SCOPUS 정보 검색 플랫폼

International Journal of Biological Macromolecules

Volumn 72, Issue , 2014, Pages 472-479

Structural data and biological properties of almond gum oligosaccharide: Application to beef meat preservation

(10) Bouaziz, Fatma a Helbert, Claire Boisset b Romdhane, Molka Ben a Koubaa, Mohamed a Bhiri, Fatma a Kallel, Fatma a Chaari, Fatma a Driss, Dorra a Buon, Laurine b Chaabouni, Semia Ellouz a

a UNIVERSITY OF SFAX (Tunisia)

b CENTRE DE RECHERCHES SUR LES MACROMOLÉCULES VÉGÉTALES CERMAV CNRS (France)

Author keywords

Antimicrobial; Antioxidant; Oligosaccharides

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; ALMOND GUM OLIGOSACCHARIDE; ARABINOSE; ASCORBIC ACID; GALACTOSE; GLUCOSE; MANNOSE; MONOSACCHARIDE; OLIGOSACCHARIDE; RHAMNOSE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; XYLOSE; SCAVENGER;

ACTINOBACTERIA; AERATION; ALTERNARIA ALTERNATA; ANTIMICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS CEREUS; BEEF MEAT PRESERVATION; BIOREACTOR; CANDIDA ALBICANS; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; COLONY FORMING UNIT; CONTROLLED STUDY; ENZYME ACTIVITY; ENZYME SYNTHESIS; ESCHERICHIA COLI; FOOD QUALITY; FOOD SPOILAGE; FUNGAL STRAIN; FUNGUS CULTURE; KLEBSIELLA PNEUMONIAE; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; MICROBIAL GROWTH; MOLECULAR WEIGHT; PRESERVATION; PROCESSED MEAT; PROTEIN HYDROLYSIS; PURIFICATION; SALMONELLA TYPHIMURIUM; SUPERNATANT; ANIMAL; BACTERIUM; BOVINE; CHEMISTRY; DRUG EFFECTS; HUMAN; HYDROLYSIS; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; OXIDATION REDUCTION REACTION; PATHOGENICITY; PRUNUS;

PRUNUS DULCIS;

ANIMALS; BACTERIA; CATTLE; FREE RADICAL SCAVENGERS; HUMANS; HYDROLYSIS; MEAT PRODUCTS; OLIGOSACCHARIDES; OXIDATION-REDUCTION; PRUNUS;

EID: 84907802843 PISSN: 01418130 EISSN: 18790003 Source Type: Journal
DOI: 10.1016/j.ijbiomac.2014.08.044 Document Type: Article

Times cited : (70)

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