Potential application of spice and herb extracts as natural preservatives in cheese

Journal of Medicinal Food

Volumn 14, Issue 3, 2011, Pages 284-290

  Shan, Bin ^a   Cai, Yi Zhong ^a   Brooks, John D ^b   Corke, Harold ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

^b AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

Author keywords

antibacterial; antioxidants; food preservatives; lipid oxidation; spices and herbs

Indexed keywords

CINNAMON EXTRACT; FOOD PRESERVATIVE; GRAPE SEED EXTRACT; OREGANO EXTRACT; PLANT EXTRACT; POMEGRANATE EXTRACT; UNCLASSIFIED DRUG;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; CHEESE; CONTROLLED STUDY; LIPID OXIDATION; LISTERIA MONOCYTOGENES; NONHUMAN; OREGANO; PH MEASUREMENT; PRIORITY JOURNAL; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; CHEESE; EUGENIA; FOOD MICROBIOLOGY; FOOD PRESERVATION; LIPID PEROXIDATION; PLANT EXTRACTS; SPICES;

CINNAMOMUM VERUM; LISTERIA MONOCYTOGENES; LYTHRACEAE; ORIGANUM; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; SYZYGIUM AROMATICUM; VITACEAE;

EID: 79951963396     PISSN: 1096620X     EISSN: None     Source Type: Journal    
DOI: 10.1089/jmf.2010.0009     Document Type: Article

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