Orientador(es)
Resumo(s)
Herbs and spices have been used for centuries in culinary
for seasoning and flavouring purposes. More recently, there has
been a growing interest regarding the use of some plants and its
essential oils (EO) for their activity against foodborne pathogens
and foodspoilage bacteria. Due to its potential in extending the
self-life of foods and its better acceptability by consumers who
demand more “natural” foods, the use of EO can be an interesting
alternative to substitute, at least partially, synthetic preservatives.
Descrição
Palavras-chave
Essential oils Antimicrobial activity
Contexto Educativo
Citação
Amaral, J.S.; Ribeiro, António E.; Alves, S.; Gonçalves, A.; Poeta, P. (2012). Chemical composition of different oregano (origanum vulgare l.) essential oils: relevance for the activity against foodborne and spoilage bacteria. In 4th EucheMS Chemistry Congres. 106, p. s1159