Effect of Thymus vulgaris L. essential oil and thymol on the microbiological properties of meat and meat products: A review
Author:
Publisher
Elsevier BV
Subject
Multidisciplinary
Reference181 articles.
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3. Rosemary, thyme and oregano essential oils influence on physicochemical properties and microbiological stability of minced meat;Amariei;J. Microbiol. Biotechnol. Food Sci.,2016
4. Artificial preservatives and their harmful effects: looking toward nature for safer alternatives;Anand;Int. J. Pharmaceut. Sci. Res.,2013
5. Inactivation of Shiga toxin-producing Escherichia coli O157: H7 and mesophilic background microbiota of meat homogenate using elevated hydrostatic pressure, mild heat, and thymol;Aras;J. Food Sci.,2020
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2. Composite Films from Steam-exploded Gelatin and Thyme Essential Oil: Production, Characterization and Application as Coatings;Journal of Polymers and the Environment;2024-01-11
3. Enhancing hamburger shelf life and quality using gallic acid encapsulated in gelatin/tragacanth gum complex coacervate;Heliyon;2024-01
4. Development of functional, sustainable pullulan-sodium alginate-based films by incorporating essential oil microemulsion for chilled pork preservation;International Journal of Biological Macromolecules;2023-12
5. A Green Method for Nanoencapsulation of Thymol in Chitosan–Gelatin with Antioxidant Capacity;Food and Bioprocess Technology;2023-10-31
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