Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Food Science and Technology》 2008-05
Add to Favorite Get Latest Update

Study on antimicrobial and antioxidant capability effect of the limonoid

LI Chi-ling1,2,YU Jian1,JIANG Xue-wei1,LIU Zhong-hua2(1.Biology and Food Science Institute of Changsha University of Science and Technology,Changsha 410007;2.Nature Product Institute,Hunan Agricultural University,Changsha 410007)  
The antimicrobial of limonoid effect of the substance against food spoilage and food-borne pathogens was tested.The results showed that the substance could effectively,inhibit the growth of bacteria and epiphyte.The pH range of inhibiting bacteria is acidity and heat stability was good.Moreover,its antioxidant capability was infirmness.
【Fund】: 湖南省科技厅项目(2006NK3091)
【CateGory Index】: R151
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved