Antimicrobial activities of a new formula of spice water extracts against foodborne bacteria

Journal of Food Processing and Preservation

Volumn 36, Issue 4, 2012, Pages 374-381

  Wang, Qin ^a   Ou, Zibian ^a   Lei, Hanwu ^b   Zeng, Xiaohui ^c   Ying, Yue ^a   Bai, Weidong ^a  

^a ZHONGKAI UNIVERSITY OF AGRICULTURE AND ENGINEERING   (China)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BEEF; CHITOSAN; ESSENTIAL OILS; EXTRACTION; FOOD PRESERVATIVES; FOOD STORAGE; MIXTURES; PLANT EXTRACTS; STARS;

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL TESTS; ETHANOL EXTRACT; FOOD INDUSTRIES; FOOD-BORNE BACTERIA; PATHOGENIC BACTERIUM; PROTEIN DENATURATION; TOTAL COLIFORMS;

SPOILAGE;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; FOENICULUM VULGARE; ILLICIUM VERUM; MYRRHIS ODORATA; SYZYGIUM AROMATICUM;

EID: 84864093021     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00691.x     Document Type: Article

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