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Human health benefits, antimicrobial properties and the future of phenolic compounds as preservatives in the food industry
(Nova Science Publishers, 2009)
Phenolic compounds are found in fruit, vegetables, nuts, seeds, stems and flowers as well as tea, wine, propolis and honey, and represent a common constituent of the human diet. Dietary flavonoids have attracted interest ...
Natural Food Preservatives Against Microorganisms
(Academic Press, 2018)
Food products can be subjected to contamination by bacteria, yeast, and fungi. Most of these microorganisms can cause undesirable reactions that may deteriorate flavor, odor, color, sensory, textural properties of food as ...
Protective effect of L. casei CRL 431 against Salmonella in a mouse model: Mechanisms involved
(Nova Science Publishers, Inc., 2014)
Salmonella species are Gram-negative bacilli that constitute the causing agents of several animal and human illnesses. They cause acute or chronic infections that can be local (e.g gastroenteritis produced by non-typhoidal ...
The use of bacteriocins against meat-borne pathogens
(CRC Press - Taylor & Francis Group, 2017)
Meat and meat products are very perishable foods since they have a high content of proteins and other nutrients. Therefore, microbial growth of spoilge and foodborne pathogens can occur at all stages of the production chain ...
Protective effect of lactobacillus casei CRL 431 against salmonella in a mouse model: mechanisms involved
(Nova Science Publishers, 2014)
Salmonella species are Gram-negative bacilli that constitute the causing agents of several animal and human illnesses. They cause acute or chronic infections that can be local (e.g gastroenteritis produced by non-typhoidal ...