Assessment of the antioxidant and antibacterial activities of three species of edible seaweeds

Journal of Food Biochemistry

Volumn 39, Issue 4, 2015, Pages 377-387

  Boisvert, Catherine ^a,b   Beaulieu, Lucie ^a,c   Bonnet, Claudie ^a,c   Pelletier, Émilien ^b  

^a LAVAL UNIVERSITY   (Canada)

^b INSTITUT DES SCIENCES DE LA MER DE RIMOUSKI   (Canada)

^c UNIVERSITÉ DU QUÉBEC À RIMOUSKI   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ACCIDENT PREVENTION; ANTIOXIDANTS; ESCHERICHIA COLI; ESTUARIES; ETHANOL; EXTRACTION; FOOD MICROBIOLOGY; FOOD SAFETY; METABOLITES; ORGANIC SOLVENTS; SEAWEED;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-BACTERIAL ACTIVITY; CHEMICAL AND BIOLOGICALS; EXTRACTION EFFICIENCIES; FERRIC REDUCING ANTIOXIDANT POWER ASSAY; ORGANOLEPTIC CHARACTERISTICS; OXYGEN RADICAL ABSORBANCE CAPACITIES; PRESSURIZED LIQUID EXTRACTION;

SPOILAGE;

ASCOPHYLLUM NODOSUM; BROCHOTHRIX THERMOSPHACTA; ESCHERICHIA COLI; MICROCOCCUS LUTEUS; SACCHARINA; ULVA LACTUCA;

EID: 84937517990     PISSN: 01458884     EISSN: 17454514     Source Type: Journal    
DOI: 10.1111/jfbc.12146     Document Type: Article

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