Acylglycosides as future food preservatives

https://doi.org/10.17221/10609-CJFSCitation:Prekop J., Červenková R., Bartošová E., Špičková Z., Šmidrkal J., Filip V., Plocková M. (2004): Acylglycosides as future food preservatives. Czech J. Food Sci., 22: S45-S48.
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In this work monoesters of sucrose and 􀑑-glucose with fatty acids (both even and odd) were prepared as pure substances using the direct selective esterification of free sugar with bulky acylating agent. This compounds were examined for their antibacterial activity (against Gram-positive bacteria) and antifungal activity.

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