Nanocomplexes based on egg white protein nanoparticles and bioactive compounds as antifungal edible coatings to extend bread shelf life
María Laura Deseta, Osvaldo E. Sponton, Melina Erben, Carlos Osella, Laura N. Frisón, Cecilia Fenoglio, Andrea Piagentini, Liliana G. Santiago, Adrián A. Pérez
Topics & Concepts
PreservativeFood scienceAntifungalShelf lifeCarvacrolChemistryAspergillus nigerCinnamaldehydeNanoparticleSpray dryingWater activityChemical engineeringNanotechnologyMaterials scienceChromatographyOrganic chemistryEssential oilWater contentBiologyMicrobiologyGeotechnical engineeringCatalysisEngineeringProteins in Food SystemsMoringa oleifera research and applicationsFood composition and properties