Physical, mechanical and antibacterial properties of alginate film: Effect of the crosslinking degree and oregano essential oil concentration

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 232-239

  Benavides, Sergio ^a   Villalobos Carvajal, R ^b   Reyes, J E ^b  

^a UNIVERSIDAD ADVENTISTA DE CHILE   (Chile)

^b UNIVERSIDAD DEL BÍO BÍO   (Chile)

Author keywords

Alginate film; Antibacterial activity; Crosslinking; Mechanical properties; Microstructure; Oregano essential oil

Indexed keywords

BACTERIA; BUILDING MATERIALS; CALCIUM CARBONATE; CROSSLINKING; ENZYME INHIBITION; ESCHERICHIA COLI; ESSENTIAL OILS; GELATION; LISTERIA; MECHANICAL PROPERTIES; MICROSTRUCTURE; SALMONELLA; TENSILE STRENGTH; WATER VAPOR;

ALGINATE FILMS; ANTI-BACTERIAL ACTIVITY; ANTIBACTERIAL PROPERTIES; DEGREE OF CROSS-LINKING; GRAM-POSITIVE BACTERIUM; OREGANO ESSENTIAL OIL; WATER VAPOUR PERMEABILITIES (WVP); WATER VAPOUR PERMEABILITY;

ALGINATE;

ESCHERICHIA COLI; LISTERIA MONOCYTOGENES; NEGIBACTERIA; ORIGANUM; POSIBACTERIA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

EID: 84865783583     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.05.023     Document Type: Conference Paper

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