Essential oil nanoemulsions as antimicrobial agents in food

Journal of Biotechnology

Volumn 233, Issue , 2016, Pages 106-120

  Donsì, Francesco ^a   Ferrari, Giovanna ^a  

^a UNIVERSITY OF SALERNO   (Italy)

Author keywords

Antimicrobials; Essential oil; Fabrication; Formulation; Mechanisms; Nanoemulsion

Indexed keywords

ACCIDENT PREVENTION; ANTIMICROBIAL AGENTS; CELL ENGINEERING; CYTOLOGY; ESSENTIAL OILS; FABRICATION; FOOD MICROBIOLOGY; MASS TRANSFER; MECHANISMS; MICROORGANISMS;

ANTI-MICROBIAL ACTIVITY; ANTIMICROBIAL ACTION; ANTIMICROBIALS; FORMULATION; NANOEMULSION; NATURAL PRESERVATIVES; NATURAL-ANTIMICROBIALS; ORGANOLEPTIC PROPERTIES;

OILS AND FATS;

ALGINIC ACID; ANTIINFECTIVE AGENT; CARVACROL; CINNAMALDEHYDE; CLOVE OIL; ESSENTIAL OIL; EUCALYPTUS OIL; EUGENOL; FOOD ADDITIVE; LIMONENE; PEPPERMINT OIL; PRESERVATIVE; TEA TREE OIL; THYME OIL; WATER OIL CREAM; EMULSION; NANOPARTICLE;

ANTIMICROBIAL ACTIVITY; FOOD; FOOD INDUSTRY; IN VITRO STUDY; LIPOPHILICITY; LIQUID; MICROFLUIDICS; NANOEMULSION; NANOFABRICATION; NANOTECHNOLOGY; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; REVIEW; EMULSION; FOOD CONTROL;

ANTI-INFECTIVE AGENTS; EMULSIONS; FOOD MICROBIOLOGY; NANOPARTICLES; NANOTECHNOLOGY; OILS, VOLATILE;

EID: 84978920019     PISSN: 01681656     EISSN: 18734863     Source Type: Journal    
DOI: 10.1016/j.jbiotec.2016.07.005     Document Type: Review

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