Browsing Articles 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), ...