Enhanced antimicrobial activity of starch-based film impregnated with thermally processed tannic acid, a strong antioxidant

International Journal of Food Microbiology

Volumn 137, Issue 2-3, 2010, Pages 154-160

  Pyla, Rajkumar ^a   Kim, Tae Jo ^a   Silva, Juan L ^a   Jung, Yean Sung ^a  

^a MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

Antimicrobial activity; Antioxidant activity; Starch film; Tannic acid; Thermally processed tannic acid

Indexed keywords

PEPTONE; SOYBEAN OIL; STARCH; TANNIN; WATER;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL CELL; BACTERIUM CULTURE; CELL VIABILITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD PACKAGING; FOOD PROCESSING; FOOD QUALITY; FOOD SAFETY; LIPID OXIDATION; LISTERIA MONOCYTOGENES; MICROBIAL ACTIVITY; NONHUMAN; PH;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ESCHERICHIA COLI O157; LISTERIA MONOCYTOGENES; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; OXIDATION-REDUCTION; SOYBEAN OIL; STARCH; TANNINS; TIME FACTORS;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; GLYCINE MAX; LISTERIA MONOCYTOGENES;

EID: 74249102459     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2009.12.011     Document Type: Article

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