Release of cinnamon essential oil from polysaccharide bilayer films and its use for microbial growth inhibition in chilled shrimps

LWT

Volumn 59, Issue 2P1, 2014, Pages 989-995

  Arancibia, M ^b   Gimenez B ^a   Lopez Caballero M E ^a   Gomez Guillen M C ^a   Montero, P ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

^b UNIVERSIDAD TÉCNICA DE AMBATO   (Ecuador)

Author keywords

Antimicrobial; Antioxidant; Bilayer films; Cinnamon; Polysaccharide

Indexed keywords

ALGAE; BACTERIA; BIOFILMS; ESSENTIAL OILS; FREE RADICALS; SHELLFISH; SODIUM ALGINATE; ANTIOXIDANTS; MAGNETIC FILMS; POLYSACCHARIDES;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL; ANTIOXIDANT ACTIVITIES; BI-LAYER FILMS; CINNAMALDEHYDE; CINNAMON; GROWTH INHIBITION; MICROBIAL GROWTH; RADICAL SCAVENGING CAPACITIES; UPPER LAYER; ANTI-OXIDANT ACTIVITIES; ORGANOLEPTIC PROPERTIES; PHOTOBACTERIUM PHOSPHOREUM;

ANTIOXIDANTS; ESSENTIAL OILS;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; DECAPODA (CRUSTACEA); LISTERIA MONOCYTOGENES; PHOTOBACTERIUM PHOSPHOREUM;

EID: 84907598515     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.06.031     Document Type: Article

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