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- W4382403350 abstract "Foods are complex matrices with rich carbon sources and good substrates for microorganisms to develop their metabolic activities. According to GRAS, researchers have approved essential oils (EO) and phytochemicals in the food area and both are sources of numerous compounds, such as terpenoids and polyphenols, which can inhibit microorganisms. EOs may be recognized as safe by regulatory agencies such as the US Food and Drug Administration (FDA), and some compounds found in essential oils have already been used as flavoring agents in foods. Some reports of the negative effects that preservatives in ultra-processed foods can have on health have prompted the food industry to look for more sustainable ways. Therefore, the use of EOs from aromatic plants, which have antimicrobial and antioxidant properties, would be an alternative to chemical preservatives, as they could act as natural preservatives that make food safer and more nutritious. The chapter, therefore, deals with essential oils and their use as food preservatives against the deterioration of microorganisms and pathogens that can cause serious diseases in humans. Their availability, their action against bacterial strains, their properties and their potential as a natural product are evaluated." @default.
- W4382403350 created "2023-06-29" @default.
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- W4382403350 date "2023-06-28" @default.
- W4382403350 modified "2023-10-12" @default.
- W4382403350 title "Essential Oils Used to Inhibit Bacterial Growth in Food" @default.
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- W4382403350 doi "https://doi.org/10.1002/9781119829614.ch2" @default.
- W4382403350 hasPublicationYear "2023" @default.
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