Effect of alginate coatings with cinnamon bark oil and soybean oil on quality and microbiological safety of cantaloupe

International Journal of Food Microbiology

Volumn 215, Issue , 2015, Pages 25-30

  Zhang, Yue ^a   Ma, Qiumin ^a   Critzer, Faith ^a   Davidson, P Michael ^a   Zhong, Qixin ^a  

^a UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Alginate; Antimicrobial coating; Cantaloupe; Cinnamon bark oil; Soybean oil

Indexed keywords

ALGINIC ACID; CINNAMALDEHYDE; CINNAMON BARK OIL; OIL; SOYBEAN OIL; UNCLASSIFIED DRUG; CINNAMON OIL, BARK; ESSENTIAL OIL; GLUCURONIC ACID; HEXURONIC ACID;

ARTICLE; BACTERIAL SURVIVAL; BARK; CANTALOUPE; CINNAMON; COLONY FORMING UNIT; CONTROLLED STUDY; ESCHERICHIA COLI O157; FOOD COATING; FOOD QUALITY; FOOD SAFETY; FOOD SPOILAGE; FOOD STORAGE; FRUIT COLOR; FRUIT FIRMNESS; FRUIT STORAGE; LIMIT OF DETECTION; LISTERIA MONOCYTOGENES; MOISTURE; MOULD; NONHUMAN; ROOM TEMPERATURE; SALMONELLA ENTERICA; BACTERIAL COUNT; DRUG EFFECTS; FOOD PRESERVATION; FUNGUS; MICROBIOLOGY; MUSKMELON; PROCEDURES; PRODUCT SAFETY;

BACTERIA (MICROORGANISMS); CINNAMOMUM VERUM; CUCUMIS MELO; ESCHERICHIA COLI; GLYCINE MAX; LISTERIA MONOCYTOGENES; SALMONELLA ENTERICA;

ALGINATES; COLONY COUNT, MICROBIAL; CONSUMER PRODUCT SAFETY; CUCUMIS MELO; ESCHERICHIA COLI O157; FOOD PRESERVATION; FUNGI; GLUCURONIC ACID; HEXURONIC ACIDS; LISTERIA MONOCYTOGENES; OILS, VOLATILE; SALMONELLA ENTERICA; SOYBEAN OIL;

EID: 84940373602     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.08.014     Document Type: Article

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