Nanoencapsulation of essential oils to enhance their antimicrobial activity in foods
- Author
- DONSL, Francesco1 ; ANNUNZIATA, Marianna2 ; SESSA, Mariarenata1 ; FERRARI, Giovanna1 2
[1] Department of Industrial Engineering, University of Salemo, Italy
[2] ProdAl Scarl, Competence Center on Agro-Food Productions, University of Salerno, Italy - Source
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2011, Vol 44, Num 9, pp 1908-1914, 7 p ; ref : 1/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial activity Essential oil High pressure homogenization Nanoemulsions Nanometric delivery system
- Keyword (fr)
- Aliment Antimicrobien Haute pression Homogénéisation Huile essentielle Traitement physique
- Keyword (en)
- Food Antimicrobial agent High pressure Homogenization Essential oil Physical dressing
- Keyword (es)
- Alimento Antimicrobiano Alta presión Homogeneización Aceite esencial Procesamiento físico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- 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
- 24281207
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.2011.03.003 
https://dx.doi.org/10.1016/j.lwt.2011.03.003
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