Effect of vanillin, ethyl vanillin, and vanillic acid on the growth and heat resistance of cronobacter species

Journal of Food Protection

Volumn 74, Issue 12, 2011, Pages 2062-2069

  Yemiş, Gökçe Polat ^a   Pagotto, Franco ^b   Bach, Susan ^c   Delaquis, Pascal ^c  

^a ANKARA UNIVERSITY   (Turkey)

^b HEALTH CANADA   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

3 ETHOXY 4 HYDROXYBENZALDEHYDE; BENZALDEHYDE DERIVATIVE; FLAVORING AGENT; FOOD PRESERVATIVE; VANILLIC ACID; VANILLIN;

ARTICLE; BACTERIAL COUNT; CRONOBACTER; DOSE RESPONSE; DRUG EFFECT; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HUMAN; METHODOLOGY; MICROBIOLOGY; PH; PRODUCT SAFETY; SOYBEAN; TEMPERATURE;

BENZALDEHYDES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CRONOBACTER; DOSE-RESPONSE RELATIONSHIP, DRUG; FLAVORING AGENTS; FOOD HANDLING; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; SOY FOODS; TEMPERATURE; VANILLIC ACID;

EID: 82955211543     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X.JFP-11-230     Document Type: Article

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