Natural preservatives used in foods: a review
Authors:
- 11 September 2024
- journal article
- research article
- Published by Taylor & Francis in Critical Reviews in Food Science and Nutrition
- Vol. 65 (26) , 5049-5065
Abstract
No abstract availableKeywords
This publication has 88 references indexed in Scilit:
- The effect of separate and combined treatments of nisin, Rosmarinus officinalis essential oil (nanoemulsion and free form) and chitosan coating on the shelf life of refrigerated chicken filletsJournal of Food Measurement and Characterization, 2022
- Production of nitrite-free frankfurter-type sausages by combining ε-polylysine with beetroot extracts: An assessment of microbial, physicochemical , and sensory propertiesFood Bioscience, 2022
- Natural antimicrobial and antioxidant compounds for active food packaging applicationsBiomass Conversion and Biorefinery, 2022
- Bacteriocins as antimicrobial and preservative agents in food: Biosynthesis, separation and applicationFood Bioscience, 2022
- The challenge of exploiting polyphenols from olive leaves: addition to foods to improve their shelf‐life and nutritional valueJournal of the Science of Food and Agriculture, 2020
- Essential oils as antimicrobial agents in biopolymer-based food packaging - A comprehensive reviewFood Bioscience, 2020
- Effect of nisin on the shelf life of sea bass (Dicentrarchus labrax L.) fillets stored at chilled temperature (4 ± 2 °C)Aquaculture International, 2020
- Application, mode of action, and in vivo activity of chitosan and its micro- and nanoparticles as antimicrobial agents: A reviewCarbohydrate Polymers, 2017
- Plant extracts as antimicrobials in food products2015
- Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning‐sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh‐cut produceJournal of the Science of Food and Agriculture, 2012