Beneficial effects of spices in food preservation and safety

Frontiers in Microbiology

Volumn 7, Issue SEP, 2016, Pages

  Gottardi, Davide ^a   Bukvicki, Danka ^b   Prasad, Sahdeo ^c   Tyagi, Amit K ^a,c  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF BELGRADE   (Serbia)

^c UNIVERSITY OF TEXAS MD ANDERSON CANCER CENTER   (United States)

Author keywords

Antimicrobial; Disease prevention; Food preservation; Inflammatory diseases; Spices

Indexed keywords

CAPSAICIN; CARVACROL; CITRAL; CURCUMIN; ESSENTIAL OIL; EUGENOL; GINGER EXTRACT; GINGEROL; LINALOOL; PIPERINE; PLANT MEDICINAL PRODUCT; QUERCETIN; THYMOL;

ANTIINFLAMMATORY ACTIVITY; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ANTIVIRAL ACTIVITY; BASIL; FOOD INDUSTRY; FOOD PRESERVATION; FOOD SAFETY; FOOD SPOILAGE; HUMAN; LIPID OXIDATION; LIPID PEROXIDATION; NONHUMAN; OREGANO; ORGANOLEPTIC PROPERTY; PHYTOCHEMISTRY; REVIEW; SHELF LIFE; SPICE;

EID: 84992736613     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.01394     Document Type: Review

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