Antibacterial and physical effects of modified chitosan based-coating containing nanoemulsion of mandarin essential oil and three non-thermal treatments against Listeria innocua in green beans
- Author
- SEVERINO, Renato1 3 ; KHANH DANG VU3 ; DONSI, Francesco2 ; SALMIERI, Stephane3 ; FERRARI, Giovanna1 2 ; LACROIX, Monique3
[1] ProdAl Scarl, Competence Center on Agro-Food Productions, via Ponte don Melillo, 84084 Fisciano, SA, Italy
[2] Department of Industrial Engineering, University of Salerno, via Ponte don Melillo, 84084 Fisciano, SA, Italy
[3] Research Laboratories in Sciences Applied to Food, Canadian Irradiation Center, INRS-Institut Armand-Frappier, Institute of Nutraceutical and Functional Foods, 531, Boulevard des Prairies, Laval, Québec H7V 1B7, Canada - Source
International journal of food microbiology. 2014, Vol 191, pp 82-88, 7 p ; ref : 3/4 p
- CODEN
- IJFMDD
- ISSN
- 0168-1605
- Scientific domain
- Food science technology; Microbiology, infectious diseases
- Publisher
- Elsevier, Amsterdam
- Publication country
- Netherlands
- Document type
- Article
- Language
- English
- Author keyword
- Antimicrobial coating Listeria innocua Nanoemulsion of mandarin oil Ozonated water UV-C γ-Irradiation
- Keyword (fr)
- Antibactérien Antimicrobien Chitosane Eau Enrobage Haricot Huile essentielle Irradiation gamma Listeria innocua Mandarine Traitement thermique Agrume Bactérie Fruit Légume
- Keyword (en)
- Antibacterial agent Antimicrobial agent Chitosan Water Coating Bean Essential oil Gamma irradiation Listeria innocua Mandarin Heat treatment Citrus fruit Bacteria Fruit Vegetables
- Keyword (es)
- Antibacteriano Antimicrobiano Quitosano Agua Envoltura Frijol Aceite esencial Irradiación gama Listeria innocua Mandarina Tratamiento térmico Agrios Bacteria Fruto Hortalizas
- 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
- 28887767
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.ijfoodmicro.2014.09.007 
https://dx.doi.org/10.1016/j.ijfoodmicro.2014.09.007
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