The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)-Reference-Cited by-同舟云学术

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The Antimicrobial Effects of Chopped Garlic in Ground Beef and Raw Meatball (Çiğ Köfte)

Published:2007-03 Issue:1 Volume:10 Page:203-207
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Aydin Ali¹,Bostan Kamil¹,Erkan Mehmet Emin²,Bingöl Bariş³

Affiliation:

1. Department of Food Hygiene and Technology, Istanbul University Faculty of Veterinary Medicine, Istanbul, Turkey

2. Department of Food Hygiene and Technology, Dicle University Faculty of Veterinary Medicine, Diyarbakir, Turkey

3. Department of Food Hygiene and Technology, Istanbul University Faculty of Veterinary Medicine, Istanbul

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2005.066

Reference21 articles.

1. Antimicrobial activity of spices

2. Antimicrobial properties of allicin from garlic

3. The mode of action of allicin: trapping of radicals and interaction with thiol containing proteins

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2. Antimicrobial properties of onion and garlic extracts in beef and chicken;Food Chemistry Advances;2023-12

3. Tropical plant products as biopreservatives and their application in food safety;Food Control;2022-11

4. Effects of Garlic (Allium sativum L.) and Ramsons (Allium ursinum L.) on Lipid Oxidation and the Microbiological Quality, Physicochemical Properties and Sensory Attributes of Rabbit Meat Burgers;Animals;2022-07-26

5. Application of nano‐encapsulated Allium sativum L. essential oil to increase the shelf life of hamburger at refrigerated temperature with analysis of microbial and physical properties;Journal of Food Processing and Preservation;2021-09-05

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