Browsing by Subject "Kang Panaeng curry paste"
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Natural antibacterial activity of Thai red curry paste in Thai red curry (Kang-Kati and Kang-Panaeng) model against Salmonelle enterica 4,5,12:i:-(HUMAN) US CLONE AND Listeria monocytogenes (Faculty of Graudate Studies Mahidol UniversityCouncil of the Graudate Studies Administrators of Public and Autonomous Universities, 2014-02)
Foods with natural antibiotic properties become one of consumer concern Salmonella sp. and Listeria monocytogenes are important cause of human illness and have been reported about the outbreak in many years and many countries. Kang Panaeng is the traditional Thai food and popular dish. Kang Panaeng main ingredients compose of many types of including Capsicum annuum (Chili), Cymbopogoncitratus (Lemongrass), Allium ascalonicum (Shallots), Allium sativum (Garlic), Arachishypogaea (Peanuts) shrimp paste, sugar and salt. The objective of this research ...