Enzyme-assisted processing increases antimicrobial and antioxidant activity of bilberry

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 3, 2008, Pages 681-688

  Puupponen Pimiä, Riitta ^a   Nohynek, Liisa ^a   Ammann, Sabine ^a   Oksman Caldentey, Kirsi Marja ^a   Buchert, Johanna ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Antimicrobial; Antioxidant; Berry; Enzyme; Phenolic compounds; Processing; Salmonella; Staphylococcus

Indexed keywords

ANTIMICROBIAL; ANTIOXIDANT; BERRY; PHENOLIC COMPOUNDS; STAPHYLOCOCCUS;

BACTERIOLOGY; ENZYMES; FRUIT JUICES; FRUITS; PHENOLS; PLANTS (BOTANY); SALMONELLA;

MICROORGANISMS;

BACTERIA (MICROORGANISMS); SALMONELLA; SALMONELLA ENTERICA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; VACCINIUM MYRTILLUS;

EID: 80051851705     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf072001h     Document Type: Conference Paper

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