978-620-0-24024-8

Promising Uses of Different Forms of Herbs & Spices in Dairy Products

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Summary:

Since the ancient times, spices and herbs are not only excellent sources of flavors and food colors but are also excellent sources in medicine, cooking, preserving and as perfumes. During that time, herbs and spices are known as a major source of bioactive compounds, such as polyphenols, antioxidants, anti-inflammatory, antidiabetic, antihypertensive and antimicrobial activities. Moreover, herbs and spices add only a negligible number of calories to the foods to which they are added. Consequently, they are an excellent replacement for both fat and salt when it comes to flavoring food. Today, herbs and spices can be used to increase the acceptability of foodstuffs and improve our health. Therefore, fortification of dairy products by herbs or spices can result in a functional product which might deliver important value and potential effects for consumers.

Author:

Samah El-Sayed

Biographie:

My name is Samah M. El-Sayed I am Associate Professor at National Research Centre, Giza, Egypt. I got my Ph.D. from Dairy Science Department- Faculty of Agriculture - Ain Shams University. I am keenly interested in acquiring much knowledge in the area of Dairy Science & Technology.

Author:

Ahmed Youssef

Biographie:

Number of Pages:

56

Book language:

English

Published On:

2019-07-10

ISBN:

978-620-0-24024-8

Publishing House:

LAP LAMBERT Academic Publishing

Keywords:

Herbs, Spices, fortification, antioxidants, Antimicrobial, Functional dairy products

Product category:

SCIENCE / Horticulture