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Antimicrobial effect of basil, thyme and tarragon against S. Abony
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| dc.contributor.author | COJOCARI, Daniela | |
| dc.contributor.author | MACARI, Artur | |
| dc.contributor.author | SANDULACHI, Elisaveta | |
| dc.date.accessioned | 2022-11-14T13:38:42Z | |
| dc.date.available | 2022-11-14T13:38:42Z | |
| dc.date.issued | 2022 | |
| dc.identifier.citation | COJOCARI, Daniela, MACARI, Artur, SANDULACHI, Elisaveta. Antimicrobial effect of basil, thyme and tarragon against S. Abony. In: Modern Technologies, in the Food Industry – 2022: proc. of the Intern. Conf., MTFI – 2022, 20-22 October 2022. Chişinău: Tehnica-UTM, 2022, p. 72. ISBN 978-9975-45-851-1. | en_US |
| dc.identifier.isbn | 978-9975-45-851-1 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/21677 | |
| dc.description.abstract | The research focuses particularly on basil, thyme and tarragon as an alternative natural antioxidants and antimicrobials with potential use in the meat industry. Use of herbs and spices essential oils in meat products may be interesting to food processors due to their antimicrobial characteristics. This paper provides an overview of the most important information on the positive effect of the bioactive compounds of basil, thyme and tarragon and its uses as a preservative in foods. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Universitatea Tehnică a Moldovei | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | basil | en_US |
| dc.subject | tarragon | en_US |
| dc.subject | thyme | en_US |
| dc.subject | natural antioxidants | en_US |
| dc.subject | meat products | en_US |
| dc.subject | antimicrobials | en_US |
| dc.title | Antimicrobial effect of basil, thyme and tarragon against S. Abony | en_US |
| dc.type | Article | en_US |
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2022
20–22 October, 2022
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States