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Artocarpus altilis extracts as a food-borne pathogen and oxidation inhibitors: RSM, COSMO RS, and molecular docking approaches

Lipid oxidation and microbial contamination are the major factors contributing to food deterioration. Food additives like antioxidants and antibacterials can prevent food spoilage by delaying oxidation and preventing the growth of bacteria. Artocarpus altilis leaves exhibited biological properties t...

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Bibliographic Details
Main Authors: Ahmad, Mohammad Norazmi, Karim, Nazatul Umira, Normaya, Erna, Mat Piah, Bijarimi, Iqbal, Anwar, Ku Bulat, Ku Halim, ,
Format: Article
Language:English
English
Published: Nature Research 2020
Subjects:
Q Science (General)
TP Chemical technology
TP368 Food processing and manufacture
Online Access:http://irep.iium.edu.my/82234/1/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_ft.pdf
http://irep.iium.edu.my/82234/2/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_scopus.pdf
http://irep.iium.edu.my/82234/
https://www.nature.com/articles/s41598-020-66488-7
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http://irep.iium.edu.my/82234/1/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_ft.pdf
http://irep.iium.edu.my/82234/2/82234_Artocarpus%20altilis%20extracts%20as%20a%20food-borne%20pathogen%20and%20oxidation%20inhibitors_scopus.pdf
http://irep.iium.edu.my/82234/
https://www.nature.com/articles/s41598-020-66488-7

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