Thymol nanoemulsions incorporated in quinoa protein/chitosan edible films; antifungal effect in cherry tomatoes

Food Chemistry

Volumn 246, Issue , 2018, Pages 211-219

  Robledo, Nancy ^a   Vera, Paola ^a   López, Luis ^a   Yazdani Pedram, Mehrdad ^a   Tapia, Cristian ^a   Abugoch, Lilian ^a  

^a UNIVERSITY OF CHILE   (Chile)

Author keywords

Botrytis cynerea; Cherry tomatoes; Chitosan; Edible films; Emulsification spontaneous; Nanoemulsions; Quinoa protein; Thymol; Ultrasound

Indexed keywords

CHITOSAN; COATINGS; EMULSIFICATION; FRUITS; PROTEINS; TENSILE STRENGTH; ULTRASONICS;

BOTRYTIS CYNEREA; CHERRY TOMATOES; EDIBLE FILMS; NANO-EMULSIONS; QUINOA PROTEINS; THYMOL;

PHENOLS;

CHITOSAN; THYMOL; WATER; ANTIFUNGAL AGENT; NANOMATERIAL; PLANT PROTEIN;

ANTIFUNGAL ACTIVITY; ARTICLE; BOTRYTIS CINEREA; CHEMICAL STRUCTURE; CONTROLLED STUDY; DILUTION; DISPERSION; EMULSION; ENCAPSULATION; FUNGUS GROWTH; INOCULATION; NANOEMULSION; NONHUMAN; PERMEABILITY; TENSILE STRENGTH; TOMATO; ULTRASOUND; WATER VAPOR; BOTRYTIS; CHEMISTRY; CHENOPODIUM QUINOA; DRUG EFFECT; FOOD CONTROL; FOOD PACKAGING; MICROBIOLOGY; PROCEDURES;

ANTIFUNGAL AGENTS; BOTRYTIS; CHENOPODIUM QUINOA; CHITOSAN; EMULSIONS; FOOD MICROBIOLOGY; FOOD PACKAGING; LYCOPERSICON ESCULENTUM; NANOSTRUCTURES; PERMEABILITY; PLANT PROTEINS; THYMOL; WATER;

EID: 85034083945     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.11.032     Document Type: Article

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