摘要
本文在论述食用香料植物赋香调味作用的基础上,阐述了食用香料植物的防腐抑菌作用、抗氧化作用、健胃驱风等药疗作用。并在广泛调查研究的基础上介绍了100余种已开发利用或未被利用的天然食用香料植物。
The effects including antiseptic and antibiotic action, antioxidation, medical stomachic and carminative action werestudied, on the basis of giving aroma and flavoring, over one hundred types of edible spice plant developed or undevelopedwere introduced by investigation from all sides. Some personal experiences and suggestions were put forward on thedevelopment of edible spice plants, to provide new resource for essence and spice in food industries.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2002年第8期300-302,共3页
Food Science
关键词
食用香料植物
开发
利用
赋香调味
防腐抑菌
抗氧化
Spice plant Antiseptic and antibiotic Giving aroma and flavoring Antioxidation Development
