Effect of high hydrostatic pressure on antimicrobial activity and quality of Manuka honey

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1448-1454

  Al Habsi, Nasser A ^a   Niranjan, Keshavan ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

Antimicrobial activity; High hydrostatic pressure; Manuka honey; Methylglyoxal

Indexed keywords

AFTER-TREATMENT; ANTI-MICROBIAL ACTIVITY; ANTI-MICROBIAL EFFECTS; APPLIED PRESSURE; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE PROCESSING; HOLDING TIME; HYDROXYMETHYLFURFURAL; MANUKA HONEY; METHYLGLYOXAL; MICROBIAL GROWTH; QUALITY PARAMETERS;

HEAT TREATMENT; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE;

FOOD PRODUCTS;

AMYLASE; ANTIINFECTIVE AGENT; FURAN DERIVATIVE; HYDROXYMETHYL 2 FURALDEHYDE; METHYLGLYOXAL; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; CONTROLLED STUDY; ENZYME ACTIVITY; FOOD QUALITY; GROWTH INHIBITION; HONEY; HYDROSTATIC PRESSURE; MANUKA HONEY; MICROBIAL GROWTH; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; STAPHYLOCOCCUS AUREUS;

AMYLASES; ANIMALS; ANTI-BACTERIAL AGENTS; HONEY; HYDROSTATIC PRESSURE; MICROBIAL SENSITIVITY TESTS; QUALITY CONTROL; STAPHYLOCOCCUS AUREUS;

EID: 84865792981     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.012     Document Type: Article

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