Antibacterial activity of basil essential oil (Ocimum basilicum L.) in Italian-type sausage

Author:

Gaio Iloir,Saggiorato Adriana G.,Treichel Helen,Cichoski Alexandre J.,Astolfi Viviane,Cardoso Rafael I.,Toniazzo Geciane,Valduga Eunice,Paroul Natalia,Cansian Rogério L.

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Food Animals,Food Science,Biotechnology

Reference35 articles.

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2. Al-ahmad S (2014–2015) The effect of starter cultures on the physico–chemical, microbiological and sensory characteristics of semi-dried sausages. Int J Chem Tech Res 7:2020–2028

3. Bagamboula CF, Uyttendaele M, Candan F, Daferera D, Unli GV, Polissiou M, Sokmen A (2004) Antimicrobial and antioxidant activities of the essential oils and methanol extracts of S. cryptanha (Montbret et Aucher ex Beth.) and S. multicaulis (Vahl.). Food Chem 84:519–525

4. Barbosa LN, Alves FC, Andrade BF, Albano M, Castilho IG, Rall VL, Athavde NB, Delbem NL, Roça RO, Fernandes A Jr (2014) Effects of Ocimum basilicum Linn essential oil and sodium hexametaphosphate on the shelf life of fresh chicken sausage. J Food Prot 77:981–986

5. Beatović D, Krstić-Milošević D, Trifunović S, Šiljegović J, Glamočlija J, Ristić M, Jelačić S (2015) Chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. Rec Nat Prod 9:62–75

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