Antibacterial effect of verjuice against food-borne pathogens
Yazarlar (2)
Muğla Sıtkı Koçman Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | British Food Journal |
| Dergi ISSN | 0007-070X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | İngilizce |
| Basım Tarihi | 10-2019 |
| Cilt No | 121 |
| Sayı | 10 |
| Sayfalar | 2265 / 2276 |
| DOI Numarası | 10.1108/BFJ-11-2018-0746 |
| Makale Linki | https://www.emerald.com/insight/content/doi/10.1108/BFJ-11-2018-0746/full/html |
| Özet |
| PurposeNowadays, natural products are preferred for food safety and preservation due to the demand of consumers. The industrial methods which have been in use for a long period of time have had an adverse impact on organoleptic properties of foods or on human health. The purpose of this paper is to investigate the antibacterial effects of unripe grape products on natural and inoculated micro-flora of lettuce as an alternative functional and natural antibacterial agent for consumers and food industry.Design/methodology/approachThe antibacterial effects of products on initial micro-flora of lettuce were detected. The lettuce samples were treated with products for different treatment times (0, 5 and 10 min). The antibacterial effects of products against inoculated micro-flora on lettuce were obtained. Lettuce samples were separately inoculated with food-borne pathogens (~4 log CFU/g) and treated with products for … |
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| Google Scholar | 12 |