Assessment of the anti-microbial activity of dried garlic powders produced by different methods of drying

International Journal of Food Properties

Volumn 9, Issue 3, 2006, Pages 503-513

  Rahman, Mohammad Shafiur ^a   Al Sheibani, Houd Ibrahim ^b   Al Riziqi, Mohd Hamad ^a   Mothershaw, Ann ^a   Guizani, Nejib ^a   Bengtsson, Gunnar ^c  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b Muscat Municipality   (Oman)

^c NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

Author keywords

Air drying; Anti microbial activity; Freeze drying; Functional food; Garlic; Vacuum drying

Indexed keywords

BACTERIOLOGY; ENZYME INHIBITION; ESCHERICHIA COLI; MOISTURE; PATHOLOGY;

ANTI-MICROBIAL ACTIVITY; FUNCTIONAL FOOD; GARLIC;

CROPS;

AIR DRYING; FARM CROPS; FREEZE DRYING; MOISTURE; PATHOGENS; VACUUM DRYING;

ALLIUM SATIVUM; BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; STREPTOCOCCUS THERMOPHILUS;

EID: 33746200162     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910600596480     Document Type: Article

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