Physical Properties of Model and Real Systems Composed of Essential Oils and Hydroalcoholic Solvents at 298.2 K and Atmospheric Pressure

Author:

Koshima Cristina C.1,Gonçalves Daniel1ORCID,Nakamoto Karina T.1,Umeda Thayla K.1,Gonçalves Cintia B.1ORCID,C. Rodrigues Christianne E.1ORCID

Affiliation:

1. Separation Engineering Laboratory (LES), Department of Food Engineering (ZEA-FZEA), University of São Paulo (USP), P.O. Box 23, Zip Code 13635-900, Pirassununga, SP, Brazil

Funder

Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior

Funda??o de Amparo ? Pesquisa do Estado de S?o Paulo

Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Reference50 articles.

1. Reprint of "Microencapsulation of essential oil of pimento [Pimenta dioica (L) Merr.] by chitosan/k-carrageenan complex coacervation method"

2. Plant essential oils as food preservatives to control moulds, mycotoxin contamination and oxidative deterioration of agri-food commodities – Potentials and challenges

3. UNComtrade. United Nations Commodity Trade Statistics Database, http://comtrade.un.org/db (accessed Oct 10, 2018).

4. OEC. The Observatory of Economic Complexity, http://atlas.media.mit.edu/en/ (accessed Oct 10, 2018).

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