Influence of Protein Type on the Antimicrobial Activity of LAE Alone or in Combination with Methylparaben

The cationic surfactant Lauric arginate (LAE) has gained approval for utilization in meat products (limit: 200 mg/kg). However, as for other antimicrobials, its activity is reduced when applied to complex food matrices. The current study therefore aims to better understand protein-antimicrobial agen...

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Detalles Bibliográficos
Autores principales: Loeffler, Myriam, Schwab, Verena, Terjung, Nino, Weiss, Jochen, McClements, D. Julian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143257/
https://www.ncbi.nlm.nih.gov/pubmed/32131440
http://dx.doi.org/10.3390/foods9030270

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143257/
https://www.ncbi.nlm.nih.gov/pubmed/32131440
http://dx.doi.org/10.3390/foods9030270

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