0000000000867169
AUTHOR
Sze Ying Leong
Extraction Methods of Essential Oils From Herbs and Spices
International audience; This chapter describes both conventional and non‐conventional extraction methods of essential oils (EOs) from herbs and spices. Although hydrodistillation, steam distillation and solvent extraction are the most applied methods, several non‐conventional technologies have been evaluated, especially in respect to EO recovery, and a great potential has been attributed to these non‐conventional methods. For instance, ultrasound, microwave, supercritical fluid, pulsed electric fields, ohmic‐heating and microwave (MW) extraction techniques applied alone or combined with other techniques are potent tools to obtain EOs in a 'green' way from natural resources such as aromatic …
Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties
Abstract Background Nowadays, electron spin resonance (ESR) is widely used as a powerful, non-destructive and very sensitive technique for the detection of free radicals in food systems. It can be applied for the direct identification of highly reactive oxygen species, organic and inorganic paramagnetic species and screening of food for potential toxicity. Its applications cover investigating food oxidative stability and properties of irradiated foods including fruits and vegetables, meats and fishes, spices, cereal grains, and oil seeds. Scope and approach This review aims at providing specialists in food science and industry with the fundamentals of ESR spectroscopy, typical radicals pres…
Effect of extrusion on the anti-nutritional factors of food products: An overview
International audience; Edible plant seeds such as cereals, legumes and nuts contain substantial amounts of nutrients including proteins, carbohydrates, minerals, vitamins, and dietary fibers. However, the bioavailability of these nutrients in humans or animals is relatively low, particularly when they are consumed in their unprocessed or raw form. One of the major factors that contribute to a lower nutritional value of legumes and cereals is the presence of naturally-occurring anti-nutritional factors (ANFs, e.g. phytate, tannins and enzyme inhibitors) that indirectly decreasing the bioavailability status of minerals. Fortunately, these ANFs can be modified or reduced through different pro…