Agricultural by-products with bioactive effects: A multivariate approach to evaluate microbial and physicochemical changes in a fresh pork sausage enriched with phenolic compounds from olive vegetation water
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- 作者：Luca Fasolatoa ; luca.fasolato@unipd.it" class="auth_mail" title="E-mail the corresponding author ; Lisa Carraroa ; lisa.carraro@unipd.it" class="auth_mail" title="E-mail the corresponding author ; Pierantonio Faccob ; pierantonio.facco@unipd.it" class="auth_mail" title="E-mail the corresponding author ; Barbara Cardazzoa ; barbara.cardazzo@unipd.it" class="auth_mail" title="E-mail the corresponding author ; Stefania Balzana ; stefania.balzan@unipd.it" class="auth_mail" title="E-mail the corresponding author ; Agnese Taticchic ; atati@unipg.it" class="auth_mail" title="E-mail the corresponding author ; Nadia Andrea Andreania ; nadiaandrea.andreani@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Filomena Montemurroa ; montemurrofilomena@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Maria Elena Martinoa ; d ; maria-elena.martino@ens-lyon.fr" class="auth_mail" title="E-mail the corresponding author ; Giuseppe Di Leccee ; leccegius@hotmail.com" class="auth_mail" title="E-mail the corresponding author ; Tullia Gallina Toschif ; tullia.gallinatoschi@unibo.it" class="auth_mail" title="E-mail the corresponding author ; Enrico Novellia ; enrico.novelli@unipd.it" class="auth_mail" title="E-mail the corresponding author
- 关键词：ADA ; agar diffusion assay ; DAGs ; diacylglycerols ; db-RDA ; distance-based redundancy analysis ; DISTLM ; distance-based multivariate analysis for a linear model ; MBC ; minimum bactericidal concentrations ; NPC ; nonparametric combination ; OVW ; olive vegetation waters ; PCA ; principal component analysis ; PCoA ; principal coordinate analysis ; PE ; purified phenols extract ; PEOVW ; phenol extract from oil vegetation water ; PERMANCOVA ; permutational multivariate analysis of covariance ; PERMANOVA ; permutationa
- 刊名：International Journal of Food Microbiology
- 出版年：2016
- 出版时间：2 July 2016
- 年：2016
- 卷：228
- 期：Complete
- 页码：34-43
- 全文大小：976 K
文摘
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Phenolic compounds from olive vegetation water (PEOVW) showed bactericidal effects.
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PEOVW was effective in in vitro tests and in fresh sausages against Gram + bacteria.
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An integrated statistical approach discovered food matrix interactions.
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PEOVW showed a modulation effect on lipolysis.
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Findings suggest PEOVW as preserving ingredient.