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Characterization of beta-cyclodextrin inclusion complexes containing an essential oil component

  • Published:2016-04 Issue: Volume:196 Page:968-975
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Abarca Romina L.,Rodríguez Francisco J.,Guarda Abel,Galotto María J.,Bruna Julio E.

Funder

Scientific and Technological Center of Excellence

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference60 articles.

1. A new technique to prevent the main post harvest diseases in berries during storage: Inclusion complexes β-cyclodextrin-hexanal;Almenar;International Journal of Food Microbiology,2007

2. Release of acetaldehyde from β-cyclodextrins inhibits postharvest decay fungi in vitro;Almenar;Journal of Agricultural and Food Chemistry,2007

3. Determination of minimum inhibitory concentrations;Andrews;Journal of Antimicrobial Chemotherapy,2001

4. A review on the use of cyclodextrins in foods;Astray;Food Hydrocolloids,2009

5. Microencapsulation of cinnamon leaf (Cinnamomum zeylanicum) and garlic (Allium sativum) oils in β-cyclodextrin;Ayala-Zavala;Journal of Inclusion Phenomena and Macrocyclic Chemistry,2008
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