date:Jan 03, 2019
plants such as thyme or cinnamon to improve the preservation of foods.
On the one hand, consumers want foods to have a long shelf life that facilitates its home storage for a lengthy period. But they also prefer that preservation technologies applied to this end do not modify the nutritional and sensorial properties of the foods, which is common with thermal processes, and also that they do not add additives. Taking on these limitations, therefore, requires the development of new microbial stab