Data/hora: 11/06/2024 01:27:24

Provedor de dados: | 52
País: | Brazil
Título: | Antimicrobial effectiveness of spices: an approach for use in food conservation systems
Autores: | Souza,Evandro Leite de; Stamford,Tânia Lúcia Montenegro; Lima,Edeltrudes de Oliveira; Trajano,Vinícius Nogueira; Barbosa Filho,José Maria.
Data: | 2005-07-01
Ano: | 2005
Palavras-chave: | Spices; Essential oil; Extracts; Chemical compounds; Antibacterial activity; Antifungal activity.
Resumo: | There has been constant an increasing the search alternative and efficient compounds for food conservation, aiming a partial or total replacement of antimicrobial chemical additives. Spices offer a promising alternative for food safety. Inhibitory activity of spices and derivatives on the growth of bacteria, yeasts, fungi and microbial toxins synthesis has been well reported, so they could be used in food conservation as main or as adjuvant antimicrobial compounds in order to assure the production of microbiologically stable foods.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132005000500007
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-89132005000500007
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.48 n.4 2005
Fonte: | info:eu-repo/semantics/openAccess