Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products-Reference-Cited by-同舟云学术

Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products

Published:2019-02-04 Issue:5 Volume:35 Page:407-426
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Beristain-Bauza Silvia Del Carmen¹^ORCID,Hernández-Carranza Paola¹^ORCID,Cid-Pérez Teresa Soledad¹^ORCID,Ávila-Sosa Raúl¹^ORCID,Ruiz-López Irving Israel²^ORCID,Ochoa-Velasco Carlos Enrique¹^ORCID

Affiliation:

1. Departamento de Bioquímica-Alimentos, Facultad de Ciencias Químicas, Benemérita Universidad Autónoma de Puebla, Puebla, México

2. Facultad de Ingeniería Química, Benemérita Universidad Autónoma de Puebla, Puebla, México

Funder

Secretaria de Educación Pública

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1573829

Reference110 articles.

1. Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols

2. An overview of natural antimicrobials role in food

3. Bactericidal activity of selected medicinal plants against multidrug resistant bacterial strains from clinical isolates

4. Antibacterial effect of Allium sativum cloves and Zingiber officinale rhizomes against multiple-drug resistant clinical pathogens

5. Antimicrobial efficacy of phytochemicals against Bacillus cereus in reconstituted infant rice cereal

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