Maillard reaction products as antimicrobial components for packaging films

Food Chemistry

Volumn 145, Issue , 2014, Pages 608-613

  Hauser, Carolin ^a,b   Müller, Ulla ^b   Sauer, Tanja ^b   Augner, Kerstin ^b   Pischetsrieder, Monika ^b  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Active packaging; Antimicrobial films; Hydrogen peroxide; Maillard reaction products; Preservation

Indexed keywords

ACTIVE INGREDIENTS; ACTIVE PACKAGING; ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL FILMS; ANTIMICROBIAL PACKAGING; MAILLARD REACTION; MAILLARD REACTION PRODUCTS; THREE TEMPERATURE;

ESCHERICHIA COLI; FILM GROWTH; FOOD STORAGE; HYDROGEN PEROXIDE; MICROORGANISMS; PACKAGING MATERIALS; POLYVINYL ACETATES; WOOD PRESERVATION;

GLYCOSYLATION;

ALCOHOL; ANTIINFECTIVE AGENT; HYDROGEN PEROXIDE; LYSINE; MAILLARD REACTION PRODUCT; POLYETHYLENE; POLYVINYL ACETATE; RIBOSE; UNCLASSIFIED DRUG;

ANTIMICROBIAL ACTIVITY; ARTICLE; BACTERIAL GROWTH; CONCENTRATION (PARAMETERS); ESCHERICHIA COLI; FOIL; FOOD PACKAGING; FOOD STORAGE; NONHUMAN; PACKAGING MATERIAL; CHEMISTRY; DRUG EFFECTS; FOOD PRESERVATION; GLYCATION; PROCEDURES; TEMPERATURE; TIME;

ESCHERICHIA COLI;

ANTI-INFECTIVE AGENTS; ESCHERICHIA COLI; ETHANOL; FOOD PACKAGING; FOOD PRESERVATION; HYDROGEN PEROXIDE; MAILLARD REACTION; TEMPERATURE; TIME FACTORS;

EID: 84884345274     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.08.083     Document Type: Article

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