Understanding the effect of formulation on functionality of modified chitosan films containing carvacrol nanoemulsions

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 756-771

  Tastan, Özge ^a   Ferrari, Giovanna ^b   Baysal, Taner ^a   Donsì, Francesco ^b  

^a EGE UNIVERSITY   (Turkey)

^b UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antimicrobial activity; Biopolymeric films; Carvacrol; Modified chitosan; Nanoemulsion; Response surface methodology

Indexed keywords

CHITOSAN; COATINGS; EMULSIFICATION; EMULSIONS; ESSENTIAL OILS; FOOD PRESERVATION; HYDROPHOBICITY; SURFACE PROPERTIES;

ANTI-MICROBIAL ACTIVITY; BIOPOLYMERIC FILM; CARVACROL; CHITOSAN FILM; FILMS AND COATINGS; MATRIX; MODIFIED CHITOSAN; NANOEMULSION; RESPONSE-SURFACE METHODOLOGY; SURFACE HYDROPHOBICITY;

ESCHERICHIA COLI;

EID: 84978069394     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.036     Document Type: Article

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