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The Effect of the Application of Thyme Essential Oil on Microbial Load During Meat Drying
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New vacuum cooking techniques with extra-virgin olive oil show a better phytochemical profile than traditional

Julián Lozano-Castellón1, Gabriele Rocchetti2, Anna Vallverdú-Queralt1

  • 1Nutrition, Food Science and Gastronomy Department, XIA, Institute of Nutrition and Food Safety (INSA-UB), School of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain; CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Institute of Health Carlos III, 28029 Madrid, Spain.

Food Chemistry
|June 6, 2021
PubMed

Keywords:
CuisinomicsFat oxidationHealthy cookingMediterranean dietPolyphenolThermal processing

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