Journal
FOOD MICROBIOLOGY
Volume 22, Issue 4, Pages 273-292Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
DOI: 10.1016/j.fm.2004.08.006
Keywords
natural antimicrobials; food safety; shelf-life; essential oils; plant phenolics; smoke
Ask authors/readers for more resources
This review examines the potency of natural antimicrobial agents from plants, outlining the ranges of microbial susceptibility and factors affecting antimicrobial action. Methods used for estimation of inhibitory activity are evaluated and currently understood mechanisms of their action are described. The potential value of these agents as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life. (C) 2004. Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available