Evaluation of antibacterial activity of 3-butenyl, 4-pentenyl, 2-phenylethyl, and benzyl isothiocyanate in Brassica vegetables

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Jang, Miran ^a   Hong, Eunyoung ^b   Kim, Gun Hee ^b  

^a Plant Resources Research Institute   (South Korea)

^b Duksung Women's University   (South Korea)

Author keywords

2 phenylethyl isothiocyanate; 3 butenyl isothiocyanate; 4 phentenyl isothiocyanate; Antibacterial activity; Benzyl isothiocyanate

Indexed keywords

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; GLUCOSINOLATE; ISOTHIOCYANIC ACID DERIVATIVE;

ARTICLE; BRASSICA; CHEMISTRY; COMPARATIVE STUDY; DISK DIFFUSION; DRUG EFFECT; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM;

ANTI-BACTERIAL AGENTS; BRASSICA; DISK DIFFUSION ANTIMICROBIAL TESTS; FOOD PRESERVATIVES; GLUCOSINOLATES; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; ISOTHIOCYANATES;

AEROMONAS HYDROPHILA; BACILLUS CEREUS; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BRASSICA; LISTERIA MONOCYTOGENES; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS AERUGINOSA; SALMONELLA; SALMONELLA ENTERICA; SERRATIA MARCESCENS; SHIGELLA SONNEI; STAPHYLOCOCCUS AUREUS; VIBRIO PARAHAEMOLYTICUS;

EID: 77957142085     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01725.x     Document Type: Article

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