Antimicrobial activity of Pelargonium essential oils added to a quiche filling as a model food system

Letters in Applied Microbiology

Volumn 27, Issue 4, 1998, Pages 207-210

  Lis Balchin, M ^a   Buchbauer, G ^b   Hirtenlehner, T ^b   Resch, M ^b  

^a LONDON SOUTH BANK UNIVERSITY   (United Kingdom)

^b UNIVERSITY OF VIENNA   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL AGENTS; DISTILLATION; FILLING; FOOD PROCESSING; MICROORGANISMS;

ANTI-MICROBIAL ACTIVITY; CLOVE OIL; FOOD SYSTEM; LISTERIA INNOCUA; MICRO-ORGANISMS; MICROBIAL GROWTH; MODEL FOODS; SACCHAROMYCES; STEAM DISTILLATION; THYME OIL;

ESSENTIAL OILS;

CLOVE OIL; ESSENTIAL OIL; PLANT EXTRACT; THYME OIL;

ANTIMICROBIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; CULTIVAR; DISTILLATION; FOOD CONTROL; FOOD PROCESSING; LISTERIA; NONHUMAN; SACCHAROMYCES; SALMONELLA ENTERITIDIS; ZYGOSACCHAROMYCES;

CORIANDRUM SATIVUM; ENTERITIDIS; LISTERIA INNOCUA; PELARGONIUM; SACCHAROMYCES; SACCHAROMYCES LUDWIGII; SALMONELLA ENTERIDITIS; SALMONELLA ENTERITIDIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 0031791979     PISSN: 02668254     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1472-765x.1998.t01-1-00423.x     Document Type: Article

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