Cinnamomum Zeylanicum Essential Oil As A Natural Antioxidant And Antibactrial In Cooked Sausage

Journal of Food Biochemistry

Volumn 37, Issue 1, 2013, Pages 62-69

  Moarefian, M ^a   Barzegar, M ^a   Sattari, M ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL PROPERTY; ANTIMUTAGENIC; ANTIOXIDANT EFFECT; CHAIN REACTION; CINNAMOMUM ZEYLANICUM; CLOSTRIDIUM PERFRINGENS; COLOR STABILITY; CONTROL SAMPLES; COOKED SAUSAGE; HARMFUL EFFECTS; LIPID OXIDATION; MEAT PRODUCTS; MICROBIAL GROWTH; NATURAL ANTIOXIDANTS; NUTRITIONAL VALUE; PARTIAL REPLACEMENT; PHENOLIC COMPOUNDS; SENSORY SCORES; STANDARD METHOD; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

ESCHERICHIA COLI; FLAVOR COMPOUNDS; FREE RADICALS; MEATS; NITROSAMINES; OILS AND FATS; OXIDATION; PHENOLS;

ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; CLOSTRIDIUM PERFRINGENS; ESCHERICHIA COLI;

EID: 84873086411     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/j.1745-4514.2011.00600.x     Document Type: Article

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