Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts.

Abstract

Cheese contaminations with foodborne bacterial pathogens, and their health outbreaks, are serious worldwide problems that could happen from diverse sources during cheese production or storage. Plants, and their derivatives, were always regarded as the potential natural and safe antimicrobial alternatives for food preservation and improvement. The extracts… (More)
DOI: 10.1111/1750-3841.13138

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Cite this paper

@article{Tayel2015FoodbornePP, title={Foodborne Pathogens Prevention and Sensory Attributes Enhancement in Processed Cheese via Flavoring with Plant Extracts.}, author={Ahmed A Tayel and Heba Hussein and Noha Mohamed Sorour and Wael F el-Tras}, journal={Journal of food science}, year={2015}, volume={80 12}, pages={M2886-91} }