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Effect of pH on the antimicrobial activity and oxidative stability of oil-in-water emulsions containing caffeic acid

Autor
Almajano, María Pilar; Carbó, R.; Delgado, M.; Gordon, M. H.
Tipus d'activitat
Article en revista
Revista
Journal of food science
Data de publicació
2007-06
Volum
72
Número
5
Pàgina inicial
C258
Pàgina final
C263
DOI
https://doi.org/10.1111/j.1750-3841.2007.00387.x Obrir en finestra nova
Resum
Antioxidant properties in food are dependent on various parameters. These include the pH value and interactions with food components, including proteins or metal ions. Food components affect antioxidant stability and also influence the properties of microorganisms and their viability. This paper describes an investigation of the effect of pH on the antioxidant and antibacterial properties of caffeic acid in different media. The pH values studied, using an oil-in-water emulsion as model system, w...
Grup de recerca
CRESCA - Centre de Recerca en Seguretat i Control Alimentari
Càtedra A3 - Càtedra A3

Participants