Effects of oregano oil, carvacrol, cinnamaldehyde, and citral on antimicrobial, mechanical and barrier properties of carrot puree films

Proceedings of SPIE - The International Society for Optical Engineering

Volumn 7752, Issue , 2011, Pages

  Wang, Xinwei ^a   Liu, Huan ^a   Wei, Jing ^a   Ma, Zhongsu ^a  

^a JILIN UNIVERSITY   (China)

Author keywords

Antimicrobial activity; Carrot puree; Color; Edible film; Mechanical properties; Oxygen permeability; Water vapor permeability

Indexed keywords

ANTI-MICROBIAL ACTIVITY; CARROT PUREE; EDIBLE FILMS; OXYGEN PERMEABILITY; WATER VAPOR PERMEABILITY;

AGRICULTURAL ENGINEERING; ALDEHYDES; ESCHERICHIA COLI; ESSENTIAL OILS; MECHANICAL PROPERTIES; MICROORGANISMS; OXYGEN; OXYGEN PERMEABLE MEMBRANES; WATER VAPOR;

MECHANICAL PERMEABILITY;

EID: 79952691238     PISSN: 0277786X     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1117/12.886665     Document Type: Conference Paper

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