Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage-Reference-Cited by-同舟云学术

Combined effects of Ziziphora clinopodioides essential oil and lysozyme to extend shelf life and control Listeria monocytogenes in Balkan‐style fresh sausage

Published:2021-01-26 Issue:3 Volume:9 Page:1665-1675
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ajourloo Maryam¹,Khanjari Ali¹^ORCID,Misaghi Ali¹^ORCID,Akhondzadeh Basti Afshin¹^ORCID,Kamkar Abolfazl¹,Yadegar Faezeh¹,Gholami Fatemeh²^ORCID,Khansavar Farzaneh³,Fallah Fazel⁴

Affiliation:

1. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine University of Tehran Tehran Iran

2. Faculty of Veterinary Medicine University of Tehran Tehran Iran

3. Research and Development Center Farsi Food Industrial Group Tehran Iran

4. Research and Development Center Solico Meat Products Company Amol Iran

Funder

University of Tehran

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2141

Reference62 articles.

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3. Influence of growth phase on the essential oil composition ofZiziphora clinopodioidesLam.

4. Combination of garlic essential oil, allyl isothiocyanate, and nisin Z as bio-preservatives in fresh sausage

5. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review;Aziz M.;Critical Reviews in Food Science and Nutrition,2018

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