Inactivation of food-borne viruses using natural biochemical substances

Food Microbiology

Volumn 35, Issue 1, 2013, Pages 1-9

  Li, Dan ^a   Baert, Leen ^a   Uyttendaele, Mieke ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Antiviral; Food borne viruses; Natural biochemical compounds

Indexed keywords

ANTHOCYANIN; ANTIVIRUS AGENT; BIOLOGICAL PRODUCT; ESSENTIAL OIL; POLYPHENOL; POLYSACCHARIDE; SAPONIN;

DRUG EFFECT; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; HEPATITIS A VIRUS; METHODOLOGY; NOROVIRUS; REVIEW; ROTAVIRUS;

ANTHOCYANINS; ANTIVIRAL AGENTS; BIOLOGICAL PRODUCTS; FOOD CONTAMINATION; FOOD MICROBIOLOGY; HEPATITIS A VIRUS; NOROVIRUS; OILS, VOLATILE; POLYPHENOLS; POLYSACCHARIDES; ROTAVIRUS; SAPONINS;

EID: 84875259827     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2013.02.009     Document Type: Review

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