Functional properties of maillard reaction products in food: Antimicrobial activity of aminoreductone against pathogenic bacteria

Food Science and Technology Research

Volumn 19, Issue 5, 2013, Pages 833-841

  Trang, Vu Thu ^a   Son, Vu Hong ^a   Thanh, Lam Xuan ^a   Sarter, Samira ^a,b   Shimamura, Tomoko ^c   Uked, Hiroyuki ^c   Takeuchi, Hiroaki ^d  

^a HANOI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Viet Nam)

^b UMR QUALISUD   (France)

^c KOCHI UNIVERSITY   (Japan)

^d KOCHI MEDICAL SCHOOL   (Japan)

Author keywords

Aminoreductone; Antimicrobial activity; Maillard reaction; Methicillin resistant Staphylococcus aureus; Multi drug resistant Pseudomonas aeruginosa; Pathogenic bacteria

Indexed keywords

AMINOREDUCTONE; ANTI-MICROBIAL ACTIVITY; MAILLARD REACTION; METHICILLIN-RESISTANT STAPHYLOCOCCUS AUREUS; PATHOGENIC BACTERIUM; PSEUDOMONAS AERUGINOSA;

ANTIBIOTICS; CHEMICAL REACTIONS; ESCHERICHIA COLI; GLYCOSYLATION;

BACTERIA;

EID: 84891860389     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.833     Document Type: Article

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