Infusion of essential oils for food stabilization: Unraveling the role of nanoemulsion-based delivery systems on mass transfer and antimicrobial activity

Innovative Food Science and Emerging Technologies

Volumn 22, Issue , 2014, Pages 212-220

  Donsì, Francesco ^a   Cuomo, Andrea ^a   Marchese, Enrico ^a   Ferrari, Giovanna ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Carvacrol; Effective diffusivity; Essential oils; Food nanoemulsions; Infusion in foods; Natural antimicrobials

Indexed keywords

ACCIDENT PREVENTION; ADDITIVES; DIFFUSION; DROPS; EMULSIFICATION; FOOD PRESERVATION; FOOD PRODUCTS; MICROORGANISMS; OSTWALD RIPENING;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL COMPOUNDS; CARVACROL; EFFECTIVE DIFFUSIVITIES; MICROBIAL INACTIVATION; MORPHOLOGICAL CHARACTERISTIC; NANO-EMULSIONS; NATURAL-ANTIMICROBIALS;

ESSENTIAL OILS;

ANIMALIA; CUCURBITA PEPO VAR. MELOPEPO;

EID: 84897043922     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.01.008     Document Type: Article

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