Quality preservation of deliberately contaminated milk using thyme free and nanoemulsified essential oils
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- 作者：Mariem Ben Jemaaa ; b ; Hanen Falleha ; Hanenfalleh@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Marcos A. Nevesb ; Hiroko Isodab ; Mitsutoshi Nakajimab ; Riadh Ksouria
- 关键词：CM ; contaminated milk ; CMNE ; contaminated milk supplemented with 2 ; mg/ml nanoemulsion ; CMEO ; contaminated milk supplemented with 2 ; mg/ml of essential oil ; DPPH ; 1 ; 1-diphenyl-2-picrylhydrazyl ; L.R.I. ; Linear Retention Index ; NE ; nano-emulsion ; EO ; essential oil ; IC ; inhibitory capacity ; LA ; lactic acid ; PV ; peroxide value ; SDS ; sodium dodecyl sulfate ; UHT ; ultra high temperature ; TVC ; Total Viable Count
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：726-734
- 全文大小：440 K
文摘
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Milk contamination can cause health problems and economic losses.
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Gram-positive bacteria are involved in milk contamination.
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Thymus capitatus essential oil inhibit the growth of milk contaminating bacteria.
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Nanoencapsulation enhance Thymus capitatus essential oil antibacterial activity.