Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria-Reference-Cited by-同舟云学术

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Antimicrobial effects of fractions from cranberry products on the growth of seven pathogenic bacteria

Published:2012-02 Issue:2 Volume:23 Page:419-428
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Caillet Stéphane,Côté Jacinthe,Sylvain Jean-François,Lacroix Monique

Funder

Natural Sciences and Engineering Research Council of Canada (NSERC)

Atoka Cranberries Inc.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference58 articles.

1. Inhibition of Listeria monocytogenes by oregano, cranberry and sodium lactate combination in broth and cooked ground beef systems and likely mode of action through proline metabolism;Apostolidis;International Journal of Food Microbiology,2008

2. Effects of different enzymatic pre-press maceration treatments on release of phenols into blackcurrant juice;Bagger-Jørgensen;European Food Research and Technology,2004

3. Inhibition of host extracellular matrix destructive enzyme production and activity by a high-molecular-weight cranberry fraction;Bodet;Journal of Periodontal Research,2007

4. Chemical structure of anthocyanins;Brouillard,1982

5. Bioactive compounds in cranberries and their biological properties;Côté;Critical Reviews in Food Science and Nutrition,2010

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