Reprint of "Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method"

Innovative Food Science and Emerging Technologies

Volumn 25, Issue C, 2014, Pages 97-105

  Dima, Cristian ^a   Cotârlet, Mihaela ^a   Alexe, Petru ^a   Dima, Stefan ^a  

^a DUNAREA DE JOS UNIVERSITY OF GALATI   (Romania)

Author keywords

Chitosan; Essential oil; K carrageenan; Microspheres; Pimenta dioica

Indexed keywords

ASCORBIC ACID; BACILLUS CEREUS; BACTERIOLOGY; CHITIN; CHITOSAN; LOADING; MICROENCAPSULATION; MICROORGANISMS; MICROSPHERES; OIL SHALE; OILS AND FATS;

ANTI-MICROBIAL ACTIVITY; ANTI-OXIDANT ACTIVITIES; BUTYLATED HYDROXYTOLUENE; CARRAGEENANS; CHITOSAN MICROSPHERES; COMPLEX COACERVATION; OIL-IN-WATER (O/W) EMULSION; PIMENTA DIOICA;

ESSENTIAL OILS;

BACILLUS CEREUS; BACILLUS SUBTILIS; CAPSICUM ANNUUM VAR. ANNUUM; PICHIA JADINII; PIMENTA DIOICA;

EID: 84927799041     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.07.008     Document Type: Article

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