Effects of sub-lethal concentrations of hexanal and 2-(E)-hexenal on membrane fatty acid composition and volatile compounds of Listeria monocytogenes, Staphylococcus aureus, Salmonella enteritidis and Escherichia coli

International Journal of Food Microbiology

Volumn 123, Issue 1-2, 2008, Pages 1-8

  Patrignani, Francesca ^a   Iucci, Luciana ^a   Belletti, Nicoletta ^a   Gardini, Fausto ^a   Guerzoni, M Elisabetta ^a   Lanciotti, Rosalba ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

2 (E) hexenal; Cell fatty acid composition; Hexanal; Volatile compounds

Indexed keywords

2 HEXENAL; ALDEHYDE; FATTY ACID; HEXANAL; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNSATURATED FATTY ACID; VOLATILE AGENT;

ANIMAL CELL; ARTICLE; BACTERIAL GROWTH; CELL MEMBRANE; CONTROLLED STUDY; ESCHERICHIA COLI; FUNGUS GROWTH; LIPID COMPOSITION; LIPID OXIDATION; LISTERIA MONOCYTOGENES; NONHUMAN; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

ALDEHYDES; ANTI-BACTERIAL AGENTS; CONSUMER PRODUCT SAFETY; ESCHERICHIA COLI; FATTY ACIDS, VOLATILE; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LISTERIA MONOCYTOGENES; MEMBRANE LIPIDS; SALMONELLA ENTERITIDIS; SOLID PHASE MICROEXTRACTION; STAPHYLOCOCCUS AUREUS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 40149083126     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2007.09.009     Document Type: Article

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