Anti-yeast activity of mentha oil and vapours through in vitro and in vivo (real fruit juices) assays

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 108-114

  Tyagi, Amit Kumar ^a,b   Gottardi, Davide ^b   Malik, Anushree ^a   Guerzoni, Maria Elisabetta ^b  

^a INDIAN INSTITUTE OF TECHNOLOGY DELHI   (India)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Anti yeast activity; GC MS; Mentha oil; MIC MFC; Mixed fruit juices

Indexed keywords

DILUTION METHOD; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; IN-VITRO; MENTHA OIL; MIC/MFC; MINIMUM INHIBITORY CONCENTRATION; REAL FOODS;

CHEMICAL COMPOUNDS; FRUIT JUICES; GAS CHROMATOGRAPHY; HEAT TREATMENT; VAPORS; YEAST;

OILS AND FATS;

ESSENTIAL OIL; ISOMENTHOL; LIMONENE; MENTHA OIL; MENTHOFURAN; MENTHOL; MENTHONE; UNCLASSIFIED DRUG;

ANTIFUNGAL ACTIVITY; ARTICLE; BROTH DILUTION; CHEMICAL ANALYSIS; CONTROLLED STUDY; DISK DIFFUSION; FOOD PRESERVATION; FOOD SPOILAGE; FRUIT JUICE; HEAT TREATMENT; IN VITRO STUDY; IN VIVO STUDY; MASS FRAGMENTOGRAPHY; MENTHA; MICROBIOLOGICAL PARAMETERS; MINIMUM FUNGICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; VAPOR; VOLATILIZATION;

ANTIFUNGAL AGENTS; BEVERAGES; FOOD PRESERVATION; FOOD PRESERVATIVES; MENTHA; OILS, VOLATILE; PLANT OILS; YEASTS;

MENTHA;

EID: 84870426662     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.015     Document Type: Article

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