Enhancing the antibacterial efficacy of isoeugenol by emulsion encapsulation

International Journal of Food Microbiology

Volumn 229, Issue , 2016, Pages 7-14

  Krogsgård Nielsen, Christina ^a   Kjems, Jørgen ^a   Mygind, Tina ^b   Snabe, Torben ^b   Schwarz, Karin ^c   Serfert, Yvonne ^c   Meyer, Rikke Louise ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b DUPONT COMPANY   (United States)

^c UNIVERSITY OF KIEL   (Germany)

Author keywords

Chitosan; Emulsion; Essential oil; Food preservation; Isoeugenol; Spray drying

Indexed keywords

BETA LACTOGLOBULIN; CHITOSAN; ISOEUGENOL; STARCH; ANTIINFECTIVE AGENT; EMULSION; EUGENOL; LACTOGLOBULIN; OCTENYL SUCCINIC ANHYDRIDE-MODIFIED STARCH;

ARTICLE; BACTERIAL CELL; BACTERICIDAL ACTIVITY; CARROT JUICE; COMPARATIVE STUDY; CULTURE MEDIUM; EMULSION; ENCAPSULATION; ESCHERICHIA COLI K 12; FOOD COMPOSITION; FOOD PRESERVATION; GAS CHROMATOGRAPHY; LIMIT OF QUANTITATION; LISTERIA MONOCYTOGENES; MILK; MINIMUM BACTERICIDAL CONCENTRATION; SPRAY DRYING; STATIC ELECTRICITY; ZETA POTENTIAL; ANALOGS AND DERIVATIVES; ANIMAL; CHEMISTRY; FRUIT AND VEGETABLE JUICE; MICROBIOLOGY; PROCEDURES;

ANIMALS; ANTI-BACTERIAL AGENTS; CHITOSAN; EMULSIONS; EUGENOL; FOOD PRESERVATION; FRUIT AND VEGETABLE JUICES; LACTOGLOBULINS; MILK; STARCH;

EID: 84963692257     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.04.002     Document Type: Article

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