Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties-Reference-Cited by-同舟云学术

Active emulsions based on alginate and lemongrass/citral essential oils: effect of encapsulating agents on physical and antimicrobial properties

Published:2019-01-01 Issue:1 Volume:22 Page:1952-1965
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Alarcón-Moyano Jessica¹,Matiacevich Silvia¹

Affiliation:

1. Food Properties Research Group (INPROAL), Food Science and Technology Department, Facultad Tecnológica, Universidad de Santiago de Chile, Santiago, Chile

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1698605

Reference43 articles.

1. Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

2. Antimicrobial Activity of Some Essential Oils—Present Status and Future Perspectives

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

4. Antimicrobial activity, cytotoxicity and chemical analysis of lemongrass essential oil (Cymbopogon flexuosus) and pure citral

5. Chemical and antimicrobial studies of monoterpene: Citral

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