Vanillic acid and coumaric acid grafted chitosan derivatives: improved grafting ratio and potential application in functional food

Journal of Food Science and Technology

Volumn 52, Issue 11, 2015, Pages 7153-7162

  Chatterjee, Niladri Sekhar ^a   Panda, Satyen Kumar ^a   Navitha, Mary ^a   Asha, K K ^a   Anandan, Rangasamy ^a   Mathew, Suseela ^a  

^a CENTRAL INSTITUTE OF FISHERIES TECHNOLOGY   (India)

Author keywords

Antibacterial; Antioxidant; Chitosan; Free radical; Functional derivative; Phenolic acid

Indexed keywords

ANTIOXIDANTS; BACTERIA; CHITIN; CHITOSAN; FOOD MICROBIOLOGY; FOOD PRESERVATIVES; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; FUNCTIONAL FOOD; GRAFTING (CHEMICAL); ORGANIC ACIDS; SPOILAGE;

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; ANTIBACTERIAL; COMPARATIVE EVALUATIONS; FUNCTIONAL DERIVATIVES; MINIMUM INHIBITORY CONCENTRATION; PHENOLIC ACIDS;

ASCORBIC ACID;

EID: 84944517156     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1874-4     Document Type: Article

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