摘要
综述了国内外香辛料来源的天然抗氧化剂应用于食品工业的起源、发展、抗氧化性的影响因素、存在问题及发展趋势。重点对香辛料的抗氧化效果及其影响因素、存在问题进行了详细深入的探讨,以期为香辛料天然抗氧化剂的开发和在食品工业中的应用有所贡献。
The antioxidant properties of the essential oil from spices are reviewed in this paper. This contains the origin and development of the antioxidants, antioxidant affecting factors, existing problems and future research direction. The antioxidant effects and affecting factors and existing problems are particularly emphasized in order to help the application of spice antioxidants in food industry.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第1期359-363,共5页
Food Science
关键词
香辛料
抗氧化效果
影响因素
存在问题
spices
antioxidant effect
affecting factors
existing problems
