Modelling release mechanisms of cinnamon (Cinnamomum zeylanicum) essential oil encapsulated in alginate beads during vapor-phase application

Author:

Paris M.J.,Ramírez-Corona N.,Palou E.,López-Malo A.

Funder

Universidad de las Americas Puebla

Secretaria de Relaciones Exteriores

Consejo Nacional de Ciencia y Tecnologia

CONACyT

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Annual Book of ASTM Standards;ASTM,2000

2. Antifungal activity of essential oils of clove (Syzygium aromaticum) and/or mustard (Brassica nigra) in vapor phase against gray mold (Botrytis cinerea) in strawberries;Aguilar-González;Innovat. Food Sci. Emerg. Technol.,2015

3. Physicochemical characterization of alginate beads containing sugars and biopolymers;Aguirre Calvo;J. Qual. Reliability Eng.,2016

4. Impact of unit operations from farm to fork on microbial safety and quality of foods;Alvarenga,2018

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