Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat-Reference-Cited by-同舟云学术

Freeze‐dried, oven‐dried, and microencapsulation of essential oil from Allium sativum as potential preservative agents of minced meat

Published:2020-02-27 Issue:4 Volume:8 Page:1995-2003
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Najjaa Hanen¹^ORCID,Chekki Raja²³,Elfalleh Walid⁴^ORCID,Tlili Hajer¹,Jaballah Sana⁵,Bouzouita Nabiha²

Affiliation:

1. Laboratory of Pastoral Ecosystems and Valorization of Spontaneous Plants and Microorganisms Institute of Arid Regions (IRA) Medenine Tunisia

2. Ecole Supérieure des Industries Alimentaires Tunis Tunisia

3. Département de Transfert Technologique Centre Technique de la Chimie Tunis Tunisia

4. Laboratoire Energie Eau Environnement et Procèdes Ecole Nationale d'Ingénieurs de Gabès Université de Gabès Gabès Tunisia

5. Laboratoire d'analyses et d'essais Centre Technique des industries Agro‐alimentaire Tunis Tunisia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1487

Reference58 articles.

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2. Antibacterial action of vegetable extracts on the growth of pathogenic bacteria

3. Potential roles of essential oil and organic extracts of Zizyphus jujuba in inhibiting food-borne pathogens

4. Antimicrobial properties of allicin from garlic

5. High-performance ion-pair chromatography method for simultaneous analysis of alliin, deoxyalliin, allicin and dipeptide precursors in garlic products using multiple mass spectrometry and UV detection

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