Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil-Reference-Cited by-同舟云学术

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Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Published:2015-03 Issue: Volume:170 Page:394-400
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Tingting,Luo Jiyang,Tian Chengrui,Sun Xiangyu,Quan Meiping,Zheng Cuiping,Kang Lina,Zhan Jicheng

Funder

Shaanxi Normal University

National Nature Science Foundation Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Antioxidant properties of tomato juice as affected by heating;Anese;Journal of the Science of Food and Agriculture,1999

2. Effect of volatile components of carrot seed oil on growth and aflatoxin production by Aspergillus parasiticus;Batt;Journal of Food Science,1983

3. Essential oils as components of a diet-based approach to management of Helicobacter infection;Bergonzelli;Antimicrobial Agents and Chemotherapy,2003

4. Essential oil of Algerian rose-scented geranium (Pelargonium graveolens): Chemical composition and antimicrobial activity against food spoilage pathogens;Boukhatem;Food Control,2013

5. Essential oils: Their antibacterial properties and potential applications in foods-a review;Burt;International Journal of Food Microbiology,2004

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4. Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice;Food Research International;2023-06

5. Chemical Composition, Microencapsulation and Comparative Antimicrobial Studies of Unencapsulated and Encapsulated Carrot Seed Essential Oil;Journal of Essential Oil Bearing Plants;2023-01-02

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