Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts-Reference-Cited by-同舟云学术

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Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts

Published:2015-11-05 Issue:12 Volume:80 Page:M2886-M2891
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Tayel Ahmed A.¹,Hussein Heba²,Sorour Noha M.¹,El-Tras Wael F.³

Affiliation:

1. Genetic Engineering and Biotechnology Research Inst; Univ. of Sadat City; P.O. Box 79/22857 El-Sadat City Egypt

2. Faculty of Veterinary Medicine; Univ. of Sadat City; El-Sadat City Egypt

3. Faculty of Veterinary Medicine; Kafrelsheikh Univ; Kafrelsheikh Egypt

Publisher

Wiley

Subject

Food Science

Reference52 articles.

1. Occurrence of Staphylococcus and enteropathogens in soft cheese commercialized in the city of Rio de Janeiro, Brazil;Araújo;J Appl Microbiol,2002

2. Chemical analysis and antimicrobial activity of the essential oil of Syzigium aromaticum (clove);Ayoola;Afr J Microbiol Res,2008

3. Retail survey of Brazilian milk and Minas frescal cheese and a contaminated dairy plant to establish prevalence, relatedness, and sources of Listeria monocytogenes isolates;Brito;Appl Environ Microbiol,2008

4. Food preservation and the development of microbial resistance

5. Essential oils: Their antibacterial properties and potential applications in foods-a review;Burt;Intl J Food Microbiol,2004

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1. Phytochemical investigation, evaluation of the biological activities and preservative effect of the essential oil of Juniperus communis L. dried berries on the vacuum-packed carrot after the application of Salmonella enterica;Scientia Horticulturae;2024-10

2. Application of Ammoides Pusilla as a Natural Food Preservative for Shelf-Life Extension of Cream Cheese;Journal of Culinary Science & Technology;2024-01-21

3. Essential Oils and Their Combination with Lactic Acid Bacteria and Bacteriocins to Improve the Safety and Shelf Life of Foods: A Review;Foods;2023-09-01

4. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria;Foods;2023-08-25

5. Plant extracts and essential oils in the dairy industry: A review;Foods and Raw Materials;2023-06-14

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