Bioactive properties of a propolis-based dietary supplement and its use in combination with mild heat for apple juice preservation

International Journal of Food Microbiology

Volumn 205, Issue , 2015, Pages 90-97

  Luis Villaroya, Adrián ^a   Espina, Laura ^a   García Gonzalo, Diego ^a   Bayarri, Susana ^a   Pérez, Consuelo ^a   Pagán, Rafael ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

Author keywords

Apple juice; Bioactive properties; Escherichia coli O157:H7; Heat; Propolis; Sensory analysis

Indexed keywords

PROPOLIS; ANTIINFECTIVE AGENT;

ACIDITY; ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; APPLE JUICE; ARTICLE; BACTERIAL GROWTH; CELL CYCLE; CHEMICAL COMPOSITION; CLINICAL EFFECTIVENESS; CLINICAL EVALUATION; CONCENTRATION RESPONSE; DIET SUPPLEMENTATION; ESCHERICHIA COLI O157; FOOD PRESERVATION; HEAT TOLERANCE; HEAT TREATMENT; IC50; INCUBATION TIME; LISTERIA MONOCYTOGENES; NONHUMAN; ORGANOLEPTIC PROPERTY; SENSORY EVALUATION; ANALYSIS; BACTERIAL COUNT; BEVERAGE; DRUG EFFECTS; FOOD CONTROL; HEAT; MALUS; MICROBIOLOGY; PHYSIOLOGY; PROCEDURES;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES EGD-E; MALUS X DOMESTICA;

ANTI-BACTERIAL AGENTS; BEVERAGES; COLONY COUNT, MICROBIAL; DIETARY SUPPLEMENTS; ESCHERICHIA COLI O157; FOOD MICROBIOLOGY; FOOD PRESERVATION; HOT TEMPERATURE; LISTERIA MONOCYTOGENES; MALUS; PROPOLIS;

EID: 84928036630     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.03.020     Document Type: Article

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