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Chitin and its deacetylated derivative chitosan are natural polymers composed of randomly distributed � -(1-4)- linked D… Expand Bacteriocins are ribosomally-synthesized peptides or proteins with antimicrobial activity, produced by different groups of… Expand This review covers the toxicology of mercury and its compounds. Special attention is paid to those forms of mercury of current… Expand Eleven essential oils, namely, Cananga odorata (Annonaceae), Cupressus sempervirens (Cupressaceae), Curcuma longa (Zingiberaceae… Expand Nisin was first introduced commercially as a food preservative in the UK approximately 30 years ago. First established use was as… Expand Aims: The minimum inhibitory concentration (MIC) of oregano essential oil (OEO) and two of its principle components, i.e. thymol… Expand Abstract. The ligninolytic enzymes of white-rot fungi have a broad substrate specificity and have been implicated in the… Expand Preservative agents are required to ensure that manufactured foods remain safe and unspoiled. In this review, we will discuss the… Expand In recent years, a group of antibacterial proteins produced by gram-positive bacteria have attracted great interest in their… Expand The chemistry and use of lysozyme as a food preservative and a pharmaceutical are reviewed. Lysozyme inhibits the growth of… Expand