Evaluation of antibacterial, antifungal, and antioxidant properties of some food dyes

Food Science and Biotechnology

Volumn 20, Issue 1, 2011, Pages 7-13

  Siva, Ramamoorthy ^a,c   Palackan, Meera George ^a,b   Maimoon, Lubaina ^a   Geetha, T ^a   Bhakta, Dipita ^a   Balamurugan, P ^c  

^a VIT UNIVERSITY   (India)

^b CARNEGIE MELLON UNIVERSITY   (United States)

^c St Michael College of Engg and Technology   (India)

Author keywords

Antibacterial; Antifungal; Antioxidant; Food dye

Indexed keywords

DYES; FOOD PRODUCTS; FUNGI; MICROORGANISMS;

ANTI-BACTERIAL ACTIVITY; ANTI-FUNGAL; ANTI-FUNGAL ACTIVITY; ANTI-MICROBIAL PROPERTIES; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL; ANTIOXIDANT PROPERTIES; FOOD DYE;

ANTIOXIDANTS;

ACACIA CATECHU; ARECA CATECHU; BACTERIA (MICROORGANISMS); TERMINALIA; TERMINALIA CATAPPA; TERMINALIA CHEBULA;

EID: 79959725578     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0002-0     Document Type: Article

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