Enzymatic browning reduction in white cabbage, potent antibacterial and antioxidant activities of biogenic silver nanoparticles

Journal of Molecular Liquids

Volumn 215, Issue , 2016, Pages 39-46

  Khan, Arif Ullah ^a   Wei, Yun ^a   Ahmad, Aftab ^a   Haq Khan, Zia Ul ^b   Tahir, Kamran ^a   Khan, Shahab Ullah ^c   Muhammad, Nawshad ^d   Khan, Faheem Ullah ^a   Yuan, Qipeng ^a  

^a BEIJING UNIVERSITY OF CHEMICAL TECHNOLOGY   (China)

^b UNIVERSITY OF SCIENCE AND TECHNOLOGY BANNU   (Pakistan)

^c UNIVERSITY OF PESHAWAR   (Pakistan)

^d Process and Energy Systems Engineering Center PRESTIGE   (Pakistan)

Author keywords

Antimicrobial activity; Antioxidant activity; Enzymatic browning reduction; Longan fruit juice; Silver nanoparticles

Indexed keywords

ANTIMICROBIAL AGENTS; ANTIOXIDANTS; BACTERIA; CHEMICAL REACTIONS; ENERGY DISPERSIVE X RAY ANALYSIS; ESCHERICHIA COLI; FOOD PRESERVATION; FOURIER TRANSFORM INFRARED SPECTROSCOPY; FREE RADICALS; FRUIT JUICES; FRUITS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; MEDICAL APPLICATIONS; METAL NANOPARTICLES; MICROORGANISMS; NANOPARTICLES; SURFACE PLASMON RESONANCE; SYNTHESIS (CHEMICAL); ULTRAVIOLET VISIBLE SPECTROSCOPY; X RAY ANALYSIS; X RAY DIFFRACTION ANALYSIS;

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; ENZYMATIC BROWNING; LONGAN FRUIT; SILVER NANOPARTICLES;

SILVER;

EID: 84950266301     PISSN: 01677322     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.molliq.2015.12.019     Document Type: Article

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