Could essential oils of green and black pepper be used as food preservatives?

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6565-6573

  Nikolić, Miloš ^a   Stojković, Dejan ^a   Glamočlija, Jasmina ^a   Ćirić, Ana ^a   Marković, Tatjana ^b   Smiljković, Marija ^a   Soković, Marina ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b Institute for Medicinal Plant Research “Josif Pančić” ^*  (Serbia)

Author keywords

Antimicrobial activity; Black and green pepper; Essential oil; Liquid food; Novel methodology for GIC50< inf>; Piper nigrum L

Indexed keywords

ANIMALS; CHEMICAL ANALYSIS; ESSENTIAL OILS; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; INTERCALATION; MICROBIOLOGY; MICROORGANISMS; MONOTERPENES; OIL SHALE; OILS AND FATS;

ANTI-MICROBIAL ACTIVITY; GREEN PEPPER; LIQUID FOOD; NOVEL METHODOLOGY; PIPER NIGRUM L;

SPOILAGE;

EID: 84942194501     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1792-5     Document Type: Article

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