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KMID : 1011620080240010132
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 1 p.132 ~ p.156
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Changes in the Functional Properties of Spices and Herbs during Cooking
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Lee Jeung-Hee
Kim Mee-Ree
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Abstract
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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.
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KEYWORD
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herbs, spices, cooking, function
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