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Natural Food Antimicrobial Systems
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TLDR
A.S. Naidu and R.R.Naidu as mentioned in this paper proposed a Lacto-Antimicrobials Lactoferrin (LACO)-Lactoperoxidase and Lactoglobulins.Abstract:
Overview, A.S. Naidu Lacto-Antimicrobials Lactoferrin. A.S. Naidu Lactoperoxidase, A.S. Naidu Lactoglobulins, E.F. Bostwick, J. Steijins, and S. Braun Lactolipids, M. Lampe and C. Isaacs Ovo-Antimicrobials Lysozymes, J.N. Losso, S. Nakai, and E.A. Charter Ovotransferrin, H.R. Ibrahim Ovoglobulin IgY, J.S. Sim, H.H. Sunwoo, and E.N. Lee Avidin, Y. Mine Phyto-Antimicrobials Phyto-phenols, P.M., Davidson and A.S. Naidu Saponins, W.A. Oleszek Flavonoids, A.S. Naidu, W.R. Bidlack, and A.T. Crecelius Thiosulfinates, B.B. Whitmore and A.S. Naidu Catechins, L.R. Juneja, T. Okubo, and P. Hung Glucosinolates, B.B. Whitmore and A.S. Naidu Agar, A.S. Naidu Bacto-Antimicrobials Probiotics, A.S. Naidu and R.A. Clemens Nisin, L.V. Thomas, M.R. Clarkson, and J. Delves-Broughton Pediocin, B. Ray and K. Miller Reuterin, M.G. El-Ziney, J. Debevere, and M.Jakobsen Sakacin, F. Leroy and L. De Vuyst Acid-Antimicrobials Lactic Acid, J-C. Bogeart and A.S. Naidu Sorbic Acid, J.N. Sofos Acetic Acid, D.L. Marshall, L.N. Cotton, and F.A. Bal'a Citric Acid, R.K. Sharma Milieu-Antimicrobials Sodium Chloride, R. Ravishankar and V.K. Juneja Polyphosphates, A. Prakash Chloro-cides, N. Khanna and A.S. Naidu Ozone, M. Muthukumarappin, F. Halaweish, and A.S. Naidu Appendix (Abbreviations and Symbols) Indexread more
Citations
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Journal ArticleDOI
Lactic acid bacteria as functional starter cultures for the food fermentation industry
Frédéric Leroy,Luc De Vuyst +1 more
TL;DR: New starter cultures of lactic acid bacteria with an industrially important functionality are being developed that can contribute to the microbial safety or offer one or more organoleptic, technological, nutritional, or health advantages.
Journal ArticleDOI
Antimicrobial herb and spice compounds in food.
TL;DR: This paper aims to review recent in-food applications of EOs and plant-origin natural antimicrobials and recent techniques for screening such compounds.
Journal ArticleDOI
Bacteriocin-based Strategies for Food Biopreservation
TL;DR: The use of bacteriocins in the food industry can help to reduce the addition of chemical preservatives as well as the intensity of heat treatments, resulting in foods which are more naturally preserved and richer in organoleptic and nutritional properties.
Journal ArticleDOI
Improvement in shelf-life and safety of perishable foods by plant essential oils and smoke antimicrobials
Richard A. Holley,Dhaval Patel +1 more
TL;DR: The potential value of natural antimicrobial agents from plants as secondary preservatives is considered as well as the effectiveness and use of similar aromatic and phenolic compounds in wood smoke for the safe extension of perishable food shelf-life.
Journal ArticleDOI
Invited review: Essential oils as modifiers of rumen microbial fermentation.
TL;DR: Because plant extracts may act at different levels in the carbohydrate and protein degradation pathways, their careful selection and combination may provide a useful tool to manipulate rumen microbial fermentation effectively.
References
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The chemistry and biological significance of saponins in foods and feedingstuffs.
TL;DR: Methods currently used for the quantitative analysis of saponins, sapogenols, and glycoalkaloids are critically considered; advances in the use of newer methods being emphasized.
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Detection and Estimation of Steroidal Sapogenins in Plant Tissue
Journal ArticleDOI
Spectrophotometric method for the determination of total steroidal sapogenin
TL;DR: A specific method for the spectrophotometric determination of total steroidal sapogenin, based on colour reactions with anisaldehyde, sulphuric acid and ethyl acetate and applicable to microgram amounts, is described.
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Naturally occurring toxic alkaloids in foods.
TL;DR: CRC Critical Reviews in Toxicology: Vol.
Journal ArticleDOI
Antiviral activity of glycyrrhizin against varicella-zoster virus in vitro.
Masanori Baba,Shiro Shigeta +1 more
TL;DR: It is postulated that glycyrrhizin inhibits the penetration, uncoating or release of virus particles, which had an additive or slightly synergistic effect on VZV replication.
Related Papers (5)
Antimicrobial agents from plants: antibacterial activity of plant volatile oils.
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