Evaluation of food protective property of five natural products using fresh-cut apple slice model

Keyphrases

• Natural Products 100%
• Protective Properties 100%
• Slice Model 100%
• Fresh-cut Fruit 100%
• Rosmarinic Acid 100%
• Apple Slices 100%
• Listeria Monocytogenes 66%
• Antimicrobial Activity 66%
• Escherichia Coli 33%
• Food Protection 33%
• Staphylococcus Aureus 33%
• Assay System 33%
• Food Additives 33%
• Plant Natural Products 33%
• Concentration-dependent 33%
• Ascorbic Acid 33%
• Acidic pH 33%
• Maximal Effect 33%
• Pseudomonas 33%
• Citric Acid 33%
• Caffeic Acid 33%
• Vulgaris 33%
• Antioxidant Effect 33%
• P-coumaric Acid 33%
• Gallic Acid 33%
• Limited Growth 33%
• Bacillus Licheniformis 33%
• Food Preservation 33%
• Protection Effect 33%
• Salmonella Typhi (S. Typhi) 33%
• 4-hydroxyphenyllactic Acid 33%
• Synthetic Compounds 33%
• Antioxidant Potential 33%
• Preservation Effect 33%
• Trans-cinnamic Acid 33%
• Shigella Boydii 33%
• Ethanol Accumulation 33%
• Days of Treatment 33%
• Maximum Inhibition 33%

Food Science

• Rosmarinic Acid 100%
• Apple Slices 100%
• Fresh-cut 100%
• Antioxidant 66%
• Food Safety 33%
• Salmonella 33%
• Staphylococcus aureus 33%
• Listeria monocytogenes 33%
• Escherichia coli 33%
• Food Preservation 33%
• Food Additive 33%
• Caffeic Acid 33%
• Coumaric 33%