Influence of Disperse Phase Characteristics on Stability, Physical and Antimicrobial Properties of Emulsions Containing Cinnamaldehyde
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-012-2164-1
Reference21 articles.
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3. Donsi F, Annunziata M, Vincensi M, Sessa M, Ferrari G (2011) Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods. LWT Food Sci Technol 44:1908–1914
4. Ravishankar S, Zhu L, Reyna-Granados J, Law B, Joens L, Friedman M (2010) Carvacrol and cinnamaldehyde inactivate antibiotic-resistant Salmonella enterica in buffer and on celery and oysters. J Food Prot 73:234–240
5. Gill AO, Holley RA (2006) Inhibition of membrane bound ATPases of Escherichia coli and Listeria monocytogenes by plant oil aromatics. Int J Food Microbiol 111:170–174
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