Antimicrobial polyphenols from small tropical fruits, tea and spice oilseeds

Food Science and Technology International

Volumn 20, Issue 4, 2014, Pages 241-251

  Aman, Sahar ^a   Naim, Asma ^a   Siddiqi, Rahmanullah ^a   Naz, Shahina ^a  

^a UNIVERSITY OF KARACHI   (Pakistan)

Author keywords

antimicrobial activity; flavanols; Flavonoids; phenolic acids

Indexed keywords

ANTHOCYANINS; FLAVONOIDS; FOOD PRESERVATION; FRUITS; MICROORGANISMS; OILSEEDS; PHENOLS;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTIBACTERIAL ACTION; FLAVANOLS; GREEN AND BLACK TEAS; MINIMUM INHIBITORY CONCENTRATION; PATHOGENIC BACTERIUM; PHENOLIC ACIDS;

OILS AND FATS;

ANTHOCYANIN; ANTIINFECTIVE AGENT; FLAVONOID; PLANT EXTRACT; POLYPHENOL; THYMOL;

ANALYSIS OF VARIANCE; APOCYNACEAE; ARTICLE; CAMELLIA SINENSIS; FRUIT; METHODOLOGY; MICROBIAL SENSITIVITY TEST; MUSTARD; PAPAVER; PLANT SEED; SPICE; TEA; TERMINALIA; TRIGONELLA; ZIZIPHUS;

ANALYSIS OF VARIANCE; ANTHOCYANINS; ANTI-BACTERIAL AGENTS; APOCYNACEAE; CAMELLIA SINENSIS; FLAVONOIDS; FRUIT; MICROBIAL SENSITIVITY TESTS; MUSTARD PLANT; PAPAVER; PLANT EXTRACTS; POLYPHENOLS; SEEDS; SPICES; TEA; TERMINALIA; THYMOL; TRIGONELLA; ZIZIPHUS;

EID: 84900522753     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013213482476     Document Type: Article

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