Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice-Reference-Cited by-同舟云学术

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Published:2019-03-26 Issue:4 Volume:84 Page:832-841
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Chaemsanit Siriporn¹,Sukmas Sirimas¹,Matan Narumol¹^ORCID,Matan Nirundorn²

Affiliation:

1. Food Science and TechnologySchool of Agricultural TechnologyWalailak Univ. Nakhon Si Thammarat 80160 Thailand

2. Materials Science and EngineeringSchool of Engineering and ResourcesWalailak Univ. Nakhon Si Thammarat 80160 Thailand

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14475

Reference48 articles.

1. Compositional analyses of white, brown and germinated forms of popular Malaysian rice to offer insight into the growing diet-related diseases

2. Active Chicken Meat Packaging Based on Polylactide Films and Bimetallic Ag-Cu Nanoparticles and Essential Oil

3. Co-occurrence of citrinin and ochratoxin A in rice in Asia and its implications for human health

4. Fungal Inactivation by Mexican Oregano (Lippia berlandieri Schauer) Essential Oil Added to Amaranth, Chitosan, or Starch Edible Films

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