Foodborne pathogens prevention and sensory attributes enhancement in processed cheese via flavoring with plant extracts

Journal of Food Science

Volumn 80, Issue 12, 2015, Pages M2886-M2891

  Tayel, Ahmed A ^a   Hussein, Heba ^b   Sorour, Noha M ^a   El Tras, Wael F ^c  

^a UNIVERSITY OF SADAT CITY   (Egypt)

^b University of Sadat City   (Egypt)

^c Kafrelsheikh University   (Egypt)

Author keywords

Antimicrobial; Dairy products; Foodborne bacteria; Natural; Preservatives

Indexed keywords

ANTIINFECTIVE AGENT; ESSENTIAL OIL; FLAVORING AGENT; PLANT EXTRACT;

ANALYSIS; BACTERIAL COUNT; BACTERIUM; CHEESE; CINNAMOMUM ZEYLANICUM; DRUG EFFECTS; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; FOOD PRESERVATION; HUMAN; MICROBIOLOGY; PROCEDURES; SPICE; SYZYGIUM; TASTE;

ANTI-BACTERIAL AGENTS; BACTERIA; CHEESE; CINNAMOMUM ZEYLANICUM; COLONY COUNT, MICROBIAL; FLAVORING AGENTS; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOODBORNE DISEASES; HUMANS; OILS, VOLATILE; PLANT EXTRACTS; SPICES; SYZYGIUM; TASTE;

EID: 85027936749     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13138     Document Type: Article

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