Browsing by Author "Thidarat Udchachonand"
Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-Kati) model against Listeria monocytogenes 10403S Patchanee Yasurin; Thidarat Udchachonand (Rajamangala University of Technology Phra Nakhon, 2013)
In 2012, outbreak-associated strains of Listeria monocytogenes have been reported to CDC. Foods as natural antibiotics itself might be considered as an alternative for food safety. Thai red curry is a Thai cultural dish which has become well-known worldwide for having fresh coconut milk and red curry paste as main ingredients. The main ingredients of red curry paste include various types of herbs: Capsicum annuum (chili), Citrus hystrix (Kaffir lime), Cuminum cyminum L. (Cumin), Allium ascalonicum L. (Shallot), Allium sativum (Garlic), ...
Natural antibacterial activity of Thai curry paste in Thai red curry (Kang-kati) model on salmonella sp. and listeria monocytogenes Thidarat Udchachonand (Bangkok : Assumption University, 2013)