Food Control, ( ISI ), Volume (106), Year (2019-12) , Pages (106700-2)

Title : ( Antimicrobial and antioxidant efficiency of nano emulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets )

Authors: Saeid Khanzadi , Mohammad Hashemi , kobra keykhosravy ,

Citation: BibTeX | EndNote

Abstract

With reference to the above article, I would like to mention that essential oil Nano emulsion was first fabricated by emulsification methods. It was then added into the coating solutions and mixed by constant stirring. In the next stage, the essential oil Nano emulsion was mixed vigorously using an Ultra Turrax T25 to achieve a unified solution (Donsì et al., 2015b; Severino et al., 2014).

Keywords

, nano emulsion, edible coating, essential oil
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@article{paperid:1074962,
author = {Khanzadi, Saeid and Mohammad Hashemi and Keykhosravy, Kobra},
title = {Antimicrobial and antioxidant efficiency of nano emulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets},
journal = {Food Control},
year = {2019},
volume = {106},
month = {December},
issn = {0956-7135},
pages = {106700--2},
numpages = {-106698},
keywords = {nano emulsion; edible coating; essential oil},
}

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%0 Journal Article
%T Antimicrobial and antioxidant efficiency of nano emulsion-based edible coating containing ginger (Zingiber officinale) essential oil and its effect on safety and quality attributes of chicken breast fillets
%A Khanzadi, Saeid
%A Mohammad Hashemi
%A Keykhosravy, Kobra
%J Food Control
%@ 0956-7135
%D 2019

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