Synthesis, chemical characterization, and economical feasibility of poly-phenolicbranched-chain fatty acids
Helen Ngo, Karen Wagner, Zongcheng Yan, Alberto Nuñez, Winnie Yee, Xuetong Fan, and Robert Moreau
The continued foodborne disease outbreaks imply that current antimicrobials are not sufficient to control pathogen contamination in food. Thus, hybrid molecules (i.e., phenolic branched-chain fatty acids) that are produced by conjugating phenolic to soybean fatty acids have been developed to destroy human pathogens. These compounds are odorless which will make them appealing for possible food applications to kill the harmful pathogens.
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