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Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages.
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Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1%
Acaricidal Activity and Synergistic Effect of Thyme Oil Constituents against Carmine Spider Mite (Tetranychus Cinnabarinus (Boisduval)).
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Studies examining the use of essential oils as replacements for synthetic insecticides require an understanding of the contribution of each constituent present, interactions among these components, and how they relate to overall toxicity. In the present study, the chemical composition of commercial
Antioxidant Activity of Thyme Waste Extract in O/W Emulsions.
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Thymus vulgaris (thyme) is an aromatic plant and its essential oil has been applied as antimicrobial and antioxidant due to the presence of phenolic compounds. However, after steam distillation, the deodorized plant material is rejected, despite the possible presence of bioactive compounds.
An on-line HPLC system for detection of antioxidant compounds in some plant extracts by comparing three different methods.
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Echinacea (Echinacea purpurea), green tea (Camellia sinensis) and yaylacayi (Thymus praecox OPIZ subsp. grossheimii (Ronniger) Jalas) are herbs used in traditional medicine because of their beneficial health effects. A high performance liquid chromatography (HPLC) post-column method was developed by
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