Study of allicin microcapsules in β-cyclodextrin and porous starch mixture

Food Research International

Volumn 49, Issue 2, 2012, Pages 641-647

  Wang, Yu Feng ^a   Shao, Jiang Juan ^b   Wang, Zhao Long ^c   Lu, Zhao Xin ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b NANJING UNIVERSITY OF CHINESE MEDICINE   (China)

^c Nantong Jinghua Pharmaceutical Co Ltd   (China)

Author keywords

Allicin; Antimicrobial activity; Encapsulation; Microcapsule

Indexed keywords

ALLICIN; ANTI-MICROBIAL ACTIVITY; ASPERGILLUS NIGER; BACILLUS SUBTILIS; BIOLOGICAL PROPERTIES; FOOD INDUSTRIES; FOOD-BORNE PATHOGENS; HIGH TEMPERATURE; INHIBITORY ACTIVITY; MICROCAPSULES; MINIMUM INHIBITORY CONCENTRATION; RETENTION RATE; SPRAY DRYING TECHNOLOGY; STAPHYLOCOCCUS AUREUS; WALL MATERIALS; WATER SOLUBILITIES; YERSINIA ENTEROCOLITICA;

ASPERGILLUS; BACILLUS CEREUS; BACTERIOLOGY; ESCHERICHIA COLI; FOOD PRESERVATIVES; SOLUBILITY; SPRAY DRYING; STARCH; YEAST;

ENCAPSULATION;

ASPERGILLUS NIGER; BACILLUS CEREUS; BACILLUS SUBTILIS; ESCHERICHIA COLI; SACCHAROMYCES CEREVISIAE; STAPHYLOCOCCUS AUREUS; YERSINIA ENTEROCOLITICA;

EID: 84867781917     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.09.033     Document Type: Article

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