Evaluation of the ability of eleutherine americana crude extract as natural food additive in cooked pork

Journal of Food Science

Volumn 74, Issue 7, 2009, Pages

  Ifesan, B O T ^a   Siripongvutikorn, S ^a   Hutadilok Towatana, N ^a   Voravuthikunchai, S P ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Antibacterial activity; Eleutherine americana; Free radical scavenging; Lipid oxidation; Sensory attributes

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; FOOD ADDITIVE; HYDROXYBENZOIC ACID DERIVATIVE; PLANT EXTRACT;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COOKING; DOSE RESPONSE; DRUG EFFECT; HUMAN; IRIDACEAE; LIPID PEROXIDATION; MEAT; METHODOLOGY; PH; PIGMENTATION; PLANT ROOT; QUALITY CONTROL; SENSATION; STAPHYLOCOCCUS AUREUS; SWINE; TIME;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; COLONY COUNT, MICROBIAL; COOKERY; DOSE-RESPONSE RELATIONSHIP, DRUG; FOOD ADDITIVES; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROXYBENZOIC ACIDS; IRIDACEAE; LIPID PEROXIDATION; MEAT; PIGMENTATION; PLANT EXTRACTS; PLANT ROOTS; QUALITY CONTROL; SENSATION; STAPHYLOCOCCUS AUREUS; SWINE; TIME FACTORS;

BACTERIA (MICROORGANISMS); ELEUTHERINE; STAPHYLOCOCCUS AUREUS;

EID: 69749083467     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01254.x     Document Type: Article

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