Antimicrobial Activity and Hydrophobicity of Edible Whey Protein Isolate Films Formulated with Nisin and/or Glucose Oxidase

Journal of Food Science

Volumn 78, Issue 4, 2013, Pages

  Murillo Martínez, María M ^a   Tello Solís, Salvador R ^a   García Sánchez, Miguel A ^a   Ponce Alquicira, Edith ^a  

^a DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Antimicrobial activity; Edible films; Glucose oxidase; Hydrophobicity; Nisin

Indexed keywords

ANTIINFECTIVE AGENT; GLUCOSE OXIDASE; MILK PROTEIN; NISIN; WHEY PROTEIN;

ARTICLE; BACILLUS; CHEMICAL PHENOMENA; DRUG EFFECT; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; LISTERIA; MEAT; METHODOLOGY; MICROBIOLOGY; VEGETABLE;

ANTI-INFECTIVE AGENTS; BACILLUS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; GLUCOSE OXIDASE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; LISTERIA; MEAT; MILK PROTEINS; NISIN; VEGETABLES;

BROCHOTHRIX THERMOSPHACTA; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; LISTERIA INNOCUA;

EID: 84875926483     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12078     Document Type: Article

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