Antimicrobial effect of various combinations of plant extracts

Food Microbiology

Volumn 18, Issue 1, 2001, Pages 35-43

  Hsieh, Pao Chuan ^a   Mau, Jeng Leun ^b   Huang, Shu Hui ^a  

^a NATIONAL PINGTUNG UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Taiwan)

^b NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; CHIVES; CINNAMON; CITRIC ACID; CORNI FRUCTUS; FOOD ADDITIVE; FOOD SAFETY; MICROBIOLOGY; PLANT EXTRACT; THERMOSTABILITY;

EID: 0035121920     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.2000.0376     Document Type: Article

References (20)

1. Inhibition of food-borne bacterial pathogens by naturally occurring food additives
2. Inhibition of growth and aflatoxin production by cinnamon and cloves oils, cinnamic aldehyde and eugenal
3. Antibacterial effect of spices and vegetables
4. Antimicrobial effect of butylated hydroxyanisole (BHA)
5. Antimicrobial properties of isothiocyanates in food preservation
6. A galloylated monoterpene glucoside and a dimeric hydrolysable tannin from Cornus officinalis
7. A research note: Anti-mycotic activity of garlic extracts and extract fractions in vitro and plant
8. Antimicrobial effect of cinnamon extract
9. Growth inhibition of yeasts in pickles by spices
10. Studies on the growth-inhibitor of Clostridium saccharoperbutylacetonicum
11. Antibacterial activity of some essential oil components against five foodborne pathogens
12. Inhibition of Aspergillus flavus and selected Gram-positive bacteria by chelating of essential metal cations by polyphosphate
13. Indirect antimicrobial effects in foods: Phosphates
14. Spices and herbs: Their antimicrobial activity and its determination