Synthesis and antibacterial properties of 2,3-dideoxyglucosides of terpene alcohols and phenols

Food Chemistry

Volumn 185, Issue , 2015, Pages 192-199

  Bound, D James ^a   Murthy, Pushpa S ^a   Srinivas, P ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

2,3 Dideoxyglucosides; Antibacterial; Phenols; Spices; Synthesis; Terpene alcohols

Indexed keywords

BACILLUS CEREUS; BACTERIA; BACTERIOLOGY; CELL DEATH; ESCHERICHIA COLI; ESSENTIAL OILS; MICROORGANISMS; OILS AND FATS; PHENOLS; SPICE; SYNTHESIS (CHEMICAL); TERPENES;

2,3-DIDEOXYGLUCOSIDES; ANTI-MICROBIAL PROPERTIES; ANTIBACTERIAL; ANTIBACTERIAL PROPERTIES; MINIMUM BACTERICIDAL CONCENTRATION (MBC); MINIMUM INHIBITORY CONCENTRATION; TERPENE ALCOHOLS; YERSINIA ENTEROCOLITICA;

FOOD MICROBIOLOGY;

5 ISOPROPYL 2 METHYLPHENYL 2,3 DIDEOXY ALPHA DEXTRO ERYTHRO HEX 2 ENOPYRANOSIDE; 5 ISOPROPYL 2 METHYLPHENYL 2,3 DIDEOXY ALPHA DEXTRO ERYTHRO HEXANOPYRANOSIDE; ALCOHOL DERIVATIVE; ANTIINFECTIVE AGENT; GLUCOSIDE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; TERPENE;

ANTIBACTERIAL ACTIVITY; ANTIMICROBIAL ACTIVITY; ARTICLE; BACILLUS CEREUS; BACTERIAL GROWTH; BACTERICIDAL ACTIVITY; BACTERIOLYSIS; CARBON NUCLEAR MAGNETIC RESONANCE; CELL SUSPENSION; CONTROLLED STUDY; DEACETYLATION; DRUG SYNTHESIS; ESCHERICHIA COLI; HYDROGENATION; MASS SPECTROMETRY; MINIMUM BACTERICIDAL CONCENTRATION; MINIMUM INHIBITORY CONCENTRATION; NONHUMAN; PROTON NUCLEAR MAGNETIC RESONANCE; STAPHYLOCOCCUS AUREUS; TURBIDITY; YERSINIA ENTEROCOLITICA; FOOD CONTROL; MICROBIAL SENSITIVITY TEST; SYNTHESIS;

BACILLUS CEREUS; ESCHERICHIA COLI; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

ANTI-BACTERIAL AGENTS; BACTERIOLYSIS; FOOD MICROBIOLOGY; MICROBIAL SENSITIVITY TESTS; PHENOLS; TERPENES;

EID: 84926680001     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.03.078     Document Type: Article

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