Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions-Reference-Cited by-同舟云学术

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Impact of microfluidization or ultrasound processing on the antimicrobial activity against Escherichia coli of lemongrass oil-loaded nanoemulsions

Published:2014-03 Issue: Volume:37 Page:292-297
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Salvia-Trujillo Laura,Rojas-Graü M. Alejandra,Soliva-Fortuny Robert,Martín-Belloso Olga

Funder

Ministerio de Ciencia e Innovación (Spain)

Ministry of Science and Education (Spain)

Institució Catalana de Recerca i Estudis Avançats (ICREA)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference48 articles.

1. Modification of food ingredients by ultrasound to improve functionality: a preliminary study on a model system;Ashokkumar;Innovative Food Science and Emerging Technologies,2008

2. Control of Salmonella in foods by using essential oils: a review;Bajpai;Food Research International,2011

3. Biological effects of essential oils – a review;Bakkali;Food and Chemical Toxicology,2008

4. Essential oils against foodborne pathogens and spoilage bacteria in minced meat;Barbosa;Foodborne Pathogens and Disease,2009

5. Essential oils: their antibacterial properties and potential applications in foods – a review;Burt;International Journal of Food Microbiology,2004

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