Antibacterial activity of cranberry juice concentrate on freshness and sensory quality of ready to eat (RTE) foods

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• 作者：Mehdi Harich ; Behnoush Maherani ; Stephane Salmieri ; Monique Lacroix ; ^{monique.lacroix@iaf.inrs.ca}
• 关键词：Cranberry juice concentrate ; Antibacterial activity ; Phenolic compounds ; Foodborne pathogenic bacteria ; Ready to eat foods
• 刊名：Food Control
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：75
• 期：Complete
• 页码：134-144
• 全文大小：1089 K
• 卷排序：75

文摘

Cranberry concentrated juice showed the antibacterial effects on Gram-positive and Gram-negative bacteria. Phenolic compounds present in cranberry juice had important role in antimicrobial activities. Cranberry juice used as a coating did not affect the sensorial properties of red peppers.