Inhibition of Vibrio parahaemolyticus in seafood systems using oregano and cranberry phytochemical synergies and lactic acid

Innovative Food Science and Emerging Technologies

Volumn 6, Issue 4, 2005, Pages 453-458

  Lin, Y T ^a   Labbe, R G ^a   Shetty, Kalidas ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Antimicrobial synergies; Cranberry; Lactic acid; Oregano; Phenolic phytochemical; Vibrio parahaemolyticus

Indexed keywords

ESSENTIAL OILS; EXTRACTION; FOOD PRESERVATION; FOOD PRODUCTS; METABOLISM; MICROBIOLOGY; MICROORGANISMS; MIXTURES;

ANTIMICROBIAL SYNERGIES; CRANBERRY; LACTIC ACID; OREGANO; PHENOLIC PHYTOCHEMICAL; VIBRIO PARAHAEMOLYTICUS;

FOOD ADDITIVES;

ORIGANUM VULGARE; VACCINIUM MACROCARPON; VIBRIO PARAHAEMOLYTICUS;

EID: 25644442475     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2005.04.002     Document Type: Article

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