Physical Properties, Antioxidant Activity, and <i>In Vitro</i> Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves-Reference-Cited by-同舟云学术

Physical Properties, Antioxidant Activity, and In Vitro Digestibility of Essential Oil Nanoemulsions of Betel and Pandan Leaves

Published:2022-12-12 Issue:1 Volume:3 Page:150-160
ISSN:2692-1944
Container-title:ACS Food Science & Technology
language:en
Short-container-title:ACS Food Sci. Technol.

Author:

Tan Tzyi Ning¹,Mnocaran Yunesya Prem A/P¹,Ramli Muhammad Ezzudin¹,Utra Uthumporn¹,Ariffin Fazilah¹,Yussof Nor Shariffa¹^ORCID

Affiliation:

1. Department of Food Technology, School of Industrial Technology, Universiti Sains Malaysia, USM, Minden, Penang11800, Malaysia

Publisher

American Chemical Society (ACS)

Subject

Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00296

Reference70 articles.

1. Nanoemulsions of Essential Oils: New Tool for Control of Vector-Borne Diseases and In Vitro Effects on Some Parasitic Agents

2. Biological effects of essential oils – A review

3. Antimicrobial herb and spice compounds in food

4. Mar, A. O.; Mar, A. A.; Thin, P. P.; Zin, M. M.Study on the Phytochemical Constituents in Essential Oil of Pandanus Amaryllifolious Roxb. Leaves and their Anti-Bacterial Efficacy. Doctoral Dissertation, MERAL Portal, 2019, Vol. 10(1).

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