Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications-Reference-Cited by-同舟云学术

Essential oils as natural preservatives for bakery products: Understanding the mechanisms of action, recent findings, and applications

Published:2018-11-15 Issue:2 Volume:60 Page:310-321
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:

Gavahian Mohsen¹^ORCID,Chu Yan-Hwa¹,Lorenzo Jose M.²^ORCID,Mousavi Khaneghah Amin³^ORCID,Barba Francisco J.⁴^ORCID

Affiliation:

1. Product and Process Research Center, Food Industry Research and Development Institute, Hsinchu, Taiwan, 30062, Republic of China;

2. Centro Tecnológico de la Carne de Galicia, Ourense, Spain;

3. Department of Food Science, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil;

4. Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain

Funder

Ministry of Economic Affairs

CNPq-TWAS Postgraduate Fellowship

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2018.1525601

Reference98 articles.

1. Composition and Antimicrobial Activity of the Essential Oils of Two Origanum Species

2. Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics

3. Effect of Mexican Oregano (L ippia berlandieri Schauer) Essential Oil Fractions on the Growth of A spergillus spp. in a Bread Model System

4. Inhibitory effect of thyme and basil essential oils, carvacrol, thymol, estragol, linalool and p-cymene towards Shigella sonnei and S. flexneri

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