Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice-Reference-Cited by-同舟云学术

Mixture design methodology and predictive modeling for developing active formulations using essential oils and citrus extract against foodborne pathogens and spoilage microorganisms in rice

Published:2021-12-17 Issue:1 Volume:87 Page:353-369
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Begum Tofa¹,Follett Peter A.²,Shankar Shiv¹,Mahmud Jumana¹,Salmieri Stephane¹,Lacroix Monique¹^ORCID

Affiliation:

1. Research Laboratories in Sciences, Applied to Food, Canadian Irradiation Center, INRS, Armand Frappier Health and Biotechnology Centre, Institute of Nutrition and Functional Food (INAF) Chair of the MAPAQ on stabilized natural antimicrobial and food quality Quebec Canada

2. United States Department of Agriculture, Agricultural Research Service U.S. Pacific Basin Agricultural Research Center Hawaii USA

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15988

Reference37 articles.

1. Vapour-phase efficacy of selected essential oils individually and in combination against Aspergillus flavus, A. niger, Fusarium proliferatum, and Curvularia lunata

2. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review;Aziz M.;Critical Reviews in Food Science and Nutrition,2018

3. Microbicidal effectiveness of irradiation from Gamma and X-ray sources at different dose rates against the foodborne illness pathogens Escherichia coli, Salmonella Typhimurium and Listeria monocytogenes in rice

4. Physicochemical and microbiological characterization of pectin-based gelled emulsions coating applied on pre-cut carrots

5. Effects of Potassium Sorbate on Growth and Aflatoxin Production by Aspergillus parasiticus and Aspergillus flavus1

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