Application of Baranyi function to model the antibacterial properties of solvent extract from Irish York cabbage against food spoilage and pathogenic bacteria.

Jaiswal, A K; Gupta, S; Abu-Ghannam, N; Cox, S

Jaiswal, A K; Gupta, S; Abu-Ghannam, N; Cox, S.

Affiliation

Jaiswal AK; School of Food Science and Environmental Health, College of Science and Health, Dublin Institute of Technology, Cathal Brugha Street, Dublin 1, Ireland.

Food Sci Technol Int ; 17(5): 495-502, 2011 Oct.

Article in En | MEDLINE | ID: mdl-21954314

Subject(s)

Anti-Bacterial Agents/pharmacology; Brassica/chemistry; Food Preservatives/pharmacology; Models, Biological; Plant Extracts/pharmacology; Plant Leaves/chemistry; Anti-Bacterial Agents/chemistry; Colony Count, Microbial; Food Preservatives/chemistry; Gram-Negative Bacteria/drug effects; Gram-Negative Bacteria/growth & development; Gram-Negative Bacteria/isolation & purification; Gram-Positive Bacteria/drug effects; Gram-Positive Bacteria/growth & development; Gram-Positive Bacteria/isolation & purification; Ireland; Kinetics; Methanol/chemistry; Microbial Viability/drug effects; Plant Extracts/chemistry; Solvents/chemistry

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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Brassica / Plant Extracts / Plant Leaves / Food Preservatives / Anti-Bacterial Agents / Models, Biological Country/Region as subject: Europa Language: En Journal: Food Sci Technol Int Journal subject: CIENCIAS DA NUTRICAO Year: 2011 Document type: Article Affiliation country: Ireland

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