Mechanism of action of electrospun chitosan-based nanofibers against meat spoilage and pathogenic bacteria

Molecules

Volumn 22, Issue 4, 2017, Pages

  Arkoun, Mounia ^a   Daigle, France ^b   Heuzey, Marie Claude ^a   Ajji, Abdellah ^a  

^a DEPARTMENT OF CHEMICAL ENGINEERING   (Canada)

^b UNIVERSITÉ DE MONTRÉAL   (Canada)

Author keywords

Chitosan based nanofibers; Gram negative; Gram positive; Meat packaging; Mechanism of action

Indexed keywords

ANTIINFECTIVE AGENT; CHITOSAN; NANOFIBER;

BACTERIUM; CHEMISTRY; DRUG EFFECTS; FOOD CONTAMINATION; FOOD CONTROL; FOOD PACKAGING; MEAT; MICROBIAL SENSITIVITY TEST; MICROBIAL VIABILITY; MICROBIOLOGY; ULTRASTRUCTURE;

ANTI-BACTERIAL AGENTS; BACTERIA; CHITOSAN; FOOD CONTAMINATION; FOOD MICROBIOLOGY; FOOD PACKAGING; MEAT; MICROBIAL SENSITIVITY TESTS; MICROBIAL VIABILITY; NANOFIBERS;

EID: 85019755878     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22040585     Document Type: Article

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