Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

Food Chemistry

Volumn 196, Issue , 2016, Pages 968-975

  Abarca, Romina L ^a   Rodríguez, Francisco J ^a   Guarda, Abel ^a   Galotto, María J ^a   Bruna, Julio E ^a  

^a CENTER FOR THE DEVELOPMENT OF NANOSCIENCE AND NANOTECHNOLOGY CEDENNA   (Chile)

Author keywords

2 Nonanone; Antimicrobial; Characterization; Inclusion complexes; Cyclodextrin

Indexed keywords

CHARACTERIZATION; CYCLODEXTRINS; ESSENTIAL OILS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROORGANISMS; THERMOANALYSIS; X RAY DIFFRACTION ANALYSIS;

2-NONANONE; ACTIVE PACKAGING MATERIALS; ANTIMICROBIAL; ANTIMICROBIAL COMPOUNDS; COMPLEXATION PHENOMENA; ESSENTIAL OIL COMPONENTS; FOURIER TRANSFORM INFRA RED (FTIR) SPECTROSCOPY; INCLUSION COMPLEX;

PACKAGING MATERIALS;

2 NONANONE; ACETONE; BETA CYCLODEXTRIN; ESSENTIAL OIL; UNCLASSIFIED DRUG; 2-NONANONE; BETA CYCLODEXTRIN DERIVATIVE; KETONE;

ANTIFUNGAL ACTIVITY; ARTICLE; BOTRYTIS CINEREA; GENETIC VARIABILITY; INFRARED SPECTROSCOPY; ISOTHERM; MINIMUM INHIBITORY CONCENTRATION; MYCELIAL GROWTH; NONHUMAN; PRECIPITATION; THERMAL ANALYSIS; THERMOGRAVIMETRY; X RAY DIFFRACTION; CHEMISTRY;

BETA-CYCLODEXTRINS; KETONES; OILS, VOLATILE; SPECTROSCOPY, FOURIER TRANSFORM INFRARED;

EID: 84944340030     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.10.023     Document Type: Article

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