Antibacterial effect of verjuice against food-borne pathogens
Yazarlar (2)
Nilgün Öncül Muğla Sıtkı Koçman Üniversitesi, Türkiye
Prof. Dr. Şeniz KARABIYIKLI ÇİÇEK Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | BRITISH FOOD JOURNAL (Q1) | ||
| Dergi ISSN | 0007-070X Dergi Bilgileri (2019) | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 01-2019 |
| Kabul Tarihi | – | Yayınlanma Tarihi | 07-10-2019 |
| Cilt / Sayı / Sayfa | 121 / 10 / 2265–2276 | DOI | 10.1108/BFJ-11-2018-0746 |
| Makale Linki | https://www.emerald.com/insight/content/doi/10.1108/BFJ-11-2018-0746/full/html | ||
| UAK Araştırma Alanları |
Gıda Mikrobiyolojisi
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| Özet |
| Purpose Nowadays, 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/approach The 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 … |
| Anahtar Kelimeler |
| Food safety | Food preservation | Microbiology |
| Atıf Sayıları | |
| Yöksis | 2 |
| Web of Science | 4 |
| Google Scholar | 11 |