Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice

Journal of Food Protection

Volumn 77, Issue 3, 2014, Pages 435-443

  Essia Ngang, Jean J ^a   Nyegue, Maximilienne A ^a   Ndoye, Foe C ^a   Tchuenchieu Kamgain, Alex D ^a   Sado Kamdem, Sylvain L ^a   Lanciotti, Rosalba ^b   Gardini, Fausto ^b   Etoa, François Xavier ^a  

^a UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL OIL;

ANANAS; BACTERIAL COUNT; BEVERAGE; CHEMISTRY; ERYNGIUM; FOOD CONTROL; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; KINETICS; LISTERIA MONOCYTOGENES; MICROBIOLOGY; PASTEURIZATION; PH; PROCEDURES;

ANANAS; BEVERAGES; COLONY COUNT, MICROBIAL; ERYNGIUM; FOOD HANDLING; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; KINETICS; LISTERIA MONOCYTOGENES; OILS, VOLATILE; PASTEURIZATION;

EID: 84896741332     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-13-323     Document Type: Article

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