Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

International Journal of Food Science and Technology

Volumn 45, Issue 2, 2010, Pages 365-373

  Park, Sung Y ^a   Chin, Koo B ^a  

^a Chonnam National University   (South Korea)

Author keywords

Antibiotic; Antioxidant; Extraction solvent; Garlic; Pork patty; Pre heating

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; ANTIOXIDANT; B VALUE; CHELATING ABILITY; ENTEROBACTERIACEAE; ESCHERICHIA COLI O157:H7; EXTRACTION SOLVENT; EXTRACTION SOLVENTS; FRESH PORK; GARLIC; GARLIC EXTRACT; INHIBITION ZONES; LIPID OXIDATION; LISTERIA MONOCYTOGENES; METHANOL EXTRACT; MICROBIAL GROWTH; OPTIMUM CONDITIONS; PORK PATTY; RADICAL SCAVENGING ACTIVITY; REDUCING POWER; REFRIGERATED STORAGES; THIOBARBITURIC ACID; TOTAL PHENOLIC CONTENT; TOTAL PLATE COUNT; WATER EXTRACTS;

ANTIBIOTICS; ESCHERICHIA COLI; HEATING; MEATS; METHANOL; MICROORGANISMS; PHENOLS; SOLVENTS; WATER CONTENT;

SOLVENT EXTRACTION;

ALLIUM SATIVUM; ENTEROBACTERIACEAE; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES;

EID: 78649503963     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02153.x     Document Type: Article

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