The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

Food Control

Volumn 31, Issue 1, 2013, Pages 129-135

  Raudsepp, Piret ^a,b   Anton, Dea ^a,b   Roasto, Mati ^a   Meremäe, Kadrin ^a   Pedastsaar, Priit ^a   Mäesaar, Mihkel ^a,c   Raal, Ain ^d   Laikoja, Katrin ^a   Püssa, Tõnu ^a  

^a ESTONIAN UNIVERSITY OF LIFE SCIENCES   (Estonia)

^b Tervisliku Piima Biotehnoloogiate Arenduskeskus   (Estonia)

^c Veterinary and Food Laboratory   (Estonia)

^d UNIVERSITY OF TARTU   (Estonia)

Author keywords

Antibacterial activity; Antioxidant efficiency; Lonicera caerulea; Rheum rhaponticum

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM BIFIDUM; CAMPYLOBACTER JEJUNI; ESCHERICHIA COLI; HIPPOPHAE RHAMNOIDES; KOCURIA RHIZOPHILA; LACTOBACILLUS; LISTERIA MONOCYTOGENES; LONICERA; LONICERA CAERULEA; LYCOPERSICON ESCULENTUM; NEGIBACTERIA; POSIBACTERIA; RHAMNACEAE; RHEUM; RHEUM RHAPONTICUM; RHEUM X HYBRIDUM; RIBES HUDSONIANUM; RIBES NIGRUM; VACCINIUM MYRTILLUS;

EID: 84870231463     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.10.007     Document Type: Article

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