Effect of rosemary and thyme (Rosemarinus officinalis L. and Thymus vulgaris L.) ethanolic extracts on foodborne pathogens, physicochemical properties and improving the safety of cottage cheese with antioxidant, and antibacterial activities

In this study, the main goal was to identify an effective alternative method to protect Ready-to-Eat (RTE) food from foodborne pathogens. Thyme (Thymus vulgaris L.) and rosemary (Rosmarinus officinalis L.), originating from Mediterranean countries, particularly Egypt, contain numerous bioactive phyt...

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Autori principali:	Samir Mahgoub, Shaza Y.A. Qattan, Rasha Barakat, Hassan Abdelfatah, Garsa Alshehry, Walaa E. Alhassani, Amal F. Alqurashi, Samir H. Salem
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	Elsevier 2025-06-01
Serie:	Applied Food Research
Soggetti:	Rosemary and thyme ethanolic extracts Foodborne pathogenic bacteria Cottage cheese Antibacterial activity
Accesso online:	http://www.sciencedirect.com/science/article/pii/S2772502225003282
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