Impact of essential oils on the taste acceptance of tomato juice, vegetable soup, or poultry burgers

Journal of Food Science

Volumn 79, Issue 8, 2014, Pages

  Espina, Laura ^a   García Gonzalo, Diego ^a   Pagán, Rafael ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Antimicrobial activity, functional food; Essential oil; Food additives; Sensory analysis

Indexed keywords

CITRUS LIMON; LYCOPERSICON ESCULENTUM; MENTHA; ROSMARINUS OFFICINALIS; THYMUS VULGARIS;

4-CYMENE; ANTIINFECTIVE AGENT; CARVACROL; ESSENTIAL OIL; FOOD PRESERVATIVE; TERPENE;

ADULT; ANALYSIS; ANIMAL; BEVERAGE; CHEMISTRY; CITRUS; FEMALE; FOOD CONTAMINATION; FOOD CONTROL; FOOD HANDLING; HUMAN; MALE; MEAT; MENTHA; MICROBIAL SENSITIVITY TEST; POULTRY; PREVENTION AND CONTROL; ROSMARINUS; TASTE; THYMUS (PLANT); TOMATO; YOUNG ADULT;

ADULT; ANIMALS; ANTI-INFECTIVE AGENTS; BEVERAGES; CITRUS; FEMALE; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; HUMANS; LYCOPERSICON ESCULENTUM; MALE; MEAT PRODUCTS; MENTHA; MICROBIAL SENSITIVITY TESTS; MONOTERPENES; OILS, VOLATILE; POULTRY; ROSMARINUS; TASTE; THYMUS PLANT; YOUNG ADULT;

EID: 84905583103     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12529     Document Type: Article

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