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- Saraiva, Jorge Alexandre, et al. Show all 7 Authors
- Industrial crops and products 2013 v.43 pp. 587-595
- foods; Coriandrum sativum; Salmonella Typhimurium; essential oils; chemical compounds; Pseudomonas putida; Shewanella putrefaciens; absorbance; industry; Listeria monocytogenes; Escherichia coli; spoilage; minimum inhibitory concentration; Listeria innocua; Brochothrix thermosphacta; rosemary; growth retardation; antioxidant activity; antibacterial properties; chemical composition; cloves; thyme; free radical scavengers; bacteria
- ... The aim of this work was to determine the effectiveness of 17 essential oils to inhibit the growth of seven food-borne spoilage and pathogenic bacterial strains (Brochothrix thermosphacta, Escherichia coli, Listeria innocua, Listeria monocytogenes, Pseudomonas putida, Salmonella typhimurium and Shewanella putrefaciens). Additionally, the antioxidant activity (by free radical scavenging activity an ...
- Saraiva, Jorge Alexandre, et al. Show all 8 Authors
- Journal of agricultural and food chemistry 2013 v.61 no.11 pp. 2851-2860
- Dicentrarchus labrax; acid phosphatase; bass; case studies; cathepsin B; cathepsin D; denaturation; fillets; food preservation; high pressure treatment; isoelectric focusing; polyacrylamide gel electrophoresis; proteins; triacylglycerol lipase
- ... High-pressure processing (HPP) is a technology of growing interest for food preservation, due to its ability to control the activity of degradative enzymes. The effect of three variables (pressure levels of 100, 250, and 400 MPa; pressure holding times of 0, 5, 15, and 30 min; and pressurization rates of 8 and 14 MPa/s) on the activity of the enzymes acid phosphatase, cathepsins (B and D), lipase, ...
- Saraiva, Jorge Alexandre, et al. Show all 9 Authors
- Journal of the science of food and agriculture 2013 v.93 no.11 pp. 2707-2714
- Origanum vulgare; antioxidant activity; bacteria; carvacrol; chemical composition; cold; essential oil crops; essential oils; ethanol; oregano; thymol
- ... BACKGROUND: There is a growing interest in industry to replace synthetic chemicals by natural products with bioactive properties. Aromatic plants are excellent sources of bioactive compounds that can be extracted using several processes. As far as oregano is concerned, studies are lacking addressing the effect of extraction processes in bioactivity of extracts. This study aimed to characterise the ...