Characterization of Mexican coriander (Eryngium foetidum) essential oil and its inactivation of Listeria monocytogenes in vitro and during mild thermal pasteurization of pineapple juice.

Autor: Ngang JJ; Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon., Nyegue MA; Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon., Ndoye FC; Department of Biochemistry, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon., Tchuenchieu Kamgain AD; Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon., Sado Kamdem SL; Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon. sadosylvain@hotmail.com., Lanciotti R; Università degli Studi di Bologna, adesso Dipartimento di Scienze e Tecnologie Agro-alimentari, Piazza G. Goidanich, 60, 47023 Cesena, Italy., Gardini F; Università degli Studi di Bologna, adesso Dipartimento di Scienze e Tecnologie Agro-alimentari, Piazza G. Goidanich, 60, 47023 Cesena, Italy., Etoa FX; Department of Microbiology, University of Yaoundé I, P.O. Box 812 Yaoundé, Cameroon.

Publikováno v: Journal of food protection [J Food Prot] 2014 Mar; Vol. 77 (3), pp. 435-43.