The synergism of natural compounds in the pursuit of safe and healthier food

Journal of Industrial Microbiology and Biotechnology

Volumn 38, Issue 1, 2011, Pages 215-220

  Szczepaniak, S ^a,b   Polanska, M ^b   Van Assche, A ^a,b   Moloney, R ^c   Willems, K A ^a,b  

^a Scientia Terrae Research Institute   (Belgium)

^b LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^c HEALTH SERVICE EXECUTIVE   (Ireland)

Author keywords

Food preservation; Functional food; Plant extracts; Synergism

Indexed keywords

CARVACROL; DECANOIC ACID; OCTANOIC ACID; PLANT EXTRACT; THYMOL;

ANTIBIOTIC RESISTANCE; BACTERIAL GROWTH; BACTERIAL STRAIN; BACTERICIDAL ACTIVITY; BROCHOTHRIX THERMOSPHACTA; CONFERENCE PAPER; CONTROLLED STUDY; COOKED FOOD; DRUG POTENTIATION; FOOD PRESERVATION; LACTOBACILLUS CURVATUS; MEAT; MICROFLORA; NONHUMAN; VACUUM;

ANIMALS; ANTI-BACTERIAL AGENTS; BIOLOGICAL PRODUCTS; BROCHOTHRIX; FATTY ACIDS; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; LACTOBACILLUS; MEAT; PLANT EXTRACTS; SWINE; TERPENES; VACUUM;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS CURVATUS;

EID: 78651065641     PISSN: 13675435     EISSN: 14765535     Source Type: Journal    
DOI: 10.1007/s10295-010-0822-6     Document Type: Conference Paper

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