Antibacterial efficiency of both natural and chemical compounds in minced meat
نویسندگان
چکیده
منابع مشابه
synthesis of 3-aryl-2h-benzo[b]-1,4-oxazines in [omim]bf4 and reduction of organic compounds in methylimidazolium formate
در این پروژه ترکیبات 3-آریل-2h-بنزو[b]-4،1-اکسازین ها از مواد اولیه تجاری مشتقات دو آمینو فنول و ?-هالو کتون های آروماتیک در مایع یونی 1-اکتیل-3-متیل ایمیدازولیوم تترا فلورو بورات([omim]bf4) سنتز شده است. این واکنش توسط باز پتاسیم کربنات محلول از طریق o-آلکیلاسیون و سپس یک واکنش آمیداسیون درون مولکولی خود بخود در مدت زمان کوتاه انجام می شود. ترکیبات 4،1-بنزوکسازین به این روش با بهره خوب تا آلی ...
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متن کاملNatural Antimicrobial Compounds as Meat Preservatives
Current trends in consumer interests indicate an increasing demand for the use of natural preservatives in foods. Meat products, which are highly perishable and carry risks of food-borne pathogens, have been preserved in a variety of ways, including via the use of organic acids, nitrites/nitrates, and modified atmosphere packaging. Certain natural antimicrobials have been shown to be effective ...
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ژورنال
عنوان ژورنال: Benha Veterinary Medical Journal
سال: 2019
ISSN: 1110-6581
DOI: 10.21608/bvmj.2019.14731.1044