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Onion, a natural alternative to artificial food preservatives. Review
Santas, Jonathan; Almajano Pablos, María Pilar; Carbó Moliner, Rosa
Universitat Politècnica de Catalunya. Departament d'Enginyeria Química; Universitat Politècnica de Catalunya. Departament d'Enginyeria Agroalimentària i Biotecnologia; Universitat Politècnica de Catalunya. ENGIBIO - Enginyeria i Biotecnologia; Universitat Politècnica de Catalunya. SC-SIMBIO - Sistemes complexos. Simulació discreta de materials i de sistemes biològics
Consumer demand of minimally processed foods without synthetic preservatives has led to a growing interest in their replacement for more natural alternatives. Onion is widely used as a food ingredient and it is known as a good source of bioactive compounds, such as sulphur-containing compounds and flavonoids with well known health beneficial effects, antioxidant and antimicrobial capacities. Consequently, onion has been proposed as a promising and safer source of food preservatives. The overall aim of the present review is to analyze its potential use as a food ingredient by reporting evidence of onion antioxidant and antimicrobial activities, as well as discussing some concerns in relation to its stability and effectiveness as a food preservative.
Àrees temàtiques de la UPC::Enginyeria química::Indústries químiques::Conservació d'aliments
Food--Preservation
Food additives
Indústria química
Attribution-NonCommercial-NoDerivs 3.0 Spain
http://creativecommons.org/licenses/by-nc-nd/3.0/es/
info:eu-repo/semantics/publishedVersion
Artículo
         

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