The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms

International Journal of Food Microbiology

Volumn 164, Issue 1, 2013, Pages 99-107

  Plumed Ferrer, Carme ^a   Väkeväinen, Kati ^a   Komulainen, Heli ^a   Rautiainen, Maarit ^a   Smeds, Annika ^b   Raitanen, Jan Erik ^b   Eklund, Patrik ^b   Willför, Stefan ^b   Alakomi, Hanna Leena ^c   Saarela, Maria ^c   Von Wright, Atte ^a  

^a UNIVERSITY OF EASTERN FINLAND   (Finland)

^b ÅBO AKADEMI UNIVERSITY   (Finland)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

Author keywords

Food spoilage; Listeria monocytogenes; Pinosylvin; Salmonella; Stilbenes; Wood associated phenolic compounds

Indexed keywords

9 NORLIGNANS; ASTRINGIN; ISORHAPONTIGENIN; ISORHAPONTIN; PICEATANNOL; PINOSYLVIN; PINOSYLVIN MONOMETHYL ETHER; POLYPHENOL; POLYPHENOL DERIVATIVE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; CANDIDA TROPICALIS; CELL MEMBRANE; DRUG MECHANISM; FOOD SPOILAGE; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; LISTERIA MONOCYTOGENES; MILK; NONHUMAN; SACCHAROMYCES CEREVISIAE; SALMONELLA; STAPHYLOCOCCUS AUREUS; STAPHYLOCOCCUS EPIDERMIDIS; WOOD; YEAST;

EID: 84877114254     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2013.04.001     Document Type: Article

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