The Use of Plant Antimicrobial Compounds for Food Preservation
Joint Authors
Hintz, Tana
Matthews, Karl K.
Di, Rong
Source
Issue
Vol. 2015, Issue 2015 (31 Dec. 2015), pp.1-12, 12 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2015-10-11
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract EN
Foodborne disease is a global issue with significant impact on human health.
With the growing consumer demand for natural preservatives to replace chemical compounds, plant antimicrobial compounds must be thoroughly investigated for their potential to serve as biopreservatives.
This review paper will focus on the plant-derived products as antimicrobial agents for use in food preservation and to control foodborne pathogens in foods.
Structure, modes of action, stability, and resistance to these plant compounds will be discussed as well as their application in food industries and possible technologies by which they can be delivered.
Benefits as well as challenges, such as the need for further research for implementation and governmental regulation, will be highlighted.
American Psychological Association (APA)
Hintz, Tana& Matthews, Karl K.& Di, Rong. 2015. The Use of Plant Antimicrobial Compounds for Food Preservation. BioMed Research International،Vol. 2015, no. 2015, pp.1-12.
https://search.emarefa.net/detail/BIM-1054738
Modern Language Association (MLA)
Hintz, Tana…[et al.]. The Use of Plant Antimicrobial Compounds for Food Preservation. BioMed Research International No. 2015 (2015), pp.1-12.
https://search.emarefa.net/detail/BIM-1054738
American Medical Association (AMA)
Hintz, Tana& Matthews, Karl K.& Di, Rong. The Use of Plant Antimicrobial Compounds for Food Preservation. BioMed Research International. 2015. Vol. 2015, no. 2015, pp.1-12.
https://search.emarefa.net/detail/BIM-1054738
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1054738