An antioxidant bearberry (Arctostaphylos uva-ursi) extract modulates surface hydrophobicity of a wide range of food-related bacteria: Implications for functional food safety

Food Control

Volumn 14, Issue 7, 2003, Pages 515-518

  Dykes, Gary A ^a   Amarowicz, Ryszard ^b   Pegg, Ronald B ^a  

^a Dept Applied Microbiol/Food Sci ^*  (Canada)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

Bacteria; Functional food; Surface hydrophobicity

Indexed keywords

ALCOHOL DERIVATIVE; ANTIOXIDANT; ARCTOSTAPHYLOS UVA URSI EXTRACT; HYDROCARBON;

ARCTOSTAPHYLOS UVA URSI; ARTICLE; BACTERIAL STRAIN; BINDING AFFINITY; BIOASSAY; CONTROLLED STUDY; CORRELATION ANALYSIS; DRUG EFFECT; FOOD PROCESSING; FOOD SAFETY; HYDROPHOBICITY; NONHUMAN; PATHOGENICITY; PLANT LEAF; STATISTICAL SIGNIFICANCE; SURFACE PROPERTY;

ARCTOSTAPHYLOS; ARCTOSTAPHYLOS UVA-URSI; BACTERIA (MICROORGANISMS);

EID: 0038375852     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0956-7135(02)00110-X     Document Type: Article

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