Citrus essential oils
Citrus essential oils could be developed as antimicrobials* for food.
Citrus essential oils could be developed as antimicrobials* for food.
*Antimicrobials are agents (E.g. heat, radiation or chemical) that destroy microorganisms that might carry disease.
-Citrus oils particularly those already used as food flavourings including lime or lemon, oranges and grapes - could be an ideal alternative to chemical-based antimicrobials in food applications.
-Citrus essential oils (EOs) show strong potential to be used as antimicrobials because they are already recognised as safe and have already been seen to have an inhibitory effect against both gram-positive and gram-negative bacteria.
Mangoes
Mangoes are found to offer fibre boost for cookies.
-New research suggests that extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption.
-Interest in dietary fibre has been increasing with scientific studies linking increased intake to reduced risks of cancers such as colorectal and cardiovascular disease. As such, there is a trend to find new sources of dietary fibre as functional ingredients.
-Mango peel, usually discarded during mango processing, was used as a rich source of dietary fibre and formulated into soft dough biscuits that passed a consumer acceptance test
Source: http://www.foodtechnology.com
-Citrus oils particularly those already used as food flavourings including lime or lemon, oranges and grapes - could be an ideal alternative to chemical-based antimicrobials in food applications.
-Citrus essential oils (EOs) show strong potential to be used as antimicrobials because they are already recognised as safe and have already been seen to have an inhibitory effect against both gram-positive and gram-negative bacteria.
Mangoes
Mangoes are found to offer fibre boost for cookies.
-New research suggests that extracts from mangos are a rich source of antioxidants and dietary fibre and can easily be used in bakery products to boost public consumption.
-Interest in dietary fibre has been increasing with scientific studies linking increased intake to reduced risks of cancers such as colorectal and cardiovascular disease. As such, there is a trend to find new sources of dietary fibre as functional ingredients.
-Mango peel, usually discarded during mango processing, was used as a rich source of dietary fibre and formulated into soft dough biscuits that passed a consumer acceptance test
Source: http://www.foodtechnology.com
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