Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food

Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

Published:2017-12 Issue: Volume:102 Page:575-587
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Castro-Rosas Javier,Ferreira-Grosso Carlos Raimundo,Gómez-Aldapa Carlos Alberto,Rangel-Vargas Esmeralda,Rodríguez-Marín María Luisa,Guzmán-Ortiz Fabiola Araceli,Falfan-Cortes Reyna Nallely^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference86 articles.

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4. Effect of nisin's controlled release on microbial growth as modeled for Micrococcus luteus;Balasubramanian;Probiotics and Antimicrobial Proteins,2011

5. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity;Baldin;Meat Science,2016

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