Could essential oils of green and black pepper be used as food preservatives?

Author:

Nikolić Miloš,Stojković Dejan,Glamočlija Jasmina,Ćirić Ana,Marković Tatjana,Smiljković Marija,Soković Marina

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference39 articles.

1. Adams RP (2009) Identification of essential oil compounds by gas chromatography and mass spectrometry, 4th edn. Allured Publishing Corporation, USA Carol Stream, IL

2. AMDIS (ver. 2.1.) Automated Mass Spectral Deconvolution and Identification System software, National Institute of Standards and Technology (NIST), Standard Reference Data Program, Gaithersburg, MD

3. Blois MS (1958) Antioxidant determinations by the use of stable free radical. Nature 181:1199–1200

4. Bukvički D, Stojković D, Soković M, Vannini L, Montanari C, Pejin B, Savic A, Veljic M, Grujic S, Marin PD (2014) Satureja horvatii essential oil: In vitro antimicrobial and antiradical properties and in situ control of Listeria monocytogenes in pork meat. Meat Sci 96:1355–1360

5. Burt SA, Reinders RD (2003) Antibacterial activity of selected plant essential oils against Escherichia coli O157:H7. Lett Appl Microbiol 36:162–167

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