Natural Antimicrobials for the Minimal Processing of Foods

By S. Roller. 2003

250 citations recorded by the source corpus.

How researchers see this paper

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Food Preservation - A Biopreservative Approach (2007, background): “Their significance for the human diet and antimicrobial activity has been recently established (Rauha et al. 2000; Nychas et al. 2003).”
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components (2012, background): “Even less is known about the cause antagonism, it is hypothesized to occur when: (i) combining bacteriostatic and bactericidal antimicrobials, (ii) antimicrobials have the same site of action, (iii) antimicrobials interact with each other (Davidson and Parish, 1989), Larson (1985) in Roller (2003).”
Chitosan and its antimicrobial potential – a critical literature survey (2009, background): “One area of intense research activity has been the use of natural compounds, including chitosan, for preservation purposes; it has evolved from a need for safer and economically priced control of microbial stability of food and pharmaceutical systems, which is fast becoming a new research frontier (”