Comparison of the Chemical Compositions and Antibacterial Activities of Two Iranian Mustard Essential Oils and Use of these Oils in Turkey Meats as Preservatives

Applied Food Biotechnology

Ainaz Alizadeh¹  Babak Ghanbarzadeh²  Peymaneh Ghasemi Afshar³  Morteza Adeli Milani³  Maryam Ghobadi Dana⁴ 

[1] Department of Food Engineering, Faculty of Engineering, Near East University, Nicosia, North Cyprus, Mersin 10, Turkey.;Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran;Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran.;Microbiology Research Group, Faculty of Food Industry and Agriculture, Standard Research Institute, Institute of Standard and Industrial Research of Iran, Karaj, Iran.;

关键词: ▪ Allyl isothiocyanate ▪ Antimicrobial activity ▪ Foodborne bacteria ▪ Mustard essential oil ▪ Turkey meat;   

DOI  :  10.22037/afb.v6i4.25687

来源: DOAJ

【 授权许可】

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