Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Changes in the Functional Properties of Spices and Herbs during Cooking

향신채의 조리중 기능성 변화

  • Lee, Jeung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • Published : 2008.02.29
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Abstract

The basic effects of herbs and spices when applied during cooking include flavoring, pungency, coloring, and deodorizing/masking effects. Besides these basic effects, herbs and spices have antioxidant, antimicrobial, pharmaceutical, and nutritional properties. This review briefly describes the flavor component characteristics as well as biological functions of herbs and spices during cooking and processing, with specific focus on garlic and Brassica vegetables.

Keywords

References

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