Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils

Food Chemistry

Volumn 217, Issue , 2017, Pages 726-734

  Ben Jemaa, Mariem ^a,b   Falleh, Hanen ^a   Neves, Marcos A ^b   Isoda, Hiroko ^b   Nakajima, Mitsutoshi ^b   Ksouri, Riadh ^a  

^a CENTRE DE BIOTECHNOLOGIE DE BORJ CÉDRIA   (Tunisia)

^b UNIVERSITY OF TSUKUBA   (Japan)

Author keywords

Essential oil; Gram+ bacteria; Milk quality; Nanoemulsion

Indexed keywords

BACTERIA; CHEMICAL PLANTS; EMULSIFICATION; EMULSIONS; PROTEINS;

ANTIOXIDANT CAPACITY; BACTERIAL GROWTH; CONTAMINATED MILK; MILK QUALITY; NANO-EMULSIONS; NANOEMULSION; STATISTICAL DIFFERENCES; TOTAL PROTEIN;

ESSENTIAL OILS;

ESSENTIAL OIL; PEROXIDE; PROTEIN; FOOD PRESERVATIVE; NANOPARTICLE; VEGETABLE OIL;

ACIDITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIUM CONTAMINATION; CHEMICAL COMPOSITION; DPPH RADICAL SCAVENGING ASSAY; ENTEROCOCCUS HIRAE; FERMENTATION; INOCULATION; MILK; NANOEMULSION; NONHUMAN; PROTEIN CONTENT; PROTEIN DEGRADATION; STAPHYLOCOCCUS AUREUS; THYME; THYMUS CAPITATUS; ANIMAL; BOVINE; CHEMISTRY; DRUG EFFECTS; EVALUATION STUDY; FOOD PRESERVATION; GROWTH, DEVELOPMENT AND AGING; MICROBIOLOGY; PROCEDURES; THYMUS (PLANT);

ANIMALS; CATTLE; FOOD PRESERVATION; FOOD PRESERVATIVES; MILK; NANOPARTICLES; OILS, VOLATILE; PLANT OILS; STAPHYLOCOCCUS AUREUS; THYMUS PLANT;

EID: 84986607561     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.030     Document Type: Article

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