Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin
- Author
- PRANOTO, Y1 ; RAKSHIT, S. K1 ; SALOKHE, V. M1
[1] School of Environment, Resources and Development, Food Engineering and Bioprocess Technology, Asian Institute of Technology, P.O. Box 4, Klong Luang, Pathumthani 12120, Thailand - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2005, Vol 38, Num 8, pp 859-865, 7 p ; ref : 29 ref
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial chitosan film Food pathogenic bacteria Garlic oil Nisin Potassium sorbate
- Keyword (fr)
- Ail Aliment Allium sativum Antimicrobien Bactérie Chitosane Film Huile Interaction microorganisme Nisine Pathogène Potassium Angiospermae Bactériocine Liliaceae Monocotyledones Spermatophyta
- Keyword (en)
- Garlic Food Allium sativum Antimicrobial agent Bacteria Chitosan Film Oil Microorganism interrelationships Nisin Pathogenic Potassium Angiospermae Bacteriocin Liliaceae Monocotyledones Spermatophyta
- Keyword (es)
- Ajo Alimento Allium sativum Antimicrobiano Bacteria Quitosano Película Aceite Interacción microorganismo Nisina Patógeno Potasio Angiospermae Bacteriocina Liliaceae Monocotyledones Spermatophyta
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17056088
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2004.09.014 
https://dx.doi.org/10.1016/j.lwt.2004.09.014
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