Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus , Enterococcus faecalis and Escherichia coli O157:H7-Reference-Cited by-同舟云学术

Essential Oil Composition and Antioxidant Capacity of Carum copticum and its Antibacterial Effect on Staphylococcus aureus , Enterococcus faecalis and Escherichia coli O157:H7

Published:2016-06-07 Issue:3 Volume:41 Page:e12938
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Mahmoudzadeh Maryam¹,Hosseini Hedayat¹,Shahraz Farzaneh¹,Akhondzadeh-Basti Afshin²,Khaneghah Amin Mousavi³,Azizkhani Maryam⁴,Sant'ana Anderson De Souza³,Haghshenas Mehrdad¹,Mahmoudzadeh Leila⁵

Affiliation:

1. Department of Food Science and Technology, National Nutrition and Food Technology Research Institute Faculty of Nutrition Sciences and Food Technology; Shahid Beheshti University of Medical Sciences; Tehran Iran

2. Veterinary Faculty; Tehran University; Tehran Iran

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

4. Department of food hygiene, Faculty of Veterinary Medicine; Amol University of Special Modern Technologists; Amol Iran

5. Veterinary Faculty; Urmia University; Urmia Iran

Funder

National Nutrition and Food Technology Research Institute (NNFTRI)

Instituto de Agroquímica y Tecnología de Alimentos (IATA)

Conselho Nacional de Desenvolvimento Cientifico e Tecnológico (CNPq)

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science