Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

Food Research International

Volumn 44, Issue 5, 2011, Pages 1541-1548

  De Azeredo, Geíza Alves ^a   Stamford, Tânia Lúcia Montenegro ^b   Nunes, Pollyana Campos ^c   Gomes Neto, Nelson Justino ^c   De Oliveira, Maria Elieidy Gomes ^c   De Souza, Evandro Leite ^c  

^a INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^b FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^c FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

Author keywords

Antibacterial property; Combined application; Essential oils; Minimally processed foods

Indexed keywords

BACTERIA; MICROWAVE INTEGRATED CIRCUITS; MIXTURES; SENSORY PERCEPTION; VEGETABLES;

ANTIBACTERIAL PROPERTIES; INHIBITORY CONCENTRATION; LISTERIA MONOCYTOGENES; MINIMALLY PROCESSED FOODS; MINIMALLY PROCESSED VEGETABLES; PSEUDOMONAS FLUORESCENS; SENSORY CHARACTERISTICS; YERSINIA ENTEROCOLITICA;

ESSENTIAL OILS;

AEROMONAS; BACTERIA (MICROORGANISMS); LISTERIA MONOCYTOGENES; ORIGANUM; ORIGANUM VULGARE; PSEUDOMONAS FLUORESCENS; ROSMARINUS OFFICINALIS; YERSINIA ENTEROCOLITICA;

EID: 79957583204     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.04.012     Document Type: Article

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