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Filtering by: Subject Tannins Degree Field Food Science

Walnut (Juglans regia) Phenols: I. Changes during ripening. II. Antagonisms for certain microorgainisms

Creator:

Diehl, John Harvey

Abstract:

Phenols from defatted walnuts were extracted with absolute methanol. The phenols were divided into four groups on the basis of molecular size. The antagonism of each group towards Escherichia coli, Staphylococcus aureus, and Aspergillus flavus was determined. Small polymers were the best antagonists of E_„ coli and Staph. aureus followed...

Resource Type:

Masters Thesis

Full Text:

Studies 16 RESULTS AND DISCUSSION 17 Growth and Maturation 17 Changes in Tannin Content During