Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices

International Journal of Food Microbiology

Volumn 139, Issue 1-2, 2010, Pages 23-30

  Chiu, Po En ^a   Lai, Lih Shiuh ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Antimicrobial; Decolorized hsian tsao leaf gum; Edible spraying coatings; Food borne pathogens; Green tea extracts; Yeasts molds

Indexed keywords

ALCOHOL; GLYCEROL; GREEN TEA EXTRACT; STARCH;

AGAR MEDIUM; ARTICLE; BACILLUS CEREUS; BACTERIUM CONTAMINATION; ESCHERICHIA COLI; FOOD COATING; FOOD PRESERVATION; FOOD SAFETY; FOOD STORAGE; FRUIT; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; HEART; NONHUMAN; PORK; SALMONELLA ENTERICA; SHELF LIFE; STAPHYLOCOCCUS AUREUS; TAPIOCA;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; CAMELLIA SINENSIS; DRUGS, CHINESE HERBAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FRUIT; FUNGI; LETTUCE; MANIHOT; MEAT; MICROBIAL SENSITIVITY TESTS; PLANT EXTRACTS; PLANT LEAVES; RESINS, PLANT; STARCH; SWINE; YEASTS;

BACILLUS CEREUS; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; MANIHOT ESCULENTA; NEGIBACTERIA; POSIBACTERIA; SALMONELLA; STAPHYLOCOCCUS AUREUS;

EID: 77949912799     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.01.010     Document Type: Article

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