Author/Authors :
AKARCA, Gökhan Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , GÖK, Veli Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey , TOMAR, Oktay Afyon Kocatepe Üniversitesi - Mühendislik Fakültesi - Gıda Mühendisliği Bölümü, Turkey
Title Of Article :
Some National Antimicrobials Used in Food Preservation
Abstract :
With humans beginning tol ive together, foods colud be contaminated due to several reasons following the production process. Therefore, the necessity of secure methods for preserving foods has occured. Food safety is the subject that the food industry has been interested and concerned most. For this reason, severeal preservatives are added during the production process. Although there are many applications in food preservation, preserving the foods through biologic methods isone of the most focused applications today. Unlike many applications, biologic preservation is carried out through natural antimicrobials and the number of these materials and theirusage is increasing and developing. The materials used and studies for this purpose are classified as toxinology origin (lisosim, lactoferrin and magainins), plantal products (fitoalexins, herbs and spices)and microbial metabolits.
NaturalLanguageKeyword :
Spices , Bacteriyocins , Natural Antimicrobials , Organic Acids
JournalTitle :
Kocatepe Veterinary Journal
