Anotace
Limiting or preventing the growth of undesirable microbial flora in food products is one of the main goals of food microbiology. A number of preservation methods are designed to extend the shelf-life of foods by reducing the microbial growth and new antimicrobials are still examined. Monoacylglycerols are naturally occurring compounds with inhibitory activity against various microorganisms and they seem to be an attractive choice since they could serve as antimicrobials and they could even improve functional properties of foods.
Žánr a kategorie knihy Antimicrobial activity of non-traditional monoacylglycerols
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