Browsing by Subject "Kaeng Pa"
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The outbreaks of Salmonella spp. have been reported as the major cause of food- borne illnesses worldwide. Thai red curry paste is an important ingredient of cultural foods and consists of herbs that have potential natural antibacterial activity. The objective of this experimental study was to measure the individual antibacterial activity of Thai red curry herbs on Salmonella under three different extraction methods (Kaeng Kathi - oil using fresh coconut milk, Kaeng Kathi - oil using UHT coconut milk, and Kaeng Pa - water). During the conducted ...