The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide-Reference-Cited by-同舟云学术

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The effects of essential oils on inactivation of Listeria monocytogenes in rainbow trout cooked with sous‐vide

Published:2021-08-23 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Öztürk Fatma¹^ORCID,Gündüz Hatice¹^ORCID,Sürengil Göknur¹²^ORCID

Affiliation:

1. Department of Fisheries and Fish Processing Technology Faculty of Fisheries Izmir Katip Celebi University Izmir Turkey

2. Department of Fishing and Processing Technology Faculty of Eğirdir Fisheries University of Isparta Applied Sciences Isparta Turkey

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15878

Reference60 articles.

1. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat

2. Optimisation of Sous Vide Processing Parameters for Pulsed Electric Fields Treated Beef Briskets

3. Quality and Safety Considerations of Incorporating Post-PEF Ageing into the Pulsed Electric Fields and Sous Vide Processing Chain

4. Nutritional values of potato slices added with rosemary essential oil cooked in sous vide bags

5. Combined application of essential oils from Origanum vulgare L. and Rosmarinus officinalis L. to inhibit bacteria and autochthonous microflora associated with minimally processed vegetables

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1. Advances and Drawbacks of Sous-Vide Technique—A Critical Review;Foods;2024-07-15

2. Investigation of Quality Parameters of Trout Fishballs Cooked with Sous-Vide Method;Journal of Agricultural Production;2024-06-22

3. The Effectiveness of LISTEXTM P100 in Reducing the Biofilm of Listeria spp. on Steel, Plastic, and Galvanised Surfaces;Current Pharmaceutical Biotechnology;2024-05-21

4. Applying innovative technological interventions in the preservation and packaging of fresh seafood products to minimize spoilage - A systematic review and meta-analysis;Heliyon;2024-04

5. Antimicrobial Food Packaging—Interaction of Compounds and Bacterial Growth;Current Food Science and Technology Reports;2024-03-12

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