Consulta: subjectFacets:"Natural antimicrobial"
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Data/hora: 17/06/2024 14:48:03

Plant extract and essential oils added as antimicrobials to cheeses: a review
Provedor de dados: 65
Autores: Gouvea,Fabiola dos Santos; Rosenthal,Amauri; Ferreira,Elisa Helena da Rocha.
ABSTRACT: Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health. Consumers always require healthy food, free of synthetic preservatives, inducing a search for natural alternatives to ensure safety of the products. Essential oils and plant extracts emerge as an alternative for aiding cheese preservation. Some substances have demonstrated good effects against most pathogens and cheese spoilage microorganisms. However, intrinsic and extrinsic factors may influence the actions of these compounds when incorporated into cheese, besides affecting the product characteristics. This review aims at discussing the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Cheese; Natural antimicrobial; Essential oil; Plant extract.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000800451