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2 resultater
In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham.
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The purpose of this research was to evaluate the application of commercially available essential oils (EOs) and oleoresins to control bacterial pathogens for ready to eat food. In this study, sixty seven commercial EOs, oleoresins (ORs) and pure compounds were used to evaluate in vitro their
The analysis of essential oils and extracts (oleoresins) from seasonings--a critical review.
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A critical review of the analytical methods employed for the determination of the relevant components of seasonings is presented. Where the available methods were inadequate, new ones have been devised. Particular emphasis has been placed on those methods of analysis that provide a rapid and
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