Xylan chitosan conjugate - A potential food preservative

Food Chemistry

Volumn 126, Issue 2, 2011, Pages 520-525

  Li, Xiaoxia ^a   Shi, Xiaowen ^a   Wang, Miao ^a   Du, Yumin ^a  

^a WUHAN UNIVERSITY   (China)

Author keywords

Antimicrobial; Antioxidant; Chitosan; Maillard reaction; Xylan

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; ANTIOXIDANT; ANTIOXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CORN COB; HEATING TIME; MAILLARD REACTION; MICROBIAL SAFETY; REDUCING POWER; SCAVENGING ACTIVITIES; SHELF LIFE; STAPHYLOCOCCUS AUREUS; UV ABSORBANCE; XYLAN;

CHEMICAL REACTIONS; CHITOSAN; ESCHERICHIA COLI; FOOD ADDITIVES; FOOD PRESERVATIVES; FOOD SAFETY; FREE RADICALS; MICROORGANISMS;

CHITIN;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; CHITOSAN; FOOD PRESERVATIVE; SCAVENGER; XYLAN;

ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; CONJUGATE; ESCHERICHIA COLI; FLUORESCENCE; FOOD SAFETY; GLYCATION; NONHUMAN; SHELF LIFE; STAPHYLOCOCCUS AUREUS; ULTRAVIOLET SPECTROSCOPY;

ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 78650678631     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.037     Document Type: Article

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