In-vitro antibacterial activity of plant based phenolic compounds for food safety and preservation

LWT

Volumn 62, Issue 2, 2015, Pages 935-939

  Makwana, Sanjaysinh ^a   Choudhary, Ruplal ^a   Haddock, John ^a   Kohli, Punit ^a  

^a SOUTHERN ILLINOIS UNIVERSITY   (United States)

Author keywords

Cinnamaldehyde; Food preservation; Food safety; Natural antimicrobials; Resveratrol

Indexed keywords

FOOD PRESERVATION; MICROORGANISMS; RESVERATROL;

ANTI-BACTERIAL ACTIVITY; ANTIOXIDANT PROPERTIES; CINNAMALDEHYDE; CONIFERYL ALCOHOLS; NATURAL-ANTIMICROBIALS; PATHOGENIC MICROORGANISMS; PHENOLIC COMPOUNDS; PHOSPHATE BUFFER SALINES;

FOOD SAFETY;

EID: 84933679298     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.013     Document Type: Article

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