Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch-Reference-Cited by-同舟云学术

Effect of Microencapsulation on Antimicrobial and Antioxidant Activity of Nutmeg Oleoresin Using Mixtures of Gum Arabic, OSA, and Native Sorghum Starch

Published:2018-03-25 Issue:7-8 Volume:70 Page:1700320
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Arshad Hira¹,Ali Tahira Mohsin¹,Abbas Tanveer²,Hasnain Abid¹

Affiliation:

1. Department of Food Science and Technology, University of Karachi; 75270 Karachi Pakistan

2. Department of Microbiology, University of Karachi; 75270 Karachi Pakistan

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference40 articles.

1. Chemical Composition and Antioxidant Activity of Essential Oil and Oleoresins of Nutmeg (Myristica fragransHoutt.) Fruits

2. Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt)

3. Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans)

4. Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf

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