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- Miceli, Alessandro, et al. Show all 4 Authors
- International journal of gastronomy and food science 2015 v.2 no.2 pp. 93-97
- Borago officinalis; antibacterial properties; bacteria; beverages; cheeses; color; condiments; fish; flavor; food pathogens; gastronomy; herbaceous plants; ingredients; leaves; meat; pasta; raw materials; recipes; salads; sensory evaluation; shelf life
- ... Borage (Borago officinalis L.) is a herbaceous plant of the Boraginaceae family cultivated throughout the world for several purposes, including food preparations, mainly beverages and salads. Some Italian recipes use borage as a food ingredient, in particular as condiment for pasta. The aqueous extract (AE) from borage leaves can act as biopreservative in foods due to its inhibition towards the ma ...