Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets-Reference-Cited by-同舟云学术

Antimicrobial, antioxidant, and sensorial impacts of oregano and rosemary essential oils over broccoli florets

Published:2019-01-31 Issue:3 Volume:43 Page:e13889
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Alvarez Maria V.¹²^ORCID,Ortega‐Ramirez Luis A.³^ORCID,Silva‐Espinoza Brenda A.³^ORCID,Gonzalez‐Aguilar Gustavo A.³^ORCID,Ayala‐Zavala Jesus Fernando³^ORCID

Affiliation:

1. Consejo Nacional de Investigaciones Científicas y Técnicas Buenos Aires Argentina

2. Grupo de Investigación en Ingeniería en Alimentos, Facultad de Ingeniería Universidad Nacional de Mar del Plata. J.B. Buenos Aires Argentina

3. Centro de Investigación en Alimentación y Desarrollo, AC Hermosillo México

Funder

Consejo Nacional de Ciencia y Tecnología

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13889

Reference40 articles.

1. Use of Essential Oils in Food Preservation

2. Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents

3. Antimicrobial and antioxidant activities of Mexican oregano essential oils (Lippia graveolens H. B. K.) with different composition when microencapsulated inβ-cyclodextrin

4. Optimizing the Use of Garlic Oil as Antimicrobial Agent on Fresh-Cut Tomato through a Controlled Release System

5. Pectin-cinnamon leaf oil coatings add antioxidant and antibacterial properties to fresh-cut peach

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