The impact of commercial polyphenolic extracts on meat spoilage bacteria

Uproszczony widok
dc.contributor.authorNowak, Agnieszka
dc.contributor.authorCzyżowska, Agata
dc.date.accessioned2016-07-11T10:36:16Z
dc.date.available2016-07-11T10:36:16Z
dc.date.issued2015
dc.description.abstractAccording to Regulation 178/2002 (EU) spoiled food is considered unsafe. One of the most susceptible to microbial spoilage products are raw and processed meat. Because of its rich chemical composition, high water activity and pH, meat is an excellent habitat for numerous microorganisms [1]. The combination of VP, MAP and natural antimicrobial agents could be very promising Polyphenols can be potentially used as natural preservatives. They have been reported to have a variety of biological effects including antimicrobial activities. The aim of the study was the investigation of influence of black carrot and red cabbage extracts on meat spoilage bacteria.en_EN
dc.formatapplication/pdf
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 68pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleThe impact of commercial polyphenolic extracts on meat spoilage bacteriaen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL

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