Effects and interactions of gallic acid, eugenol and temperature on thermal inactivation of Salmonella spp. in ground chicken.
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DOI: 10.1016/j.foodres.2017.10.055
Abstract: The combined effects of heating temperature (55 to 65°C), gallic acid (0 to 2.0%), and eugenol (0 to 2.0%) on thermal inactivation of Salmonella in ground chicken were assessed. Thermal death times were determined in… read more here.
Keywords: temperature; salmonella; gallic acid; acid eugenol ... See more keywords
Ferulic Acid and Eugenol Have Different Abilities to Maintain Their Inhibitory Activity Against Listeria monocytogenes in Emulsified Systems
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DOI: 10.3389/fmicb.2019.00137
Abstract: Natural phenolic compounds are found in large quantities in plants and plant extracts and byproducts from agro-industries. They could be used to ensure food quality and safety due to their antimicrobial properties demonstrated in systems… read more here.
Keywords: acid eugenol; ferulic acid; maintain inhibitory; inhibitory activity ... See more keywords