Physical and antimicrobial properties of trans-cinnamaldehyde nanoemulsions in water melon juice

LWT

Volumn 60, Issue 1, 2015, Pages 444-451

  Jo, Yeon Ji ^a   Chun, Ji Yeon ^a   Kwon, Yun Joong ^b   Min, Sang Gi ^a   Hong, Geun Pyo ^c   Choi, Mi Jung ^a  

^a Konkuk University   (South Korea)

^b Kyonggi University   (South Korea)

^c Jeju National University   (South Korea)

Author keywords

Antibacterial activity; Cinnamon oil; Microfluidization; Nanoemulsion; Tween 20

Indexed keywords

EMULSIFICATION; ESCHERICHIA COLI; FRUIT JUICES; OILS AND FATS; SALMONELLA;

ANTI-BACTERIAL ACTIVITY; CINNAMON OIL; MICROFLUIDIZATION; NANOEMULSION; TWEEN-20;

OSTWALD RIPENING;

CINNAMOMUM VERUM; CITRULLUS LANATUS VAR. LANATUS; CUCUMIS; ESCHERICHIA COLI; SALMONELLA TYPHIMURIUM; STAPHYLOCOCCUS AUREUS;

EID: 84921959786     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.09.041     Document Type: Article

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