Storage-induced chemical changes in active components of honey de-regulate its antibacterial activity

Food Chemistry

Volumn 126, Issue 3, 2011, Pages 1155-1163

  Brudzynski, Katrina ^a   Kim, Linda ^a  

^a BROCK UNIVERSITY   (Canada)

Author keywords

Bacillus subtilis; Colour; Escherichia coli; Honey antibacterial activity; Melanoidins; MIC90; Storage; UV absorbing compounds

Indexed keywords

ANTI-BACTERIAL ACTIVITY; BACILLUS SUBTILIS; COLOUR; MELANOIDINS; MIC90; STORAGE; UV-ABSORBING COMPOUNDS;

BACTERIOLOGY; CHEMICAL COMPOUNDS; COLOR; ESCHERICHIA COLI;

FOOD PRODUCTS;

ANTIBACTERIAL ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BLUEBERRY; ESCHERICHIA COLI; HONEY; NONHUMAN; PHYTOCHEMISTRY; STORAGE; ULTRAVIOLET RADIATION;

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; TRIFOLIUM; VACCINIUM;

EID: 78751591084     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.151     Document Type: Article

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