Preparation methods for monodispersed garlic oil microspheres in water using the microemulsion technique and their potential as antimicrobials

Journal of Food Science

Volumn 78, Issue 8, 2013, Pages

  Zheng, Hua Ming ^a,b   Li, Hou Bin ^a   Wang, Da Wei ^b   Liu, Dun ^c  

^a WUHAN UNIVERSITY   (China)

^b WUHAN INSTITUTE OF TECHNOLOGY   (China)

^c HONG KONG POLYTECHNIC UNIVERSITY   (Hong Kong)

Author keywords

Antibacterial activity; Ethoxylated hydrogenated castor oil; Garlic oil; Microemulsion; Pseudoternary phase diagrams

Indexed keywords

ALLYL COMPOUND; ALLYL SULFIDE; ANTIINFECTIVE AGENT; BUTANOL; CASTOR OIL; CREMOPHOR; DRUG DERIVATIVE; GARLIC OIL; MACROGOL DERIVATIVE; MICROSPHERE; RICINOMACROGOL; SULFIDE; SURFACTANT; WATER;

ANTIBACTERIAL ACTIVITY; ARTICLE; CHEMISTRY; DRUG EFFECT; EMULSION; ETHOXYLATED HYDROGENATED CASTOR OIL; GARLIC; ISOLATION AND PURIFICATION; MICROEMULSION; PARTICLE SIZE; PSEUDOTERNARY PHASE DIAGRAMS; SOLUBILITY; STAPHYLOCOCCUS AUREUS;

ANTIBACTERIAL ACTIVITY; ETHOXYLATED HYDROGENATED CASTOR OIL; GARLIC OIL; MICROEMULSION; PSEUDOTERNARY PHASE DIAGRAMS;

1-BUTANOL; ALLYL COMPOUNDS; ANTI-INFECTIVE AGENTS; CASTOR OIL; EMULSIONS; GARLIC; MICROSPHERES; PARTICLE SIZE; POLYETHYLENE GLYCOLS; SOLUBILITY; STAPHYLOCOCCUS AUREUS; SULFIDES; SURFACE-ACTIVE AGENTS; WATER;

EID: 84882971335     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12208     Document Type: Article

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