Inhibition of fungal growth on bread by volatile components from spices and herbs, and the possible application in active packaging, with special emphasis on mustard essential oil
- 6 September 2000
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 60 (2-3), 219-229
- https://doi.org/10.1016/s0168-1605(00)00343-3
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Ecophysiological characterization of common food-borne fungi in relation to pH and water activity under various atmospheric compositionsJournal of Applied Microbiology, 1998
- SUPPRESSIVE EFFECT OF ALLYL ISOTHIOCYANATE ON POPULATIONS OF STORED GRAIN INSECT PESTSJournal of Food Processing and Preservation, 1997
- Associated mycoflora of rye breadLetters in Applied Microbiology, 1996
- Corrosiveness of Allyl Isothiocyanate towards Metals, Rubbers and Plastics and Ability of Allyl Isothiocyanate Vapor to Permeate Plastic FilmsFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1995
- In vitro activity of glucosinolate‐derived isothiocyanates against postharvest fruit pathogens*Annals of Applied Biology, 1993
- Preliminary Examination of Allyl Isothiocyanate Vapor for Food PreservationBioscience, Biotechnology, and Biochemistry, 1992
- SPICES AND HERBS: THEIR ANTIMICROBIAL ACTIVITY AND ITS DETERMINATION1Journal of Food Safety, 1988
- ANTIMICROBIAL EFFECTS OF SPICES1Journal of Food Safety, 1984
- Effects of Essential Oils from Plants on Growth of Food Spoilage YeastsJournal of Food Science, 1984
- Comparative Antimycotic Effects of Selected Herbs, Spices, Plant Components and Commercial Antifungal AgentsJournal of Food Protection, 1982