Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases-Reference-Cited by-同舟云学术

Application of essential oils as slow-release antimicrobial agents in food preservation: Preparation strategies, release mechanisms and application cases

Published:2023-01-18 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wang Jindi¹²³,Zhao Fangyuan¹²³,Huang Jinglin¹²³,Li Qianyu¹²³,Yang Qingli¹²³,Ju Jian¹²³^ORCID

Affiliation:

1. Special Food Research Institute, Qingdao Agricultural University, Qingdao, People’s Republic of China

2. Qingdao Special Food Research Institute, Qingdao, People’s Republic of China

3. Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Beijing, People’s Republic of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2167066

Reference174 articles.

1. Lemongrass essential oil and aloe vera gel based antimicrobial coatings for date fruits

2. Determination of the chemical composition and antioxidant, anticancer, and antibacterial properties of essential oil of Pulicaria crispa from Saudi Arabia

3. Edible packaging coating of encapsulated thyme essential oil in liposomal chitosan emulsions to improve the shelf life of Karish cheese

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