Investigation into the antibacterial behavior of suspensions of magnesium oxide nanoparticles in combination with nisin and heat against Escherichia coli and Staphylococcus aureus in milk
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- 作者：Mahboubeh Mirhosseini ; m.mirhossaini@gmail.com" class="auth_mail" title="E-mail the corresponding author ; m.mirhosseini@pnu.ac.ir" class="auth_mail" title="E-mail the corresponding author ; Maede Afzali
- 关键词：Magnesium oxide ; Nanoparticles ; Foodborne pathogens ; Antibacterial activity
- 刊名：Food Control
- 出版年：2016
- 出版时间：October 2016
- 年：2016
- 卷：68
- 期：Complete
- 页码：208-215
- 全文大小：1880 K
文摘
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We examine potential of MgO NPs alone or in combination with nisin for use as an antibacterial agent in the food.
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Increasing information can help in determining the necessary food processing conditions.
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Increasing information can help in producing a product of higher sensory quality.
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Increasing information can help in producing a product by lowered energy costs.
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Increasing information can help in producing a product with essential elements to human health.