Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef

International Journal of Food Science and Technology

Volumn 45, Issue 7, 2010, Pages 1337-1344

  Yu, Jianmei ^a   Ahmedna, Mohamed ^a   Goktepe, Ipek ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

Author keywords

Antibacterial; Antioxidant; Ground beef; Peanut skin; Polyphenols

Indexed keywords

ANTIBACTERIAL; ANTIOXIDANT; GROUND BEEF; PEANUT SKIN; POLYPHENOLS;

BACTERIOLOGY; ESCHERICHIA COLI; MICROORGANISMS; OXIDATION; PHENOLS;

MEATS;

ARACHIS HYPOGAEA; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 77955987835     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02241.x     Document Type: Article

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