02 Jan 2019 --- Consumers are becoming more and more demanding with the foods they eat and also prefer preservation technologies which do not modify the nutritional and sensorial properties of the end-product. In response to this, researchers of Valencia’s Polytechnic University (UPV) and of the Agrochemistry and Food Technology Institute (IATA), a center of the Spanish National Research Council (CSIC), have studied the effectiveness of new antimicrobial systems based on the use of essential oils extracted from plants such as thyme or cinnamon to improve the preservation of foods.
