Development of white mustard (Sinapis alba L.) essential oil, a food preservative

Food Chemistry

Volumn 133, Issue 3, 2012, Pages 767-774

  Ekanayake, Athula ^a   Zoutendam, Paul H ^a   Strife, Robert J ^a   Fu, Xiong ^b   Jayatilake, Gamini S ^b  

^a PROCTER AND GAMBLE COMPANY   (United States)

^b Cedarburg Hauser Pharmaceuticals   (United States)

Author keywords

Hydrolysis; p Hydroxybenzyl isothiocyanate; White mustard essential oil

Indexed keywords

ACIDIC CONDITIONS; ANTIMICROBIAL PROPERTY; BRASSICACEAE; COMMERCIAL PRODUCTIONS; HPLC METHOD; HYDROLYTIC PRODUCT; ISOTHIOCYANATES; MUSTARD OIL; P-CRESOL; P-HYDROXYBENZYL ALCOHOL; SINAPIS ALBA; TRIACYLGLYCEROLS;

CYANIDES; FOOD PRESERVATIVES; GLYCEROL; HYDROLYSIS; MASS SPECTROMETRY; SULFUR;

ESSENTIAL OILS;

4 HYDROXYBENZYL ALCOHOL; 4 HYDROXYBENZYL CYANIDE; ESSENTIAL OIL; FOOD PRESERVATIVE; ISOTHIOCYANIC ACID DERIVATIVE; PARA CRESOL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG;

ACIDITY; ANALYTIC METHOD; ANTIMICROBIAL ACTIVITY; ARTICLE; CHEMICAL COMPOSITION; DRUG ISOLATION; DRUG SYNTHESIS; FOOD SAFETY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROLYSIS; MASS SPECTROMETRY; NONHUMAN; QUANTITATIVE ANALYSIS; SINAPIS ALBA;

BRASSICACEAE; SINAPIS ALBA;

EID: 84858341450     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.01.090     Document Type: Article

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