Antimicrobial, Rheological, and Thermal Properties of Plasticized Polylactide Films Incorporated with Essential Oils to Inhibit Staphylococcus aureus and Campylobacter jejuni

Journal of Food Science

Volumn 81, Issue 2, 2016, Pages E419-E429

  Ahmed, Jasim ^a   Hiremath, Nikhil ^a   Jacob, Harsha ^a  

^a KUWAIT INSTITUTE FOR SCIENTIFIC RESEARCH   (Kuwait)

Author keywords

Antimicrobial packaging; C. jejuni; Cinnamon oil; Clove oil; Nanoparticles; Rheological; Thermal

Indexed keywords

ANTIINFECTIVE AGENT; CLOVE OIL; ESSENTIAL OIL; MACROGOL DERIVATIVE; PLANT EXTRACT; PLASTICIZER; POLYESTER; POLYLACTIDE; POLYMER;

CAMPYLOBACTER JEJUNI; CHEMISTRY; CINNAMOMUM ZEYLANICUM; DRUG EFFECTS; FLOW KINETICS; FOOD CONTROL; FOOD PACKAGING; GARLIC; GROWTH, DEVELOPMENT AND AGING; HUMAN; STAPHYLOCOCCUS AUREUS; SYZYGIUM; TEMPERATURE;

ANTI-BACTERIAL AGENTS; CAMPYLOBACTER JEJUNI; CINNAMOMUM ZEYLANICUM; CLOVE OIL; FOOD MICROBIOLOGY; FOOD PACKAGING; GARLIC; HUMANS; OILS, VOLATILE; PLANT EXTRACTS; PLASTICIZERS; POLYESTERS; POLYETHYLENE GLYCOLS; POLYMERS; RHEOLOGY; STAPHYLOCOCCUS AUREUS; SYZYGIUM; TEMPERATURE;

EID: 84956703394     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13193     Document Type: Article

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