Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging-Reference-Cited by-同舟云学术

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging

Published:2022-12-04 Issue:1 Volume:88 Page:381-390
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Osaili Tareq M.¹²³^ORCID,Al‐Nabulsi Anas A.³^ORCID,Hasan Fayeza²⁴,Dhanasekaran Dinesh K.²,Ismail Leila Cheikh¹²,Hashim Mona¹²,Hasan Hayder¹²,Ayyash Mutamed⁴^ORCID,Olaimat Amin⁵^ORCID,Hussain Ayman Z. S.²,Darra Nada El⁶^ORCID,Savvaidis Ioannis N.⁷⁸,Obaid Reyad S.¹²,Holley Richard⁹^ORCID

Affiliation:

1. Department of Clinical Nutrition and Dietetics, College of Health SciencesThe University of Sharjah SharjahUnited Arab Emirates

2. Sharjah Institute for Medical ResearchUniversity of Sharjah SharjahUnited Arab Emirates

3. Department of Nutrition and Food Technology, Faculty of AgricultureJordan University of Science and Technology IrbidJordan

4. Department of Food Science, College of Agriculture & Veterinary MedicineUnited Arab Emirates University (UAEU) Al AinUnited Arab Emirates

5. Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical SciencesThe Hashemite University ZarqaJordan

6. Department of Nutrition and Dietetics, Faculty of Health SciencesBeirut Arab University BeirutLebanon

7. Department of Environmental Health Sciences, College of Health SciencesThe University of Sharjah SharjahUnited Arab Emirates

8. Department of ChemistrySchool of Natural SciencesUniversity of Ioannina IoanninaGreece

9. Department of Food Science and Human NutritionUniversity of Manitoba WinnipegCanada

Funder

University of Sharjah

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16387

Reference34 articles.

1. Antimicrobial activity of the volatile substances from essential oils

2. Essential oils as antimicrobials in food systems – A review

3. ANTIMICROBIAL ACTIVITY OF SPICES

4. Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

5. Utilization of buffered vinegar to increase the shelf life of chicken retail cuts packaged in carbon dioxide

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