Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil

Food Chemistry

Volumn 170, Issue , 2015, Pages 394-400

  Ma, Tingting ^a   Luo, Jiyang ^b   Tian, Chengrui ^a   Sun, Xiangyu ^c   Quan, Meiping ^a   Zheng, Cuiping ^a   Kang, Lina ^a   Zhan, Jicheng ^c  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b CHINESE ACADEMY OF INSPECTION AND QUARANTINE   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Antimicrobial activity; Carrot juice; Chemical composition; Essential oil; Technical processing units

Indexed keywords

BLANCHING; ENZYMES; LIQUEFACTION; MICROORGANISMS; MONOTERPENES; OIL SHALE; OILS AND FATS; PASTEURIZATION;

ANTI-MICROBIAL ACTIVITY; CARROT JUICE; CHEMICAL COMPOSITIONS; MINIMUM BACTERICIDAL CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; MORPHOLOGICAL ALTERATION; NATURAL-ANTIMICROBIALS; TECHNICAL PROCESSING;

ESSENTIAL OILS;

4 TERPILENOL; ANTIINFECTIVE AGENT; BENZALDEHYDE; BORNEOL; BORNYL ACETATE; CAMPHENE; CAROTOL; CARROT JUICE ESSENTIAL OIL; CARVEOL; CARYOPHYLLENE; CARYOPHYLLENE OXIDE; CURCUMENE; ESSENTIAL OIL; GERANIOL; GERANIOLENE; HERBACEOUS AGENT; HUMULENE; LIMONENE; LINALOOL; MYRCENE; MYRTENOL; ORTHO XYLENE; PINENE; PINOCARVONE; SABINENE; TERPENOID; TERPINENE; TERPINOLENE; TOLUENE; UNCLASSIFIED DRUG; VERBENONE;

ANIMAL CELL; ANTIMICROBIAL ACTIVITY; ARTICLE; BLANCHING; CARROT; CHEMICAL COMPOSITION; ENZYME LIQUEFACTION; FOOD PROCESSING; FOOD SPOILAGE; GLYCATION; HEAT TREATMENT; HIGH TEMPERATURE; HYDRODISTILLATION; LIQUEFACTION; MASS FRAGMENTOGRAPHY; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PASTEURIZATION; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SCANNING ELECTRON MICROSCOPY; CHEMISTRY;

ANTI-INFECTIVE AGENTS; DAUCUS CAROTA; OILS, VOLATILE;

EID: 84908139108     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.08.018     Document Type: Article

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