Modified Lysozymes as Novel Broad Spectrum Natural Antimicrobial Agents in Foods - Aminlari, Ladan; Mohammadi Hashemi, Marjan; Aminlari, Mahmoud (Journal of food science, 2014)
Keywords: Anti-Bacterial Agents - pharmacology; anti-infective agents; Antiinfectives and antibacterials; Antimicrobial agents; antimicrobial properties; Bacteria; Bacteriology; cell walls; chemical-enzymatic modifications; Conjugation; E coli; Enzymes; Escherichia coli; Food; food industry; food preservatives; Food Preservatives - pharmacology; Foods; functional properties; glycation; Gram-negative bacteria; Gram-Negative Bacteria - drug effects; Gram-positive bacteria; heat stability; Humans; lactoferrin; Lysozyme; Maillard reaction; Muramidase - pharmacology; Natural & organic foods; natural antimicrobial; polysaccharides; Preservatives; Saccharides; solubility; Walls; glycation; Maillard reaction; natural antimicrobial; lysozyme; conjugation; chemical-enzymatic modifications