An alternative encapsulation approach for production of active chitosan-propolis beads

International Journal of Food Science and Technology

Volumn 49, Issue 5, 2014, Pages 1401-1407

  Mascheroni, Erika ^a   Figoli, Alberto ^b   Musatti, Alida ^a   Limbo, Sara ^a   Drioli, Enrico ^b   Suevo, Rossella ^b   Talarico, Stefania ^b   Rollini, Manuela ^a  

^a UNIVERSITY OF MILAN   (Italy)

^b UNIVERSITY OF CALABRIA   (Italy)

Author keywords

Active device; Chitosan; Food packaging; Membrane encapsulation; Propolis

Indexed keywords

BACTERIA; ESCHERICHIA COLI;

ACTIVE DEVICES; FOOD APPLICATIONS; FOOD PACKAGING; MICROBIAL ACTIVITIES; NATURAL-ANTIMICROBIALS; PROPOLIS; PSEUDOMONAS FLUORESCENS; STAPHYLOCOCCUS AUREUS;

CHITOSAN;

BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; LISTERIA INNOCUA; PSEUDOMONAS FLUORESCENS; STAPHYLOCOCCUS AUREUS;

EID: 84898433491     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12442     Document Type: Article

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