Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract-Reference-Cited by-同舟云学术

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Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

Published:2017-01 Issue: Volume:62 Page:49-57
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Calderón-Oliver Mariel,Pedroza-Islas Ruth,Escalona-Buendía Héctor B.,Pedraza-Chaverri José,Ponce-Alquicira Edith

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference36 articles.

1. Novel biotechnological applications of bacteriocins: A review;Balciunas;Food Control,2013

2. Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts;Calderón-Oliver;LWT - Food Science and Technology,2016

3. Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release;Comunian;Food Research International,2013

4. Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage;Davies;Journal of Food Protection,1999

5. Evidence and characterization of complex coacervates containing plant proteins: Application to the microencapsulation of oil droplets;Ducel;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2004

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3. Facile fabrication of microfibrillated cellulose-based aerogels incorporated with nisin/β-cyclodextrin microcapsule for channel catfish preservation;Food Chemistry;2024-08

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