Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application

Journal of the Science of Food and Agriculture

Volumn 96, Issue 6, 2016, Pages 2116-2124

  Villalobos, María del Carmen ^a   Serradilla, Manuel Joaquín ^b   Martín, Alberto ^a   Ordiales, Elena ^c   Ruiz Moyano, Santiago ^a   Córdoba, María de Guía ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b Technological Agri Food Institute INTAEX   (Spain)

^c Agricultura Centro Tecnológico Agroalimentario Extremadura CTAEX   (Spain)

Author keywords

Antimicrobial activity; Antioxidant activity; Fruit decay; Phenolic compounds; Soybean flour

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; FOOD PRESERVATIVE; PHENOL DERIVATIVE; PLANT EXTRACT;

BACTERIUM; CHEMISTRY; DRUG EFFECTS; FOOD PRESERVATION; FRUIT; FUNGUS; SOYBEAN;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; FOOD PRESERVATION; FOOD PRESERVATIVES; FRUIT; FUNGI; PHENOLS; PLANT EXTRACTS; SOYBEANS;

EID: 84960203983     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7327     Document Type: Article

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