Antimicrobial and Antioxidant Activities of Natural Compounds: Enhance the Safety and Quality of Food

Nature has offered us a tremendous diversity of natural compounds, for which antimicrobial and antioxidant properties have been intensively explored and nowadays are plenty recognized [...]

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Bibliographic Details
Published in:Foods 2020-09, Vol.9 (9), p.1145
Main Authors: Faleiro, Maria Leonor, Miguel, Graça
Format: Article
Language:English
Subjects:
Acids
Antibiotics
Antiinfectives and antibacterials
Antimicrobial agents
Antioxidants
Antioxidants (Nutrients)
Biofilms
Browning
Campylobacter
Cold storage
Conflicts of interest
Drug resistance
Emulsions
Food
Food packaging
Food preservation
Food quality
Food safety
Food science
Fruits
Ionization
Mass spectrometry
Mass spectroscopy
Methods
Microorganisms
Nanoemulsions
Natural products
Oils & fats
Pathogens
Pears
Risk management
Safety
Scald
Spoilage
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Description
Summary:Nature has offered us a tremendous diversity of natural compounds, for which antimicrobial and antioxidant properties have been intensively explored and nowadays are plenty recognized [...]
ISSN:2304-8158
2304-8158
DOI:10.3390/foods9091145