Development of surfactin based nanoemulsion formulation from selected cooking oils: Evaluation for antimicrobial activity against selected food associated microorganisms

Journal of the Taiwan Institute of Chemical Engineers

Volumn 43, Issue 2, 2012, Pages 172-180

  Joe, Manoharan Melvin ^a,b   Bradeeba, K ^a   Parthasarathi, Rengasamy ^a   Sivakumaar, Palanivel Karpagavinaya ^a   Chauhan, Puneet Singh ^b   Tipayno, Sherlyn ^b   Benson, Abitha ^c   Sa, Tongmin ^b  

^a ANNAMALAI UNIVERSITY   (India)

^b Chungbuk National University   (South Korea)

^c VIT UNIVERSITY   (India)

Author keywords

Antibacterial; Antifungal; Nanoemulsion; Sporicidal; Sunflower oil; Surfactin

Indexed keywords

ANTI-FUNGAL; ANTIBACTERIAL; NANOEMULSION; SPORICIDAL; SUNFLOWER OIL; SURFACTIN;

ASPERGILLUS; BACILLUS CEREUS; BACTERIOLOGY; EMULSIONS; FOOD PRODUCTS; FRUIT JUICES; SALMONELLA; TIN ALLOYS; VEGETABLE OILS;

THERMAL PROCESSING (FOODS);

EID: 84857138701     PISSN: 18761070     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jtice.2011.08.008     Document Type: Article

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