food Processing and Packaging Technologies - Recent Advances

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The food sector addresses perhaps the main business with regard to degree, speculation, and variety. In a forever-evolving society, dietary requirements and inclinations are broadly factors. Alongside offering extraordinary mechanical help for inventive and valued items, the ongoing food industry ought to likewise cover the essential necessities of a consistently expanding populace. Active food packaging strategies have experienced a tremendous push forward in the last two decades. It is a great opportunity to decide which bioactive component will be more appropriate for each specific application once the microbiological hazards for each type of food item are recognized and the microbial targets are clearly differentiated. In order to improve Flavor delivery and preservation, the food industry and the science of Flavor are constantly creating new ingredients, processing techniques, and packaging materials. This improves the quality and acceptability of food by boosting Flavor stability. As most Flavors can be influenced by interactions with other food ingredients in addition to being volatile and chemically unstable to air, light, moisture, and high temperatures. The food sector will succeed in the long run if new technologies are quickly adopted and effectively used to meet both current and future consumer expectations.

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Section: Flavors Used In Preservation and Processing Of Foodsmentioning

confidence: 99%