Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food

Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review

Published:2020-12-18 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Bensid Abdelkader¹,El Abed Nariman²,Houicher Abderrahmane³,Regenstein Joe M.⁴,Özogul Fatih⁵

Affiliation:

1. Department of Agronomy, Faculty of Natural Sciences and Life, Ziane Achour University, Djelfa, Algeria

2. Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Tunis, Tunisia

3. Department of Agriculture, Faculty of Science, Laghouat University, Laghouat, Algeria

4. Department of Food Science, Cornell University, Ithaca, New York, USA

5. Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1862046

Reference134 articles.

1. Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

2. Use of Chitosan to Prolong Mozzarella Cheese Shelf Life

3. Amorphization of Thiamine Chloride Hydrochloride: Effects of Physical State and Polymer Type on the Chemical Stability of Thiamine in Solid Dispersions

4. Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

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