Antimicrobial silver-montmorillonite nanoparticles to prolong the shelf life of fresh fruit salad

International Journal of Food Microbiology

Volumn 148, Issue 3, 2011, Pages 164-167

  Costa, C ^a   Conte, A ^a   Buonocore, G G ^b   Del Nobile, M A ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b CNR   (Italy)

Author keywords

Antimicrobial agents; Fresh cut fruit; Nanoparticles; Shelf life; Silver

Indexed keywords

MONTMORILLONITE; NANOPARTICLE; NITRATE; SILVER; SODIUM ION;

ARTICLE; COLIFORM BACTERIUM; COLOR; CONCENTRATION (PARAMETERS); FOOD STORAGE; FRUIT; GROWTH INHIBITION; LACTIC ACID BACTERIUM; MESOPHILIC BACTERIUM; MICROBIAL GROWTH; MICROBIOLOGY; MOULD; NONHUMAN; ODOR; PRODUCT PARAMETERS; PROKARYOTES BY HABITAT; PSYCHROTROPHIC BACTERIUM; SHELF LIFE; YEAST;

ANTI-INFECTIVE AGENTS; BACTERIA; BENTONITE; FOOD PRESERVATION; FRUIT; FUNGI; NANOPARTICLES; SILVER; YEASTS;

BACTERIA (MICROORGANISMS);

EID: 79959964638     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2011.05.018     Document Type: Article

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