ANTIMICROBIAL ACTIVITY OF SOME FOOD FLAVORING COMPOUNDS

Journal of Food Safety

Volumn 6, Issue 2, 1984, Pages 129-139

  JAY, JAMES M ^a   RIVERS, GAIL M ^a  

^a WAYNE STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987566698     PISSN: 01496085     EISSN: 17454565     Source Type: Journal    
DOI: 10.1111/j.1745-4565.1984.tb00609.x     Document Type: Article

References (12)

1. Development of resistance in Saccharomyces cerevisiae against inhibitory effects of browning reaction products
2. Modification of arginine and lysine in proteins with 2,4‐pentanedione
3. Antimicrobial properties of diacetyl
4. Effect of diacetyl on foodborne microorganisms
5. Antimicrobial properties of α‐dicarbonyl and related compounds
6. Chemical significance of the volatile components of spices from the food preservative view point
7. Antifungal activity of components of essential oils
8. Antimicrobial activity of aroma chemicals and essential oils
9. Comparative study of the antibacterial properties of ascorbic acid and reductogenic compounds
10. Inhibitory effect of selected organic chemicals on Pseudomonas fragi.
11. Evaluation of the antifungal activity of some components of volatile oils against dermatophytes
12. Inhibitory activity of impurities of beet molassess and plant protectants on yeast (Saccharomyces cerevisiae) respiration and fermentation