Enhanced antioxidant capacity and antimicrobial activity of tannic acid by thermal processing

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 740-746

  Kim, T J ^a   Silva, J L ^a   Kim, M K ^b   Jung, Y S ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

13C NMR; Antimicrobial activity; Antioxidant capacity; Disc diffusion and Rancimat tests; Fresh and processed tannic acid; Thermal processing

Indexed keywords

AROMATIC CARBOXYLIC ACID; SOYBEAN OIL; TANNIN;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL STRAIN; CONTROLLED STUDY; DISK DIFFUSION; ENTEROBACTER SAKAZAKII; ESCHERICHIA COLI O157; FOOD PROCESSING; HYDROLYSIS; INCUBATION TIME; LIPID OXIDATION; LISTERIA MONOCYTOGENES; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SALMONELLA TYPHI; SALMONELLA TYPHIMURIUM; THERMAL EXPOSURE; THERMAL TIME;

ENTEROBACTER SAKAZAKII; GLYCINE MAX; SALMONELLA TYPHIMURIUM;

EID: 69349085205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.060     Document Type: Article

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