Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami

Author:

Gottardo Franciele Maria,Biduski Bárbara,Santos Lára Franco dos,Santos Jucilene Sena dos,Rodrigues Laura Beatriz,Santos Luciana Ruschel dos

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference50 articles.

1. Antimicrobial activity of cellulosic pads amended with emulsions of essential oils of oregano, thyme and cinnamon against microorganisms in minced beef meat;Agrimonti;International Journal of Food Microbiology,2019

2. Morphological characterisation of pequi extract microencapsulated through spray drying;Alves;International Journal of Food Properties,2017

3. Investigation of the number of consumers necessary to obtain stable sample and descriptor configurations from check-all-that-apply (CATA) questions;Ares;Food Quality and Preference,2014

4. Update: Meat fermentation;Bacus;Food Technology (USA),1984

5. Microencapsulation of fish oil with alginate: In-vitro evaluation and controlled release;Bannikova;LWT - Food Science and Technology,2018

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