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http://cris.utm.md/handle/5014/1588| Title: | Antimicrobial effect of basil, thyme and tarragon against S. Abony | Authors: | COJOCARI, Daniela MACARI, Artur SANDULACHI, Elizaveta |
Keywords: | basil;tarragon;thyme;antimicrobial activity;antioxidant activity;meat products | Issue Date: | 2022 | Source: | COJOCARI, 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.pdf | Project: | 20.80009.5107.09. Improvement of food quality and safety by biotechnology and food engineering / Ameliorarea calităţii şi siguranţei alimentelor prin biotehnologie şi inginerie alimentară | Conference: | International Conference Modern Technologies in the Food Industry | Abstract: | The 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. |
URI: | http://repository.utm.md/handle/5014/21677 http://cris.utm.md/handle/5014/1588 |
| Appears in Collections: | Conference Abstracts |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Conf-MTFI-2022-p72.pdf | 249.82 kB | Adobe PDF | View/Open |
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