Spicy and Aromatic Plants for Meat and Meat Analogues Applications

Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioac...

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Autores principales: Marc (Vlaic), Romina Alina, Mureșan, Vlad, Mureșan, Andruţa E., Mureșan, Crina Carmen, Tanislav, Anda E., Pușcaș, Andreea, Marţiș (Petruţ), Georgiana Smaranda, Ungur, Rodica Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9002745/
https://www.ncbi.nlm.nih.gov/pubmed/35406940
http://dx.doi.org/10.3390/plants11070960
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author Marc (Vlaic), Romina Alina
Mureșan, Vlad
Mureșan, Andruţa E.
Mureșan, Crina Carmen
Tanislav, Anda E.
Pușcaș, Andreea
Marţiș (Petruţ), Georgiana Smaranda
Ungur, Rodica Ana
author_facet Marc (Vlaic), Romina Alina
Mureșan, Vlad
Mureșan, Andruţa E.
Mureșan, Crina Carmen
Tanislav, Anda E.
Pușcaș, Andreea
Marţiș (Petruţ), Georgiana Smaranda
Ungur, Rodica Ana
author_sort Marc (Vlaic), Romina Alina
collection PubMed
description Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues.
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spelling pubmed-90027452022-04-13 Spicy and Aromatic Plants for Meat and Meat Analogues Applications Marc (Vlaic), Romina Alina Mureșan, Vlad Mureșan, Andruţa E. Mureșan, Crina Carmen Tanislav, Anda E. Pușcaș, Andreea Marţiș (Petruţ), Georgiana Smaranda Ungur, Rodica Ana Plants (Basel) Review Aromatic and spicy plants are an important factor that contributes not only to improving the taste of meat, meat products, and meat analogues, but also to increasing the nutritional value of the products to which they are added. The aim of this paper is to present the latest information on the bioactive antioxidant and antimicrobial properties of the most commonly used herbs and spices (parsley, dill, basil, oregano, sage, coriander, rosemary, marjoram, tarragon, bay, thyme, and mint) used in the meat and meat analogues industry, or proposed to be used for meat analogues. MDPI 2022-04-01 /pmc/articles/PMC9002745/ /pubmed/35406940 http://dx.doi.org/10.3390/plants11070960 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Marc (Vlaic), Romina Alina
Mureșan, Vlad
Mureșan, Andruţa E.
Mureșan, Crina Carmen
Tanislav, Anda E.
Pușcaș, Andreea
Marţiș (Petruţ), Georgiana Smaranda
Ungur, Rodica Ana
Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title_full Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title_fullStr Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title_full_unstemmed Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title_short Spicy and Aromatic Plants for Meat and Meat Analogues Applications
title_sort spicy and aromatic plants for meat and meat analogues applications
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9002745/
https://www.ncbi.nlm.nih.gov/pubmed/35406940
http://dx.doi.org/10.3390/plants11070960
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