Stability and antimicrobial activity of allyl isothiocyanate during long-term storage in an oil-in-water emulsion

Journal of Food Science

Volumn 75, Issue 5, 2010, Pages

  Liu, Tai Ti ^a   Yang, Tsung Shi ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHINA MEDICAL UNIVERSITY   (Taiwan)

Author keywords

Allyl isothiocyanate; Antimicrobial activity; Medium chain triglyceride; Oil in water emulsion; Pathogens; Soybean oil

Indexed keywords

ALLYL ISOTHIOCYANATE; ANOV COMPOUND; ANTHRACENE DERIVATIVE; FOOD PRESERVATIVE; ISOTHIOCYANIC ACID DERIVATIVE; SOYBEAN OIL; WATER; EMULSION;

ARTICLE; BACTERIAL COUNT; CHEMISTRY; DRUG EFFECT; EMULSION; FOOD CONTROL; GRAM NEGATIVE BACTERIUM; MICROBIOLOGICAL EXAMINATION; PHYSICAL CHEMISTRY; TIME; DRUG EFFECTS; MICROBIAL SENSITIVITY TEST;

ANTHRACENES; COLONY COUNT, MICROBIAL; EMULSIONS; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; GRAM-NEGATIVE BACTERIA; ISOTHIOCYANATES; MICROBIAL SENSITIVITY TESTS; PHYSICOCHEMICAL PHENOMENA; SOYBEAN OIL; TIME FACTORS; WATER;

GLYCINE MAX; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 77956106580     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01645.x     Document Type: Article

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