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Please use this identifier to cite or link to this item: http://cris.utm.md/handle/5014/1588
DC FieldValueLanguage
dc.contributor.authorCOJOCARI, Danielaen_US
dc.contributor.authorMACARI, Arturen_US
dc.contributor.authorSANDULACHI, Elizavetaen_US
dc.date.accessioned2022-12-24T17:56:00Z-
dc.date.available2022-12-24T17:56:00Z-
dc.date.issued2022-
dc.identifier.citationCOJOCARI, D., MACARI, A., SANDULACHI, E. Antimicrobial effect of basil, thyme and tarragon against S. Abony. Proceedings of the International Conference Modern Technologies in the Food Industry, 20–22 October, 2022, Chişinău, Republic of Moldova, p.72. https://mtfi.utm.md/files/Materialele_Conferintei_MTFI-2022.pdfen_US
dc.identifier.urihttp://repository.utm.md/handle/5014/21677-
dc.identifier.urihttp://cris.utm.md/handle/5014/1588-
dc.description.abstractThe research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may be interesting to food processors due to their antimicrobial characteristics. This paper provides an overview of the most important information on the positive effect of the bioactive compounds of basil, thyme and tarragon and its uses as a preservative in foods.en_US
dc.language.isoenen_US
dc.relation20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentarăen_US
dc.subjectbasilen_US
dc.subjecttarragonen_US
dc.subjectthymeen_US
dc.subjectantimicrobial activityen_US
dc.subjectantioxidant activityen_US
dc.subjectmeat productsen_US
dc.titleAntimicrobial effect of basil, thyme and tarragon against S. Abonyen_US
dc.typeArticleen_US
dc.relation.conferenceInternational Conference Modern Technologies in the Food Industryen_US
item.grantfulltextopen-
item.languageiso639-1other-
item.fulltextWith Fulltext-
crisitem.author.deptDepartment of Food Technology-
crisitem.author.orcid0000-0003-4163-3771-
crisitem.author.parentorgFaculty of Food Technology-
crisitem.project.grantno20.80009.5107.09.-
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