Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity-Reference-Cited by-同舟云学术

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Microencapsulated cinnamon essential oil extends bread shelf life and alters microbial diversity

Published:2024-12 Issue: Volume:62 Page:105078
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhao Shuang,Liu Yuxin,Zhang Ting,Qiu Weifen,Chen Xing,Wang Guangyu^ORCID

Publisher

Elsevier BV

Reference49 articles.

1. Current developments in biotechnology and bioengineering;Aguilar-Marcelino,2023

2. Microencapsulation of lutein by spray-drying: Characterization and stability analyses to promote its use as a functional ingredient;Álvarez-Henao;Food Chemistry,2018

3. Development and characterization of chitosan/gelatin electrosprayed microparticles as food grade delivery vehicles for anthocyanin extracts;Atay;Food Hydrocolloids,2018

4. Correlation between chemical composition and antimicrobial properties of essential oils against most common food pathogens and spoilers: In-vitro efficacy and predictive modelling;Bagheri;Microbial Pathogenesis,2020

5. Antifungal properties of gliadin films incorporating cinnamaldehyde and application in active food packaging of bread and cheese spread foodstuffs;Balaguer;International Journal of Food Microbiology,2013

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