Chemical Preservatives and Natural Antimicrobial Compounds
By P. Davidson, T. Taylor, S. Schmidt. 2007
765 citations recorded by the source corpus.
Subfields: Biomedical Engineering, Food Science, Nutrition and Dietetics
View Paper: https://www.semanticscholar.org/paper/8f446b1e6f8157c28705f79c1782dd16c84577cf
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In Biomedical Engineering
In Food Science
In Nutrition and Dietetics
Citations in the corpus
- From the gut to the peripheral tissues: the multiple effects of butyrate (2010, neutral): “Also inherent resistance via exclusion of the antimicrobial chemical, secretion of the toxic compound or metabolic detoxification can influence the efficacy of the organic acids (206) .”
- Natural antimicrobial ingredients incorporated in biodegradable films based on cassava starch. (2010, background): “Honey and propolis extract demanded an additional step during biodegradable film elaboration, because of their thermal sensitivity; for orange essential oil, a homogeneous mixture was difficult to obtain; while clove and cinnamon and their derived components were claimed, in literature, to have the ”
- Lactic acid bacteria – Potential for control of mould growth and mycotoxins: A review (2010, neutral): “For example, some Penicillium can grow in the presence of potassium sorbate (Davidson, 2001) and other moulds possess the ability to degrade sorbate (Nielsen & de Boer, 2000).”
- Control of Salmonella in foods by using essential oils: A review (2012, background): “Themajor drawback of food products is that they are easily deteriorated by foodborne pathogens during their processing (Gould, 1996) which has urgently requested to search for new and effective food preservatives (Davidson, 1997).”
- Essential Oils’ Chemical Characterization and Investigation of Some Biological Activities: A Critical Review (2016, background): “Other EOs, containing ketones or esters, such as β-myrcene, α-thujone, or geranyl acetate, had much weaker activity, while volatile oils containing terpene hydrocarbons were usually inactive [26,27].”
- Plant extracts for the control of bacterial growth: efficacy, stability and safety issues for food application. (2012, background): “reduction, nutrient restriction, acidification, fermentation, pasteurization or synthetic antimicrobials have been used traditionally for the control of microbial spoilage in foods (Davidson, 2001), but the contamination of food and spoilage by microorganisms is a problem that is yet to be controlle”
- Biofilms: At the Interface between Biophysics and Microbiology (2006, background): “medicinal drugs to treat infections because of their low toxicity for humans or animals [169, 170].”