|
|||||
|
|
Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products |
|
| Authors: | Laura Tamkutė Rūta Vaicekauskaitė Beatriz M. Gil Jordi Rovira Carballido Petras Rimantas Venskutonis |
| Affiliation: | 1. Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania Contribution: Formal analysis, Investigation, Methodology, Writing - original draft;2. Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania Contribution: Formal analysis, Investigation, Methodology, Visualization;3. Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania Contribution: Data curation, Formal analysis, Investigation, Methodology, Supervision, Validation, Writing - review & editing;4. Department of Biotechnology and Food Science, University of Burgos, Burgos, Spain Contribution: Conceptualization, Formal analysis, Resources, Supervision, Writing - review & editing;5. Department of Food Science and Technology, Kaunas University of Technology, Kaunas, Lithuania |
| Abstract: | |
| Keywords: | antimicrobial activity Aronia melanocarpa berry pomace extract cooked ham pathogenic bacteria pork hamburgers spoilage bacteria |