Physical properties and antimicrobial efficacy of thyme oil nanoemulsions: Influence of ripening inhibitors

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 48, 2012, Pages 12056-12063

  Chang, Yuhua ^a,b   McLandsborough, Lynne ^a   McClements, David Julian ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b SHAANXI NORMAL UNIVERSITY   (China)

Author keywords

antimicrobial; emulsion; nanoemulsion; Ostwald ripening; ripening inhibitor; stability; thyme oil; Zygosaccharomyces bailii

Indexed keywords

ANTIMICROBIAL; NANOEMULSION; RIPENING INHIBITOR; THYME OIL; ZYGOSACCHAROMYCES BAILII;

CONVERGENCE OF NUMERICAL METHODS; EMULSIFICATION; EMULSIONS; OSTWALD RIPENING; PHASE SEPARATION; VEGETABLE OILS;

MICROORGANISMS;

ANTIINFECTIVE AGENT; CORN OIL; PHYTOHORMONE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; DOSE RESPONSE; DRUG EFFECT; EMULSION; FOOD INDUSTRY; METHODOLOGY; MICROBIAL SENSITIVITY TEST; NANOTECHNOLOGY; PARTICLE SIZE; PHYSIOLOGY; THYMUS (PLANT); ZYGOSACCHAROMYCES;

ANTI-INFECTIVE AGENTS; CORN OIL; DOSE-RESPONSE RELATIONSHIP, DRUG; EMULSIONS; FOOD INDUSTRY; MICROBIAL SENSITIVITY TESTS; NANOTECHNOLOGY; PARTICLE SIZE; PLANT GROWTH REGULATORS; PLANT OILS; THYMUS PLANT; ZYGOSACCHAROMYCES;

THYMUS VULGARIS; ZEA MAYS; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 84870689159     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf304045a     Document Type: Article

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