Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria

Food Control

Volumn 43, Issue , 2014, Pages 1-9

  Azevedo, Alana Novaes ^a   Buarque, Paula Ribeiro ^a   Cruz, Elizângela Mércia Oliveira ^a   Blank, Arie Fitzgerald ^a   Alves, Péricles Barreto ^a   Nunes, Maria Lúcia ^b   Santana, Luciana Cristina Lins de Aquino ^a  

^a FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

^b FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Antimicrobial activity; Chitosan; Edible coatings; Lippia gracilis Schauer; Pathogens; Response surface methodology

Indexed keywords

EID: 84897765882     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2014.02.033     Document Type: Article

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