Bioprotective properties of seaweeds: <it>In vitro </it>evaluation of antioxidant activity and antimicrobial activity against food borne bacteria in relation to polyphenolic content

• 主要な著者: Kesika Periyanaina (著者), Suganthy Natarajan (著者), Devi Kasi (著者), Pandian Shanmugaiahthevar (著者)
• フォーマット: 図書
• 出版事項: BMC, 2008-07-01T00:00:00Z.
• 主題: article
• オンライン･アクセス: Connect to this object online.

<p>Abstract</p> <p>Background</p> <p>For many years chemical preservatives have been used in food, to act as either antimicrobials or antioxidants or both. In general, consumers regard additive-free foods as safer since preservatives can cause health hazards like asthma...