Effects of antimicrobial components of essential oils on growth of Bacillus cereus INRA L2104 in and the sensory qualities of carrot broth

International Journal of Food Microbiology

Volumn 106, Issue 1, 2006, Pages 90-94

  Valero, M ^a   Giner, M J ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Bacillus cereus; Carvacrol; Cinnamaldehyde; Essential oil components; Natural antimicrobial compounds; Thymol

Indexed keywords

ANTIINFECTIVE AGENT; BORNEOL; CARVACROL; CINNAMALDEHYDE; ESSENTIAL OIL; EUGENOL; FOOD PRESERVATIVE; MENTHOL; THYMOL; VANILLIN;

ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; CARROT; CONCENTRATION (PARAMETERS); INOCULATION; KINETICS; NONHUMAN; ODOR; SENSORY ANALYSIS;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; CONSUMER PRODUCT SAFETY; DAUCUS CAROTA; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD HANDLING; FOOD PRESERVATION; HUMANS; KINETICS; ODORS; OILS, VOLATILE; SPORES, BACTERIAL; TASTE; TEMPERATURE; TIME FACTORS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); DAUCUS CAROTA;

EID: 29244431975     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2005.06.011     Document Type: Article

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