World Applied Sciences Journal 27 (4): 497-507, 2013 Impact of Antimicrobial Properties of Some Essential Oils on Cheese Yoghurt Quality. LWT - Food Science and Technology Volume 60, Issue 2, Part 1, March 2015, Quality preservation of organic cottage cheese using oregano essential oils. LWT - Food Science and Technology Volume 44, Issue 4, May 2011, Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157:H7 in feta cheese packaged under modified atmosphere.
Citer Recherche avancée Articles contenant ex. : "P Flajolet" ou J Fauvet ex. : Journal de la Société de biologie ou Revue Romane ex. : 1996 ArticlesProfils Mon profilMa bibliothèqueAlertesStatistiques Recherche avancée Paramètres Connexion Connexion Articles Scholar Mon profilMa bibliothèque Date indifférenteDepuis 2018Depuis 2017Depuis 2014 Trier par pertinenceTrier par date Toutes les languesRechercher les pages en Français inclure les brevetsinclure les citations [PDF] academia.edu Antibacterial activity of oregano and thyme essential oils against Listeria monocytogenes and Escherichia coli O157: H7 in feta cheese packaged under modified … A Govaris, E Botsoglou, D Sergelidis… - LWT-Food Science and …, 2011 - Elsevier Cité 73 fois Autres articles Les 7 versions Résultat de recherche le plus pertinent Voir tous les résultats AideConfidentialitéConditions.
JOURNAL OF FOOD SAFETY 29/07/16 Effects of natamycin edible films fortified with essential oils on the safety and quality parameters of Kashar cheese. Effects of the edible films coated with natamycin (N) solutions and enriched with essential oils (EOs) were investigated on the chemical (e.g., the rates of pH, dry matter, fat, acidity, salt, protein, water soluble nitrogen, ripening index (RI), 12% trichloroacetic acid-soluble nitrogen, and pH 4.6 soluble-nitrogen), microbial (e.g., total number of aerobic mesophilic bacteria, lactic acid bacteria in MRS, lactic acid bacteria in M17, coliform and mould) and sensory properties of Kashar cheese during ripening time (3rd, 30th, 60th and 90th days) in the present study.
Antimicrobial effectiveness of the films against moulds was measured on 30th, 60th, and 90th days of storage. The highest and lowest mould counts were determined for the C (2.87 log cfu/g) and N5 (1 log cfu/g) samples, respectively, at 90 days of ripening. Compared to other cheese samples, C and N3 coated cheese samples represented higher levels of water-soluble nitrogen and RI at the end of storage. JOURNAL OF FOOD SAFETY 16/10/13 Antibacterial Effect of Mentha spicata Essential Oil on Listeria monocytogenes in Traditional Lighvan Cheese. Abstract Listeria monocytogenes is a foodborne pathogen that is widespread in the environment. There are several reports on the isolation of L. monocytogenes from many types of cheeses.
The aim of this study was to evaluate the antibacterial effect of Mentha spicata essential oil on L. monocytogenes in traditional Lighvan cheese. L. monocytogenes was added to the raw ewe's milk and M. spicata essential oil was subsequently mixed with the milk at concentrations of 0, 2 and 2.5%. Practical Applications These findings may be of significant importance with regard to food safety because application of M. spicata essential oils for control of L. monocytogenes in unpasteurized and traditional cheeses tested and achieved best results. JOURNAL OF FOOD QUALITY AND HAZARDS - 2016 - Antimicrobial Effects of Mentha pulegium essential Oil on Listeria monocytogenes in Iranian White Cheese. JOURNAL OF FOOD LIPIDS - SEPT 2002 - EFFECT OF SOME HERB ESSENTIAL OILS ON LIPOLYSIS IN WHITE CHEESE. JOURNAL OF BIOTECHNOLOGY AND BIODIVERSITY - FEV 2013 - Evaluation rosemary essential oil in the control of multidrug-resistant Escherichia coli in Coalho cheese. ITALIAN JOURNAL OF FOOD SAFETY - 2014 - Antimicrobial activity of essential oils against Staphylococcus aureus in fresh sheep cheese.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES 16/08/16 Antimicrobial efficacies of essential oils/nanoparticles incorporated polylactide films against L. monocytogenes and S. typhimurium on contaminated cheese. Antimicrobial efficacies of essential oils/nanoparticles incorporated polylactide films against L. monocytogenes and S. typhimurium on … J Ahmed, N Hiremath, H Jacob - International journal of food …, 2017 - Taylor & Francis ABSTRACT Polylactide based films were formulated by incorporating polyethylene glycol, selected nanopowders (zinc oxide, silver-copper), and essential oils (cinnamon, garlic, and clove) by solvent casting method.
Films were tested against three foodborne pathogens (one gram-positive and two gram-negative) for their antibacterial activity. The effectiveness of selected cinnamon oil-based film was ascertained by performing a challenge test with cheese as a food model. In vitro antibacterial efficacies of nanopowders and essential oils. Innovative Food Science & Emerging Technologies - SEPT 2017 - Potential application of essential oils as antimicrobial preservatives in cheese. EUR FOOD RES TECHNOL 25/03/17 Volatiles in dairy products after supplementation of essential oils in the diet of cows and influence on taste of cheese. Cienc. Rural vol.47 no.8 Santa Maria 2017 Epub June 22, 2017 Plant extract and essential oils added as antimicrobials to cheeses: a review.
Cheese is a food consumed worldwide. Its production from different types of milk and technologies enables people to obtain hundreds of product varieties. Due to its pleasant taste, high biological protein value, and as it is perceived as a healthy food, its consumption has increased in recent years. On account of the high-handling manufacturing process, inadequate cold chain, and ready-to-eat characteristics, cheeses are very susceptible to contamination by pathogenic and spoilage microorganisms, which can decrease the shelf life, entailing recalls, leading to a risk to the consumer’s health.
Among pathogens, Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp. are often associated with food outbreaks from the consumption of cheese (HASSANIEN et al., 2014). Aromatic and medicinal plants are already used in pharmaceutical industries for their active ingredients and in food industries as flavorings. Aromatic plants and essential oils Mechanisms of action. ADVANCED HERBAL MEDICINE - 2017 - The effects of essential oils, extracts and powder of Satureja bachtiarica bung on the bacterial growth of Staphylococcus aureus in cream cheese. Milk is a complete and adequate food that can provide a main part of a humans nutritional needs in any age, especially in childhood.
Because milk contains organic nutrition’s it can provide a suitable media for the growth of different microorganisms.1 Microorganisms have a crucial role in causing diseases in humans. After identification and collecting the plants from different regions of Chaharmahal Va Bakhtiari province, the aerobic organs of Satureja bachtiarica were severed before its flowers bloomed; these organs are were kept under suitable conditions (dark and dry) and were completely dried. The parts that were going to be used were ground and then decocted. In order to concentrate the extract first it was left the yielded solution in a 37 degrees centigrade incubator for 24 hours. Then, with the help of the rotary apparatus the remainder of the ethanol was evaporated.
Finally, with the help of an electrical mill, the yielded extract was turned into powder.