The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives

European Food Research and Technology

Volumn 240, Issue 5, 2015, Pages 961-968

  Valverde, María Teresa ^a   Cava Roda, Rita ^b   Calvo, Lourdes ^c   Marín Iniesta, Fulgencio ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b Desarrollos Bio Tecno Alimentarios Ltd   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Antimicrobial; Cinnamaldehyde; Egg products; Essential oils; Salmonella

Indexed keywords

BENZOIC ACID; LIQUIDS; MICROORGANISMS; OIL SHALE; SALMONELLA; SORBIC ACID;

ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL ACTION; ANTIMICROBIAL; CINNAMALDEHYDE; EGG PRODUCTS; LIQUID EGG PRODUCTS; SALMONELLA ENTERITIDIS; SYNTHETIC ADDITIVES;

ESSENTIAL OILS;

EID: 84939964267     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-014-2399-1     Document Type: Article

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