Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté

LWT

Volumn 77, Issue , 2017, Pages 233-240

  Moraes Lovison, Marília ^a   Marostegan, Luís F P ^a   Peres, Marina S ^a   Menezes, Isabela F ^a   Ghiraldi, Marluci ^a   Rodrigues, Rodney A F ^b   Fernandes, Andrezza M ^a   Pinho, Samantha C ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bacterial growth; Escherichia coli; Low energy emulsification; Minimum inhibitory concentration; Staphylococcus aureus

Indexed keywords

ANIMALS; EMULSIFICATION; ESCHERICHIA COLI; ESSENTIAL OILS; FOOD PRESERVATION; MEATS; PETROLEUM INDUSTRY; STAPHYLOCOCCUS AUREUS;

BACTERIAL GROWTH; LOW ENERGY EMULSIFICATION; MINIMUM BACTERICIDAL CONCENTRATIONS; MINIMUM INHIBITORY CONCENTRATION; PHASE INVERSION TEMPERATURE METHODS; PHYSICO-CHEMICAL STABILITY; PHYSICOCHEMICAL CHARACTERISTICS; TECHNOLOGICAL CHALLENGES;

FOOD MICROBIOLOGY;

EID: 84997783006     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.11.061     Document Type: Article

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