Edible films from methylcellulose and nanoemulsions of clove bud (Syzygium aromaticum) and oregano (Origanum vulgare) essential oils as shelf life extenders for sliced bread

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 22, 2014, Pages 5214-5219

  Otoni, Caio G ^a,b,c   Pontes, Silvania F O ^a,d   Medeiros, Eber A A ^a   Soares, Nilda De F F ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c FEDERAL UNIVERSITY OF SÃO CARLOS   (Brazil)

^d UNIVERSIDADE ESTADUAL DO SUDOESTE DA BAHIA   (Brazil)

Author keywords

active packaging; edible film; essential oil; nanoemulsion; Origanum vulgare; sliced bread; Syzygium aromaticum

Indexed keywords

BIOCHEMISTRY; FOOD PRODUCTS; MICROORGANISMS; NATURAL POLYMERS; OILS AND FATS; OIL SHALE;

ACTIVE PACKAGING; EDIBLE FILMS; NANOEMULSION; ORIGANUM VULGARE; SLICED BREAD; SYZYGIUM AROMATICUM;

ESSENTIAL OILS;

ORIGANUM; ORIGANUM VULGARE; SYZYGIUM AROMATICUM;

EMULSION; ESSENTIAL OIL; METHYLCELLULOSE; POLYMER; VEGETABLE OIL;

ANALYSIS; BREAD; CHEMISTRY; DEVICES; EMULSION; EUGENIA; EVALUATION STUDY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FUNGUS; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; ORIGANUM; PROCEDURES; SYNTHESIS;

BREAD; EMULSIONS; EUGENIA; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; FUNGI; METHYLCELLULOSE; OILS, VOLATILE; ORIGANUM; PLANT OILS; POLYMERS;

EID: 84901829651     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf501055f     Document Type: Article

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