Emulsified and Nanoemulsified Essential Oils in the Control of <i>Clostridium botulinum</i> and <i>Clostridium sporogenes</i> in Mortadella-Reference-Cited by-同舟云学术

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Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella

Published:2024-05-01 Issue:5 Volume:21 Page:339-352
ISSN:1535-3141
Container-title:Foodborne Pathogens and Disease
language:en
Short-container-title:Foodborne Pathogens and Disease

Author:

Junqueira Pinelli Juliana¹^ORCID,Sousa Guimarães Angélica¹,Suela Silva Monique¹,Silveira Junqueira de Moraes Tatiana¹,Carlota Gonçalves Michelle¹,Hilsdorf Piccoli Roberta¹

Affiliation:

1. Department of Biology, Federal University of Lavras, Lavras, Brazil.

Publisher

Mary Ann Liebert Inc

Link

https://www.liebertpub.com/doi/pdf/10.1089/fpd.2023.0095

Reference87 articles.

1. Effect of rosemary essential oil as nitrite substitute on quality of sausage produced using chicken fed by thymus essential oil and rapeseed oil

2. Effect of essential oils and major compound on Clostridium botulinum endospores inoculated in meat product

3. Antibacterial plant compounds, extracts and essential oils: An updated review on their effects and putative mechanisms of action

4. Qualidade da carne maturada de bovinos Red Norte e Nelore

5. Nanoemulsions of essential oils to improve solubility, stability and permeability: a review

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