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International Journal of Food Properties Volume 9, 2006 - Issue 3
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Original Articles

Assessment of the Anti-Microbial Activity of Dried Garlic Powders Produced by Different Methods of Drying

Mohammad Shafiur Rahman Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of OmanCorrespondence[email protected]
,
Houd Ibrahim Al-Sheibani Muscat Municipality, Muscat, Sultanate of Oman
,
Mohd Hamad Al-Riziqi Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman
,
Ann Mothershaw Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman
,
Nejib Guizani Department of Food Science and Nutrition, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman
&
Gunnar Bengtsson Norwegian Food Research Institute (MATFORSK), Osloveien 1, Aas, NORWAY
Pages 503-513 | Received 23 Jun 2005, Accepted 02 Oct 2005, Published online: 06 Feb 2007

Citations (16)

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Read on this site (7)

Malgorzata E. Zujko & Anna M. Witkowska. (2014) Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds. International Journal of Food Properties 17:1, pages 86-92.
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Malgorzata E. Zujko & Anna M. Witkowska. (2011) Antioxidant Potential and Polyphenol Content of Selected Food. International Journal of Food Properties 14:2, pages 300-308.
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Gulsen Copur, M. Arslan, M. Baylan & S. Canogullari. (2011) Use of Allicin as an Alternative Hatching Egg Disinfectant Versus Formaldehyde Fumigation in Broiler Hatching Eggs. Biotechnology & Biotechnological Equipment 25:3, pages 2494-2498.
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Salam A. Ibrahim, Guochen Yang, Danfeng Song & Tom S.F. Tse. (2011) Antimicrobial Effect of Guava on Escherichia Coli O157:H7 and Salmonella Typhimurium in Liquid Medium. International Journal of Food Properties 14:1, pages 102-109.
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M. R. Szabo, D. Radu, S. Gavrilas, D. Chambre & C. Iditoiu. (2010) Antioxidant and Antimicrobial Properties of Selected Spice Extracts. International Journal of Food Properties 13:3, pages 535-545.
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Mohammad Shafiur Rahman, Qassim Humoud Al-Shamsi, GunnarB. Bengtsson, ShyamS. Sablani & Ahmed Al-Alawi. (2009) Drying Kinetics and Allicin Potential in Garlic Slices during Different Methods of Drying. Drying Technology 27:3, pages 467-477.
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Mohammad Shafiur Rahman. (2007) Allicin and Other Functional Active Components in Garlic: Health Benefits and Bioavailability. International Journal of Food Properties 10:2, pages 245-268.
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Articles from other publishers (9)

Ancuța Elena Prisacaru, Cristina Ghinea, Eufrozina Albu & Florin Ursachi. (2023) Effects of Ginger and Garlic Powders on the Physicochemical and Microbiological Characteristics of Fruit Juices during Storage. Foods 12:6, pages 1311.
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Son Van Nguyen & Bong-Kee Lee. (2022) PVA/CNC/TiO2 nanocomposite for food-packaging: Improved mechanical, UV/water vapor barrier, and antimicrobial properties. Carbohydrate Polymers 298, pages 120064.
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T.C.L. Maguipa, P.D. Mbougueng & H.M. Womeni. (2022) Evaluation of the sensory attributes of pepper soup beef hides and determination of the preservative potential of the spices used for its preparation. Journal of Agriculture and Food Research 8, pages 100293.
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Hanen Najjaa, Raja Chekki, Walid Elfalleh, Hajer Tlili, Sana Jaballah & Nabiha Bouzouita. (2020) Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat . Food Science & Nutrition 8:4, pages 1995-2003.
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Yusuke Yamaguchi & Hitomi Kumagai. (2019) Characteristics, biosynthesis, decomposition, metabolism and functions of the garlic odour precursor, S‑allyl‑l‑cysteine sulfoxide (Review). Experimental and Therapeutic Medicine.
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Emad M Abdallah. (2018) Black pepper fruit (Piper nigrum L.) as antibacterial agent: A mini-review. Journal of Bacteriology & Mycology: Open Access 6:2.
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Qing Liu, Xiao Meng, Ya Li, Cai-Ning Zhao, Guo-Yi Tang & Hua-Bin Li. (2017) Antibacterial and Antifungal Activities of Spices. International Journal of Molecular Sciences 18:6, pages 1283.
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Theodoros Varzakas & Constantina TziaAthanasia Goula. 2015. Handbook of Food Processing. Handbook of Food Processing 157 221 .
G. C. Rodríguez-Jimenes, D. E. Páramo-Calderón, H. A. Wall-Martínez, V. J. Robles-Olvera, G. Valerio-Alfaro & M. A. García-Alvarado. (2014) Effect of Process Variables on Spray-Dried Garlic Juice Quality Evaluated by Multivariate Statistic. Food and Bioprocess Technology 7:8, pages 2434-2442.
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