Effect of juice processing on cranberry antibacterial properties

Food Research International

Volumn 44, Issue 9, 2011, Pages 2922-2929

  Cote J ^a   Caillet, S ^a   Dussault, D ^a   Sylvain, J F ^b   Lacroix, M ^a  

^a INRS INSTITUT ARMAND FRAPPIER   (Canada)

^b Atoka Cranberries Inc   (Canada)

Author keywords

Cranberry juice processing; Maximal tolerated concentration (MTC); Minimum inhibitory concentration (MIC); Pathogenic bacteria; Phenolic extracts

Indexed keywords

CRANBERRY JUICE; MAXIMAL TOLERATED CONCENTRATION (MTC); MINIMUM INHIBITORY CONCENTRATION; PATHOGENIC BACTERIUM; PHENOLIC EXTRACTS;

ANTHOCYANINS; BACILLI; BACTERIOLOGY; ESCHERICHIA COLI; LISTERIA; PHENOLS; SALMONELLA;

EXTRACTION;

BACTERIA (MICROORGANISMS); ENTEROCOCCUS FAECIUM; ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; PSEUDOMONAS AERUGINOSA; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS; VACCINIUM MACROCARPON;

EID: 80054707765     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.06.049     Document Type: Article

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