Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique: evaluating against food spoilage yeast

Applied Nanoscience (Switzerland)

Volumn 6, Issue 1, 2016, Pages 113-120

  Sugumar, Saranya ^a   Singh, Sanjay ^a   Mukherjee, Amitava ^a   Chandrasekaran, N ^a  

^a VIT UNIVERSITY   (India)

Author keywords

Apple juice; Nanoemulsion; Orange oil; Saccharomyces cerevisiae; Ultrasonication

Indexed keywords

CHEMICAL CONTAMINATION; CITRUS FRUITS; EMULSIFICATION; ESSENTIAL OILS; FOOD MICROBIOLOGY; FRUIT JUICES; MICROORGANISMS; YEAST;

APPLE JUICE; EFFECTIVE DIAMETER; HYDROPHOBIC PROPERTIES; MINIMUM INHIBITORY CONCENTRATION; NANOEMULSION; ORANGE OIL; SONICATION TECHNIQUES; ULTRA-SONICATION;

SPOILAGE;

EID: 84991488144     PISSN: 21905509     EISSN: 21905517     Source Type: Journal    
DOI: 10.1007/s13204-015-0412-z     Document Type: Article

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