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Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation
(Elsevier, 2022)
Abstract
Background
With the rising demand of microbiologically and chemically safe food products, conventional chemical preservatives are gradually fading away from the interests of both researchers and consumers. Thus, ...
Microbiological quality of kachumbari, a raw vegetable salad popularly served alongside roast meat in Kenya
(Meru University of Science and Technology, 2022-06)
Raw salads are regularly implicated in foodborne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad alongside roast meat is widespread in Kenya. This study aimed to evaluate the bacteriological ...