Evaluation of bactericidal effects of chlorogenic or hydroxycinnamic acid derivatives and soluble coffee under low pH or gastric acid conditions
Author:
Affiliation:
1. Department of Nutrition and Food Science, Ochanomizu University
2. Institute for Research Promotion, Niigata University
Publisher
Japanese Society for Food Science and Technology
Subject
Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology
Link
https://www.jstage.jst.go.jp/article/fstr/27/2/27_301/_pdf
Reference16 articles.
1. Beales, N. (2004). Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: A Review. Comp. Rev. Food Sci., 3, 1-20.
2. Clifford, M. (1985). Chlorogenic acids. In “Coffee Volume 1 Chemistry,” ed. by R. J. Clarke and R. Macrae. Elsevier Applied Science Publishers, Essex, UK, pp. 153-202.
3. Clifford, M. and Jarvis, T. (1988). The chlorogenic acids content of green robusta coffee as a possible index of geographic origin. Food Chem., 29, 291-298.
4. Clifford, M., Kellard, B., and Birch, G. (1989). Characterization of caffeoylferuloylquinic acids by simultaneous isomerization and transesterification with tetramethylammonium hydroxide. Food Chem., 34, 81-88.
5. Dressman, J.B., Berardi, R.R., Dermentzoglou, L.C., Russell, T.L., Schmaltz, S.P., Barnett, J.L., and Jarvenpaa, K.M. (1990). Upper gastrointestinal (GI) pH in young, healthy men and women. Pharm. Res., 7, 756-761.
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