Please use this identifier to cite or link to this item: https://doi.org/10.1007/s10068-013-0280-9
DC FieldValue
dc.titleEffect of guava extracts on heat resistance of Salmonella Typhimurium
dc.contributor.authorLim, S.-W.
dc.contributor.authorKim, S.-W.
dc.contributor.authorLee, S.-C.
dc.contributor.authorYuk, H.-G.
dc.date.accessioned2014-06-23T05:37:33Z
dc.date.available2014-06-23T05:37:33Z
dc.date.issued2013
dc.identifier.citationLim, S.-W., Kim, S.-W., Lee, S.-C., Yuk, H.-G. (2013). Effect of guava extracts on heat resistance of Salmonella Typhimurium. Food Science and Biotechnology 22 (6) : 1779-1782. ScholarBank@NUS Repository. https://doi.org/10.1007/s10068-013-0280-9
dc.identifier.issn12267708
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/76019
dc.description.abstractThe effect of exposure of Salmonella Typhimurium to guava extracts on bacterial heat resistance was investigated. After exposure to guava extracts for 3 h, the heat resistance of S. Typhimurium was determined at 57°C. Exposure of cells to guava extracts decreased D-values in the range of 18% to 52%, compared with unexposed cells. The lowest D-value was observed in cell exposed to acetone extracts of guava fruits. Exposure to guava extracts can make cells more sensitive to heat treatment. © 2013 The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht.
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1007/s10068-013-0280-9
dc.sourceScopus
dc.subjectguava extract
dc.subjectheat resistance
dc.subjectorganic solvent
dc.subjectphenolic compound
dc.subjectSalmonella Typhimurium
dc.typeArticle
dc.contributor.departmentCHEMISTRY
dc.description.doi10.1007/s10068-013-0280-9
dc.description.sourcetitleFood Science and Biotechnology
dc.description.volume22
dc.description.issue6
dc.description.page1779-1782
dc.identifier.isiut000329474200040
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