Antimicrobial edible coatings and films from micro-emulsions and their food applications - Guo, Mingming; Yadav, Madhav P.; Jin, Tony Z. (International journal of food microbiology, 2017)
Keywords: Allyl isothiocyanate; Animals; Anti-Bacterial Agents - chemistry; Anti-Bacterial Agents - pharmacology; anti-infective agents; Antiinfectives and antibacterials; Antimicrobial agents; Antimicrobial packaging; antimicrobial properties; Arginine - analogs & derivatives; Arginine - chemistry; Arginine - pharmacology; Bio-emulsifier; Channel pores; Chitosan; Chitosan - chemistry; Coatings; Contaminants; Corn; culture media; E coli; edible films; emulsifiers; Emulsions; Emulsions - chemistry; Escherichia coli O157; Escherichia coli O157 - drug effects; Escherichia coli O157 - growth & development; Food; Food contamination; Food contamination & poisoning; Food Microbiology; Food Packaging - instrumentation; food pathogens; Foodborne pathogens; Fragaria - microbiology; High pressure; High pressure homogenization; homogenization; Isothiocyanate; Isothiocyanates - chemistry; Isothiocyanates - pharmacology; Listeria; Listeria - drug effects; Listeria - growth & development; Listeria innocua; Meat; Meat - microbiology; Micro-emulsion; Microemulsions; Pathogens; Populations; ready-to-eat foods; Salmonella; Strawberries; Studies; Bio-emulsifier; Antimicrobial packaging; High pressure homogenization; Pathogens; Micro-emulsion; Food