oregano/potaisiam

Sábháiltear an nasc chuig an gearrthaisce

AiltTrialacha cliniciúlaPaitinní

Roghnaigh cineál sórtála

14 torthaí

Effect of environmental variables on phytonutrients of Origanum vulgare L. in the sub-humid region of the northwestern Himalayas.

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Logáil Isteach / Cláraigh

Ecological and soil physiochemical parameters impact the crop quality and development. In spite of the huge commercial prospective, the phytonutrient and chemometric profiles of Himalayan oregano (Origanum vulgare L.) have not been evaluated, and their relationships with ecological parameters are

Habituation of enterotoxigenic Staphylococcus aureus to Origanum vulgare L. essential oil does not induce direct-tolerance and cross-tolerance to salts and organic acids.

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Logáil Isteach / Cláraigh

Enterotoxigenic Staphylococcus aureus strains that were isolated from foods were investigated for their ability to develop direct-tolerance and cross-tolerance to sodium chloride (NaCl), potassium chloride (KCl), lactic acid (LA) and acetic acid (AA) after habituation in sublethal amounts (1/2 of

Influence of stressing conditions caused by organic acids and salts on tolerance of Listeria monocytogenes to Origanum vulgare L. and Rosmarinus officinalis L. essential oils and damage in bacterial physiological functions.

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Logáil Isteach / Cláraigh

This study evaluated whether the pre-exposure (24, 48 and 72 h) to sublethal conditions caused by acetic acid (AA), lactic acid (LA), sodium chloride (NaCl) or potassium chloride (KCl) could induce increased cross-tolerance to the essential oils from Origanum vulgare L. (OVEO) and Rosmarinus

Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.

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Logáil Isteach / Cláraigh

Oregano essential oil (OEO) was evaluated to determine its effect on the growth of natural contaminating molds on the surface of Spanish fermented sausage, the development of the internal microbial population of the sausage, and the physicochemical properties of the sausage. Results indicated a

Tolerance response of multidrug-resistant Salmonella enterica strains to habituation to Origanum vulgare L. essential oil.

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Logáil Isteach / Cláraigh

Multidrug-resistant Salmonella enterica isolates from human outbreaks or from poultry origin were investigated for their ability to develop direct-tolerance or cross-tolerance to sodium chloride, potassium chloride, lactic acid, acetic acid, and ciprofloxacin after habituation in subinhibitory

Influence of Origanum vulgare L. essential oil on enterotoxin production, membrane permeability and surface characteristics of Staphylococcus aureus.

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Logáil Isteach / Cláraigh

This study evaluated the influence of the essential oil from Origanum vulgare L. on the enterotoxin production, membrane permeability and cell surface characteristics of Staphylococcus aureus. The suppression of enterotoxin production occurred totally in the broth added with the essential oil at

Salt Preference is Linked to Hypertension and not to Aging.

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Logáil Isteach / Cláraigh

Seasoning is one of the recommended strategies to reduce salt in foods. However, only a few studies have studied salt preference changes using seasoning.The aim of this study was to compare preference for salty bread, and if seasoning can change preference

Effectiveness of immersion treatments with acids, trisodium phosphate, and herb decoctions in reducing populations of Yarrowia lipolytica and naturally occurring aerobic microorganisms on raw chicken.

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Logáil Isteach / Cláraigh

Yarrowia lipolytica, one of the predominant yeasts in raw poultry, is believed to play a role in spoilage. This study was undertaken to investigate treatments to control the growth of Y. lipolytica on raw chicken stored at refrigeration temperature. Raw chicken wings inoculated with a mixture of

Effect of active packaging on low-sodium restructured chicken steaks.

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Logáil Isteach / Cláraigh

Contributing for a healthier lifestyle, the technology of active and biodegradable packaging with antimicrobial and/or antioxidants compounds and reduced sodium intake have been increasingly applied in meat and meat products. Thus, the objective of this research was to assess the effectiveness of

Preventing Growth of Potentially Toxic Molds Using Antifungal Agents 1.

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Logáil Isteach / Cláraigh

Mold inhibitors such as sorbates, propionates and benzoates have been used commercially for some time. Recently these and other potential inhibitors have been studied from the standpoint of their effects on growth of potentially toxic molds and mycotoxin production. In addition, other substances

Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal Agents 1.

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Logáil Isteach / Cláraigh

The antifungal effects of 16 ground herbs and spices, 4 other plant materials, 3 commercial antifungal agents, tannic acid and 2 experimental mold inhibitors were tested against seven mycotoxin- producing molds. Of the 26 substances tested, cloves, cinnamon, mustard, allspice, garlic, and oregano at

Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus.

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Logáil Isteach / Cláraigh

Carvacrol, a naturally occurring compound mainly present in the essential oil fraction of oregano and thyme, was studied for its effect on bioenergetic parameters of vegetative cells of the food-borne pathogen Bacillus cereus. Incubation for 30 min in the presence of 1 to 3 mM carvacrol reduced the

Investigation of functional and morphological changes in Pseudomonas aeruginosa and Staphylococcus aureus cells induced by Origanum compactum essential oil.

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Logáil Isteach / Cláraigh

OBJECTIVE Evaluation of the cellular effects of Origanum compactum essential oil on Pseudomonas aeruginosa ATCC 27853 and Staphylococcus aureus ATCC 29213. RESULTS The damage induced by O. compactum essential oil on these two strains has been studied using different techniques: plate count,

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling.

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Logáil Isteach / Cláraigh

Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of

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